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COCONUT FISH CURRY
Serves: 4 to 5
Ingredients:
1
onion
1 red pepper
200 ml coconut milk
1 tomato
1 tablespoon curry paste
juice of ½ lemon
600 g coley or pollock, cut into cubes
salt and pepper
Method:
1. Sweat the chopped onion with the cubed pepper
in the dish, covered, for 4 to 5 minutes on
1000 W.
2. Add the coconut milk, the peeled and chopped
tomato, the curry paste and lemon juice; Cook on
1000 W for 3 minutes.
3. Add fish. Cover and cook on 1000 W for 6 to
7 minutes, stirring halfway through cooking time.
Season to taste before serving.
Note: If you use 4 frozen fish fillets, cook approx.
13 minutes on 1000 W, turning halfway through
cooking time.
SMOKED FISH
Serves: 2 to 4
Ingredients:
2 medium sized
smoked fish fillets (approx. 500 g)
1 tablespoon butter, melted
freshly ground black pepper
Method:
1. Place all ingredients in a 3-litre casserole dish.
Cover and cook on 600 W for 5 to 6 minutes or
until cooked. Stir at half time.
THAI STEAMED TROUT
Serves: 2
Ingredients:
2
trout fillets, approx 140 g each
2 cloves garlic, finely chopped
1 to 2 small red chilli, finely chopped
1 lime, zest and juice
4 spring onions, finely chopped
30 ml light soy sauce
Method:
1. Place fish fillets into a shallow dish, sprinkle the
remaining ingredients on the top of the fish.
2. Cover, place on base of the oven and cook
on 600 W for 4 to 5 minutes, or until the fish is
cooked through. Serve with rice.
COD EN PAPILLOTE WITH BULGHUR AND HERB
PILAF
Serves 4
Ingredients:
280 g mixed Asian greens, such as pak
choy, and Chinese cabbage, chopped
4 cod fillets
½ orange, zest and juiced
3 tablespoon basil, shredded
2 garlic, finely chopped
120 ml dry white wine
1 tablespoon olive oil
½ fennel, thinly sliced
1 carrot, cut into thin strips
Pilaf
200 g bulghur wheat
1 tablespoon olive oil
½ lemon, juiced
1 garlic, crushed
2 tablespoon basil, shredded
2 tablespoon coriander, chopped
3 spring onions, sliced
Salt and pepper
Ingredients
1. Cut out four 30 cm square or baking parchment.
Arrange ¼ of the chopped Asian greens in the
middle of each paper square. Top with fish, and
sprinkle over the orange zest, juice, basil, garlic,
wine, oil, carrot, and season. Fold over the paper
to form a parcel, leaving a little air inside so the
ingredients can steam, and twist the edges to
seal.
2. Place parcels on the base of the oven. Fill water
tank. Cook on Steam 1 for 30 to 40 minutes.
The oven can only be set to cook for a maximum
30 minutes at a time. The water tank will need
refilling every 30 minutes during the cooking time.
Reset time and fill water tank every 30 minutes.
Open one of the parcels to check that the fish is
cooked, it should flake easily.
3. Combine the bulghur wheat with 800 ml boiling
water in a shallow dish. Place on the base of the
oven, check the water level of the water tank,
and cook Combi 1 for 8 to 12 minutes. or until
the bulghur is just tender. Drain the bulghur if
necessary.
4. Fork through the cooked bulghur and mix in the
olive oil, lemon juice, garlic, basil, coriander and
spring onions. Season with salt and pepper to
taste.
- 88 -
Fish and Shellfish
F0003CH50QP.indd 88F0003CH50QP.indd 88 2020/7/16 15:14:532020/7/16 15:14:53
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