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STEAMED WHITEFISH WITH MUSHROOM
Ingredients:
2 pieces Whitefish (fishbone removed, 80 g
each piece)
Assorted 60 g honshimeji mushroom, enoki
mushroom
moderate salt, pepper
1 tablespoon cooking wine
moderate honewort
moderate vinegar
2 sheets baking paper (30 x 30 cm)
Method:
1. Season fish with salt and pepper. Cut open
honshimeji mushroom and enoki mushroom.
2. Place the fish separately on the 2 sheets of
baking paper, with fish skin facing upwards. Place
2 equal parts of honshimeji mushroom and enoki
mushroom around each, sprinkle on cooking
wine and wrap up.
3. Pour water into the tank before cooking.
4. Place onto the grill tray, and then place the
grill tray on middle shelf. Select Combi 1 for
10 minutes.
5. Remove to plate after heating, relish with
honewort, and sprinkle on sour citrus vinegar
according to individual preference.
GARLIC & CHILI PRAWNS
Serves: 4
Ingredients:
1 kg
uncooked king prawns
1 small red onion, thinly sliced
40 g butter
3 garlic cloves, crushed
2 fresh bird’s eye chillies, deseeded &
finely chopped
½ small red capsicum, finely sliced
100 g snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
¼ cup coriander leaves, chopped
cooked jasmine rice, to serve
Method:
1. Peel and de-vein prawns leaving tails in tact, set
aside.
2. Place onion, butter, garlic and chilli into 3-litre
microwave-safe dish. Cook on 1000 W for
4 minutes, stir halfway through cooking.
3. Add prawns and mix to combine. Cook on 800 W
for 3 minutes. Stir in capsicum and snow peas,
cover and cook on 800 W for a further 3 minutes.
4. Stir through lemon juice, cream and coriander,
season and cook on 1000 W for 1 minute. Serve
immediately with cooked rice.
STEAMED GARLIC PRAWNS CHINESE-STYLE
Serves: 4
Ingredients
240 g large tiger prawns
2 tablespoons light soy sauce
5 cloves garlic, crushed
1 teaspoon brandy
Method:
1. Wash prawns thoroughly. In a bowl, mix the soy
sauce, garlic and brandy. Arrange the prawns
in a shallow dish, and cover with the soy sauce
mixture.
2. Fill water tank. Cook on base of oven on Steam 1
for 10 to 15 minutes, until opaque. Serve hot.
MAYONNAISE SHRIMP BALLS
Ingredients:
300 g shrimp (24 pieces)
2 tablespoons corn starch
40 g vegetable oil
moderate cashew
A:
1 teaspoon hard liquor (or Chinese spirits)
moderate salt
moderate pepper
B:
6 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon custer sugar
Method:
1. Cut open the shrimps with shells and remove
the intestines. Wash thoroughly and wipe dry the
water. Add A, corn starch, and vegetable oil for
flavor in order.
2. Lay out 1 in the center of the grill tray in the upper
shelf position. Select Combi 10, and cook for 12
to 14 minutes.
3. Mix B in the bowl, add 2 and stir evenly. Before
serving, sprinkle with roughly-grinded cashews.
- 90 -
Fish and Shellfish
F0003CH50QP.indd 90F0003CH50QP.indd 90 2020/7/16 15:14:532020/7/16 15:14:53
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