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– 39 –
Fish and Shellfi sh
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500
g
peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
P10 for 30 to 50 seconds. Add lemon juice, parsley and
prawns. Cook on P6 for 5 to 7 minutes, stirring halfway
through cooking. Serve in individual ramekins.
G
ARLIC &
C
HILLI
P
RAWNS
Serves: 4
Ingredients:
1
kg
medium uncooked king prawns
1 small red onion, thinly sliced
40
g
butter
3 cloves garlic, crushed
2 fresh bird's eye chillies,
deseeded & fi nely chopped
½ small red capsicum, fi nely 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:
Peel and de-vein prawns leaving tails in tact, set
aside. Place onion, butter, garlic and chilli into a
3Litre microwave safe dish. Cook on P10 for 4
minutes, stir halfway through cooking. Add prawns
and mix to combine. Cook on P7 for 3 minutes. Stir
in capsicum and snow peas, cover and cook on P7
for a further 3 minutes. Stir through lemon juice,
cream and coriander, season and cook on P10 for 1
minute. Serve immediately with cooked rice.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
350
g
fi sh fi llets
¼ cup lemon juice
1 teaspoon cracked black pepper
Method:
Place fi sh, lemon juice and cracked black pepper in
1-litre casserole dish. Cook on P4 for 4 to 6 minutes.
Let stand for 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Fish directions on page 19. Select
Steam Fish, then Start.
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 x 400
g
whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fi sh sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fi sh, set aside. Process remaining
ingredients in a food processor to form a paste.
Rub the spice paste into the fi sh and place them
in a microwave safe dish. Cook on P4 for 12 to 15
minutes.
Cooking Fish and Shellfi sh by Micro Power
Clean fi sh before starting the recipe. Arrange fi sh in a single layer, overlap thin fi llet ends to prevent
overcooking. Prawns and scallops should be placed in a single layer.
Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart
below. Halfway through cooking rearrange or stir prawns, fi sh fi llets or scallops
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets 500
g
P4 8 to 10
Scallops (sea) 500
g
P4 6 to 8
Green Prawns medium size
(shelled and cleaned)
500
g
P4 7 to 9
Whole Fish
(stuffed or unstuffed)
500
g
to 600
g
P4 7 to 10
F0003BT00QP_CB_002_150722.indd 39F0003BT00QP_CB_002_150722.indd 39 2015/7/22 11:47:462015/7/22 11:47:46
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