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Steamed recipes
25
Steamed whole fish with ginger
and shallot
400g whole white fish (sea bass), cleaned
and scaled
3
⁄
4
in (2cm) piece fresh ginger, cut into
matchsticks
1 lime, sliced
1
⁄
2
bunch coriander
4 Rice Duo cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
2 shallots, finely sliced.
1. Wash and dry the fish. Cut 2 slits at a 45 degree
angle through each side of the fish. Into each slit,
place some ginger and a slice of lime.
2. Place the coriander into the cavity of the fish.
Place the fish into the steaming tray.
3. Pour 4 Rice Duo cups into the removable cooking
bowl. Cover with lid and press the Selector Control
to ‘Cook’. When the water is boiling, place the
steaming tray into the removable bowl, replace lid
and steam fish for 15 minutes or until cooked
when tested.
4. Remove fish and place onto a serving platter.
5. Combine soy, oil and shallots, pour over the fish.
Serve immediately with jasmine rice.
Steamed salmon fillets with tomato
and basil salsa
Serves 4
1 tablespoon olive oil
2 shallots, diced
1
⁄
4
cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 salmon fillets 5
1
⁄
4
oz (150g)
Salt and pepper, if desired
4 Rice Duo cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots. Add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat. Cool
the salsa mixture then stir in basil, balsamic
vinegar and oil.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Cover with lid and press the Selector Control to
‘Cook’. When the stock is boiling, place the
steaming tray into the removable cooking bowl,
replace lid and cook for 6-8 minutes for medium
and 10 minutes for well done.
4. Remove salmon. Serve hot with Tomato and Basil
Salsa and mixed salad leaves.
Rice recipes
continued
Wild berry rice
Serves 4-6
1
1
⁄
2
Rice Duo cups short grain white rice, washed
2 cups (500 ml) water
1
⁄
4
cup warmed honey
2 tablespoons butter
, melted
1 cup (250ml) cream
1
⁄
2
cup fresh or frozen blueberries
1
⁄
2
cup fresh or frozen raspberries
1
⁄
2
cup fresh or frozen strawberries
1
⁄
2
cup icing sugar
1
⁄
2
cup (60ml) water
2 tablespoons port
1. Place rice and water into the removable cooking
bowl. Cover with lid and press Selector Control
to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter and cream.
Replace lid and stand for 10 minutes on
‘Keep Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water into hand
blender or blender and process until smooth.
5. Fold berry mixture into rice mixture then
transfer to serving glasses.
6. Serve topped with extra berries and cream
if desired.
24
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