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19
Steamed Snapper with Ginger
and Shallots
Serves 1
200g snapper fillets
180ml chicken stock
1 tbsp palm sugar (found in the Asian
section of the supermarket)
4 coriander roots
10 white peppercorns, crushed
100ml Chinese cooking wine
Splash of white vinegar
Garnishes
1 knob ginger, finely chopped
2 stems green shallot
1 red chilli, finely chopped
1 tbsp sesame oil
1. To make broth, combine the
stock, palm sugar, coriander roots,
peppercorns, cooking wine, and
vinegar in a pot. Bring to the boil, and
simmer for 3 minutes. Strain, saving the
broth.
2. Place the fish pieces in a small shallow
bowl or saucer and pour over the
broth.
3. In a separate bowl, mix together
ginger, chilli and shallots. Using only
half of the garnish mixture, cover the
fish.
4. Place the bowl or saucer in the
steaming tray.
5. Pour ½ cup of hot water into the rice
cooker removable cooking bowl, and
place steaming tray on top. Close
and securely lock the lid into place.
6. Press the selector control lever down
to ‘COOK RICE’ setting. Cook until
the unit automatically switches to the
'KEEP WARM' function.
7. Once cooked, place the remaining
garnish mixture on top of the fish. In
a separate pot, heat the sesame oil
until smoking and pour over hot fish,
garnish with a few sprigs of coriander.
Serve with rice.
Sushi Rice
Serves 6
2 cups sushi rice, washed
2¼ cups water
1½ tbsp rice vinegar
1½ tbsp caster sugar
½ tsp salt
1. Thoroughly wash rice and drain. Place
rice and water into the removable
cooking bowl.
2. Place into the rice cooker, close
and securely lock the lid into place.
Press the selector control lever down
to ‘COOK RICE’ setting. Cook until
the unit automatically switches to
the ‘KEEP WARM’ function. Stir once
during cooking.
3. Stir through vinegar, sugar and salt
with the serving spoon.
4. Allow to cool before preparing sushi.
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