48
Cooking Guide
Fish and Shellfish
Oysters Kilpatrick
Serves: 2
Ingredients:
12 oysters in shell, opened 12
2 teaspoons lemon juice 10 ml
2 teaspoons Worcestershire sauce 10 ml
salt and pepper
60 g bacon, finely chopped 60 g
Method:
Preheat oven on Grill 2. Place oysters in shell on a
heatproof serving plate. Sprinkle each oyster with
lemon juice and sauce. Season with salt and
pepper. Sprinkle bacon over each oyster. Cook on
Grill 2 for 4 to 5 minutes.
Tip: Serve with triangles of buttered brown bread.
G
Smoked Fish
Serves: 2 to 4
Ingredients:
2 medium sized smoked 2
fish fillets (approx. 500 g)
1 tablespoon butter, melted 15 ml
3 tablespoons water 45 ml
freshly ground black
pepper
Method:
Place all ingredients in a 3-litre casserole dish.
Cover and cook on MEDIUM for 5 to 6 minutes or
until cooked and fish flakes when tested with a fork.
To Cook by One Touch Cooking:
Prepare as above. Cover with a lid or plastic wrap.
Press , then
StartFish
Gingered Whole Fish
Serves: 2
Ingredients:
400 g whole bream 400 g
2 tablespoons lemon juice 10 ml
2 tablespoons soy sauce 10 ml
1 teaspoon minced ginger 5 ml
3 shallots
(spring onion), sliced
Method:
In a 1 litre jug mix lemon juice, soy sauce ginger
and shallots. Pour over fish in a 2 litre dish. Set on
MEDIUM for 3 to 5 minutes.Turn and cover. Set on
MEDIUM for 3 to 5 minutes.
R
Garlic Prawns
Serves: 2
Ingredients:
60 g butter 60 g
1 teaspoon minced garlic 15 ml
1 tablespoon lemon juice 15 ml
1 tablespoon parsley, chopped 15 ml
500 g green prawns,shelled 500 g
and deveined
Method:
Place butter and garlic in a 20 cm round dish and
cook on HIGH for 1 minute.
Add lemon juice, parsley, and prawns.
Cover and cook on MEDIUM for 3 minutes 30
seconds, stirring halfway through cooking.
Set MED.3 minutes 30 seconds.
Serve in individual ramekins.
R
Whole Stuffed Fish
Serves: 2
Ingredients:
500 g whole fish, cleaned 500 g
and scaled
(Bream or Snapper)
2 tablespoons melted butter 30 ml
Stuffing:
1 cup fresh breadcrumbs 250 ml
4 shallots (spring 4
onions), sliced
1 teaspoon dried basil 5 ml
juice of
1
/
2
lemon
2 tablespoons chopped parsley 30 ml
freshly ground black
pepper
Method:
Brush fish cavity with melted butter. Combine
remaining butter with remaining ingredients to make
stuffing. Stuff fish cavity with mixture and secure
opening with wooden skewers or string. Place fish
on a ceramic rack in a 3-litre casserole dish and
cook on MEDIUM for 6 to 8 minutes. Stand covered
for 5 minutes before serving.
To Cook by One Touch Cooking:
Prepare as above. Place fish on a ceramic rack in a
flat casserole dish. Cover with a lid or plastic wrap.
Press , then . Stand covered for 5
minutes before serving.
StartFish
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