– 83 –
Soups, Snacks and Starters
F
ISHERMAN
S
EAFOOD
S
OUP
Serves: 2 to 4
Ingredients:
A: 2 piece whitefi sh meat
(80
g
each boneless piece)
2 shrimp
1 piece garlic
60
g
mushroom (assorted honshimeji,
brown swordbelt, fl ammulina)
Moderate salt
Moderate pepper
1 tablespoon olive oil
½ teaspoon stock powder
100
g
clam (sand already spitted)
1-2 piece lemon (already sliced into half-
moon shape)
50
g
(½) tomato
1 teaspoon thyme (dried)
Method:
1. Cut one piece of fi sh into 4 equal sizes. Remove
the shells and intestines from the shrimp.
Slice the garlic, cut open the mushrooms into
appropriate size. Place A in a bowl, add salt and
pepper. Sprinkle with olive oil and stir evenly
(leave it standing for 10 minutes for a stronger
fl avor).
2. Place 1 at the outer side of the Grill Tray, and put
the tray in the upper shelf. Select crispy grill and
cook for 12 minutes.
3. Put two cups of boiled water into the Microwave
safe casserole, and dissolve the soup stock in
the water. Add in clams and lemon, cook on 1000
W for 8 minutes, or until the clams open up, and
then fl avor with salt and pepper.
4. Serve 2 in a dish, decorated with 1 cm minced
tomato and thymes. Place on top the clams and
lemon from 3, and pour in the soup.
S
TEAM
E
GG
W
ITH
D
RIED
S
CALLOP
Serves: 4
Ingredients:
3 eggs (beaten and strained)
30
g
dried scallop (washed, tear and
soak for ½- 1hour.
280 ml water (inclusive of dried scallop
water)
3 shallot (sliced)
1½ tablespoon oil
1 stalk spring onion or Chinese parsley
(for garnishing)
Sauce:
¼ teaspoon salt
¼ teaspoon light soya sauce
½ teaspoon sesame oil
a dash pepper
Method:
1. Cook shallot with 1½ tablespoon oil on 1000 W
for 2-3 minutes in a microwave safe casserole, till
golden brown. (Stir at ½ time)
2. Mix beaten eggs, scallops ,fried shallot, oil and
sauce well, divide them in 3 equal parts, put them
in prepared casserole, covered.
3. Fill water tank with water.
4. Put the casserole on Grill Tray in lower shelf
position, set steam 1 for 20-21 minutes
.
5. When cooking is done, let stand for 10 minutes
before garnishing with spring onion and golden
brown shallot.
F0003BU00QP_CB_2016023.indd 83 2016/6/23 11:30:36
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