– 86 –
Fish and Shellfi sh
O
YSTERS
K
ILPATRICK
Serves: 2
Ingredients:
12 oysters in shell, opened
2 teaspoons lemon juice
2 teaspoons worcestershire sauce
salt and pepper
60
g
bacon, fi nely chopped
Method:
Place oysters in shell on a heat proof serving plate.
Sprinkle each oyster with lemon juice and sauce.
Season with salt and pepper. Sprinkle bacon over
each oyster. Place it on Wire Rack on fl at table and
cook on Grill 1 for 6 to 8 minutes.
Tip: Serve with triangles of buttered brown bread.
S
MOKED
F
ISH
Serves: 2 to 4
Ingredients:
2 medium sized smoked
fi sh fi llets (approx. 500
g
)
1 tablespoon butter, melted
freshly ground black pepper
Method:
Place all ingredients in a 3-litre casserole dish. Cover
and cook on 600 W for 5 to 6 minutes or until cooked
and fi sh fl akes when tested with a fork.
S
PICED
W
HOLE
B
REAM +
Serves: 2
Ingredients:
600
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 and 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. Fill water tank before cooking
and cook on Steam + Microwave for 15 minutes.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon parsley, chopped
500
g
green prawns,
shelled and deveined
Method:
Place butter and garlic in a 20 cm round dish and
cook on 1000 W for 1 minute.
Add lemon juice, parsley, and prawns. Cover and
cook on 600 W for 3 minutes, stir. Cook on 600 W for
3 minutes. Serve in individual ramekins.
S
ALMON
S
TEAMED
W
ITH
V
ANILLA
+
Serves: 2
Ingredients:
Ingredients:
3 pieces salmon fi sh (fi shbone removed,
approximately 80
g
per piece)
1 twig thyme
1 twig parsley
A: 1 tablespoon Chinese spirits
1 teaspoon olive oil
½ teaspoon salt
Moderate pepper, mashed garlic
20
g
sweet pepper (red)
20
g
sweet pepper (yellow)
3 sticks baby corn
Moderate salt
Method:
1. Rip thyme and parsley, then sprinkle on salmon
together with A and set aside.
2. Cut sweet pepper into thin slices, cut baby corn
into halves, and then sprinkle on salt.
3. Pour water into the tank before cooking. Place
salmon onto casserole with a diameter of
approximately 23 cm, with the fi sh skin facing
upwards, place in 2 while avoiding overlapping
with salmon. Place the casserole onto the Grill
Tray, and then place the Grill Tray in the upper
shelf. Select steam 1 for 8 minutes, then select
Steam + Microwave for 3 minutes.
F0003BU00QP_CB_2016023.indd 86 2016/6/23 11:30:37
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