– 87 –
Fish and Shellfi sh
S
TEAMED
W
HITEFISH
W
ITH
M
USHROOM
+
S
e
rves 4
Ingredients:
2 pieces Whitefi sh (fi shbone piece)
Assorted 60
g
hon shimeji mushroom, enoki
mushroom
Moderate salt, pepper
1 tablespoon cooking wine
Moderate honewort
Moderate olive oil
2 sheets baking paper (30 x 30 cm)
Ingredients
1. Season fi sh with salt and pepper. Cut open hon
shimeji mushroom and enoki mushroom.
2. Place the fi sh separately on the 2 sheets of
baking paper, with fi sh skin facing upwards. Place
2 equal parts of hon shimeji mushroom and enoki
mushroom around each, sprinkle on cooking
wine and wrap up.
3. Pour water into the tank before cooking. Place
onto the Grill Tray, and then place the Grill Tray
in lower shelf. Select Steam + Microwave for 10
minutes.
4. Remove to plate after heating, relish with
honewort, and sprinkle on sour citrus vinegar
according to individual preference.
B
ACON
R
OLL
W
ITH
A
SPARAGUS
A
ND
S
HRIMPS +
Serves: 4
Ingredients:
10 (250
g
) Shrimps
5 slices Bacon
20 strips Asparagus
2 slices Cheese
Seasonings:
Moderate Salt
Moderate Fish sauce
1 tablespoon Garlic (chopped)
Moderate Black pepper
Method:
1. Devein and peel off head of shrimp, tail intact, cut
a small groove alone the back of the shrimp, lift
out and gently scrape away the dark tract. Clean
and pat dry. Cut asparagus in chunks, ginger
chopped and cheese in 10 thin strips.
2. Marinate shrimps with salt, fi sh sauce and garlic,
for 20 minutes
3. Put marinated shrimp on halved bacon, then
asparagus, cheese, leaving the shrimp tails
beyond and remaining parts enveloped by bacon
roll and fi x with toothpick.
4. Fill water tank.
5. Select "Oven." and preheat at 200
℃
, press start
to preheat.
6. After preheating, put Grill Tray in the lower shelf
position, set for 25-26 minutes to begin cooking,
add steam shot for 3 minutes at 2/3 time through
cooking.
Serving tips:
1. Alternatively, replace asparagus with wild
rice stem, crowndaisy chrysanthemum or
mushroom to personal preference.
2. Preferably place seam side down.
F0003BU00QP_CB_2016023.indd 87 2016/6/23 11:30:37
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