– 88 –
Fish and Shellfi sh
R
OAST
W
HITE
F
ISH
W
ITH
V
EGETABLES
Serves: 2
Ingredients:
A:200
g
Cod fi sh (sliced)
taste Salt & Black pepper
1 strip Rosemary (chopped)
2 teaspoon Olive oil
1 teaspoon Fish sauce
1 teaspoon Lemon juice
B:40
g
Sweet chili (chunks)
80
g
Pumpkin (sliced)
80
g
Abalone mushrooms (length-ways
halved)
4 Sword bean
1 teaspoon Olive oil
taste Salt & Black pepper
C:2 tablespoon Grape vinegar
2 teaspoon Light soy sauce
2 teaspoon Granulated sugar
10
g
Butter
Method:
1. Marinate fi sh with A, pat dry.
2. Season B with salt, black pepper and olive oil, set
aside.
3. Preheat the oven at 200°C, put B orderly on Grill
Tray, top with cod fi sh.
4. put Grill Tray in lower shelf position, set for 35
minutes, press start.
5. Heat C with butter, mix well, to make black
pepper sauce.
6. To serve, drizzle with black pepper sauce.
MAYONNAISE
S
HRIMP
B
ALLS
Serves: 2
Ingredients:
300
g
(24 pieces) shrimp
A: 1 teaspoon hard liquor (or Chinese spirits)
Moderate salt
Moderate pepper
2 tablespoon corn starch
40
g
vegetable oil
B: 6 tablespoon mayonnaise
1 tablespoon ketchup
1 teaspoon custer sugar
Moderate cashew
Method:
1. Cut open the shrimps with shells and remove
the intestines. Wash thoroughly and wipe dry the
water. Add A, corn starch, and vegetable oil for
fl avor in order.
2. Lay out 1 in the center of the Grill Tray, and put
the tray onto the upper shelf. Select crispy grill,
and cook for 9-10 minutes.
3. Mix B in the bowl, add 2 and stir evenly. Before
serving, sprinkle with roughly-grinded cashews.
V
ANILLA SHRIMP GRILL
Ingredients:
320
g
(15 pieces) shrimp
A: Moderate assorted vanilla
1 piece rosemary
2 tablespoon olive oil
Moderate salt
Moderate pepper
2 pieces garlic
Method:
1. Remove the heads from the shrimps. Cut open
the shrimp with the shells and remove the
intestines. Wash thoroughly and wipe dry the
water. Place A into a bowl and stir evenly. Add in
the shrimps, sliced garlic, and stir evenly (leave it
standing for 15 minutes for a stronger fl avor).
2. Put the Grill Tray in the upper shelf. Select crispy
grill and cook for 9-10 minutes,
add steam shot 1
minute halfway through cooking.
B
AKED
C
OD
A
ND
P
OTATO
Serves: 4
Ingredients:
8 pieces boneless cod (40
g
each piece)
Moderate salt
Moderate pepper
300
g
(1 piece) potato
½ small piece onion
1 piece garlic
A: 30
g
butter
1 tablespoon thyme (dried)
Moderate salt
Moderate pepper
50 ml milk (room temperature)
Moderate cheese powder
50
g
mozzarella cheese
Method:
1. Cut open the cod skin, sprinkle with salt and
pepper.
2. Cut the potato into slices of 2-3 mm thick, also
cut the onion and garlic into thin slices.
3. Put 2 and A onto the baking tray, wrapped in a
plastic wrap, put at the center of the oven. Cook
on 600 W for 7 minutes.
4. After heated, add milk in 3, and put on the
cod with skin side down. Sprinkle with cheese
powder, put into the center of the tray, put the tray
in the lower shelf, select crispy grill, and cook for
11-12 minutes.
F0003BU00QP_CB_2016023.indd 88 2016/6/23 11:30:37
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