– 89 –
Fish and Shellfi sh
O
RANGE WHITEFISH SALAD
Serves: 4
Ingredients
12 pieces whitefi sh (25
g
each boneless
piece)
400
g
(2 pieces) orange
A: Moderate mint
2 tablespoon olive oil
B: 2 teaspoon lemon juice
Moderate salt
Moderate pepper
2 tablespoon olive oil
Moderate mint
120
g
salad vegetables (salad, water
cabbage, etc.)
Moderate salt
Moderate pepper
Method:
1. After slightly mashing the orange peel, extract the
peel for later use. Hold aside about 4 tablespoon
of orange juice for later use. Prepare 6 thin slices
of orange pieces without peels on a dish.
2. Drip the fi sh with some mashed peel and juice
from A and 1 (leave it standing for 15 minutes
for a stronger fl avor). Place the fi sh with the skin
side up on the Grill Tray, and put the tray in the
upper shelf. Select crispy grill and cook for 14-16
minutes.
3. Put the remaining juice and B into a bowl, stir
evenly with an eggbeater while adding olive oil in
small amounts. Add the mashed orange peel and
mint to make the salad dressing.
4. Put salad vegetables into another bowl, sprinkle
with salt and pepper. After evenly stirred, add half
of the 3. Place on the dish the salad, fi sh from 2,
fruit from 1, and drip with the remaining 3.
S
TEAMED
M
USSELS
W
ITH
G
ARLIC
+
Serves: 2
Ingredients:
32 oz. mussels, weight in shells
2 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
¾ cup dry white wine
1 bunch fl at-leaf parsley, fi nely chopped
Method:
Scrub mussels and pull off any beards, discarding
any broken or open shells. Place oil, onion and garlic
in a heat-proof dish, cover with pierced plastic wrap.
Place on the bottom of the oven and cook at 1000
W for 2 minutes. Add wine and mussels, cook at
600 W for 2 to 3 minutes. Fill water tank. Cook on
Steam + Microwave for 13 to 15 minutes. Discard
any unopened shells. Add the parsley and stir before
serving.
S
TEAMED MUSSELS WITH LEMONGRASS, LIME
AND COCONUT MILK
Serves: 2
Ingredients:
1 tablespoon vegetable oil
½ onion fi nely chopped
2 cloves garlic, crushed
2 red chilies, fi nely chopped
1 lemon-grass, sliced
32 oz. mussels, scrubbed and beards
pulled off, discard any broken or
open shells
1 lime, juice of
2 tablespoons fi sh sauce
1 cup coconut milk
2 kaffi r lime leaves
½ bunch Thai basil, leaves only
½ bunch coriander, leaves only
Method:
Drizzle a little vegetable oil in the casserole dish. Add
the onion, garlic, chili and lemon-grass. Place on the
bottom of the oven and cook at 1000 W for 4 to 5
minutes. Add the rest of the ingredients. Fill water
tank. Cook on Steam 1 for 30 minutes, then serve
immediately.
Notes:
Ensure you buy oysters that are fresh and edible.
Most closed oysters are alive. Lightly tap any open
shells—a live oyster will immediately snap shut.
Oysters that give off a strong fi shy smell are dead.
F0003BU00QP_CB_2016023.indd 89 2016/6/23 11:30:37
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