Panasonic NN-ST64JW - Page 43

– 43 –
Fish and Shellfi sh
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 x 400
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, 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. Cook on 440 W for 12 to 15
minutes.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40
g
butter
1 onion, diced
1
⁄
4
cup fl our
1 tablespoon chopped fresh parsley
pepper
1
⁄
2
teaspoon prepared mustard
1
1
⁄
2
cups milk
440
g
can salmon and liquid
1
⁄
2
cup fresh bread crumbs
1
⁄
3
cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on
1100 W for 1 minute. Add fl our and Cook on
1100 W for 1 minute. Add parsley, pepper, mustard
and gradually blend in milk. Cook on 1100 W for 2
to 3 minutes, stir halfway through cooking. Lightly
mix through salmon and liquid into sauce. Pour into
serving dish and top with bread crumbs and cheese.
Cook for further 4 to 5 minutes on 1100 W.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
2 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500
g
peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
1100 W for 30 to 50 seconds. Add lemon juice, parsley
and prawns. Cook on 800 W for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual ramekins.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
30
g
butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄
2
teaspoon sugar
400
g
salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on 800 W for 1 to 2 minutes.
Stir halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on 600 W for 4 to 6
minutes. Stand for 2 to 3 minutes before serving.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap. Select
Fish, press Weight pads to select 400
g
, then press
Start.
O
YSTER
S
OUP
Serves: 4 to 6
Ingredients:
30
g
butter
2 tablespoons fl our
2 cups chicken stock
1
⁄
2
cup cream
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
1100 W for 1 minute. Add fl our, stir well and cook on
1100 W for 30 seconds. Gradually add stock, stirring
continuously. Cook on 1100 W for 5 to 7 minutes,
stirring halfway through cooking. Add cream, oysters,
salt and pepper. Cook on 800 W for 1 to 2 minutes.
Spoon into individual dishes and garnish with chives.
S
WEET
S
CALLOP
S
TIR
F
RY
Serves: 2 to 4
Ingredients:
1 tablespoon oil
1 onion, quartered
½ teaspoon crushed garlic
½ red capsicum sliced
2 sticks celery sliced
2 tablespoons sliced water chestnuts
100
g
snow peas
1 tablespoon honey
1 tablespoon sweet chilli sauce
1 tablespoon chopped coriander
500
g
scallops
Method:
1. Place oil, onion and garlic into a 2-litre dish. Cook
on 1100 W for 1-2 minutes.
2. Add remaining ingredients and cook on 1100 W
for 5-7 minutes, stir halfway through cooking.
3. Serve immediately.
F0003CA30QP_OI_06_180703.indd 43F0003CA30QP_OI_06_180703.indd 43 2018/7/3 9:21:002018/7/3 9:21:00