Breville BRC200 Instructions For Use Manual page 25

Steamed recipes
Steamed whole fish with
ginger and shallot
1 x 300-400g whole snapper or bream,
cleaned and scaled
2cm piece fresh ginger, cut into matchsticks
1 lime, sliced
1
⁄ bunch coriander
2
2 tablespoons soy sauce
1 tablespoon peanut oil
3 shallots, finely sliced
1. Wash and dry the fish. Cut 2 slits at a 45° angle
through each side of the fish. Into each slit, place
some ginger and a slice of lime.
2. Place half of the coriander into the cavity of the
fish. Place the fish into the steaming tray.
3. Pour 3 Rice Master cups water into the removable
cooking bowl. Cover with lid and press the Selector
Control to 'Cook'. When the water is boiling, place
the steaming tray into removable cooking bowl,
replace lid and steam fish for 15 minutes or until
cooked when tested.
4. Remove fish and place onto a serving platter.
5. Combine soy, oil and shallots, pour over the fish.
Serve immediately with steamed jasmine rice.
R10
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Steamed salmon fillets with
a tomato and basil salsa
1 tablespoon olive oil
2 shallots, diced
1
⁄ cup white wine vinegar
4
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
3 Rice Master cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots, add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat. Cool
the salsa mixture then add basil, balsamic vinegar,
and oil.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Cover with lid and press the Selector Control to
'Cook'. When the stock is boiling, place the
steaming tray into removable cooking bowl,
replace lid and cook for 6-8 minutes for medium
or 10 minutes for well done.
4. Remove salmon. Serve hot with tomato and basil
salsa and mixed salad leaves.