Steamed Dishes - Breville EW40 Instructions For Use Manual

STEAMED DISHES

STEAMED WHOLE FISH WITH
GINGER AND SHALLOT
1 x 400-500g whole snapper or bream,
cleaned and scaled
1
/ bunch coriander
2
2 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon ginger cut into matchsticks
1 stick lemongrass
1 lime, sliced
1. Wash and dry the fish, cut 2 slits at a
45° angle through each side of the fish to
the bones, in each cut place some ginger
and a slice of lime.
1
2. Place / the coriander into the cavity
2
of the fish.
3. Place the fish onto the steaming rack
and place into the wok
4. Pour 2 cups of water into the wok and
heat on high sear setting, when the
water is boiling turn the controls to
setting 6, place the lid on and steam for
10 minutes or until the fish is cooked.
5. Remove the fish and place onto the
serving platter and cover. Clean the wok
and heat on high sear setting, add the
soy, oil and lemongrass, bring to the boil
then spoon over the fish and serve
Serve with steamed rice.
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STEAMED VEGETABLES
(GADO GADO)
1 bunch baby Bok Choy
1 small head broccoli cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
300g hard tofu
1. Place the steaming rack into the wok,
add 2 cups of water, and then place the
vegetables onto the steaming rack.
2. Heat the wok on high sear setting, when
the liquid boils place the lid onto the wok
and reduce the heat to setting 6, cook for
3-5 minutes or until the vegetables are
cooked to your liking.
Serve with peanut sauce.
STEAMED DISHES cont'd
PEANUT SAUCE
2cm piece fresh ginger, chopped
1 onion, chopped
1 clove garlic
1 tablespoon oil
1 teaspoon curry powder
(preferably Malaysian)
1 tablespoon soy sauce
1
/ cup crunchy peanut butter
4
1 teaspoon chilli paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the ginger, onion and garlic into
a food processor and process until fine.
2. Heat the wok on a high sear setting,
gently fry the onion mixture in oil for
3-4 minutes.
3. Reduce the heat to setting 6, add curry
powder and soy sauce, and stir well
before adding peanut butter, sugar,
and chilli sauce.
4. Add the coconut milk and stir thoroughly
until the sauce is smooth. Continue to
cook for 2 minutes.
Cook on low heat for 2 minutes.
STEAMED CHICKEN BREAST
WITH GINGER AND SPINACH
Serves 4
1 tablespoon minced ginger
1
/ bunch coriander, finely sliced
2
4 x 150-200g chicken breast supremes,
skin on
1 cup Stones ginger wine
200g baby spinach
1 punnet baby corn
1. Combine the ginger and coriander and
place 1 / of the mixture under the skin
4
of the chicken
2. Place the breasts into a dish, in a single
layer and pour over the ginger wine.
Marinate for 20 minutes.
3. Place the steaming rack into the wok,
add 2 cups of water, and then place the
chicken breasts and baby corn onto the
steaming rack.
4. Heat the wok on high sear setting, when
the liquid boils place the lid onto the wok
and reduce the heat to 6, cook for
8-10 minutes or until the chicken
is cooked.
5. Remove the chicken and cover, place the
spinach onto the steaming rack and cook
until it wilts.
Serve the chicken on top of the spinach with
a drizzle of soy sauce.
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