Breville BRC200 Instruction Booklet page 32

SEAFOOd
STEAMEd WHOLE SNAPPER WITH
GINGER ANd SHALLOTS
INGREdIENTS
1 x 300-400g whole snapper or bream,
cleaned and scaled
2cm piece fresh ginger, cut into matchsticks
1 lime, sliced
½ bunch coriander
2 Tablespoons soy sauce
1 Tablespoon peanut oil
3 shallots, finely sliced
METHOd
1. Wash and dry fish. Cut 2 slits at a 45°
angle through each side of 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 fish into the
steaming tray.
3. Pour 3 Rice Duo 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.
TIPS
To prevent seafood sticking to
steamer tray place small pieces of
baking paper, banana, cabbage or
lettuce leaves under the fish fillets
before steaming.
32
STEAMEd SALMON FILLETS WITH
TOMATO ANd BASIL SALSA
INGREdIENTS
1 Tablespoon olive oil
2 shallots, diced
¼ cup/65ml white wine vinegar
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 Duo cups fish stock
METHOd
1. Heat a frypan on medium heat, add oil
and diced shallots cook for a minute to
soften the shallots, add vinegar and let
mixture reduce by half. Add tomatoes
and bring mixture to the boil, then
remove from heat. Cool salsa mixture
then add basil, balsamic vinegar, and oil.
Mix well.
2. Place salmon fillets into steaming tray
and sprinkle with salt and pepper.
3. Place the fish stock into removable
cooking bowl. Cover with lid and press
the Selector Control to 'Cook'. When fish
stock is boiling, place 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.
TIPS
To prevent seafood sticking to
steamer tray place small pieces of
baking paper, banana, cabbage or
lettuce leaves under the fish fillets
before steaming.