User Manual

Directions for Cooking Fish and Shellfish by Micro Power
Clean fish before starting the recipe. Arrange fish
in a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
To Cook by Time:
Cover dish with plastic wrap. Cook on the power
level and for the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns or scallops.
Cooking Fish and Shellfish by Micro Power
FISH OR SHELLFISH AMOUNT POWER APPROX.
COOKING TIME
(in minutes)
Fish Fillets 500 g 600 W 6 to 8
Scallops (sea) 500 g 600 W 5 to 7
Green Prawns
medium size
(shelled and cleaned)
500 g 600 W 5 to 6
Whole Fish
(stuffed or unstuffed)
500 g to 600 g 600 W 6 to 8
SOY & HONEY SALMON
Serves: 4
Ingredients:
4
salmon fillets, each 100 to 150 g
Marinade:
15 ml honey
30 ml dark soy sauce
15 ml sherry
1 garlic clove, crushed
5 ml fresh root ginger, grated
Method:
1. Mix the marinade ingredients together. Pour
marinade over salmon in dish and leave to
marinate for 2 to 3 hours in the fridge.
2. Cover salmon with pierced cling film and place
on base of oven. Cook salmon on 600 W for 7 to
8 minutes.
NOTE: For 2 fillets the marinade quantities should be
halved and total cooking time on 600 W should be
reduced to 4 to 6 minutes.
SALMON IN TERIYAKI
Ingredients:
300 g
salmon fillets, cut slit or pierce fillets
with fork
80 g fresh mushroom, sliced
2 tablespoons teriyaki sauce
½ tablespoon oyster sauce
40 g garlic, minced
10 g ginger, shredded
¼ teaspoon black pepper
3 tablespoons oil
1 stalk chinese parsley, for garnishing
Method:
1. Cook garlic with oil in a bowl, on 1000 W for
about 2 to 2½ minutes in a microwave safe
casserole, do not cover with lid (stir-in-between).
2. Mix half garlic oil, teriyaki sauce, oyster sauce
and black pepper together.
3. Put salmon on the dish, place mushroom and
ginger on top of salmon, follow by teriyaki
mixture, cook on 600 W for 7 to 8 minutes, cover
with lid. When ready serve with remaining garlic
and chinese parsley.
- 85 -
Fish and Shellfish
F0003CH50QP.indd 85F0003CH50QP.indd 85 2020/7/16 15:14:492020/7/16 15:14:49