User Manual

SALMON STEAMED WITH VANILLA
Ingredients:
3 pieces salmon fish (fishbone removed,
approximately 80 g per piece)
1 twig thyme
1 twig parsley
3 sticks baby corn
moderate salt
20 g sweet pepper (red)
20 g sweet pepper (yellow)
A:
1 tablespoon Chinese spirits
1 teaspoon olive oil
½ teaspoon salt
moderate pepper, mashed garlic
Method:
1. Rip thyme and parsley, then sprinkle on salmon
together with A and set aside.
2. Cut sweet pepper into thin slices, cut baby corn
into halves, and then sprinkle on salt.
3. Pour water into the tank before cooking. Place
salmon onto casserole with a diameter of
approximately 23 cm, with the fish skin facing
upwards, place in 2 while avoiding overlapping
with salmon. Place the casserole on the grill
tray in middle shelf position. Select Steam 1 for
8 minutes, then select Combi 1 for 3 minutes.
LEMON PEPPER FISH
Serves: 2
Ingredients:
500 g
fish fillets
¼ cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
1. In a 1-litre dish place all ingredients. Set on
600 W for 7 to 9 minutes. Stand for 3 minutes.
THAI FISH CAKES
Serves: 9
Ingredients:
500 g white fish fillets
1 tablespoon red curry paste
2 tablespoons cornflour
1 teaspoon chopped chilli
1 tablespoon fish sauce
3 green onions, chopped
¼ cup coriander leaves
oil for greasing
Method:
1. Place all ingredients except oil in a food
processor and blend until smooth. Grease
9 round tins (Φ=6 cm). Add mixture into tins and
place onto the metal tray.
2. Preheat the oven on 180 °C. Put the metal tray
in upper shelf position and cook for 20 minutes.
Cook on Grill 1 for 3 to 4 minutes. Then serve
with sweet chilli sauce.
PROVENÇAL FISH CUTLETS
Serves 4
Ingredients
800 g Salmon Cutlets
salt and pepper
olive oil
4 tomatoes, sliced
Herbs de Provence
1 courgette, sliced
12 black olives
Method:
1. Wash and dry fish cutlets. Sprinkle with salt,
pepper and oil. Place the fish and the vegetables
in a glass dish and sprinkle with olive oil and
Herbs de Provence.
2. Fill water tank. Place the dish on the wire shelf in
the lower shelf position and cook on Combi 1 for
about 15-20 minutes. Shortly before the end of
the cooking time, add the olives to the dish.
Salmon Steamed with Vanilla
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Fish and Shellfish
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