Operating instructions

99
Fish
Coconut fi sh curry
Sweat the chopped onion with the cubed pepper in the dish, covered, for
4-5 mins on HIGH MICROWAVE. Add the coconut milk, the peeled and
chopped tomato, the curry paste and lemon juice; Cook on HIGH
MICROWAVE for 3 mins before adding the fi sh cut into cubes. Cover and
cook on HIGH MICROWAVE for 6-7 mins, stirring halfway through cooking
time. Season to taste before serving.
ingredients
SERVES 4 - 5
1 onion, chopped
1 red pepper, deseded and
cubed
200 ml (7 fl oz) coconut milk
1 tomato, chopped
1 tbsp curry paste
juice of ½ lemon
600
g
(1 lb 3 oz) coley
or pollock, cubed
salt and pepper
Dish: 1 Pyrex
®
dish
(22 cm diameter)
Salmon with mango salsa
Mix the marinade ingredients together. Pour marinade over salmon in dish
and leave to marinate for 2-3 hours in the fridge. Mix all the salsa ingredients
together and chill in fridge. Place the salmon in the glass dish directly on
base of oven. Cook salmon on STEAM 1 for 15 mins. Serve salmon with the
salsa.
ingredients
SERVES 4
4 salmon fi llets,
each 100-150
g
(4-6 oz)
50
g
(2 oz) butter
Marinade
3 tbsp (45 ml) white wine
1 garlic clove, crushed
2.5 cm (1”) fresh root ginger,
fi nely grated
Mango Salsa
2 red chillies,
seeds removed, thinly sliced
100
g
(4 oz) peeled,
cooked prawns
4 spring onions, thinly sliced
1 small garlic clove,
fi nely chopped
1 ripe but fi rm avocado,
peeled and chopped
½ ripe mango, peeled and
chopped
1 lime, juice of
Dish: shallow Pyrex
®
dish
Fill water tank
Creamy cod & leek chowder
Place potatoes on trivet on glass shelf in middle shelf position. Cook on
STEAM 1 + LOW MICROWAVE for 10 mins. Place the butter and leeks in
a large bowl. Place on the base of oven and cook on HIGH MICROWAVE
for 2-3 mins and then add the potatoes. Stir in the fl our and gradually add
the fi sh stock and bay leaf. Cook on HIGH MICROWAVE for 8-10 mins or
until the potato is tender. Stir halfway. Then stir in the milk, cod and prawns.
Cook on MEDIUM MICROWAVE for 7-8 mins or until the fi sh is cooked.
Remove the bay leaf and season to taste. Serve immediately.
ingredients
SERVES 4
500
g
(1 lb 2 oz) potatoes,
peeled, cut into 1 cm (½”) cubes
25
g
(1 oz) butter
2 large leeks, thickly sliced
1 tbsp (15 ml) plain fl our
568 ml (1 pt) hot fi sh stock
bay leaf
275 ml (½ pt) milk
250
g
(9 oz) cod fi llet, cubed
10 tiger prawns, peeled
Dish: large shallow Pyrex
®
dish and large Pyrex
®
bowl
Oven accessory: Trivet on
Glass shelf in middle shelf
position
Fill water tank
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