Panasonic NN-S784 Operation Manual page 37

Cooking Fish and Shellfish by Micro Power
Clean fish before starting the recipe. Arrange fish in
a single layer, overlap thin fillet ends to prevent
overcooking. Prawns and scallops should be placed
in a single layer.
Cooking Fish and Shellfish by Micro Power
FISH OR SHELLFISH
Fish Fillets
Scallops (sea)
Green Prawns medium
size (shelled and cleaned)
Whole Fish
(stuffed or unstuffed)
Directions for cooking fish by Sensor (S) /
Auto Cook Å Å
• Minimum Weight 120 g / Maximum Weight 500 g
• Suitable for cooking whole fish and fish fillets.
• Select fish suitable for microwave cooking and
place in a single layer in a shallow dish, with skin-
side down.
• Add butter, spices, herbs, or lemon juice to flavour.
• Overlap thin edges of fillets to prevent overcooking.
• Shield the eye and tail area of whole fish with small
amounts of aluminum foil to prevent overcooking.
• Cover dish securely with plastic wrap or fitted lid
that does not snap seal.
• During the cooking time, the oven will 'beep' and
prompt you to turn over and rearrange.
• Allow large amounts of fish to stand for 3 to 5
minutes after cooking before serving.
To Operate for Sensor Cook:
Press Fish, then Start.
To operate for Auto Cook:
Press Auto Cook to fish. Select the serving / weight,
then press Start.
G W F (S)
INGERED HOLE ISH
Serves: 2
Ingredients:
1 (700 g) whole bream, cleaned
1 tablespoon sweet sherry
1
⁄ cup soy sauce
4
1 teaspoon minced ginger
3 green onions, sliced
1 tablespoon peanut oil
Method:
Place fish in a shallow casserole dish. Combine
sherry, soy sauce, minced ginger, spring onions and
peanut oil in a 1-litre jug. Pour sauce mixture over
fish. Cover and cook on P4 for 4 to 5 minutes. Turn
over and re-cover. Cook on P4 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Fish, then Start.
Cover dish with plastic wrap. Cook on the power
level and the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns, fish fillets or scallops.
AMOUNT POWER
500 g
500 g
500 g
500 g to 600 g
F
ISH
Serves: 4
Ingredients:
500 g
500 g
1
⁄
2
1
250 ml
2 tablespoons
2 tablespoons
1
⁄ cup
2
2
2 tablespoons
1
⁄ cup
2
1 teaspoon
Method:
Wash potatoes and pierce skins with a fork, place on
a paper towel lined plate. Cook on P7 for 10 to 12
minutes. Set aside. In a 3-litre casserole dish
combine fish, onion, bay leaf and milk. Cook on P6
for 4 to 6 minutes, stirring halfway through cooking.
Strain and reserve milk, discard onion and bay leaf.
Place butter in a 1-litre jug and cook on P10 for 30 to
60 seconds, stir in flour and slowly whisk in reserved
milk. Cook on P10 for 2 to 3 minutes, stirring halfway
through cooking. Stir in extra milk, eggs,parsley and
fish cook on P7 for 1 to 2 minutes. Pour into a
shallow casserole dish. Slice potatoes and layer over
fish mixture. Sprinkle with grated cheese and
paprika. Cook on P10 for 4 to 6 minutes.
– 10 –
APPROX. COOKING TIME
(in minutes)
P4 8 to 10
P4 6 to 8
P4 7 to 9
P4 7 to 10
P
IE
new potatoes, unpeeled
marinara mix or mixed fish
onion
bay leaf
milk
butter
flour
milk, extra
hard-boiled eggs, roughly chopped
chopped parsley
grated cheese
paprika