Sunbeam VitaSteam Instruction Booklet page 22

Recipes (continued)
Steamed Fish with Potatoes and Snow Peas
Serves: 4
4 x 100g washed potatoes
4 x 125g white fish fillets
150g snow peas, trimmed
Warm Dressing
1 tablespoon olive oil
2 tablespoon butter
2 cloves garlic, crushed
4 green onions (shallots), thinly sliced
2 tablespoons lemon juice
Salt and pepper, to taste
Lemon wedges, to serve
1. P lace potatoes in one steamer basket.
Place lid on the basket and set timer to 25
minutes.
2. P lace fish in second steamer basket.
Stack basket on top of potatoes. Place lid
on the basket and set timer to 10 minutes.
3. P lace snow peas in the third steamer
basket. Stack basket on top of fish. Place
lid on the basket and set timer to 5
minutes.
4. M eanwhile heat oil and butter in a small
frypan over low heat. Add onions and garlic
and cook for 1 minute or until soft. Stir in
lemon juice. Season with salt and pepper.
5. C ut potatoes into 1cm slices. Arrange
potatoes, snow peas and fish on a serving
plate. Season with salt and pepper. Pour
over dressing. Serve with lemon wedges.
20
Ginger and Soy Steamed Fish
Serves: 2
2 x 125g salmon fillets
2 green onions (shallots), thinly sliced
½ long red chilli, seeds removed, thinly
sliced
½ tablespoon shredded fresh ginger
1 tablespoon light soy sauce
1 tablespoon water
Fresh coriander leaves, to serve
1. P lace fish in the rice cooker bowl. Top with
onions, chilli and ginger. Add soy sauce
and water. Place the rice cooker bowl in
one steamer basket.
2. P lace lid on the basket and set timer to 10
minutes.
3. S erve fish with rice.
Herb Salmon Fish Fillets
Serves: 2
2 x 160g salmon fillets
2 green onions (shallots), thinly sliced
1 lemon, rind grated, juiced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Salt and pepper, to taste
Mixed green salad, to serve
1. P lace salmon in one steamer basket. Top
with onion, rind, juice and herbs. Season
with salt and pepper.
2. P lace lid on the basket and set timer to 25
minutes. Serve with salad.