Stuffed Citrus Trout - Panasonic NN-CS596S Operating Instruction And Cook Book

Stuffed Citrus Trout

Serves 2
Oven Accessory: Pyrex® tray + wire shelf in lower position
Ingredients
2 trout, 250-300g (9-11oz) each
Stuffing:
4 spring onions, finely chopped
50g (2oz) button mushrooms, finely sliced
2cm ( ") cube fresh ginger, peeled and grated
3/4
15ml (1tbsp) soy sauce
juice of 1 lime
salt & pepper
Cooking method
Wash the fish and pat dry. Fill the fish cavities with the onions, mushrooms and ginger and
arrange the fish on the Pyrex® tray. Pour over the soy sauce and lime juice. Season and
marinade for one hour. Fill Steam Water Tank. Place Pyrex® tray on wire shelf and cook
on CONVECTION 200ºC + STEAM LOW for 15 mins.
F ish
96