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Recipes continued
Chinese Steamed Pork
and Cabbage Rolls
300g pork mince
50g fresh shiitake mushrooms, chopped
3 long green onions, finely chopped
2cm piece ginger, peeled, grated
1 egg, lightly beaten
½ bunch fresh coriander, finely chopped
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon caster sugar
1 teaspoon sesame oil
1 Chinese cabbage, leaves separated
Salt and pepper, to taste
1.Combine all ingredients expect cabbage in
a large bowl. Mix well. Cover and place in
refrigerator.
2.Using the outer cabbage leaves cut out the
hard white centre rib.
3.Using the Cook function set to HIGH,
bring 5 litres of water to the boil. Add
the cabbage in batches and cook for 2
minutes. Run cabbage leaves under cold
water. Dry and set aside.
4.Place a heaped tablespoon of pork mixture
in the middle of cabbage leaf. Fold the
ends in and roll to form a secure parcel.
Repeat until mixture is used.
5.With high steaming rack in place, use the
Cook function on HIGH to bring 5cm of
water to the boil. Place a sheet of baking
paper over the rack. Place cabbage rolls on
rack.
6.Cover with lid. Steam for about 20 minutes
or until cooked.
Steamed Fish Parcels (En Papiote)
2 small fennel bulbs, finely sliced
1 lemon finely sliced
4 firm white fish fillets
4 tablespoons butter
½ cup white wine
Salt and pepper, to taste
1.Cut 4 x 30cm squares of baking paper.
2.Place an equal amount of fennel and
lemon in the centre of each piece of paper.
Top with fish and butter. Season with salt
and pepper.
3.Bring opposite edges of paper together to
form a parcel. Pour in quarter of the white
wine and seal. Repeat.
4.With high steaming rack in place, use the
Cook function on HIGH to bring 5cm of
water to the boil. Place fish parcels on
rack.
5.Cover with lid. Steam for 15 minutes or
until fish is fully cooked.
Serves: 4
41
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