Sharp R-248J Operation Manual And Recipes page 99

Fillet of Sole in Lemon Parsley Butter
[Ingredients]
1/2 cup Margarine or
butter
2
2 / tsp Plain flour
3
2
2 / tbsp Fresh lemon
3
juice
1 tbsp Chopped parsley
1/4 tsp Salt
few Pepper
few Celery seed
500 g Sole or flounder fillets, fresh or frozen,
thawed
Prawns with Chili Peppers
[Ingredients]
6 Prawns (about 200 g)
2 Green onions
8 Chili peppers
3 tbsp Wine
1 tbsp Cornflour
2 slices Ginger
1 tbsp Oil
[Seasonings]
1
1 / tbsp Soy sauce
2
1 tbsp Sugar
1 tbsp Vinegar
Steam Whole Fish
[Ingredients]
1 (300-400g) Fish
1 stalk Spring onion
3 slices Ginger
[Seasonings]
1
2 / tbsp Chinese wine
2
1
1 / tbsp Soy sauce
2
1/4 tsp White pepper
1/2 tsp Salt
1/2 tsp Sugar
1 tbsp Oil
few Parsley
[Method]
1. Place margarine in rectangular baking dish or 25 cm
square casserole. Microwave at HIGH for 1 to 2 min-
utes until melted. Blend in remaining ingredients ex-
cept fish fillets to make into butter sauce.
2. Coat both sides of fish fillets with butter sauce. Arrange
in the baking dish. Cover with plastic wrap. Microwave
at HIGH for 7 to 8 minutes until fish flakes easily in
centre with fork.
[Method]
1. Clean prawns, slit the back and remove the vein. Cut
each into two or three pieces, and place in bowl.
Sprinkle with wine and leave to marinate.
2. Cut green onion into 5 cm lengths. Halve chili peppers
and remove seeds.
3. Remove prawns from wine, sprinkle with cornflour.
4. Place prawns, green onion, chili pepper and ginger in
casserole, add 1 tablespoon oil and stir well. Cover
and microwave at HIGH for 2 minutes. Take out and
stir. Add seasonings, stir well. Cover and microwave
at HIGH for 2 minutes.
5. Stir, serve hot.
[Method]
1. Unscale fish, remove the intestines, clean and drain.
Make few slashes on each side of fish.
2. Take half of spring onion, cut into two parts and pat.
Chop the remaining spring onion.
3. Place the patted spring onion in plate, add several slices
ginger. Place fish on it. Top with mixed seasonings
and 2 tablespoons of water. Cover and microwave at
MED HIGH for 6 to 8 minutes.
4. Add 1 tablespoon of boiling oil on the fish. Decorate
with chopped spring onion and parsley before serve.
E - 3