Fish And Shellfish - Panasonic Inverter NN-CF770M Operation Instruction And Cook Book

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.
FISH OR SHELLFISH
Fish Fillets
Scallops (sea)
Green Prawns medium
size (shelled and cleaned)
Whole Fish
(stuffed or unstuffed)
Directions for cooking fish by Auto Cook Å Å
• Minimum weight 100 g / Maximum weight 400 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 with plastic wrap.
• Allow large amounts of fish to stand for 3 to 5
minutes after cooking before serving.
To Operate for Auto Cook:
Press once to select Fish, set the desired
weight by turning the Time/Weight Dial, then press
Start.
S W B
PICED HOLE REAM
Serves: 2
Ingredients:
2 x 400 g whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fish sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fish, set aside. Process remaining
ingredients in a food processor to form a paste. Rub
the spice paste into the fish and place them in a
microwave safe dish. Cook on Medium-Low for 12 to
15 minutes.
Cooking Fish and Shellfish using Micro power
AMOUNT
500 g
500 g
500 g
500 g to 600 g
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.
POWER
Medium-Low
Medium-Low
Medium-Low
Medium-Low
G & C P
ARLIC HILLI
Serves: 4
Ingredients:
1 kg medium uncooked king prawns
1 small red onion, thinly sliced
40 g butter
3 garlic cloves, crushed
2 fresh bird's eye chillies,
deseeded & finely chopped
1
⁄ small red capsicum, finely sliced
2
100 g snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
1
⁄ cup coriander leaves, chopped
4
Cooked jasmine rice, to serve
Method:
Peel and de-vein prawns leaving tails in tact, set
aside. Place onion, butter, garlic and chilli into a
3-litre microwave safe dish. Cook on High for 4
minutes, stir halfway through cooking. Add prawns
and mix to combine. Cook on Medium-High for 3
minutes. Stir in capsicum and snow peas, cover and
cook on Medium-High for a further 3 minutes. Stir
through lemon juice, cream and coriander, season
and cook on High for 1 minute. Serve immediately
with cooked rice.
S S
ALMON TEAKS WITH
Serves: 4
Ingredients:
60 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄ teaspoon sugar
2
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on Medium-High for 1 to 2
minutes. Stir halfway through cooking. Add salmon
steaks and coat with sauce. Cover and cook on
Medium for 5 to 7 minutes. Stand for 2 to 3 minutes
before serving.
– 37 –
APPROX. COOKING TIME
(in minutes)
10 to 12
6 to 8
7 to 9
9 to 11
RAWNS
Å Å
L B
IME UTTER