Steamed Salmon; Steamed Asian Chilean Sea Bass - Carico Ultra Cooker Care & Use Manual

STEAM

Steamed Salmon

2 Salmon filets (approximately 1/2 lb each and 1" thick)
1 Small onion, chopped
2 Cloves of garlic, whole
2 Bay leaves
1 Cup of lemon juice
1 Cup of water
Salt and pepper to taste
1 Tbsp. of olive oil to anoint cooked salmon
Pour water in the bottom of the cooker add onion, garlic, bay leaves, and lemon. Add the pro-
vided "Rack" in the pot and place Salmon filets on top of the rack.
Close lid and lock setting Pressure Release Valve to the "down pressure" position. Turn the
pressure control to "Low"- Press the "Steamer" function button and then press start. When
the fish is finished the cooker will shut off automatically and go into a warming mode – four
dashes will appear on the front panel (----). Release the pressure and when the release valve
drops it is safe to open the cooker. Plate fish and anoint with olive oil before serving.

Steamed Asian Chilean Sea Bass

2 lb. Chilean Sea Bass Filets (approximately 1" thick)
2 Sprigs of green scallions, chopped
2 Cloves of garlic, whole
1 Small piece of fresh ginger, whole
1 Frozen package of pea pods (approximately 10 ounces)
1/2 Cup of light soy sauce
1/2 Cup of water
Salt and Pepper to taste
DIRECTIONS:
1. Pour water and soy sauce in the bottom of the cooker add scallions, garlic, ginger, and pea pods.
2. Add the provided "Rack" in the pot and place sea bass filets on top of the rack.
Close lid and lock setting Pressure Release Valve to the "down pressure" position. Turn the
pressure control to "Low"- Press the "Steamer" function button and then press start. When
the fish is finished the cooker will shut off automatically and go into a warming mode – four
dashes will appear on the front panel (----). Release the pressure and when the release valve
drops it is safe to open the cooker.
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