Jarden consumer Solutions Crock-Pot Notice D'utilisation page 10

THAI STYLE STEAMED FISH - Serves 2 - Cooking time: 30 mins
2 Sea bass fillets, each weighing about 140g
3cm piece, fresh root ginger, peeled and chopped
1 small garlic clove, finely chopped
1 small red chilli, seeded and finely chopped
Place 1 litre of water into the rice cooker inner bowl, switch to the steam mode, cover with the lid and allow water to reach
boiling point.
Place the fish fillets, skin side down onto a large square of foil and scatter the ginger, garlic, chilli and lime zest over them.
Nestle the lemon grass in between the fillets and drizzle the lime juice on top. Scatter the pieces of pak choi around and on
top of the fish. Pour over the soy sauce and loosely seal the foil to make a package, making sure you leave space at the top
for the steam to circulate as the fish cooks.
Place the foil parcels into the steaming tray, cover with the lid and steam for 15 minutes; serve with some steamed jasmine
rice for a delicious healthy meal.
MARINATED STEAMED CHICKEN BREAST FILLET - Serves 2
Cooking time: 25-30 mins
2 boneless, skinless chicken breast fillets
30ml light soy sauce
15ml sweet chilli sauce
15ml Worcestershire sauce
15ml honey
Combine soy sauce, chilli sauce, Worcestershire sauce, honey, sesame oil, garlic and ginger with the chicken breasts and
marinate for approx 1 hour in a refrigerator.
Fill the cooking bowl with 1 litre of water, replace the lid and select the steam mode button, allow the water to reach boiling
point. Place the Chicken fillets onto a large piece of foil, scatter over the spring onions and loosely seal.
Place onto the steaming rack, cover with the lid and allow to steam for 15-20 minutes.
Serve with vegetables and egg noodles for a healthy supper.
Tip: Why not arrange some of your favourite vegetables alongside the chicken parcels to steam as an accompaniment.
Tip: Once the chicken has finished steaming, remove the steaming tray complete with the chicken and set aside. Add some
dried egg noodles to the boiling water and cook for approx 2 - 3 minutes until soft. Drain, drizzle with a little sesame oil and
serve with the chicken.
RECIPES
Grated zest and juice of 1 lime
1 lemongrass stalk, bashed to release flavour
3 baby pak choi, each quartered lengthways
15ml soy sauce
15ml toasted sesame oil
1 small clove garlic, finely chopped
3g grated fresh ginger
1 spring onion, cut into slivers.
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