Breville BRC200, Instruction Booklet

32

SEAFOOd

STEAMEd WHOLE SNAPPER WITH 

GINGER ANd SHALLOTS

INGREdIENTS

1 x 300-400g whole snapper or bream,
cleaned and scaled
2cm piece fresh ginger, cut into matchsticks
1 lime, sliced
½ bunch coriander
2 Tablespoons soy sauce
1 Tablespoon peanut oil
3 shallots, finely sliced

METHOd

1. 

Wash and dry fish. Cut 2 slits at a 45° 

angle through each side of fish. Into 

each slit, place some ginger and a slice 

of lime.

2. 

Place half of the coriander into the 

cavity of the fish. Place fish into the 

steaming tray.

3. 

Pour 3 Rice Duo cups water into the 

removable cooking bowl. Cover with lid 

and press the Selector Control to ‘Cook’. 

When the water is boiling, place the 

steaming tray into removable cooking 

bowl, replace lid and steam fish for 15 

minutes or until cooked when tested.

4. 

Remove fish and place onto a  

serving platter.

5. 

Combine soy, oil and shallots, pour over 

the fish. Serve immediately with steamed 

jasmine rice.

TIPS

To prevent seafood sticking to 

steamer tray place small pieces of 

baking paper, banana, cabbage or 

lettuce leaves under the fish fillets 

before steaming.

STEAMEd SALMON FILLETS WITH 

TOMATO ANd BASIL SALSA

INGREdIENTS

1 Tablespoon olive oil
2 shallots, diced
¼ cup/65ml white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 Tablespoon balsamic vinegar
2 Tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
3 Rice Duo cups fish stock

METHOd

1. 

Heat a frypan on medium heat, add oil 

and diced shallots cook for a minute to 

soften the shallots, add vinegar and let 

mixture reduce by half. Add tomatoes 

and bring mixture to the boil, then 

remove from heat. Cool salsa mixture 

then add basil, balsamic vinegar, and oil. 

Mix well.

2. 

Place salmon fillets into steaming tray 

and sprinkle with salt and pepper.

3. 

Place the fish stock into removable 

cooking bowl. Cover with lid and press 

the Selector Control to ‘Cook’. When fish 

stock is boiling, place steaming tray into 

removable cooking bowl, replace lid and 

cook for 6-8 minutes for medium or 10 

minutes for well done.

4. 

Remove salmon. Serve hot with tomato 

and basil salsa and mixed salad leaves.

TIPS

To prevent seafood sticking to 

steamer tray place small pieces of 

baking paper, banana, cabbage or 

lettuce leaves under the fish fillets 

before steaming.