Specifications

32
RECIPES
TROPICAL MANGO RICE
Serves 4 -6
275g short grain white rice, washed and
drained
1 cup mango nectar
1 cup water
450g can sliced peaches, drained, juice
reserved
2 teaspoons  nely grated lime rind
270ml can coconut cream
¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach slices
aside) into the removable cooking bowl,
mixing well. Cover with lid.
2. Press the RICE|STEAM button and then
the START|CANCEL button.
3. When the cooker has automatically
switched to the WARM setting, stir
through lime rind, coconut cream and
passionfruit pulp. Cover with lid and
stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and sprinkle
with cinnamon sugar
STEAMED WHOLE FISH WITH
GINGER & GREEN ONIONS
Serves 2
300-400g whole snapper or bream, cleaned
and scaled
2cm piece fresh ginger, peeled and cut into
thin strips
1 lime, sliced
1 cup coriander sprigs
3 cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 green onions,  nely sliced
1. Wash and dry the  sh. Cut 2 slits at a45°
angle through each side of the  sh. Place
some of the ginger and aslices of lime
into each slit.
2. Place the coriander into the cavity of  sh.
Place  sh into steaming tray.
3. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
4. Press the RICE|STEAM button and then
the START|CANCEL button.
5. Steam  sh for about 15 minutes or until
 akes when tested with afork.
6. Remove  sh from steaming tray and
place onto aserving platter.
7. Combine soy sauce, oil and shallots, pour
over  sh and serve immediately.