Cooking Instructions
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Step 1
Put the
Basmati Rice (300 g)
,
Water (400 mL)
, and
Salt (6 g)
into the porcelain dish. Put the dish on the wire shelf in the cold cooking space at level 1. Steam
Step 2
Steam the rice at 100 °C for 20 Minutes.
Step 3
Meanwhile, crush the
Garlic (1 clove)
. Marinate the
Fish (350 g)
with the
Olive Oil (30 mL)
,
Curry Paste (5 g)
, and garlic. Put the marinated fish into the second porcelain dish. Place the dish on the perforated cooking tray and put into the cooking space, which is still hot, at level 3. Continue to steam.
Step 5
Continue to steam at 100 °C for 12 Minutes.
Step 6
Peel the
Spring Onion (1)
and chop up the flesh. Cut the
Mango (1)
into rings, and Grate the
Fresh Ginger (2 cm)
.
Step 7
In a pot, bring the
Coconut Milk (500 mL)
and the
Curry Paste (50 g)
to boil. Add the mango, spring onion, ginger, and
Tomato (100 g)
and simmer on low heat.
Step 8
Serve the curry with rice and the steamed fish.
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