Cooking Instructions
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Step 1
Put the
Reis (300 g)
,
Water (400 mL)
, and
Salt (6 g)
into the porcelain dish (⅓ GN). Put the dish on the wire shelf in the cold cooking space at level 1. Steam.
Step 2
Steaming 100°C for 20 Mins
Step 3
Crush the
Olive Oil (30 mL)
. Marinate the
Fish (350 g)
with the
Garlic (1 clove)
,
Curry Paste (5 g)
, and garlic. Put the marinated fish into the porcelain dish (½ GN). 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
Steaming 100°C for 12 Mins
Step 6
Peel the
Spring Onion (1)
and chop up the flesh. Cut the
Mango (1)
into rings. Grate the
Fresh Ginger (2 cm)
.
Step 7
Bring the
Coconut Milk (500 mL)
and the
Curry Paste (50 g)
to the boil. Add the mango, spring onion, ginger, and
Tomatoes (100 g)
and simmer on a low heat.
Step 8
Serve with the rice and fish.
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