Bedienungsanleitung Cuisinart STM-1000 CookFresh Digital Glass Steamer (Seite 7 von 24) (Englisch)

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Cantonese-Style

Steamed Bass

This sweet and spicy play on the traditional style

uses individual llets for easy preparation.

Makes 2 servings

2 teaspoons granulated sugar

¼ cup plus 2 teaspoons mirin, divided

1 large garlic clove, ﬁnely chopped

1 1-inch piece of fresh ginger, peeled and

ﬁnely chopped

1 green onion, thinly sliced

1 chili pepper, like serrano or Fresno,

thinly sliced

1 baby bok choy, rinsed, cleaned and

quartered

2 sea bass ﬁllets, about ½ pound each

¼ cup grapeseed oil

2 teaspoons soy sauce, reduced sodium

1 teaspoon sesame oil

Lime wedges, cilantro (optional for

garnish)

1. In a small bowl, stir together sugar, ¼ cup of

mirin, garlic, ginger, onion and pepper. Set

aside.

2. Put the bok choy onto the tray inside the

steamer. Secure lid. Select Vegetable, set

timer to 8 minutes and press Start. When timer

expires, divide bok choy evenly between two

serving plates.

3. Rinse the sea bass llets and place onto

the tray inside the steamer. Drizzle each

with a teaspoon of the remaining mirin and

replace lid. Select Seafood, set timer to 10

to 12 minutes depending on the thickness of

the llets and press Start. While the sh is

cooking, put the grapeseed oil into a small

saucepan and place over medium-high heat.

Once oil is hot, add the reserved mirin mixture

and stir over heat until boiling.

4. When timer expires, remove bass and place

each llet over the bed of bok choy on

prepared serving plates. Drizzle each with

1 teaspoon of soy sauce and ½ teaspoon

sesame oil. Spoon the chili-ginger sauce

evenly over the sh on each plate.

5. Serve immediately. If desired, garnish with

cilantro and a squeeze of lime.

Nutritional information per serving:

Calories 395 (44% from fat) • carb. 23g • pro. 33g

• chol. 70mg • fat 19g • sat. fat 3g • sod. 559mg

calc. 60mg • fiber 1g

Asian Chicken Salad

Vietnamese avors are the inspiration for this

fresh and avorful chicken salad.

Makes 5 cups

2 tablespoons fresh lime juice

1 tablespoon sriracha sauce

½ teaspoon ﬁsh sauce

4 tablespoons grapeseed or vegetable oil

4 cups steamed chicken*, cut into small

cubes

½ cup julienne-cut carrot

(about 1 medium)

1 cup julienne-cut red cabbage (about 1

small wedge from a medium head)

½ cup fresh mint leaves, chopped

½ cup fresh cilantro leaves, chopped

*See steaming guide on page 8 for directions.

1. Put the lime juice, sriracha, sh sauce and oil

together into a large mixing bowl and stir.

2. Stir together the chicken, carrot, cabbage, mint

and cilantro. Toss to thoroughly combine.

3. Taste and adjust seasoning as desired.

Nutritional information per serving (based on 10 servings):

Calories 144 (46% from fat) • carb. 3g • pro. 17g

• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg

• calc. 40mg • fiber 1g

16 17

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