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60
FISH
60
THAI FISH PARCELS
Serves 3 to 4
INGREDIENTS
1 cup (250ml) “lite” coconut milk
2 Tablespoons red curry paste
2 Tablespoons fish sauce
1 teaspoon caster sugar
4 kaffir lime leaves, torn
3-4 x 200g fish cutlets, such as snapper, blue eye
2 Tablespoons chopped coriander
cod or salmon
1 lemon, sliced
METHOD
1. In a large bowl, mix coconut milk, curry
paste, fish sauce, sugar and kaffir lime
leaves together.
2. Marinate fish in mixture for about 15-30
minutes. Prepare 3 to 4 large sheets of
alfoil folded in 2. Place fish cutlet onto
middle of alfoil with 2 Tablespoons of
marinade ensuring a with few torn kaffir
lime leaves on top. Fold alfoil to make a
sealed package. Repeat with remaining
fish and alfoil. Place 2 cups (500ml) of
boiling water into removable cooking
bowl and position trivet. Place fish
parcels onto trivet. Secure lid on.
Pressure Cook Setting
3. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
4. Enter 4 minutes TIME, time is
displayed on LED.
5. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
6. Press START/CANCEL button. Once
timer is “0” and 5 beeps sound, release
PRESSURE. Immediately open lid and
remove fish from trivet. Serve with
lemon and chopped coriander.