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Ginger and Spring Onion Fish

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Ingredients

Adjust Servings
100g bok choi
4 x 150g fillets firm white fish
5cm piece ginger
2 garlic cloves
2 tsp low salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions
a handful coriander
1 cup lime juice
salt as required

Directions

1.

Take a bowl of bok choi, fish, ginger, garlic, soy sauce, mirin rice wine, salt and mix well. Marinate for 30 minutes.

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2.

Press the “Sauté́” button wait for 30 seconds for the inner cooking pot to get heated up.

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3.

Cut a large rectangle of foil, big enough to make a large envelope.

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4.

Place the fish mixture in the foil paper. Fold the foil and seal the 3 edges, then put on a baking sheet.

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5.

Place the baking stand inside the pot. Keep the foil paper on top of the stand.

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6.

Place the closing lid over the top, Turn and place the Pointer in Close position. Ensure the lid is firmly closed and Pressure release button should be on Down position.

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7.

Press the “Manual” mode for 20 minutes

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8.

After Pre-Cooking is done the cooking countdown will appear and starts down from 20 minutes. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to “Keep Warm” mode. Press “Cancel” if not required.

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9.

Wait for 10 minutes to get Natural Pressure Release (OR) it can be released manually by pulling Up the pressure release button.

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10.

Remove them from the pot. scatter over the spring onions and coriander.

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11.

Serve with brown rice and squeezed lime juice.

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