Ginger and Spring Onion Fish
mrbutler
May 7, 2022
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Ingredients
Adjust Servings
| 100gm bok choi | |
| 4 x 150gm 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 in 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 the spring onions and coriander over..
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11.
Serve with brown rice and squeezed lime juice.
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