Philips Viva Collection Cuiseur Vapeur - Manual (Page 20)

Ingredients
1 small leek
50 ml coconut milk
½ teaspoon laos (ground galanga root)
1 garlic clove, finely chopped
3 cm piece of ginger, finely chopped
salt and pepper
4 large iceberg lettuce leaves
4 organic cod fillets of approx. 150 g
250 g Pandan rice
1 lemon grass stalk, chopped and
crushed
1 teaspoon green tea leaves
Contains 380 kilocalories per portion:
33 g protein
5 g fat of which 2 g saturated fat
51 g carbohydrates
2 g fibre
Asian-style fish wrap
with lemon grass rice
Main course - Serves 4
1. Remove the outer leek leave and cut lengthwise into
4 strips. Cut the rest of the leek into very fine rings.
2. Place the coconut milk in a bowl and stir in the laos,
garlic and ginger. Season with salt and pepper.
3. Distribute the leek rings among the centres of the
lettuce leaves and place the cod fillets on top. Then
pour on the coconut mixture. Fold the lettuce leaves
over the fish and bundle with the leek strips.
4. Add the tea to the flavour booster. Put the rice, lemon
grass and 350 ml of water in rice steaming tier and place
on steaming tier 1. Place the fish wraps on the rice.
5. Set the timer for 20 minutes and cook the fish wraps
and rice until done. (Stir the rice once after 10 minutes.)
Remove the lemon grass from the rice before serving.
Total preparation time approximately 35 minutes
HD9120_WE_Recipe_Book_v4.indd 38-39 17/11/2010 13:34