Morphy Richards 562010 Recipes

Convenient cooking

at your fingertips!

Multifunction Pot Recipe E-Book

Multifunction Pot

The Multifunction Pot comes with 3

accessories so you can grill, slow cook,

steam, fry and more to create a variety

of delicious meals with just one pot!

Grill Pan

Deep Pan

Steam Rack

www.morphyrichards.com

18 Recipes For Your Multifunction Pot

Grill, slow cook, steam, fry
and more!

Grill Pan

• Smokey Grilled Corn

• Grilled Satay Chicken

• Grilled Prawn & Haloumi Salad

• Vietnamese-Style Grilled Cod & Herb Salad

• Grilled Veggies & Chorizo Salad

Deep Pan

• Chinese-Style Hot Pot

• Nasi Goreng

• Stuffed Apples with Caramel Sauce

• Vegetable Biryani

• Tortellini with Lamb & Parmesan Meatballs

• Chicken Tikka Masala

Steam Rack

• Steamed Pork Buns

• Steamed Veggies with Sweet Soy Butter Sauce

• Steamed Teriyaki Chicken with Chilli Soy Sauce

• Steamed Pork & Prawn Wontons

• Steamed Coconut Custard

• Spiced Yoghurt Cauliflower

• Steamed Cod with Ginger Soy Sauce

DISCLAIMER: Images in this booklet are for pictorial reference only and may differ from the actual recipe.
For more information, visit www.morphyrichards.com.au.

A go-to

Summer side

infused with zesty

and buttery

Smokey Grilled Corn

flavours!

Ingredients

50g butter, melted

1 tablespoon lemon juice

1 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

2 tablespoons spring onions,
finely chopped

2 tablespoons flat-leaf
parsley, chopped

Salt and freshly ground pepper, to taste

4 corn cobs, husks on

Cooking oil spray (of your choice)

Method

Add butter, lemon juice, paprika,
chilli, spring onion and parsley to
a small bowl; season with salt and
pepper, and mix to combine.

Fold corn husks back to expose
corn kernels and tie with kitchen string;
remove silk.

Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.

Add corn and grill for 20 minutes,
or until charred; brushing with butter
mixture and turning occasionally.

Serve with a drizzle of the
butter mixture.

Grill
Pan

4

Serves

20

Minutes

This satay

chicken recipe is

full of flavour and

easy to make!

Grilled Satay Chicken

Ingredients

165g can coconut milk

1/3 cup crunchy peanut butter

1 tablespoon lemongrass paste

1 tablespoon kecap manis

2 tablespoons lemon juice

2 cloves garlic, crushed

2 teaspoons ginger, finely chopped

2 teaspoons ground cumin

Method

Add coconut milk, peanut butter,
lemongrass paste, kecap manis,
lemon juice, garlic, ginger, cumin,
coriander, turmeric and chilli flakes to
a large bowl; mix to combine.

Add chicken; mix to combine.

Cover and refrigerate for at least
1 hour to marinate.

Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon dried chilli flakes

1kg chicken thigh fillets

Cooking oil spray (of your choice)

Cooked rice, to serve

Side salad, to serve (optional)

Lime wedges, to serve

Chopped coriander, to serve

Add chicken and grill in batches for
4 minutes on each side, or until
cooked through.

Serve with rice, salad and lime wedges
on the side, and sprinkle
with coriander.

Grill
Pan

4

Serves

10

Minutes

This cheesy

Grilled Prawn and

low-carb warm

salad is perfect for

grilling season!

Haloumi Salad

Ingredients

Cooking oil spray (of your choice)

500g fresh medium king prawns,
peeled, deveined and tail on

250g haloumi, cut into 1cm-thick slices

1 large avocado, sliced

1/2 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

Salad Dressing

2 tablespoons olive oil

2 tablespoons lemon juice

Method

Place the Grill Pan into your
Multifunction Pot; preheat on
medium-high and spray the Grill Pan
with cooking oil.

Add prawns and cook until just cooked
through, turning once; transfer to a
serving bowl and spray the Grill Pan
with cooking oil.

Add haloumi and cook for 1-2 minutes
on each side, or until golden brown
and charred; transfer to the
serving bowl.

Add avocado, tomatoes, and onion to
the serving bowl; mix to combine.

1 teaspoon seeded mustard

Zest of 1 lemon

Salt and freshly ground pepper, to taste

Add all salad dressing ingredients to a
mason jar; shake to combine.

Drizzle dressing over salad;
toss to combine.

Grill
Pan

4

Serves

10

Minutes

A fresh,

fragrant and

zesty salad pairs

perfectly with

Vietnamese-Style Grilled
Cod and Herb Salad

fresh cod!

Ingredients

600g cod fillets

1 tablespoon spring onion,
finely chopped

3 cloves garlic, chopped

2 teaspoons ginger, finely chopped

2 tablespoons fish sauce

1 tablespoon kecap manis

1 tablespoon sugar

1 teaspoon turmeric powder

Cooking oil spray (of your choice)

Herb Salad

1 cup coriander, roughly chopped

Method

Add cod, spring onion, garlic, ginger,
fish sauce, kecap manis, sugar and
turmeric to a bowl; mix to combine.

Cover and refrigerate for 30 minutes
to marinate.

Meanwhile, add coriander, mint,
spring onion, onion and cucumber
in a bowl.

Add oil, juice, salt and pepper to a
mason jar; shake to combine.

Drizzle dressing over salad;
toss to combine.

Place the Grill Pan into your
Multifunction Pot; preheat on
medium-high and spray the Grill Pan
with cooking oil.

Grill
Pan

4

Serves

5

Minutes

1 cup mint, roughly chopped

1/2 cup spring onion, chopped

1/4 red onion, thinly sliced

1 small Lebanese cucumber, sliced

1 tablespoon vegetable oil

2 tablespoons lime juice

Salt and freshly ground pepper,
to taste

Add marinated cod and grill for
2-3 minutes per side, or until just
cooked through.

Serve cod with the herb salad.

This

nutritious gem

of a salad is hearty

and so full of

Grilled Veggies and
Chorizo Salad

flavour!

Ingredients

Cooking oil spray (of your choice)

1 red capsicum, sliced

1 red onion, quartered

3 zucchinis, cut into 1cm-thick slices

250g cherry tomatoes

1 chorizo, halved lengthways

Salad Dressing

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 clove garlic, crushed

1 tablespoon parsley, chopped

Salt and freshly ground pepper, to taste

Method

Place the Grill Pan into your
Multifunction Pot; preheat on
medium-high and spray the Grill Pan
with cooking oil.

Add capsicum and onion, grill until
charred and onion is translucent;
transfer to a plate.

Add zucchini and grill until charred
and tender; transfer to a plate.

Add tomatoes and grill until skins
blister; transfer to a plate.

Add chorizo and grill for 5 minutes,
or until browned and crispy; transfer to
a chopping board and slice into
1cm-thick slices.

Slice vegetables into bite-size pieces.

Transfer grilled vegetables and chorizo
to a serving bowl; mix to combine.

Grill
Pan

4

Serves

Add all salad dressing ingredients to a
mason jar; shake to combine.

Drizzle dressing over salad;
toss to combine.

15

Minutes

This hearty

and comforting

soup is great all

year around!

Chinese-Style Hot Pot

Ingredients

2 1/2L chicken stock

60ml soy sauce

60ml Chinese cooking wine

1 1/2 tablespoons sesame oil

4 cloves garlic, finely chopped

3cm piece ginger, peeled and cut into
thin strips

500g chicken breast fillets, thinly sliced

200g thick rice noodles

4 spring onions, chopped

4 baby bok choy, trimmed and
thinly sliced

100g button mushrooms, thinly sliced

Method

Place the Deep Pan into your
Multifunction Pot; heat chicken stock,
soy sauce, wine, sesame oil, garlic and
ginger on high.

Bring stock to a boil, then reduce to
simmer on medium-low heat for
4 minutes, covered.

Add chicken and cook for 5-7 minutes,
or until just cooked through.

Add noodles and cook until tender.

Divide spring onion, bok choy,
mushrooms, cabbage and
bean sprouts between 4 serving bowls;
ladle hot soup over vegetables.

Serve immediately with chicken
and noodles.

Deep

Pan

4

Serves

100g cabbage, thinly sliced

100g bean sprouts

30

Minutes

This hearty

meal is so easy to

make and tastes

fantastic!

Nasi Goreng

Ingredients

4 tablespoons vegetable oil

400g chicken thigh fillets, thinly sliced

300g medium green king prawns,
peeled and deveined

4 spring onions, chopped

3 cloves garlic, crushed

1 long red chilli, deseeded
and chopped

2 teaspoons shrimp paste

1 1/3 cups Jasmine or long grain white
rice, cooked and cooled in the fridge

2 tablespoons kecap manis

Method

Place the Deep Pan into your
Multifunction Pot; heat 1 tablespoon oil
on medium-high.

Add chicken and cook until
golden brown; transfer to a plate and
heat 1 tablespoon oil.

Add prawns and cook for 3 minutes,
or until just cooked through; transfer to
a plate and heat 1 tablespoon oil
on medium.

Add spring onion, garlic, chilli and
shrimp paste; cook until fragrant.

Add rice, kecap manis, soy sauce,
salt and pepper, chicken and prawns;
mix to combine.

Deep

Pan

4

Serves

25

Minutes

1 tablespoon soy sauce

Salt and freshly ground pepper, to taste

4 eggs

Transfer to a large bowl; cover to
keep warm.

Wipe the Deep Pan clean with
paper towel; heat 1 tablespoon oil
on medium-high.

Crack eggs into the Deep Pan; fry until
sunny side up, or to your liking.

Season eggs with salt and pepper.

Divide rice between 4 serving plates
and serve with a fried egg on top.

These juicy

Stuffed Apples with

dessert apples

are full of nutty

deliciousness!

Caramel Sauce

Ingredients

1/2 cup pecans, chopped

1/2 cup rolled oats

5 tablespoons brown sugar

1 1/2 teaspoons cinnamon

50g butter, softened

1 tablespoon maple syrup

4 red apples, halved and cored

190ml water

2 teaspoons cornflour

Vanilla ice cream, to serve (optional)

Method

Add pecans, oats, 4 tablespoons
sugar, cinnamon, butter and
maple syrup to a bowl; mix to combine.

Divide mixture between apple halves.

Add water, cornflour and 1 tablespoon
sugar to a bowl; mix to combine.

Place the Deep Pan into your
Multifunction Pot; heat on medium.

Place apples into the Deep Pan and
pour over liquid mixture; bring to a
boil on medium heat and reduce to a
simmer for 20 minutes, or until apples
are tender.

1

Serve with a scoop of ice cream.

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

Deep

Pan

4

Serves

30

Minutes

A bold and

aromatic rice dish

flavoured with

warm spices!

Vegetarian Biryani

Ingredients

2 tablespoons vegetable oil

1 medium brown onion, chopped

3 cloves garlic, crushed

1 long red chilli, deseeded and
finely chopped

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 cinnamon stick

2 cups Basmati or long grain white rice

750ml vegetable stock

Method

Place the Deep Pan into your
Multifunction Pot; heat oil on medium.

Add onion, garlic and chilli; cook for
3 minutes, or until onion is translucent.

Add cumin, coriander, and cinnamon;
cook for 30 seconds, or until fragrant.

Add rice and stir to coat.

Add stock, broccoli, beans,
mushrooms and capsicum.

Reduce to medium-low heat and cook
for 12 minutes, covered, or until rice
is tender.

250g broccoli florets

200g green beans, trimmed

100g button mushrooms, sliced

1 red capsicum, deseeded and cut into
2cm squares

Toasted almond flakes, to serve

Sliced spring onion, to serve

Let stand for 5 minutes.

Serve with a sprinkle of almond flakes
and spring onion.

Deep

Pan

4

Serves

20

Minutes

Pasta and

Tortellini with Lamb and

meatballs

are the perfect

comfination!

Parmesan Meatballs

Ingredients

1kg lamb mince

1/3 cup Parmesan cheese, finely grated

1 egg, whisked

3 cloves garlic, crushed

Salt and freshly ground black pepper,
to taste

2 tablespoons olive oil

1 medium brown onion, chopped

80ml red wine

140g tomato paste

700ml passata

Method

Add mince, Parmesan, egg, garlic, salt
and pepper to a bowl; mix to combine.

Roll mixture into balls.

Place the Deep Pan into your
Multifunction Pot; heat oil
on medium-high.

Add meatballs and cook for 8 minutes,
or until browned on all sides;
transfer to a plate and cover to
keep warm.

Add onion and cook for 3 minutes,
or until softened; increase heat to high.

Add wine and cook for 1-2 minutes,
or until reduced by half.

Deep

Pan

4

Serves

75

Minutes

250ml water

2 teaspoons caster sugar

500g fresh ricotta tortellini

Grated parmesan cheese,
to serve (optional)

Chopped parsley, to serve (optional)

Add tomato paste, passata, water,
sugar, and season with salt and
pepper; mix to combine.

Add meatballs and bring to a boil,
then reduce to simmer on medium-low
heat for 30 minutes, covered.

Add tortellini, cover and cook for
30 minutes, or until tortellini is
cooked through.

Serve with a sprinkle of Parmesan
and parsley.

So easy to

make in the

comfort of your

own home!

Chicken Tikka Masala

Ingredients

1kg chicken thigh fillets, quartered

4 cloves garlic, chopped

2 teaspoons ginger, finely chopped

1/2 cup Tikka Masala curry paste

170g natural yoghurt

40g butter

1 large onion, finely chopped

2 tablespoons tomato paste

Method

Add chicken, garlic, ginger,
curry paste and yoghurt to a bowl;
mix to combine.

Cover and refrigerate for at least
90 minutes to marinate, or overnight if
time allows.

Place the Deep Pan into your
Multifunction Pot; melt butter on
medium-high heat.

Add onion and cook for 3-4 minutes,
or until softened.

400g can diced tomatoes

250ml cream

1/4 cup chopped coriander

Cooked basmati rice, to serve

Add tomato paste, tomatoes,
cream and marinated chicken.

Bring to a boil, then reduce to
medium-low heat; cover and simmer
for 30 minutes, or until chicken
is tender.

Stir through coriander and serve
with rice.

Deep

Pan

6

Serves

45

Minutes

These light

and fluffy buns

are stuffed with

aromatic pork!

Steamed Pork Buns

Ingredients

2 cups plain flour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

125ml warm water

2 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

1 clove garlic, crushed

2 teaspoons ginger, finely chopped

1 tablespoon spring onion,
finely chopped

250g pork mince

1/4 teaspoon Chinese five spice

Place the Deep Pan into your
Multifunction Pot and heat
1/2 tablespoon vegetable oil,
sesame oil, garlic, ginger, and
spring onion on medium-high;
cook for 1 minute, or until fragrant.

Add pork and cook until browned,
breaking up the mince; add Chinese
five spice, soy sauce and oyster sauce.

Combine cornflour and rice wine in a
separate bowl; add to mixture.

Bring to a boil and cook until mixture
thickens; transfer to a bowl to cool
and wipe the Deep Pan clean with
paper towel.

Divide dough into 10 and cover with a
tea towel to prevent dough from drying
out; roll into 10cm rounds.

Deep Pan &

Steam Rack

Makes

10

30

Minutes

1 tablespoon soy sauce

1 tablespoon oyster sauce

2 teaspoons cornflour

60ml rice wine

Method

Sift flour and baking powder into
a bowl.

Add salt and sugar; mix to combine.

Combine water and 2 tablespoons
vegetable oil in a separate bowl or
measuring jug; gradually add to
mixture while stirring to form a
soft dough.

Sprinkle work surface with flour and
turn dough out onto surface;
knead until smooth.

Wrap dough in cling wrap and
refrigerate for 1 hour.

Place 1 heaped tablespoon of the
mixture into the centre of the round;
fold round in, pinching the sides
together to enclose the filling.

Pour water into the Deep Pan to the
level indicated; place the Steam Rack
into the Deep Pan and bring water to a
bowl on medium-high, then reduce to
simmer on medium-low heat.

Line the Steam Rack with a sheet of
baking paper and place buns onto
the Steam Rack without overcrowding;
cover and steam for 12–15 minutes,
or until puffed and cooked through.

1

2

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

2. If water starts to evaporate,

add more boiling water into the pan.

These tender

Steamed Veggies with

crisp mixed

veggies are tasty

and nutritious!

Sweet Soy Butter Sauce

Ingredients

1 bunch Dutch carrots,
peeled and trimmed

2 bunches asparagus, trimmed

2 bunches broccolini, trimmed

1 tablespoon butter

2 cloves garlic, crushed

2 teaspoons lemon zest

1 tablespoon kecap manis

1 teaspoon sesame seeds, to serve

Method

Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated; place
the Steam Rack into the Deep Pan
and bring to a boil on medium-high,
then reduce to simmer on
medium-low heat.

Place carrots onto the Steam Rack;
cover and steam for 5 minutes or until
just tender.

Transfer to a plate; place asparagus
and broccolini onto the Steam Rack
and steam for 2 minutes, or until
tender crisp.

2

2

1

Transfer to a plate; discard the water
in the Deep Pan and wipe dry with
paper towel.

Place the Deep Pan into your
Multifunction Pot; melt butter on
medium-high heat.

Add garlic and lemon zest; cook for
1 minute.

Add kecap manis; bring to a boil.

Add vegetables and cook until just
heated through.

Serve with a sprinkle of sesame seeds.

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

Deep Pan &

Steam Rack

4

Serves

2. If water starts to evaporate,

add more boiling water into the pan.

10

Minutes

This chicken is

full of flavour and

amazingly tender!

Steamed Teriyaki Chicken
with Chilli Soy Sauce

Ingredients

1 tablespoon teriyaki sauce

1 tablespoon soy sauce

3 teaspoons sesame oil

2 cloves garlic, finely chopped

1 tablespoon ginger, finely chopped

1 long red chilli, deseeded and
finely chopped

800g chicken breast fillets

Cooked rice, to serve

Thinly sliced red chilli, to serve

Thinly sliced spring onion, to serve

Method

Add teriyaki sauce, soy sauce,
sesame oil, garlic, ginger and chilli to a
small jug or bowl; mix to combine.

Add chicken and marinade to a bowl;
mix to combine.

Cover and refrigerate for at least
30 minutes to marinate, or overnight if
time allows.

Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated;
place the Steam Rack into the
Deep Pan and bring water to a bowl
on medium-high, then reduce to
simmer on medium-low heat.

1

Steam

Rack

4

Serves

20

Minutes

Sauce

1 teaspoon sugar

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon hot water

1/2 tablespoon dry chilli flakes

1 tablespoon spring onion, chopped

2 teaspoons sesame seeds, toasted

Line the Steam Rack with a sheet of
baking paper and place a single layer
of chicken onto the Steam Rack;
cover and steam for 8–10 minutes,
or until just cooked through.

Meanwhile, add all sauce ingredients
to a bowl; mix to combine.

Slice chicken and serve with rice,
top with chilli and spring onion.

2

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

2. If water starts to evaporate,

add more boiling water into the pan.

These light and

tasty wontons are

worth the effort!

Steamed Pork and
Prawn Wontons

Ingredients

200g pork mince

200g prawn, peeled,
deveined and chopped

3 spring onions, finely chopped

2 cloves garlic, finely chopped

1 teaspoon ginger, finely chopped

1 tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon corn starch

1/4 teaspoon sugar

1/4 teaspoon salt

30 square wonton wrappers

Water

Baking paper

Method

Add pork, prawns, spring onion,
garlic, ginger, soy sauce, sesame oil,
corn starch, sugar and salt in a food
processor; pulse to combine mixture.

Place 1 wrapper on a flat surface and
place 1½ teaspoons of the mixture into
the centre of the wrapper; dip your
finger in water and run it around the
edge of the wrapper.

Press the wrapper edges together to
seal and enclose the filling,
making a triangle; wrap the corners
from the folded edge of the triangle
around the filling.

Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated;
place the Steam Rack into the
Deep Pan and bring water to a boil on
medium-high, then reduce to simmer
on medium-low heat.

1

Steam

Rack

Makes

30

20

Minutes

Dipping Sauce

1 teaspoon sugar

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon hot water

1/2 tablespoon dry chilli flakes

1 tablespoon spring onion, sliced

2 teaspoons sesame seeds, toasted

Line the Steam Rack with a sheet of
baking paper and place a single layer
of wontons onto the Steam Rack;
cover and steam for 10 minutes or until
cooked through.

Meanwhile, add all dipping sauce
ingredients to a bowl; mix to combine.

Serve wontons with the dipping sauce.

2

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

2. If water starts to evaporate,

add more boiling water into the pan.

The coconut
custard is rich
in flavour and

consistency!

Steamed Coconut Custard

Ingredients

4 eggs

1/3 cup brown sugar

190ml milk

270g can coconut cream

Whipped thickened cream,
to serve (optional)

Method

Crack eggs into a bowl; add sugar and
whisk to combine.

Gradually add milk and coconut cream
to mixture, while whisking to combine.

Divide mixture evenly between four
8cm ramekins.

Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated;
place the Steam Rack into the
Deep Pan and bring water to a boil on
medium-high, then reduce to simmer
on medium-low heat.

1

Place the ramekins onto the
Steam Rack; cover and steam for
20–30 minutes, or until just set.

Serve either warm or chilled,
with cream.

2

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

2. If water starts to evaporate,

add more boiling water into the pan.

Steam

Rack

4

Serves

30

Minutes

This

cauliflower is

dressed in a thick

and creamy

Spiced Yoghurt Cauliflower

sauce!

Ingredients

700g cauliflower florets

2 teaspoons vegetable oil

2 cloves garlic, crushed

2 teaspoons ginger, finely chopped

1 long red chilli, deseeded and
finely chopped

1 teaspoon cumin seeds

1/3 cup natural yoghurt

1/2 teaspoon turmeric powder

2 teaspoons lemon juice

Chopped red chilli, to serve

Cumin seeds, to serve

Method

Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated,
place the Steam Rack into the
Deep Pan and bring water to a boil on
medium-high, then reduce to simmer
on medium-low heat.

Place cauliflower onto the Steam Rack;
cover and steam for 5 minutes, or until
just tender.

Meanwhile, heat a small frying pan on
medium-high; add oil, garlic,
ginger and chilli and cook for 1 minute,
or until fragrant.

Add cumin seeds; cook for 1 minute,
or until fragrant.

Add yoghurt, turmeric, and spice
mixture into a medium serving bowl;
mix to combine.

2

1

Steam

Rack

4

Serves

Add cauliflower; mix well.

Serve with meat, fish and/or
cooked rice.

Notes

1. If necessary, adjust the temperature

to maintain a constant simmer.

2. If water starts to evaporate,

add more boiling water into the pan.

20

Minutes

So simple yet so

delicious, you will

be blown away!

Steamed Cod with
Ginger Soy Sauce

Ingredients

800g cod fillets

4 baby bok choy, quartered

1 1/2 tablespoons soy sauce

1 tablespoon vegetable oil

60ml Chinese cooking wine

2 cloves garlic, thinly sliced

2cm piece ginger, peeled and cut into
thin strips

1 long red chilli, deseeded and
thinly sliced

1 teaspoon sugar

Method

Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated,
place the Steam Rack into the
Deep Pan and bring water to a boil on
medium-high, then reduce to simmer
on medium-low heat.

Line the Steam Rack with a sheet of
baking paper and place the cod
onto the Steam Rack; cover and
steam for 6 minutes, or until just
cooked through.

Transfer to a plate; place bok choy
onto the Steam Rack and steam for
2 minutes, or until tender crisp.

1

2

2

Sliced red chilli, to serve

Thinly sliced spring onion, to serve

Cooked rice, to serve

Meanwhile, heat soy sauce, oil,
Chinese cooking wine, garlic, ginger,
chilli and sugar in a small saucepan
on medium and cook for 3 minutes,
or until fragrant.

Serve cod with bok choy and rice,
drizzle with sauce and top with chilli
and spring onion.

Notes

1. If necessary, adjust the temperature

to maintai n a constant simmer.

2. If water starts to evaporate,

add more boiling water into the pan.

Steam

Rack

4

Serves

9

Minutes

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Cooking

DISCLAIMER: Images in this booklet are for pictorial
reference only and may differ from the actual recipe.
For more information, visit www.morphyrichards.com.au.