Glazed fish with baby bok choy
| Serves |
|---|
| Serves 4 |
- 1 cup char sui sauce
- 4 firm white fish fillets
- 1 cup chicken stock
- 1 bunch baby bok choy, leaves separated
- 4 green spring onions, thinly sliced
1 Spoon char sui sauce over fish in a shallow dish and stand for 5 minutes.
2 Heat a large, lightly oiled frying pan. Add undrained fish, in batches. Cook over a high heat for about 2 minutes on each side, or until lightly browned and cooked through. Carefully remove fish from pan and cover to keep warm.
3 Add chicken stock and bok choy to char sui mixture in same pan. Simmer, stirring, over a medium heat, until bok choy is just wilted and sauce is slightly thickened.
4 Serve glazed fish with bok choy and boiled rice. Drizzle with sauce and top with spring onions.
Tip: We served the glazed fish over boiled rice. Allow�3/4 cup cooked rice for each person. You will need to cook one cup of white long grain rice, as white rice will triple in bulk during cooking. Char sui sauce is a sweet Chinese barbecue sauce and is available from supermarkets.
Grilled Thai Fish
| Serves |
|---|
| Serves 4 |
- 2 small red chillies, finely sliced
- 1 tblsp finely chopped coriander
- 1/2 cup light soy sauce
- 1 tblsp brown sugar, firmly packed
- 2 tblsps lime juice
- 2 cloves garlic, finely sliced
- 2 tsps peanut oil
- 4 x 160g pieces blue-eye cod
- Lime halves, fresh herbs and extra fresh chillies, to garnish
1 Combine chillies, coriander, soy sauce, sugar, lime juice, garlic and peanut oil in a jug. Whisk until sugar is dissolved.
2 Place fish in a shallow dish, pour over marinade. Cover and refrigerate for 10 minutes. Drain fish then pat dry with absorbent paper.
3 Cook fish on a heated, oiled grill pan (or grill or barbecue) on both sides, until cooked through.
4 Serve garnished with lime halves, fresh herbs and extra fresh chillies.
Tip: Any fish fillets can be used in this recipe. Do not marinate fish for more than 10 minutes, otherwise it will break up during cooking. You can discard the chilli seeds for a milder flavour.
Pan fried Snapper with Wasabi dressing
| Serves |
|---|
| Serves 4 |
- 3 tsps wasabi paste
- Squeeze of lemon juice
- 1 tblsp mirin
- 2 egg yolks
- Sea salt
- Freshly ground black pepper
- 150ml olive oil
- 500g fresh salad leaves
- 4 x 200g snapper fillets
- Wedges of fresh lemon to serve
1 To prepare the dressing, place the wasabi, lemon juice, mirin, egg yolks, and salt and pepper into a medium-sized bowl. Lightly whisk together then slowly add the oil, whisking mixture constantly until it is completely beaten in and the dressing is velvety smooth. Cover and place to one side.
2 Wash the salad leaves, dry and place into a plastic bag. Chill in the refrigerator until crisp.
3 Preheat your grill pan or a heavy-based frying pan to moderately hot.
4 Lightly brush the snapper with oil and place skin-side up in the pan. Cook for 2 to 3 minutes on each side or until the snapper is just turning white. Season with salt and pepper, then remove from pan.
5 Place a fillet onto 4 plates. Lightly toss salad greens through the dressing before placing next to the fish. Serve immediately with a wedge of fresh lemon
Pan-fried Salmon with Choy Sum
| Serves |
|---|
| 6 |
- 2 bunches choy sum, or Asian greens of your choice
- 40ml olive oil
- 6 x 200g salmon fillets
- Sea salt
- Freshly ground black pepper
- 1 tsp finely chopped fresh ginger
- 2 cloves garlic
- 2 birdseye chillies
- Wedges of lime, to garnish
1 Preheat your oven to 180C. Quickly blanch the choy sum in boiling salted water. Remove from water and cool under running cold water, then place to one side.
2 To prepare the salmon, heat a little oil in a heavey based frying pan. Place the salmon skin side up and allow to develop a good colour. Season with salt and pepper, turn over and cook to the same colour.
3 Keep the pan fairly hot as you are only sealing the salmon in the pan, not cooking it. Place the salmon on a lightly greased baking tray and place in the oven for 8 minutes or until the salmon is just a little pink in the centre. Remove from oven.
4 While the salmon is in the oven, heat your wok to smlking and add a little olive oil. Add the ginger, garlic and chilli, and allow to saute to the point they are just becoming golden. Add the choy sum and quickly toss to combine. Allow the choy sum to cook for 3 to 4 minutes or until hot to the touch, remove from wok immediately and divide over 6 plates. Place the fillet of salmon on the choy sum.
Prawn spring rolls with sweet chilli sauce
| Serves |
|---|
| Makes 6 |
- 6 x 18cm rice paper sheets
- 12 medium cooked prawns, shelled
- and deveined
- 150g fresh baby spinach leaves
- 1/2 cup mint leaves
- 1 medium carrot, cut into thin strips
- red capsicum, cut into thin strips
- 1/2 cup sweet chilli sauce for dipping
Method
1 Place rice paper sheets in warm water, 2 or 3 at a time. Allow to soften.
2 Place one on a tea towel. Fold over to form a rectangle. Put prawns down the centre, allowing a little to peek out from the ends. Place spinach on top. Add mint, carrot and capsicum. Fold paper over into a cigar shape. It will seal itself. Cover with damp tea towel and continue with remaining ingredients.
3 Serve slightly chilled with a sweet chilli dipping sauce or spoon a little sauce onto them before you roll them up.
4 Add a little chilli for extra heat or use chicken as a variation
Salmon & avocado melts
| Serves |
|---|
| Makes 16 |
- 2 x 210g cans John West red salmon, drained
- 1/2 red onion, finely chopped
- 1 tblsp chopped dill
- 1 tblsp finely grated lemon rind
- 1/2 cup mayonnaise
- Salt and pepper, to taste
- 1 Turkish bread
- 1 large avocado, mashed
- 1 cup grated tasty cheese
- Lemon slices and parsley leaves to garnish
1 Combine salmon, onion, dill, rind and mayonnaise in a large bowl. Season to taste with salt and pepper.
2 Cut bread in half horizontally, then cut each half into four even pieces. Spread avocado over cut sides of bread. Cut each piece of bread diagonally in half.
3 Spread salmon mixture over avocado, then top with a sprinkling of grated cheese.
4 Cook bread triangles under a hot grill until cheese is melted and golden brown.
5 Serve melts garnished with lemon slices and parsley leaves.
Hint: Pink salmon or tuna can be substituted for the red salmon used in this recipe.