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Thai style deep fried snapper

Thai style deep fried snapper

SERVES
4
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas, Easter, Snapper, Thai
Collections Special occasion, Summer

INGREDIENTS

  • 800-1000 g whole snapper, cleaned, rinsed and dried
  • 1/2 cup fine rice flour
  • 1.5 L vegetable oil, to deep fry
  • 1 long red chilli, de-seeded and sliced, to serve
  • 1/4 cup fried shallots, to serve
  • juice of lime, to serve
  • Thai sweet & sour sauce
  • 2 coriander roots, washed and roughly chopped
  • 3 long red chillies, de-seeded and roughly chopped
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 3 red eschalots, peeled and roughly chopped
  • 1 tbsp vegetable oil
  • 1/4 cup tamarind paste
  • 1 tbsp palm or brown sugar
  • 1 tbsp fish sauce

METHOD

  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty. Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.
To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

Print Recipe
Thai style deep fried snapper
Recipe Notes
  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty.
    Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.

To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

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Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Easter, Prawns, Quick & Easy, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 1 kg shell on Giant Australian green prawns, halved lengthways and deveined
  • 1 tbsp soy sauce
  • 2 limes, cut into wedges
  • Marinade
  • 1 bunch coriander, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 birds eye chilli, deseeded (optional) and chopped
  • zest of lime
  • 125 ml vegetable oil

METHOD

  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
Pile the prawns on a plate and serve with lime wedges.

Print Recipe
Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
Recipe Notes
  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.

Pile the prawns on a plate and serve with lime wedges.

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Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

SERVES
4
COOK TIME
25mins
PREP TIME
15mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Rice Bowl, Teriyaki
Collections Family, Winter

INGREDIENTS

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup ginger wine
  • 1 tbspn brown sugar
  • 1 tspn sesame oil
  • 1 clove garlic, crushed
  • 4 skinless boneless chicken thighs (approximately 600g)
  • 2 tspn vegetable oil
  • 1 large carrot, peeled and spiralised
  • 1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
  • 1 cup frozen soy beans, thawed
  • 1/4 cup pickled ginger
  • 2 spring onions, julienned
  • 1 tspn sesame seeds
  • 1 cup brown rice, cooked (to serve)
  • 1 tspn Japanese rice seasoning (bonito and nori furikake), optional (to serve)

METHOD

  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Print Recipe
Pickled Ginger & Teriyaki Chicken Brown Rice Bowl
Recipe Notes
  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.
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