Salmon & Potato Fish Cakes
Ingredients:
1 large salmon filled, boned removed but with skin on
1 small brown onion, very finely chopped
1 clove garlic
2 tbsp butter
1/4 cup dry white wine
2 tbsp fresh dill
1 tbsp fresh parsley
2 large potatoes such as Pontiac, peeled and diced into small pieces
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 cup plain flour
2 cups fresh breadcrumbs
Sunflower (or similar) oil, to fry
Mayonnaise, to serve
Method
Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
Heat some butter in a small frying pan, add the garlic and fry the salmon until cooked. Removed, flake off and put all the cooked flesh in to a bowl.
Heat some more butter in a small frying pan and gently cook the onion and garlic on a low heat until soft. Add all of this and the salmon with the potatoes, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
Beat the eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.
Serve with a dollop of mayonnaise that has been mixed with a small garlic clove, 1 tbsp olive oil, dill and a cucumber salad.
Showing posts with label Fish Dishes. Show all posts
Showing posts with label Fish Dishes. Show all posts
Sunday, 11 July 2010
Thursday, 29 October 2009
Japanese Spinach & Tuna
Japanese Spinach & Tuna
Ingredients:
50gm baby Spinach leaves, washed and dried
70gm tuna in olive oil
1/2 tsb sesame oil
1 small shallots, very finely chopped
2 tbsp shaved almonds
Method:
Place the tuna, sesame oil and onions in to a small bowl and mix. place the spinach in to a large bowl, mix with the tuna mix and place in to 2 bowls. Sprinkle with the flaked almonds and serve.
Ingredients:
50gm baby Spinach leaves, washed and dried
70gm tuna in olive oil
1/2 tsb sesame oil
1 small shallots, very finely chopped
2 tbsp shaved almonds
Method:
Place the tuna, sesame oil and onions in to a small bowl and mix. place the spinach in to a large bowl, mix with the tuna mix and place in to 2 bowls. Sprinkle with the flaked almonds and serve.
Saturday, 10 October 2009
Sichuan Peppercorn Fish Stew
Sichuan Peppercorn Fish Stew
Ingredients:
600ml Fish Stock
2 tbsp Light Soy Sauce
1 tbsp Fish Sauce
1 tsp chilli & oil paste
1/2 tsp chicken stock powder
2 tbsp Sichuan Peppercorns
400gms leather jacket fish (Dory can be used)
1/2 cup Bean Sprouts
Green tops of 3 spring onions
8 Large dried chilli
Method:
Place the dried chilli in a bowl of water and leave to soak for 2 hours or overnight. Remove and drain.
Place the stock in to a saucepan and bring to a simmer. Add the soy and fish sauce with the chilli oil paste.
In a small saucepan heat a little oil and on a low heat, fry the peppercorns for around 5 minutes until fragrant. Add to the stock once boiling along with the chicken powder stock. Bring to a gentle boil for around 10 minutes. Turn the heat off and leave to rest for 10 minutes. Using a sieve, drain the liquite into another saucepan and remove the peppercorns. Add the pan back on to the heat and place on to a gentle boil.
Slice up the fish into small slices and add to the stock. Leave to poach for 10 minutes.
To serve, add the beansprouts and spring onion so the stock, cook very briefly then using a ladle server the soup into bowls..
Ingredients:
600ml Fish Stock
2 tbsp Light Soy Sauce
1 tbsp Fish Sauce
1 tsp chilli & oil paste
1/2 tsp chicken stock powder
2 tbsp Sichuan Peppercorns
400gms leather jacket fish (Dory can be used)
1/2 cup Bean Sprouts
Green tops of 3 spring onions
8 Large dried chilli
Method:
Place the dried chilli in a bowl of water and leave to soak for 2 hours or overnight. Remove and drain.
Place the stock in to a saucepan and bring to a simmer. Add the soy and fish sauce with the chilli oil paste.
In a small saucepan heat a little oil and on a low heat, fry the peppercorns for around 5 minutes until fragrant. Add to the stock once boiling along with the chicken powder stock. Bring to a gentle boil for around 10 minutes. Turn the heat off and leave to rest for 10 minutes. Using a sieve, drain the liquite into another saucepan and remove the peppercorns. Add the pan back on to the heat and place on to a gentle boil.
Slice up the fish into small slices and add to the stock. Leave to poach for 10 minutes.
To serve, add the beansprouts and spring onion so the stock, cook very briefly then using a ladle server the soup into bowls..
Garlic, Chilli & Lime Juice Scollops
Garlic, chilli & lime juice Scollops
Ingredients
6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper
Method:
Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
Serve with boiled rice cooked in stock and parsley
Ingredients
6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper
Method:
Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
Serve with boiled rice cooked in stock and parsley
Garlic Butter & White Wine Scollops
Garlic, butter & white Wine
Ingredients
250 g scallops
1 tablespoon butter (not margarine)
2 cloves garlic, minced
1 small onion, diced
Lemon
1 cup white wine
Method
In a frypan melt butter, add onions and garlic and cook until softened and clear. Add white wine and reduce. Add scallops, turning after cooking briefly. Take care not to over cook. Serve over a bed of boiled rice.
Ingredients
250 g scallops
1 tablespoon butter (not margarine)
2 cloves garlic, minced
1 small onion, diced
Lemon
1 cup white wine
Method
In a frypan melt butter, add onions and garlic and cook until softened and clear. Add white wine and reduce. Add scallops, turning after cooking briefly. Take care not to over cook. Serve over a bed of boiled rice.
Friday, 11 September 2009
Thai Style Scallops
Thai Style Scallops
Ingredients:
6 Large Scallops
1 Clove Garlic, Crushed
1 Small birds eye chilli, thinly sliced
1 tbsp freshly chopped Coriander
Juice 1/2 Lime
1/2 cup Long grain Rice
1/2 tsp chicken or vegetable stock powder
Method:
Bring the rice to boil in a saucepan with the powdered stock and cook according to the packet. Drain and keep warm.
Meanwhile, heat a frying pan with olive oil. Place the scallops in to the pan and cook on either side on high heat for around 2 minutes on each side. Remove and keep warm. Reduce the heat on the pan, add teh garlic, chilli and lime juice. Cook gently for a few minutes until the liquid has cooked the garlic down. Add the fresh coriander and scallops back to the pan to heat gently.
Place the rice in to little bowls and turn out on to the plate. Put 3 scallops on each plate, cover with the sauce and enjoy!.
Ingredients:
6 Large Scallops
1 Clove Garlic, Crushed
1 Small birds eye chilli, thinly sliced
1 tbsp freshly chopped Coriander
Juice 1/2 Lime
1/2 cup Long grain Rice
1/2 tsp chicken or vegetable stock powder
Method:
Bring the rice to boil in a saucepan with the powdered stock and cook according to the packet. Drain and keep warm.
Meanwhile, heat a frying pan with olive oil. Place the scallops in to the pan and cook on either side on high heat for around 2 minutes on each side. Remove and keep warm. Reduce the heat on the pan, add teh garlic, chilli and lime juice. Cook gently for a few minutes until the liquid has cooked the garlic down. Add the fresh coriander and scallops back to the pan to heat gently.
Place the rice in to little bowls and turn out on to the plate. Put 3 scallops on each plate, cover with the sauce and enjoy!.
Sunday, 6 September 2009
Pumpernickel Rounds with Smoked Salmon
Pumpernickel Rounds with Smoked Salmon
Ingredients:
6 Pumpernickel Rounds
5 tbsp Cream Cheese for spreading
1 cup Rocket
Juice of 1 fresh lemon
6 Slices fresh smoked salmon
Freshly Cracked Pepper
Method:
Place the pumpernickel rounds on a serving platter. Spread the cream cheese over each slice, top with some rocket, a slice of the salmon and a squeeze of lemon. A gently sprinkly of freshly cracked pepper and you have a great pre-dinner or cocktail finger food for any occasion.
Ingredients:
6 Pumpernickel Rounds
5 tbsp Cream Cheese for spreading
1 cup Rocket
Juice of 1 fresh lemon
6 Slices fresh smoked salmon
Freshly Cracked Pepper
Method:
Place the pumpernickel rounds on a serving platter. Spread the cream cheese over each slice, top with some rocket, a slice of the salmon and a squeeze of lemon. A gently sprinkly of freshly cracked pepper and you have a great pre-dinner or cocktail finger food for any occasion.
Egyptian Fish Hot Pot
Egyptian Fish Hot Pot
Ingredients:
2 X 200g good pieces of white fish/blue eye cod/ling
Juice 1/2 Lemon
1 Brown Onion, chopped finely
2 cloves garlic
3 fresh tomatoes, skin removed (see note below), chopped
1/2 tsp Ground cumin
1/2 tsp Ground Coriander
2 tbsp chopped Fresh Parsley
Method:
Pre-heat a griddle pan or even better, the BBQ in preparation to grill the fish. Once this is ready, add the pieces of fish and cook quickly on each side. It does not need to be cooked through as this will continue to cook when added to the sauce. Squeeze the lemon juice over the fish and leave to rest.
In a frying pan, heat up some oil and add the chopped onion, garlic and ground spices. Cook until the aroma surfaces. Add the chopped tomatoes and cook for around 20-25 minutes until reduced slightly. You can add 1/2 cup chicken stock at this point if you like and continue to cook for a further 10 monutes until the sauce has reduced. Add the fresh Parsley and season to taste.
If you are able to get hold of a small hot pot (mini tagine type) then place the fish in the base of the dish, cover with the sauce and serve at the table.
NOTE
To remove the skin from the tomatoes. Bring a large pot of water to the boil. Score a cross at teh neck of the tomatoes and plunge in to the hot water turn off the heat and leave the tomatoes in there for around 5 miminutes. Remove from the water and then they are hot enough to handle, peel back the skin. its a good idea to remove the seeds too but if you decide to leave these in, add a 1/3 tsb sugar to the sauce to ensure its not bitter.
Ingredients:
2 X 200g good pieces of white fish/blue eye cod/ling
Juice 1/2 Lemon
1 Brown Onion, chopped finely
2 cloves garlic
3 fresh tomatoes, skin removed (see note below), chopped
1/2 tsp Ground cumin
1/2 tsp Ground Coriander
2 tbsp chopped Fresh Parsley
Method:
Pre-heat a griddle pan or even better, the BBQ in preparation to grill the fish. Once this is ready, add the pieces of fish and cook quickly on each side. It does not need to be cooked through as this will continue to cook when added to the sauce. Squeeze the lemon juice over the fish and leave to rest.
In a frying pan, heat up some oil and add the chopped onion, garlic and ground spices. Cook until the aroma surfaces. Add the chopped tomatoes and cook for around 20-25 minutes until reduced slightly. You can add 1/2 cup chicken stock at this point if you like and continue to cook for a further 10 monutes until the sauce has reduced. Add the fresh Parsley and season to taste.
If you are able to get hold of a small hot pot (mini tagine type) then place the fish in the base of the dish, cover with the sauce and serve at the table.
NOTE
To remove the skin from the tomatoes. Bring a large pot of water to the boil. Score a cross at teh neck of the tomatoes and plunge in to the hot water turn off the heat and leave the tomatoes in there for around 5 miminutes. Remove from the water and then they are hot enough to handle, peel back the skin. its a good idea to remove the seeds too but if you decide to leave these in, add a 1/3 tsb sugar to the sauce to ensure its not bitter.
Marinaded White Fish
Marinaded White Fish
Ingredients:
2 good size pieces of white fish/john dory/Blue Eye Cod
2 tbsp Salt reduced Soy Sauce
Juice of 1 fresh lime
Grated piece of fresh ginger - 1 inch in size
2 tbsp Olive Oil
2 tbsp fresh chopped Coriander
1/4 Cup water
Handful of Fresh Monge Tout
Method:
Marinade the fish in the lime juice, soy sauce, oil and ginger for 15 minutes at least.
Heat up a large frying pan until hot. There is no need to add oil as the marinade contains oil. Drain the fish (reserving the marinade) and add to the pan. Cook on both sides, around 2-3 minutes on each side until cooked. Add the remaining of the marinade to the pan together with the water and 1 tbsp of the chopped coriander, reduce the heat and allow to cook for a further few minutes.
Meanwhile bring some water to the boil, add the monge tout and cook for around 5 minutes.
Drain the mont tout, add to a serving plate, place the cooked fish on the top and cover with any remaining sauce left over in the pan. Sprinkle with some additional chopped Coriander and wedge of lime.
Ingredients:
2 good size pieces of white fish/john dory/Blue Eye Cod
2 tbsp Salt reduced Soy Sauce
Juice of 1 fresh lime
Grated piece of fresh ginger - 1 inch in size
2 tbsp Olive Oil
2 tbsp fresh chopped Coriander
1/4 Cup water
Handful of Fresh Monge Tout
Method:
Marinade the fish in the lime juice, soy sauce, oil and ginger for 15 minutes at least.
Heat up a large frying pan until hot. There is no need to add oil as the marinade contains oil. Drain the fish (reserving the marinade) and add to the pan. Cook on both sides, around 2-3 minutes on each side until cooked. Add the remaining of the marinade to the pan together with the water and 1 tbsp of the chopped coriander, reduce the heat and allow to cook for a further few minutes.
Meanwhile bring some water to the boil, add the monge tout and cook for around 5 minutes.
Drain the mont tout, add to a serving plate, place the cooked fish on the top and cover with any remaining sauce left over in the pan. Sprinkle with some additional chopped Coriander and wedge of lime.
Wednesday, 8 July 2009
Sizzling Fish with Ginger & Veggies
Sizzling Fish with Ginger & Veggies
Ingredients:
Thinly sliced white fish
1 tbsp Sesame Oil1 – 2 Cloves Garlic
1 teaspoon chopped GingerLarge Slices Ginger
2 Tablespoons Oyster Sauce
1 Tablespoon Soy Sauce
1 tsp Fish Sauce
1 tbsp soy sauce
¼ Cup Stock
Cornflour
10 Monge Tout
10 Mushrooms
1 Brown Onion, sliced
½ Red Capsicum, sliced
1 Carrot, sliced diagonally
1 small Zucchini, sliced diagonally
Rice – Boiled/steamed
Method
Slice and clean the fish. In a pan heat the oil and cook the garlic and chopped ginger until soft – not burnt. Remove from the pan and add the veggies, fry gently until crisp but heated through. Remove and add the fish, fry gently until white. Return the cooked garlic, ginger and cooked veggies to the pan with all the other remaining ingredients (apart from rice) and cook through until hot.
Serve with plain boiled/steamed rice.
Marinated blue eye cod with cous-cous
Marinated blue eye cod with cous-cous
Ingredients:
2 pieces of Blue eye cod Fish
2 tbsp Olive Oil
4 Spanish Onions
1 tbsp brown Sugar
1 ½ cups cooked couscous
(cooked with chicken stock, butter, coriander and mint)
½ cup Coriander sprigs
½ cup plain yogurt
½ cup toasted pine nuts
Marinade
¼ cup olive oil
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tsp Ground Cumin
1 tsp Ground Coriander
Method:
Marinade the fish for ¾ hours or over night.
Heat the oil, add onions and cook for 15 to 20 mins until soft. Stir in sugar and avoid them going crispy.
Drain fish & seal by cooking on hot BBQ. Place in the oven at 200c for 8 mins.
Make cous-cous by placing in a bowl, top with butter and seasioning and vegetable stock.
Roast pinenuts.
Spoon cous-cous onto warm plates, top with coriander sprigs, fish & spoonful of yogurt, onion mixture & pinenuts.
Ingredients:
2 pieces of Blue eye cod Fish
2 tbsp Olive Oil
4 Spanish Onions
1 tbsp brown Sugar
1 ½ cups cooked couscous
(cooked with chicken stock, butter, coriander and mint)
½ cup Coriander sprigs
½ cup plain yogurt
½ cup toasted pine nuts
Marinade
¼ cup olive oil
2 tbsp lemon juice
2 tbsp pomegranate molasses
1 tsp Ground Cumin
1 tsp Ground Coriander
Method:
Marinade the fish for ¾ hours or over night.
Heat the oil, add onions and cook for 15 to 20 mins until soft. Stir in sugar and avoid them going crispy.
Drain fish & seal by cooking on hot BBQ. Place in the oven at 200c for 8 mins.
Make cous-cous by placing in a bowl, top with butter and seasioning and vegetable stock.
Roast pinenuts.
Spoon cous-cous onto warm plates, top with coriander sprigs, fish & spoonful of yogurt, onion mixture & pinenuts.
Steamed Fish – Chinese style
Steamed Fish – Chinese style
Ingredients
White fish like Blue eye cod, john dory
1 Clove Garlic, finely chopped
1cm Ginger, finely chopped
2 Spring onions, sliced
½ carrot, cut into fine strips
Bamboo Shoots, finely sliced
1 Red Chilli, chopped
2 tbsp Soy Sauce
1 tbsp oyster sauce
Method
Clean fish and place in steamer over boiling water. Steam until cooked.
Cut garlic, ginger, spring onions, carrots, chilli and bamboo shoots into fine strips. Heat pan with a little oil. Fry the Garlic, Ginger, Spring onions, Carrots, chilli and bamboo shoots quickly until soft. Add soy sauce and oyster sauce and mix well.
Place cooked fish on a plate and cover with the cooked veggies.
Alternatively
Place the cooked steamed fish onto a serving plate. Blanch the veggies with the garlic & ginger. In a pan, heat some olive oil until smoking. Place the veggies over the fish and then pour over the hot oil.
Serve with plain boiled rice..
Coconut Fish Curry
Coconut Fish Curry
Ingredients…
1 tbsp Veg Oil
1 tsb Cumin seeds
1 Onion, grated
1 green chilli, chopped
1 large garlic, grated
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
200ml reduced fat coconut milk
150ml caned chopped tomatoes
400g skinless cod
1 tsp lemon juice
Salt
Fresh coriander
Method:
Heat oil, add cumin seeds and cook until they begin to darken and sizzle. Stir in onion and cook gently until soft. Add chilli, garlic, ginger and spices and cook for 1 min. Pour in coconut milk and chopped tomatoes and cook for 5 mins or so. Add fish and cook for 10 mins. Stir in lemon juice and fresh coriander and serve.
Ingredients…
1 tbsp Veg Oil
1 tsb Cumin seeds
1 Onion, grated
1 green chilli, chopped
1 large garlic, grated
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
200ml reduced fat coconut milk
150ml caned chopped tomatoes
400g skinless cod
1 tsp lemon juice
Salt
Fresh coriander
Method:
Heat oil, add cumin seeds and cook until they begin to darken and sizzle. Stir in onion and cook gently until soft. Add chilli, garlic, ginger and spices and cook for 1 min. Pour in coconut milk and chopped tomatoes and cook for 5 mins or so. Add fish and cook for 10 mins. Stir in lemon juice and fresh coriander and serve.
Salmon with Asparagus
Salmon with Asparagus
Ingredients:
Piece of nice Salmon fillet
Oil for brushing each salmon
Asparagus spears
Marinade
1 Garlic clove, crushed
1 teaspoon sesame seeds
1 tablespoon light Soy Sauce
½ teaspoon Sesame Oil
Method:
Mix marinade ingredients together, place salmon in shallow dish and cover with marinade, leave for around 1 hour min and turn now and then to make sure it takes on all the taste of the marinade.
Preheat grill and grill salmon in the sauce. Using the sauce to spoon over the fish to maintain it’s juiciness.
Cook the asparagus (boil or oil and cook on a griddle pan) and place on a plate with the asparagus and spoon over any juice left over.
You can also replace the above marinade and instead use garlic, butter and parsley and use that to keep the fish moist.
Ingredients:
Piece of nice Salmon fillet
Oil for brushing each salmon
Asparagus spears
Marinade
1 Garlic clove, crushed
1 teaspoon sesame seeds
1 tablespoon light Soy Sauce
½ teaspoon Sesame Oil
Method:
Mix marinade ingredients together, place salmon in shallow dish and cover with marinade, leave for around 1 hour min and turn now and then to make sure it takes on all the taste of the marinade.
Preheat grill and grill salmon in the sauce. Using the sauce to spoon over the fish to maintain it’s juiciness.
Cook the asparagus (boil or oil and cook on a griddle pan) and place on a plate with the asparagus and spoon over any juice left over.
You can also replace the above marinade and instead use garlic, butter and parsley and use that to keep the fish moist.
Julz Salmon
Julz Salmon
Ingredients
2 Salomon Fillets
Handful of Baby Spinach
1 tbsp Fresh Tarragon
1 Glass of White Wine
2-3 Shallots, finely sliced
¼ cup Double Cream
Salt and Pepper
Olive Oil or Butter
Method for sauce
Chop the shallots fine as you can and brown in butter or olive oil. Deglaze with white wine 1 glass, simmer off the alcohol, add the cream, tarragon and season with Salt & Pepper. Allow to thicken naturally.Method for SpinachHeat the butter or Olive Oil in a pan, add the spinach until just wilted, add salt & pepper and remove from the pan.
Method for the Salmon:
Place the salmon under a grill and grill in each side for around 2-3 minutes OR sear in a hot pan with a little butter.
Place the spinach in the centre of a serving plate. Place the salmon on top of the spinach, pour the sauce around the side of the spinach. Add a slice of lemon and a sprinkle of tarragon on top. This dish can also be served with some potatoes of your choice or a salad.
Ingredients
2 Salomon Fillets
Handful of Baby Spinach
1 tbsp Fresh Tarragon
1 Glass of White Wine
2-3 Shallots, finely sliced
¼ cup Double Cream
Salt and Pepper
Olive Oil or Butter
Method for sauce
Chop the shallots fine as you can and brown in butter or olive oil. Deglaze with white wine 1 glass, simmer off the alcohol, add the cream, tarragon and season with Salt & Pepper. Allow to thicken naturally.Method for SpinachHeat the butter or Olive Oil in a pan, add the spinach until just wilted, add salt & pepper and remove from the pan.
Method for the Salmon:
Place the salmon under a grill and grill in each side for around 2-3 minutes OR sear in a hot pan with a little butter.
Place the spinach in the centre of a serving plate. Place the salmon on top of the spinach, pour the sauce around the side of the spinach. Add a slice of lemon and a sprinkle of tarragon on top. This dish can also be served with some potatoes of your choice or a salad.
Sunday, 5 July 2009
Vermecillie Prawn Thai Salad
Vermecillie Prawn Thai Salad
Ingredients:
1 can straw mushroom
1 small red capsicum
500g small cooked prawns
2 small red chillies
150g vermicelli noodles
1 small bunch shallot
2 tbsp fresh coriander
1 small spanish onion
Juice of 1.5 fresh limes
¼ tsp chicken stock powder
1 tbsp fish sauce
1 tsp sugar
Preparation
Place the vermicelli noodles into hot water for 10 minutes, remove and place into cold water – drain and set aside.
Peel the cooked prawns
In a large serving bowl place:
Drained the straw mushrooms and cut into halves. Slice up the red capsicum into thin slices, add the peeled cooked prawns, chopped red chillis, the drained vermicelli noodles, stalks of 5 shallots cut into very thin diagonal slices, the fresh coriander and the Spanish onion thinly sliced.
For the dressing:
Juice of 1.5 fresh lime
¼ tsp of powder chicken stock
1 Tbsp of fish sauce
Level tsp white sugar
Toss all the above dressing ingredients together and mix in with the noodles. Taste for flavor and adjust accordingly. The flavor should be strong and sharp
Ingredients:
1 can straw mushroom
1 small red capsicum
500g small cooked prawns
2 small red chillies
150g vermicelli noodles
1 small bunch shallot
2 tbsp fresh coriander
1 small spanish onion
Juice of 1.5 fresh limes
¼ tsp chicken stock powder
1 tbsp fish sauce
1 tsp sugar
Preparation
Place the vermicelli noodles into hot water for 10 minutes, remove and place into cold water – drain and set aside.
Peel the cooked prawns
In a large serving bowl place:
Drained the straw mushrooms and cut into halves. Slice up the red capsicum into thin slices, add the peeled cooked prawns, chopped red chillis, the drained vermicelli noodles, stalks of 5 shallots cut into very thin diagonal slices, the fresh coriander and the Spanish onion thinly sliced.
For the dressing:
Juice of 1.5 fresh lime
¼ tsp of powder chicken stock
1 Tbsp of fish sauce
Level tsp white sugar
Toss all the above dressing ingredients together and mix in with the noodles. Taste for flavor and adjust accordingly. The flavor should be strong and sharp
Monday, 11 May 2009
Salmon & Tomato Oven Roasted
Salmon & Tomato Oven Roasted
Ingredients:
1 Salmon Fillet per serve
Handful of Cherry tomatoes
Handful of Baby green beans, blanched
½ cup Pitted Kalamata olives
Fresh Basil, 2 tablespoons
Glug of Olive oil
Seasoning
Slices of Anchovies
Lemon Juice
Home-made pesto for serving
Method:
Preheat the oven to 180C. Place the Salmon fillet(s) on an oiled and salted pan, top with the tomatoes, blanched green beans, olives, fresh basil, seasoning and the olive oil. Mix around being careful not to touch the salmon. Squeeze the lemon juice over all of the ingredients and top with a few slices of anchovies. For those of you who would prefer not to use anchovies please leave them out but, once cooked in this way, they simply melt and leave a nice salty taste to the dish. Place in the pre-heated oven for 25 minutes.. Remove and serve with a dollop of home-made pesto (recipe you can find on my blog, I’ve yet to decide where to sore this!)
Monday, 20 April 2009
Salmon Fillet
Salmon with Veggies
Ingredients
Good piece of Salmon
Marinade
1 Tablespoon Dark Soy Sauce
1 Teaspoon sesame seeds (there is no need to toast these)
1/2 Teaspoon Sesame Oil
1 Clove Garlic
1 Teaspoon of Olive Oil
Vegetables
1 Medium size Sweet Potatoe
1 Small Carrot
1 small Knob of Butter
Seasoning
Small handful of sugar snap peas or green beans
1 Tablespoon Salted Ricotta or one Yoghurt Ball in Olive Oil
Method
Place the salmon in a dish and cover with the marinade. Leave for an hour, 2 if you have the time.
Pre-heat the grill and cook the marinade on each side for around 3-4 minutes, depending on how you like your salmon to be cooked.
Meanwhile, peel and cut the sweet potatoe and carrots. Wash and place in a pan, cover with water and boil until soft, for around 20 minutes. When cooked, remove, drain and mash with a little butter and seasoning.
In a separate saucepan, bring water to the boil and add the sugarsnap peas, cook for 5 minuyes, drain, mix in with some butter and salted ricotta cheese..
Ingredients
Good piece of Salmon
Marinade
1 Tablespoon Dark Soy Sauce
1 Teaspoon sesame seeds (there is no need to toast these)
1/2 Teaspoon Sesame Oil
1 Clove Garlic
1 Teaspoon of Olive Oil
Vegetables
1 Medium size Sweet Potatoe
1 Small Carrot
1 small Knob of Butter
Seasoning
Small handful of sugar snap peas or green beans
1 Tablespoon Salted Ricotta or one Yoghurt Ball in Olive Oil
Method
Place the salmon in a dish and cover with the marinade. Leave for an hour, 2 if you have the time.
Pre-heat the grill and cook the marinade on each side for around 3-4 minutes, depending on how you like your salmon to be cooked.
Meanwhile, peel and cut the sweet potatoe and carrots. Wash and place in a pan, cover with water and boil until soft, for around 20 minutes. When cooked, remove, drain and mash with a little butter and seasoning.
In a separate saucepan, bring water to the boil and add the sugarsnap peas, cook for 5 minuyes, drain, mix in with some butter and salted ricotta cheese..
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