Ingredients:
4 cod fillets (100 g each)
Pinch of salt
100 ml sunflower oil
50 g onion, chopped
10 g garlic, chopped
200 g tomatoes, skinned, seeded and diced
Juice of 1 lemon
1 tsp sugar
Fresh basil, shredded
40 g pea shoots or dou miao
1 tbsp olive oil
Pinch of sea salt and black peppercorn
1. Season cod with salt and steam for 5 mins or until just cooked. Set aside.
2. Heat oil in a pan over medium fire. Cook onion and garlic quickly without brownin. Add tomato and lemon juice and cook over a low fire until juice thickens. Season to taste with sugar; add basil.
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Ingredients:
1 tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
675 g ripe tomatoes
1 bay leaf
1 tsp died mixed herbs
300 ml fish stock
300 ml dry white wine
2 tsp caster sugar
450 g live mussels, scrubbed (discard any that are open)
450 g cod fillet, skinned and cut into 2.5 cm cubes
Salt
Black pepper
6 baby squid, sliced into rings
225 g raw tiger prawns, head removed
1 tbsp freshly chopped parsley
Method:
Heat oil in large pan and gently fry the onion and garlic for three minutes until softened, but not browned.
Reserving four tomatoes, roughly chop the remainder and add to the onion and garlic. Cook, stirring constantly, for a further two minutes.
Add bay leaf and herbs, then pour in the stock and wine. Bring to the boil and simmer for 10 minutes.
Stir in the sugar, mussels and cod, then season and bring back to the boil. Cover and simmer for five minutes.
Quarter the remaining tomatoes and stir into pan with the baby squid and prawns. Cover and continue to cook for three to four minutes until the prawns turn pink and the mussels open.
Discard bay leaf and any mussels that haven’t openned. Sprinkle with parsley and serve with lemon wedges and French leaves.
This is easy, easy. No cooking required just a fabulous piece of fish and help from a pair of eyebrow tweezers to remove its fine bones. Be sure to use a fairly mild white vinegar (we used Delmaine’s Tarragon Vinegar) as the paintstripper variety kills the fish’s flavour.
Ingredients:
1.5 kg salmon fillets
500 ml mild white wine vinegar
1 litre water
4 cinnamon sticks
3/4 tsp ground cinnamon
5 bay leaves
1 tsp white peppercorns
3 dried dried chillis, split
2.5 T maldon sea salt
1/3 cup sugar
1 large or 2 medium onions
Remove skin and fine salmon fillet. Set aside. Combine remaining ingredients, except the ground cinnamon, in a saucepan and bring to the boil. Reduce heat, then gently simmer for ten minutes. Remove from heat and allow to cool, completely, to room temperature. Peel and finely slice onion, in a deep stainless steel or glass dish, pour in some of the brine. Put in a layer of salmon. and cover with a portion of the onions, sprinkling them with some of the ground cinnamon. Repeat until all the salmon, ground cinnamon and brine is used. Lightly weight the fish to ensure it is submerged and cover the dish tightly with plastic wrap. Refrigerate for three days before use. Serves six, or as an entree, 8-10. Accompany with a salad of boiled potatoes and lima beans or with other vegetables or salad.
Ingredients:
1 x 1.5 kg whole fish or 2 medium fish (snapper, nannygai, trevally, terakibi)
1/4 cup fresh lemon juice
4-6 cups chicken stock
1 mild onion, diced
1 stick celery, diced
1 carrot, peeled and cut into julienne strips
1 cm piece fresh ginger, peeled and finely chopped
2 cloves garlic, crushed
Garnish
1 carrot, peeled and cut into julienne strips
2-3 spring onions, finely sliced diagonally
1/2 cup wine vinegar
1/4 cup fresh orange juice
Combine garnish, ingredients and marinate for 1 hour. Clean and scale fish. Place lemon slices inside the fish. Pour stock into a wok or large deep frying pan. Add vegetables, ginger and garlic, and cook stock for 25 mins until it is reduced.
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Ingredients:
1 can of tuna fish, about 120 g (4 oz), or 1 eel or 90 g (3 oz) ikan teri.
1 cup thick santen (coconut milk)
4 cloves garlic
3 shallots, peeled and chopped
4 kemiri (candlenuts)
3 cabe rawit or 2 tsp chilli powder
2 tbs tamarind water or 2 tsp tomato puree
1 tsp brown sugar
Salt
2 tbs vegetable oil
Pound the garlic, shallots, kemiri and cabe rawit into a paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.
Ingredients:
4 mackerel, cleaned, and with the heads removeed
1/2 tsp chilli powder
1/2 tsp cayenne peper
About 30 g (1 oz) tamarind
6 shallots
4 cloves garlic
1/2 tsp ground laos (galingale)
1 tbs sweet soya sauce
Vegetable oil
2 cup water
sliced cucumber
Wedges of lemon
Wash the mackerel with vinegar and rinse in cold water. Steam them for 20 minutes.
Slice the shallots and garlic, and fry in hot oil for 1 minute. Add the chilli, cayenne pepper, laos, soya sauce, tamarind and water. Add a pinch of salt, and taste. Pour this sauce over the fish in a deep saucepan or casserole. With the saucepan, bring the contents to the oil and simmer for about 1 hour. With the casserole, put it in the oven and cook for abour 1 hour on gas mark 3 (about 325 F).
When it is cooked, put the fish on a serving-dish, strain the remainder of the sauce over it, and garnish with thin slices of cucumber and wedges of lemon.
Ingredients:
1 Kg (2.25 lb) fish
For the marinade:
1/2 cup tamarind water
2 cloves garlic, crushed
1/4 tsp chilli powder
Salt and pepper
And thereafter:
2 cloves garlic
6 shallots
1/2 tsp chilli powder
120 g (4 oz) freshly grated or desiccaated coconut
1 slice terasi (optinoal)
1 tsp brown sugar
Juice of half a lemon
Salt
Olive oil, or clarified butter
2 springs fresh mint-apple mint if possible (we use a kind called kemangi in Indonesia)
Chives
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Ingredients:
500 g (1 lb) fern-shoots (fiddleheads in North America, paku or pakis in Indonesia) or curly kare
6 kemiri (candlenuts)
4 cloves garlic
2 onions
1 salam leaf or bay-leaf
1 tsp chilli powder
2 tsp ground ginger
1/2 tsp ground laos (galingale)
1 tsp ground turmeric
3 cups fairly thick santen, made from 1 coconut or 350 g (12 oz) desiccated coconut
1/2 cup tamarind water
A handful of fresh mint
Crush the kemiri and garlic, and a few slices of onion. add the salam leaf, chilli powder, ginger, laos and turmeric. Mix thoroughly with the santen and tamarind water. arrange 3 of the trout on the bottom of your saucepan-it should be big enough for them to lie side by side. (To prevent the fish sticking to the bottom of the vessel, cover it with a thin layer of butter, or banana leaf). (more…)
Ingredients:
