Monday, 31 March 2014

Recipes 2014

Harissa BBQ Whole Fish
Blend the following ingredients together.
50g fresh red chillies, seeds removed, roughly chopped
2 tsp ground cumin
2 tsp ground caraway seeds
1 tbsp smoked sweet paprika
2 garlic cloves
2 tbsp tomato purée
3 tbsp red wine vinegar
4 tbsp olive oil
Cover fish well with paste. 
Tinfoil, BBQ

Thai fish cakes
400g boneless white fish fillets, some roughly chopped, some wizzed
1 tablespoon Thai red curry paste
2 teaspoons grated Palm or Brown sugar
2 teaspoons fish sauce
1 teaspoon tamarind extract
1 egg optional
4 kaffir lime leaves, chopped finely
80g snake or round beans, thinly sliced
1 small red capsicum, cut into a small dice, optional
½ tspn  Baking Powder
100 g Rice Flour
4 Spring Onions (all)
Thinly slice most of fish, wizz remainder.
Mould into small patties and deep fry.

Dipping Sauce.
Mint Jelly,  
Sweet Chili Sauce
Sesame Oil
A little Fish Sauce


Panko Crumb Fish with Wasabi Cream
250g Sour Cream
1 Tbsp Wasabi Paste
Pickled Pink Ginger, chopped
Chopped Parsley

Mussels in  Black Bean and Chilli Sauce

Mussels, steamed open, shelled
3tsp cornflour
1 Tbsp Salted Blck Beans
2 small Chopped Red Chillies
2 Clove Garlic chopped
2 Tsp Grated Ginger
3 Tsp Oyster Sauce
2 Tsp Soy Sauce
1 Tsp Sugar
3 Tsp Veg Oil
1 Med Sliced Onion
1 Sliced Red Capsicum
200g Baby corn halved
3 Spring Onion cut 1in.
 Combine cornflour with 1/2 cup (125ml) of water. Place black beans  in a bowl and mash with a fork. Add chilli, garlic, ginger, oyster and soy sauce, sugar and cornflour mix and combine.
Heat oil in a wok or frying pan over high heat and stir fry onion for 1 minute.
Add the capsicum and baby corn and stir for another 2 minutes.

Add Mussels to wok and stir fry about 1 min. Add the sauce and bring to the boil, stirring constantly until sauce thickens. Stir through spring onion.

Flying Wok Fish Cakes (Crumbed)

250 g Fish or Mussels
2 Tbsp Rice Flour.
½ tspn  Baking Powder. 
1 Cup Fresh Breadcrumbs
2 Kaffir Lime Leaves (finely shredded)
1-2 tspn Red Curry Paste
 4 Spring Onions (all) sliced
Fish Sauce.
Coriander. Chopped.
 1 Egg
 Thinly slice most of fish, roughly chop remainder. Mix everything.
Mould into small patties and pan fry in oil and serve with Dipping Sauce or for Flying Wok decadence, pan fry on low heat to set, cool, flour egg and Panko Crumb, then Deep Fry.

Dipping Sauce.  
¼ Cup. Mint Jelly.  
¼ Cup. Sweet Chili Sauce 
 2 Tsp. Sesame Oil.  
1 Tbsp. Fish sauce