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)
Coriander
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
******************
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 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.
Sugar
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
