Thai Fish Balls
200g Frozen (preferably, it just works better) white fish.
2 cloves Garlic
3 small spring onions (white ends)
1 green or red Chilli
Wizz fish and garlic and chilli and ginger in a magic bullet or food processor in batches.
Chop herbs finely, place in a big bowl.
Combine minced fish mixture and herbs and work through with your hands (be quite vigorous as this will develop the protein and help the balls to stick together) Roll into balls.
Place in a bamboo (or other) steamer atop boiling water with herb ends and ginger skin etc in.
Steam for 3-4 mins until white and spring back with slight touch. Serve with lemon.
Mexican Prawn Stirfry
200g raw prawns
1 Garlic Clove - crushed
2 Spring Onions - chopped
1 tsp cumin powder
½ tsp chilli powder (adjustable)
Capsicums – red,yellow & green - 1 quarter of each Chopped tomatoes - amount to your liking
1 tsp red wine vinegar
Heat a wok / pan over medium heat, add garlic and spring onion, stir and cook to soften 2-3 minutes.
Stir in the cumin, chilli powder, capsicums, tomatoes, and vinegar.
Reduce heat and cook for around 15 mins, keep stirring (you can add some water if necessary, to stop from getting to dry/sticking.)
Add the prawns to the tomato mix.
Cook at a high heat for 5 mins. When the prawns are cooked through and the tomato mix has reduced, it is ready to serve.
Squeeze over the lime juice and enjoy!
Prawn Skewers with Fresh Cucumber Salsa Serves 2
400 gms prawns, peeled & deveined
1 clove garlic, crushed
2 tbsp coriander, finely chopped
1 tsp chilli, finely chopped
1 medium cucumber, diced
2 medium tomatoes, diced
Combine the garlic, coriander, chilli and oil, in bowl to make a marinade. Set aside.
Place the prawns on skewers evenly. Brush each prawn skewer with the marinade and then place in fridge for an hour.
In small bowl combine together the cucumber, tomato and red onion, and gently mix.
Preheat a non-stick pan to medium
Cook prawns for 1-2 minutes each side or until cooked through.
Serve immediately on top of salsa.
Flavourful Steamed Trout Parcels
4 x 100 gms pink trout fillets (not smoked, fresh)
2 wholespring onions, finely chopped
1 tsp coriander, chopped
1 tsp dried basil
1 tsp extra virgin olive oil
1 tbsp lemongrass (’bash’ before chopping)
1 clove garlic, crushed
1 tsp ginger, crushed
8 large lettuce leaves
pepper to taste
Heat oil in a non-stick pan over a medium heat and stir fry the spring onions, ginger, garlic and lemongrass. When you can smell the garlic and lemongrass, it is ready to move on to the next step.
Remove from the heat and mix with the coriander and lime juice and zest.
Lay the fillets skin side up on a plate a season with pepper. Arrange with spring onion mixture down the centre of each fillets then carefully roll the fillet up from the thinnest end (if you do not wish to wrap in lettuce, you can simply secure each parcel with 1 or 2 tooth picks at this point).
Take the lettuce leaves and quickly “blanch” in a bowl of boiling water, lifting each one straight out. Pat them dry. Now wrap each parcel in two lettuce leaves. Make sure they are secure.
Place the parcels in the steamer and cook for 8 minutes.
Serve 2 fillets per person, with steamed Asian vegetables and a lemon or lime wedge.