cook | coriander

By MANDY SINCLAIR

Steamed snapper with coriander salad

2 x 1kg whole snapper, scaled, cleaned
sauce
½ cup light soy sauce
2 garlic cloves, shredded
2 tbsp shredded ginger
¼ cup kecap manis
¼ cup brown rice vinegar
½ cup water
½ tsp sesame oil
salad
1 bunch coriander, leaves picked
4 green onions (shallots), sliced
1 long red chilli, thinly sliced
steamed rice, to serve

1. Pat fish dry with kitchen paper. Using a sharp knife cut 3-4 diagonal slits into each side of fish. Line a large steamer basket with baking paper and top with fish. Steam, covered, over a wok of simmering water for 5-7 mins, until flesh is white.
2. Meanwhile, heat all the sauce ingredients in a small saucepan. Simmer on low heat for 5 mins, until fragrant and reduced slightly.
3. Transfer fish to a serving platter and pour over hot sauce. Combine coriander, onion and chilli and scatter over fish. Serve with steamed rice.

Serves 4

tip ….
You need about 500g snapper per person, you can purchase 1 large or 4 small fish if you prefer.

try this ….
Fish & coconut curry
Heat 1/3 cup coriander curry paste in a small saucepan on medium heat. Stir for 2-3 mins, until fragrant. Add 175ml can coconut milk, ½ cup of water and 2 cups chopped white fish and simmer for 5 mins, until cooked through. Stir through ½ cup chopped coriander and season to taste. Serve with steamed rice.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | cucumber

By MANDY SINCLAIR

Crab & avocado cucumber cups

4 small cucumbers, ends trimmed
150g fresh blue swimmer crab meat
1 avocado, finely diced
2 tbsp coconut cream
1 small red chilli, finely chopped
grated rind of 1 lime
snipped dill, to serve

1. Slice cucumbers into 3cm lengths. Using a melon baller, scoop out seeds from each piece of cucumber to form a cup.
2. Combine remaining ingredients. Season to taste. Fill each cucumber cup with crab mixture and serve.

Makes about 21

tip….
Prepare filling and scooped out cucumber cups ahead of time, refrigerate and fill just before serving.

try this ….
Cucumber soup
Peel 2 long or 6 small cucmbers. Cut in half and scrape out seeds. Roughly chop the flesh and place in a food processor with 1 cup chicken stock, 1 cup greek style yoghurt, 2 tbsp chopped mint, 2 tbsp snipped chives,salt, pepper and a few drops of Tabasco. Process until smooth. Refrigerate until very cold. Serve topped with a dollop of sour cream and snipped chives.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | basil

By MANDY SINCLAIR

Blue eye with basil paste

1 cup basil leaves
1 garlic clove, chopped
¼ tsp salt
2 small red chillies, finely chopped
grated rind of 1 lime
2 tbsp baby capers, chopped
1 tbsp olive oil
4 x 150g pieces blue eye
oven cooked chips, to serve (see tip)
lemon wedges, to serve
1. Tear basil leaves and place in a mortar with garlic and salt. Pound using a pestle until a paste forms. Add chilli, rind and capers and mix to combine.
2. Heat oil in a large frying pan on medium. Cook fish for 2 minutes each side, until golden.
3. Spoon basil paste over fish and serve with chips and lemon wedges.

Serves 4

tip …..
To make delicious oven baked chips, peel and cut 6 large desiree potatoes into thick chips. Place in a microwave-proof bag and microwave on high for 4 mins. Spread in a single layer onto a paper lined baking tray. Drizzle with 1 tbsp olive oil and sprinkle over sea salt flakes. Bake at 180C or 160C fan for 30-40 mins, until crisp and golden.

try this …..
Finely chop ½ cup of basil leaves and stir through some softened butter. Butterfly 1kg green prawns and spread basil butter over each one. Grill or barbecue, brushing with more basil butter, for 2-3 mins, until opaque.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS