I buy whole (gutted) frozen white fish score the skin and bake with a spicy marinade kind of thing.
3 green onions chopped finely
2 cloves garlic crushed
1 inch piece ginger – peeled and chopped finely
1 chilli seeded and chopped very fine (if you like it really spicy leave in the seeds or add another chilli)
1 Tbs Fish Sauce
1 lime Juiced
splash of olive oil (optional)
1 handfull cilantro roughly chopped
Combine all ingredients and mix well. Spread over outside of fish. Bake at 350F for 5 minutes each side. Then broil for 2 minutes each side to make it crispy (baking times will depend on how thick your fish is). I usually serve with rice and vegetables.
I had someone ask me for a Chinese Egg Roll recipe… Unfortunately I don’t have one… but I do have a Thai Spring Roll Recipe that is to die for. It is adapted for the recipe in “Easy Thai Cooking” by The Australian Women’s Weekly Cookbooks
50g rice vermicelli
250g lean ground turkey
1 tablespoon Oil
1 clove garlic, crushed
1 teaspoon fresh red chilies, minced very finely
2 green onions chopped
1 medium carrot, finely grated
2 tablespoon fresh cilantro – chopped
1 teaspoon fish sauce
100g cooked prawns, shelled and chopped very finely
30 spring roll sheets
1 tablespoon flour
2 tablespoons water
Oil for deep frying
1.Cover vermicelli with warm water in a bowl and let stand 10 minutes, drain and chop
2.Heat oil in a pan, cook the turkey, garlic and chilies, stirring until the meat is browned. Add onions, carrot, cilantro, fish sauce, prawns and vermicelli.
3.Fry and stir until warmed through.
4.Place approximately 1 Table spoon on the corner of each pastry sheet and brush the edges with the water/ flour mixture. Fold the two sides into the middle and roll up
5.Deep fry the spring rolls in hot oil (350F) until well browned. Drain on paper and serve hot with sweet chili sauce.
This is soooooo yummy. My friend spent a year living in Mexico and I watched her make salsa a few times. Here is my take on her recipe.
6 finely diced roma tomatoes – must be ripe!
½ finely minced sweet onion
1 finely minced Jalapeno pepper (depends on how hot you like it. Start with less and add more if you want it hotter)
1 handful of chopped cilantro
1 lime juiced
Salt to taste
Combine all ingredients in a bowl and stir well. Add salt at end to your own taste. Serve with tortilla chips.
This recipe was inspired by a similar from my good friend Katie.
2 Cans of chick peas
1 long English Cucumber
1 sweet Red Bell Pepper
½ sweet Red Onion
Rinse the canned chick peas to get rid of that nasty water that they are canned in. Drain well and throw on a large bowl. Dice the cucumber as small as you can. Do the same for the Pepper and Onion. Add to the bowl. Take the Parsley, Basil & Oregano and chop as fine as you desire. Throw in the bowl.
1 part red wine vinegar
2 parts Olive Oil
Salt & Pepper to taste
I have taken this to several pot-luck BBQ’s and I took the dressing in a small jar and the salad part in a bowl. Then just before I served it I poured the dressing over the Salad; otherwise it gets too soggy. I think I had about 1cup of dressing for the amount of salad stated above. But adjust it to what you like.