SEAFOOD AND EAT IT

GINNY GRANT ADDS FRESHNESS TO SUMMER FISH & SEAFOOD DISHES WITH HERBS & ASIAN FLAVOURS.

Cuisine - - CONTENTS - Recipes & food styling Ginny Grant / Pho­tog­ra­phy Aaron Mclean / Styling Ellen J Hem­mings

Asian flavours and fresh herbs brighten summer fish dishes from Ginny Grant

EASY COOKING IS what summer-hol­i­day meals are all about for me. Seafood in par­tic­u­lar makes for fast, flavour-for­ward dishes. Mostly I’m happy with a piece of grilled fish and a simple salad, es­pe­cially if the fish has been freshly caught, but there’s also a time when I han­ker for a kick of heat in the food and sharp, clean and fresh flavours from plenty of Asian herbs. There is usu­ally a stash of frozen lemon­grass and makrut (kaf­fir) lime leaves in the freezer and there is al­ways a va­ri­ety of dried chill­ies to hand.

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