SINGAPORE SEAFOOD SAUCE
A fragrant enhancement for seafood
MANY OF OUR dishes now embrace Asian flavours with gusto. Gone are the days when we thought ‘fusion food’. Kiwi cooks are creatively and instinctively combining foods and flavours from around the world.
SINGAPORE SEAFOOD SAUCE
A fragrant enhancement for seafood. Ingredients ● Sauce: 1 large onion, diced
● 1 Tbsp each: grated root ginger, lemongrass paste
● 1 large clove garlic
● 2 Tbsp rice bran oil
● 1⁄2 tsp each: turmeric, chilli powder
● 3⁄4 cup coconut cream
● juice of 1 lime
● 1⁄2 tsp each: salt, brown sugar
● Fish: 500g skinned and boned white fish fillets
● cornflour for dusting
● salt and pepper to taste
● 1-2 Tbsp rice bran oil
Blend the onion, ginger, lemongrass and garlic in a food processor, until well mixed.
Heat the oil in a large frying pan over medium heat and add the onion mixture. Stir until pale gold in colour. Add the turmeric and chilli powder to taste and cook for another 2 minutes. Add the coconut cream, lime juice, salt and sugar. Cook and stir, until thick.
Pat the fish dry. Dust with cornflour and season. Heat the oil in a non-stick frying pan. Pan-fry the fish for about 2 minutes each side depending on thickness. Serve immediately topped with the sauce. — Serves 4
CHINESE CHICKEN WITH SPICY MACADAMIAS Ingredients
● 2 Tbsp each: sesame oil, hoisin sauce
● 1⁄2 cup thick soy sauce
● 1kg free-range skinned and boned chicken thighs
● 1⁄2 cup macadamia nuts
● 2 Tbsp sriracha
● Baste: 3 Tbsp soy sauce
● 1⁄2 cup brown sugar
● 2 Tbsp grated root ginger
● coriander sprigs to garnish
Combine the sesame oil, hoisin and soy sauces in a large bowl. Add the chicken and coat evenly with the marinade. Cover and refrigerate for up to an hour. Preheat the oven to 150C. Combine the macadamias and the sriracha in a small bowl, stirring to coat well. Spread the nuts evenly in a small foil-lined baking pan. Bake until dry, about 20 minutes. Remove the nuts, cool, then coarsely chop.
Combine the ingredients for the baste, stirring until the sugar is dissolved.
Line a grilling pan with foil. Place the chicken on a rack on the foil. Baste the chicken and grill for 5-7 minutes. Turn the chicken over, baste again and continue cooking for another 5-7 minutes. Serve garnished with coriander and the macadamias. — Serves 6
SPICED PURPLE DAWN KU¯MARA
Also known as blue ku¯mara.
● 400g Purple Dawn ku¯mara
● 1 Tbsp canola oil
● 2 tsp each: cumin, coriander, sesame and mustard seeds
● 1 tsp diced chilli
● grated rind and juice 1 lemon
Peel and cut the ku¯mara into chunks. Steam or microwave until just tender.
Heat the oil on medium in a heavy frying pan. Add the seeds and stir until they begin to pop. Add the chilli and ku¯mara and stir until it is coated with the seeds. Add the lemon rind and juice.
Great served topped with yoghurt. — Serves 4 as a side
STAR ANISE, PORK & PRUNE CASSEROLE Ingredients
● 1 large onion, diced
● 1 Tbsp each: grated root ginger, rice bran oil
● 1 tsp each: ground cumin, coriander
● 1kg lean New Zealand pork suitable for stewing, cut into 3-4cm cubes
● 2 star anise
● 1⁄2 cup pitted prunes
● 400g can diced tomatoes
● 420g can apricot halves, drained
● 1-2 Tbsp lemon juice
Preheat the oven to 170C.
Saute´ the onion and ginger in the oil, until tender, in a large heavybased casserole or pan suitable for the hob and oven. Stir in the cumin and coriander. Add the pork, mixing well, and saute´ until lightly coloured. Add the star anise, prunes, tomatoes and apricots. Cover and cook in the oven for 1 1⁄2- 2 hours, until pork is tender. Add lemon juice to taste.
Juices can be thickened with 1 Tbsp of cornflour mixed to a paste with 2 Tbsp of water. — Serves 6