SINGAPORE SEAFOOD SAUCE

A fra­grant en­hance­ment for seafood

Hawke's Bay Today - - LOCAL NEWS -

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

Method

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

Method

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.

In­gre­di­ents

● 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

Method

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

Method

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

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