Tag Archives : coriander


Pan-fried Barramundi Fillet with Mango, Avocado and Chilli Salsa 6

Cookbook Challenge Week 39 TV Chef

Book: Rick Stein’s Seafood Odyssey by Rick SteinĀ Recipe: Char-grilled Snapper with Mango, Prawn and Chilli Salsa

Rick Stein is the man. I totally loved his recent (recent on the ABC anyway) Far East Odyssey. But this is from his original Seafood Odyssey book which is full of really great seafood recipes. It’s definitely a must-have for seafood lovers (now some nice PR person please pay for that blurb of unsolicited advertising).

This dish is so awesomely simple. Well, the fact that I bastardised it so much made it even easier (note my title and Rick’s title?) Unfortunately, I couldn’t find snapper fillet on the day but I figured barramundi would do the trick. And I forgot to add prawns to the salsa but it turned out good anyway.

Fish for two (not Rick’s recipe):

  1. 2 x barramundi fillets
  2. salt & pepper
  3. a dash of olive oil
  4. 1 mango, sliced into cubes and scooped out the flesh*
  5. 1 avocado, diced
  6. 2 spring onions, chopped
  7. 1 fresh coriander stalk, chopped
  8. 1/2 red chilli, deseeded and finely sliced
  9. juice of 1/2 a lime
  10. pinch of salt

Add the mango, avocado, chilli, lime juice, spring onion, coriander and salt and toss together.

mango, avocado and chilli salsa

Heat a little bit of olive oil in a frying pan. Season the fish fillet with salt and freshly cracked pepper. Fry the fish on both sides for about 1-2 minutes until the outside is golden brown. Serve with the salsa.

* I honestly thought the Australian way of eating a mango is a much better way than the Thai way of peeling the mango first and then slicing out the cheeks. So cumbersome!


Squid in Garlic and Pepper Sauce (Plamuk Tod Gratian Prikthai) 11

I totally have a sick fascination with cleaning out squid. I never buy pre-cleaned squid tubes or rings. There is no fun in that. I like to buy a whole squid from a fish monger and then clean it out myself. I like the sliminess of ink sacs, cardboardy backbone and half-digested fish.

Anyway, enough about my ridiculous seafood habit. Yes I started this post ages back and no now is not the time. While we are back to the normal aesthetically pleasant white background, I bring bad news. My grandmother is really unwell so I’m off to Thailand for a week or for as long as it takes. Good news is I will be surrounded by family and all the lovely Thai food but bad news is it won’t be a good family moment.

I leave you with a simple, classic Thai dish since I have written most of it before now anyway:

Serves 1 or 2 as shared meal

  1. 1 fresh squid, cleaned and sliced into bite-sized pieces
  2. 2 large cloves of garlic, thinly sliced
  3. 2 large cloves of garlic (again)
  4. 1/2 tsp of white peppercorn
  5. 2 fresh coriander roots, cleaned
  6. 1 tbsp of fish sauce
  7. a pinch of sugar
  8. 2 tbsp of coriander leaves, chopped

Fry the sliced garlic in some oil until golden. Set aside. Pound the rest of the garlic, peppercorn, coriander into a paste. Heat oil in a wok until smoking, add the garlic/coriander/pepper paste and stir fry for half a minute. Add the squid, stir. Add fish sauce and sugar and stir fry for about another minute. Sprinkle with coriander leaves and crunchy garlic.

Be back when I’m back.


Thai Crispy Mussel and Beansprout Pancake (Hoy Tod) 21

Book: Thai Street Food by David Thompson Theme: Beans Recipe: Crunchy Omelet of Mussels

Week 4 of the Cookbook Challenge! Personally, I feel like this week is a bit of a cheat really. I did use David Thompson’s new Thai Street Food as an inspiration and a guide but I deviated from his recipe so far that it practically was something I made up. Ah well. In fact, I’m even slightly indignant about calling it ‘Crispy Omelet’ as he did because as far as I’m concern egg is an optional ingredient in this dish. I think that’s the main difference between this dish and the Fujian oyster omelet. Well, that, and the fact the mussels, not oysters, are used.

But anyway, I love Thai Street Food. At first I thought, ‘What a silly idea! Aren’t all Thai food sold on the street anyway? What’s the difference?’ Until I had a chance to really flip through the book (I mean the thing weighs a tonne! Who randomly flips through a book that weighs a tonne?) and listened to his explanation of what he meant by street food. ‘Street food in Thailand’, he said, ‘as opposed to home cooking, are those food that are eaten throughout the day as snacks and main meals where a portion is not made for sharing. A single dish food, if you like.’ and that’s when it came to me that I would never find such a book that has all of these recipes. That was when I bought it. And David Thompson signed it. In Thai. Isn’t that cute?

But back to this dish. My mum used to take me around to her favourite hoy tod vendor on the street (of course) near the market where we used to live. It was one of her favourite street vendors (mine was the khao mun gai, chicken rice, lady) She would have hers with extra mussels, no egg and with picked sliced chilli and fish sauce. No Sriracha sauce. I guess it’s one of those childhood street food memory I grew up on. I swear Australia seriously lacks street food culture. You can never be a foodie country without street food culture. No sir-ree. And drinking beer and eating chips outside a pub on a Summer day does not count. (more…)


Mexican Rice (using a Rice Cooker)

Mexican rice

This is part 3/3 of this week’s $20 Mexican Feast.

This is a really easy side dish. I looked up a few recipes on the internet and came up with this one. I used my rice cooker and it takes minimum of two cups of rice (there’s always leftover rice in this household! I had this for breakfast with bacon and eggs the next day). This makes a lot of rice! Enough for 4-6 people.

  1. 1/2 onion, sliced
  2. 1/2 red capsicum, cut into strips
  3. 1/2 yellow capsicum, cut into strips
  4. 1 coriander (4-5 stalks), chopped
  5. 1 tsp tumeric
  6. 1 tsp ground coriander
  7. 1 tsp ground cumin
  8. 1/2 tsp cayenne pepper (or chilli powder)
  9. 2 cups of basmati rice
  10. 4 cups of water

making Mexican rice in a rice cooker

(in the rice cooker)

Turn the rice cooker on ‘Cook’, add 2 tbsp of oil to heat up (you might need to hold down your rice cooker button), fry the onion and capsicum for a minute. Add the spices and rice. Stir until the rice is heated through. Sprinkle with coriander. Add water (this depends on your rice and rice cooker, so you’ll need to adjust accordingly) and cook in the rice cooker.

If you don’t have a rice cooker, do the same on a stove. Add water and cover the rice and turn the heat down to simmer and for to cook for 10 minutes. Rest the rice off the heat for another 10 minutes.

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