EATING OUT & KHUN OCHA'S COOKBOOK
 
 

Snow Fish with roasted asparagus and lemon-caper sauce

This recipe calls for Chilean Snow Fish, but butter fish could also be used. Both go well with the asparagus and the sharp sauce. Buy thick fillets, so that the fish does not break up in the oven.
 

Ingredients                Serves 4
Fresh lemon juice                    30 ml
Olive oil                                1 tbspn
Red onions, minced             2 tbspns
Capers, drained and chopped 1 tbspn
Fresh coriander, chopped        tspn
Lemon rind grated,                  tspn
Salt and pepper to taste
Snow fish fillets                     700 gm
Asparagus, tinned                  450 gm
Extra virgin olive oil                 1 tbspn

Cooking Method

Place the lemon juice, olive oil, red onions, capers, lemon rind and coriander in a blender to make the sauce. Add salt and pepper to taste and then set aside.

Preheat oven to 450 degrees F. Drain and arrange asparagus in an even layer on a baking dish, add the extra virgin olive oil and roll to fully coat the asparagus. Season with salt and pepper.

Cut a few slits across the top of the snow fish fillets and then place the fillets on top of the asparagus; and season again.

Pop fish in the preheated oven for around 10-15 minutes, or until the fish flakes easily. Place on serving dish, and pour the lemon-caper sauce over them and serve immediately with boiled potatoes and vegetables of choice.


Moo pad bai krapao (stir-fried pork with basil)

Even though this dish is available in most small Thai restaurants, it is one that is easily prepared and cooked. A true ‘wok’ dish, it has a tantalizing flavor that comes from the combination of so many items. It is important to crush the garlic and chilli together and this is best done with a mortar and pestle. If this is a little hot for your taste, you can reduce the amount of chilli and remember to remove the seeds!.
 

Ingredients            Serves 4-6
Sliced pork loin                  500 gm
Onion sliced                      200 gms
Red Capsicum                   100 gm
Green Capsicum               100 gm
Basil leaf (chopped)                  5-6
Garlic                                  2 cloves
Chilli (red)                                   3-4
Vegetable oil                     4 tbspns
Fish sauce (Tiparos)        4 tbspns
Sugar                                   1 tbspn
Oyster sauce                      1 tbspn

Cooking Method

Crush the garlic and chilli together with the mortar and pestle. Add oil to the wok and heat quickly and add pounded garlic and chilli to the oil and fry quickly. Now add the sliced pork and stir fry until cooked (do not overcook). Add the onion and the capsicum until cooked, followed by the sugar, fish sauce and oyster sauce. Finally, add the basil leaf and stir for one minute and then serve with steamed rice.