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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.
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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
½ tspn
Lemon rind grated,
½ 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!.
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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.
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