Coconut chilli fish

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This recipe was taken from the Taste website.

Preparation time: 15 mins – Cooking: 12 mins
Serves: 4

Ingredients

  • 1 1/3 cups shredded coconut
  • 1/2 teaspoon dried chilli flakes, chopped
  • 2 tablespoons milk
  • 1 egg, lightly beaten
  • 6 (120 g each) Flathead fillets, halved length ways
  • 1 tablespoon vegetable oil
  • Steamed jasmine rice, to serve
  • Asian greens, to serve
  • Lime wedges, to serve

Method

  1. Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl.
  2. Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.
  3. Heat oil in a frying pan over medium heat. Add fish. Cook for 3 minutes each side or until golden and cooked through. Serve fish with rice, Asian greens and lime wedges.

 

Pineapple-glazed barramundi with grilled avocado and mango

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Recipes

This recipe is from a Coles magazine from 2011. It used to be available on the Coles website but over the years they removed it.

Preparation time: 25 mins – Cooking: 25 mins – Serves 8

8 Fresh fillets (170 g each)

Avocado and mango salad
  • 1/2 red onion, thinly sliced
  • 1 tbsp Red wine vinegar
  • 1/2 tsp salt
  • 2 avocados, cut in quarters, stone removed
  • 2 baby cos lettuce, ends trimmed, cut into 6 cm pieces
  • 1 mango, peeled, cut into thin wedges
Pineapple glaze
  • 1/2 topless pineapple cut into large pieces
  • 1/2 cup of brown sugar
  • 1 tbsp soy sauce
  • 1 lime, juiced
Vinaigrette
  • 3 limes, juiced
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1/2 cup EVOO plus extra for avocado and barramundi
  1. To make the salad, place red onions in a bowl with red wine vinegar and salt. Let sit and marinate while preparing the glaze.
  2. To make the glaze, place pineapple in a food processor and blend until smooth. Pour pineapple puree into a large saucepan over medium heat and add brown sugar and soy sauce. Cook until sugar has dissolved, stirring constantly. Add lime juice and stir until just combined. Remove from heat.
  3. For the vinaigrette, combine lime juice, sugar and soy sauce in a medium mixing bowl. While whisking, slowly pour in olive oil. Reserve while grilling avocados.
  4. To grill the avocados, preheat a grill pan to medium-high heat. Sprinkle flesh of each avocado piece with salt, drizzle with a little olive oil and place on the grill, cut side down. Cook for about 1-2 mins or until charred, then turn clockwise a quarter turn. Cook for a further 1-2 mins, or until charred, then remove and allow to cool, cut side up.
  5. Preheat oven to 200 C or 180 C fan. Place barramundi fillets on a baking tray lined with aluminium foil and brush with oil. Using a spoon, drizzle glaze over fillets to coat.
  6. Place in oven and cook for about 10 mins, or until fish is just cooked and glaze has set.
  7. To assemble, remove skin from avocado and arrange with baby cos and mango on a platter. Top with barramundi, dizzle with vinaigrette and garnish with red onions. Serve immediately.

 

Crab and Corn Vol-au-vents

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Recipes

 

Ingredients

250g block PHILADELPHIA Cream Cheese, softened
170g canned crab meat, drained
170g canned prawns, drained
310g canned corn kernels, drained
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
Salt and pepper, to taste
6 large vol au vents
1/4 cup grated tasty cheese

  • Combine Philly with crab meat, corn, chives, parsley, salt and pepper.
  • Spoon into vol-au-vent cases. Top with cheddar cheese.
  • Bake for 20 minutes at 180°C or until lightly browned. Serve warm with salad greens.

Mum’s Tuna Chowder

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Preparation Time
10 Minutes
Cooking Time
30 Minutes
Ingredients

Part 1 –
125g Butter
1 Onion Chopped
2tbs Plain Flour
1 Cup Milk
300ml Thickened Cream
400g Canned Tuna drained
Salt & Pepper to taste

Part 2 –
1tbs Oil
1 Red Capsicum diced
1 Carrot chopped
1 Zucchini chopped
310g Canned corn
1.5 Cup Vegetable Stock

Part 1 –

Melt butter and fry onions until soft. Add the flour and mix well ensuring the flour is no longer in lumps. Add milk and stir till boiling then add the cream and the drained tuna. Add seasoning and put aside.

Part 2 –

To oil cook capsicum, carrot, and zucchini for about 5 minutes. Add Part 1, corn and the stock and stir till boiling. Simmer for about 5 to 10 minutes or until thickened. Season with pepper if necessary.

 

Sambal Goreng Udang (Spicy Chilli Prawns)

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SAMBAL PASTE
1 tbs Ginger finely chopped
1 Small onion chopped
2 cloves garlic chopped
1 – 2 tbs Sambal Olek paste
60 ml Tomato puree
10 Cm galangal slice (laos)
10 Cm lemon grass
4 Salam (bay) leaves
60 ml Tomato ketchup
2 tbs Oil
Salt and pepper to taste

Heat oil in a wok. Fry onion, garlic and ginger for about 30 seconds or until fragrent. Add the rest of the ingredients. Keep stirring for 30 minutes. Add salt and pepper to taste. Remove from heat.

SAMBAL GORENG UDANG
800g raw prawns, shelled and deveined
1 can of chopped/diced tomatoes
1 onion, sliced

Instructions for Sambal Goreng Udang
HEAT 40 ml oil in a wok. Add the sliced onion and the prawns. Saute for one minute. Add sambal sauce to the prawns and toss for five minutes or till done. Remove from heat.

Serve garnished with sauteed onion, diced red chilli and green chilli.

Ginger and Shallot Fish

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Preparation Time
10 – 25 minutes

Cooking Time
10 minutes

Ingredients (serves 4)
1 egg white
2 tbs cornflour
2 tbs dry sherry
500g firm white fish fillets, thinly sliced diagonally
60ml (1/4 cup) peanut oil
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1 green capsicum, seeded, coarsely chopped
3 shallots, trimmed, cut into 4cm lengths
60ml (1/4 cup) chicken stock
1 1/2 tbs soy sauce
1 tbs apple cider vinegar
2 tsp brown sugar
Steamed rice, to serve

Method

    1. Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
    2. Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
    3. Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.

– Recipe from Taste.com.au