Pegasus Post: September 10, 2019

14
Tuesday September 10 2019
Tasty Bites
Latest Canterbury news at starnews.co.nz
PEGASUS POST
Exotic food with the least hassle
If you are going to cook
for a large dinner party,
organisation and preparation
are key, starting with
working out a menu well
ahead of the event. Try
including this tasty Asianinfluenced
starter to your
list
Tamarind chilli crispy-skin
salmon with green mango
herb salad
Serves 4
Ingredients
600g salmon fillets, cut into 4cm
cubes, patted dry with paper
towels
Sea salt
Fresh cracked black pepper
Crispy shallots
Oil
Tamarind chilli dressing
5-10g large dried red chillies
2 cloves garlic, peeled, minced in
a mortar and pestle with a pinch
of salt
5g belacan (shrimp paste)
65g gula melaka, shaved
25g tamarind pulp, soaked in
150ml
hot water, rendered and sieved
1½ Tbsp lemon juice
2 large kaffir lime leaves, finely
julienned
Green mango herb salad
½ telegraph cucumber or one
lebanese cucumber, unpeeled,
shaved into ribbons
1 green mango, peeled, shaved
into ribbons
1 small bunch coriander leaves
1 small bunch Thai basil leaves
2 wing beans, finely sliced
Squeeze of lemon juice
Pinch of sugar
Olive oil
Directions
Season the fish with salt and
pepper and a drizzle of oil.
Place the soaked dried chillies
and garlic in a food processor
and blend until a fine paste.
Heat two tablespoons of oil in
a small saucepan over medium
heat, add the shrimp paste and
mash with a wooden spatula.
Cook for 1min until the shrimp
paste becomes fragrant and
starts to toast.
Add the chilli garlic paste
and continue to cook, stirring
frequently, until fragrant.
Add the gula melaka and cook
until dark, glossy and sticky.
Slowly pour in the tamarind
puree. Cook until slightly
thickened, then stir in the lemon
juice and sprinkle on the kaffir
lime leaves. Remove from heat
and set aside.
Heat a non-stick fry pan over
high heat. Place the fish pieces
skin side down evenly around
the pan and cook until crisp and
golden.
To ensure that the skin is
evenly crispy, you may need to
gently press with a spatula to
keep the skin flat on the pan.
Turn over, and cook the other
side until three-quarter cooked.
Pour over the tamarind chilli
sauce and toss very gently to just
coat. Be careful not to break up
the fish pieces.
Combine the salad ingredients,
and dress with lemon juice,
sugar and olive oil just before
serving.
Transfer the fish to a serving
plate along with all the sauce
and top with the green mango,
cucumber and herb salad.
Sprinkle with crispy shallots and
serve immediately.
Note: Adjust the quantity
of the large, red dried chillies
according to your taste. Also,
leave the seeds in if you like
the dish extra spicy, otherwise,
deseed them.
In any case, soak the chillies in
hot water until softened before
using them.
Nutritional oils
presentation
Come along for an informative talk
by Pharmacist Andrew Brown
Thursday 19 September, 10am
Diana Isaac Retirement Village
We warmly invite you to join us for a presentation
by Andrew Brown from Mairehau Pharmacy.
He will talk about different types of
oils including hemp seed and fish oil,
and the benefits in taking them.
Followed by refreshments.
Please RSVP to Adrienne
or Lynne on 03 385 3518
by Tuesday 17 September
1 Lady Isaac Way, Mairehau