Southern View: September 10, 2019

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14 Tuesday September 10 2019 Latest Canterbury news at starnews.co.nz Tasty Bites SOUTHERN VIEW 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. Final Sections Premium Reserve Frontage Lots in Rolleston Register your interest today! 03 281 7517 | sections@prof.co.nz | presonspark.co.nz
SOUTHERN VIEW Latest Canterbury news at starnews.co.nz Tuesday September 10 2019 15 The new local news destination for Cantabrians From Kaikoura, to Christchurch, to Ashburton, we have it covered Powered by A division of Allied Press
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Southern View: September 10, 2019

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