The Star: November 26, 2020
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Thursday <strong>November</strong> <strong>26</strong> <strong>2020</strong> <strong>The</strong> <strong>Star</strong><br />
Latest Canterbury news at starnews.co.nz<br />
FOOD 35<br />
Fancy fish with a hint of Asian flavours<br />
Give your fried fish the<br />
crispy crunch and an<br />
Asian flavour, don’t go<br />
overboard with the<br />
chillies though or they<br />
will overpower the other<br />
flavours<br />
Crispy snapper with soy<br />
and ginger dressing<br />
– Serves 4<br />
Ingredients<br />
Vegetable oil<br />
4 snapper fillets, approx 150gm<br />
each, skin on and pin-boned<br />
½ cup rice flour<br />
1 spring onion, trimmed and<br />
sliced<br />
¼ cup coriander<br />
¼ cup Thai basil leaves<br />
2 long red chillies, thinly sliced<br />
Soy and ginger dressing<br />
1 tsp fresh ginger<br />
¼ cup soy sauce<br />
Directions<br />
To make the soy and ginger<br />
dressing, place the soy sauce and<br />
ginger in a bowl and stir to combine.<br />
Set aside.<br />
Heat 1cm of oil in a large frying<br />
pan over high heat.<br />
Dust the snapper in rice flour<br />
and cook for 3-4min each side or<br />
Dress-up your traditional fish choice, crispy snapper pan-fried makes a tasty change.<br />
until golden and crisp.<br />
Drain on absorbent paper.<br />
Flake and place in a bowl with<br />
the basil, coriander, spring onion,<br />
chilli and snow peas and toss to<br />
combine.<br />
Spoon over the dressing to<br />
serve.<br />
Pan-fried snapper with<br />
lemon butter<br />
– Serves 4<br />
Ingredients<br />
80g butter<br />
¼ cup pine nuts<br />
4 snapper fillets, approx 150gm<br />
each, pin-boned<br />
2 lemons, or 2 tsp finely grated<br />
rind and wedges to serve<br />
80gm baby spinach<br />
200gm green beans, blanched<br />
Directions<br />
Heat a large non-stick frying<br />
pan over high heat. Add the pine<br />
nuts and cook for 12min or until<br />
golden. Remove from the pan<br />
and set aside.<br />
Reduce the heat to medium, add<br />
1/4 of the butter and the snapper<br />
to the pan and cook for 3-4min<br />
each side or until golden and<br />
cooked through.<br />
Add the remaining butter and<br />
lemon rind to the pan and cook<br />
for a further 30sec or until the<br />
butter has melted.<br />
To blanch green beans, place<br />
the beans in a heatproof bowl<br />
and pour over boiling water. Allow<br />
to stand for 12min or until<br />
bright green and tender, then<br />
drain.<br />
Serve snapper with the baby<br />
spinach, beans, lemon wedges<br />
and pine nuts and spoon over<br />
the butter sauce.<br />
Parsley butter bean<br />
topping<br />
– Serves 4-6<br />
Ingredients<br />
2-3 cloves garlic<br />
1/2 tsp salt<br />
425gm can butter beans,<br />
drained and rinsed<br />
2 tbsp lemon juice<br />
1/4 cup each: extra virgin olive<br />
oil, flat-leaf parsley leaves<br />
freshly ground black pepper to<br />
taste<br />
Directions<br />
Mash the garlic and salt<br />
together with the blade of a<br />
heavy knife.<br />
Place all ingredients in a food<br />
processor.<br />
Pulse until the mixture is<br />
smooth. Great served as a topping<br />
for pan-fried or steamed<br />
fish.<br />
Before you<br />
paint your<br />
bargeboards<br />
call us about<br />
disconnecting<br />
the power<br />
03 363 9898 | 0800 363 9898<br />
oriongroup.co.nz<br />
Getting in there with that paintbrush around live power lines<br />
is very dangerous. Call us about disconnecting the power,<br />
it might cost a bit more, but it could well save your life.<br />
You’re our priority.<br />
Orion operates, and maintains, the electricity distribution network<br />
that provides power to central Canterbury. We are always here<br />
to help if you have any questions or concerns about the network.