Carp Paddies With Rice Vinegar Dip Recipe

 Have you ever tasted this combination? If not then don’t miss out! You may be missing your best meal ever.

Cook time 15 minutes +15 minutes preparation time (serves 3)

Ingredients for the recipe

·         500 carp fillet

·         Juice of 1 lemon

·         Salt

·         ½ bunch coriander

·         50g gee

·         1 teaspoon grated fresh root Ginger

·         1 red chilli

·         ½ tablespoon five spice powder

·         1 tablespoon fish source

·         4 tablespoon vegetable oil

Rice Vinegar Dip

·         4 tablespoon rice vinegar

·         1 tablespoon caster sugar

·         2 mild red chillies

Procedure for the recipe

• Cut the carp fillet into small cubes. Marinate in the lemon juice and salt and leave in the fridge for 15 minutes. In the meantime pluck off and mince the coriander leaves.

• Finely blend the carp cubes in several rations to make a smooth puree. Add the gee, ginger finely chopped chilli and coriander and stir until it has become a smooth paste. Season with salt, five spice powder and fish sauce.

• Wet your hands with water and form the paste into small cubes, then fry on both sides in sizzling oil, until crispy golden. Leave to drain on kitchen paper.

• For the dip, chop the mild red chillies and mix with sugar and rice vinegar.

• Serve as required.

Tuna Chunks in a Sesame Coat with Radish and Green Asparagus

Tuna are a group of salt water fish. Tuna are fast swimmers, and some species are capable of speeds of 70 km/h (43 mph). Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an oxygen binding molecule, which tuna express in quantities far higher than most other fish. This species of fish is therefore so nutritious as far as quality diets are concerned. Don’t miss it, try it.

Cook time 25 minutes (Serves 3)

Ingredients for the recipe

500g tuna

2 tablespoon fish sauce

4 tablespoon sesame seed

1 bunch green asparagus

400g white radish

4 tablespoon vegetable oil

1 tablespoon sesame oil

½ teaspoon palm sugar

6 tablespoon oyster sauce

Procedure for the recipe

• Dry the tuna and cut into 3cm chunks, then sprinkle with fish sauce and coat with sesame seed.

• Dry the asparagus and cut into finger sized pieces. Rinse and dry the radish and cut into 4cm sticks.

• Heat 2 tablespoon vegetable oil and the sesame oil and briefly stir-fry the asparagus, then add the radish sticks and sprinkle with the grated palm sugar. Remove.

• Heat the remaining oil, put in the tuna chunks one by one and carefully fry on both sides. Towards the end, return the vegetable oil in the pan, pour the oyster sauce over stir carefully and serve immediately. Serve.

Salmon Trout with Chicory and Fried Chillies Recipe

In South Australia, Salmon Trout are very widespread.  You'll find them in estuaries like the Port River, mouths of estuaries and rivers, like Outer Harbour, Southport (Onkaparings River mouth) and the Murray Mouth. They are great fun to catch in the surf, often saving the day when the big ones don't show up.  Casting small lures into the gutters on a surf beach is a good technique, or you can use smaller baits like whitebait and cockles. They form quite a good meal if prepared well. The outline is here.

Cook time 20 minutes (serves 3)

Ingredients for the recipe

500g salmon trout fillet

5 chicory

5 large, dried green chillies

2 sticks lemon grass

6 tablespoon vegetable oil

6 tablespoon oyster sauce

½ bunch Thai basil

Procedure for the recipe

• Cut the salmon trout fillet into 3cm chunks. Coarsely chop the chicory and remove the stalk. Crumble up the chillies. Finely slice the lemon grass sticks.

• Heat the oil, gently fry the chillies then remove. Stir-fry the chicory in the same oil over a high heat; add the oyster sauce.

• Add the fish chunks, sliced lemon grass and fried chillies and stir carefully. Add the plucked basil leaves towards the end. Serve as required.

Fried Monkfish with Shiitake and Bamboo Shoots Recipe

A monkfish is quite a big monster fish found in the Northern Atlantic waters. It has a lot of muscle on the sides for thrush. This muscle is actually our dinner special.

 Cook time 25 minutes (serves 3)

Ingredients for the recipe

650g skinless monkfish fillet

100g shiitake mushrooms

1 bunch spring onions

2 garlic cloves

2 green chillies

200g bamboo shoots

5 tablespoon sunflower oil

3 tablespoon oyster sauce

2 tablespoon oyster sauce

Procedure for the recipe

• Dry the monkfish and cut into 2cm chunks. Trim the shiitake mushrooms and halve, depending on their size.

• Dry and trim the spring onions and cut into 2cm diagonal slices. Peel the garlic cloves and finely chop them with the chillies. Slice the bamboo shoots.

• Fry the monkfish using halve the oil, until it is crispy brown on both sides. Remove and set aside.

• Stir-fry the spring onions, mushrooms, garlic, chilli and sliced bamboo shoots in the remaining sizzling oil one after the other. Season with the oyster and fish sauces.

• Towards the end, carefully fold in the fish, heat up again and serve.

Pikeperch Curry with Water Chestnuts and Kaffir Lime Leaves Recipe

Cook time 30 minutes and 10 minutes for marinating (serves 5)

Ingredients for the recipe

800g pikeperch fillet

2 tablespoon fish sauce

150g aubergines

1 tablespoon red curry paste

1 tin coconut milk (400ml)

1 tablespoon palm sugar

200g water chestnuts

2 Kaffir lime leaves

Procedure for the recipe

• Dry the pikeperch, cut into bite-sized chunks and marinate in some fish sauce for 10 mins. Dry the aubergines and cut into cubes.

• Mix the curry paste with 200ml coconut milk, 100ml water and grated palm sugar and bring to the boil stirring continually. Add the remaining coconut milk and the aubergine cubes and leave to simmer gently for 10mins.Season with the fish sauce.

• Add the well-drained water chestnuts, the fish chunks and cook until tender. Finely slice the Kaffir lime leaves, stir into the dish and serve in small bawls.