September 2010 Archives
Homemade Fish Fingers with Lime Tartare Sauce
Ingredients
500 grms Boneless, Skinless Fish Fillets (Orange Roughy, Ling, Barramundi or Perch, any other firm sweet white fleshed fish, Salmon is also good)
1 loaf of day old Sour Dough (the better the quality the better the crumbs)
2 large eggs
4 tblspns finely chopped fresh Dill (make sure it’s dry so it doesn’t clump)
Tartare Sauce
1 cup of whole egg mayonnaise (homemade is best but store bought is ok)
Finely grated zest of half a lime
2 Limes juiced
2 tspns of finely chopped baby Capers
1 large Gherkin finely chopped
1/4 cup of finely chopped Wild Rockette
2 tblspns finely chopped Flat Leaf Parsley
Method
Using a blender or food processor make enough breadcrumbs to crumb your fish, you’ll need 5-6 cups. In a large bowl mix together the breadcrumbs and the Dill until evenly mixed. Whisk both eggs in a bowl until white and yolk are combined.
Rinse and pat your fish fillets dry with paper towels, slice your fillets across their width approximately 1 inch wide. dip each slice into the egg mixture then coat with bread crumbs. Place the crumbed fish into the refrigerator for around an hour to allow the egg and crumbs to set.
Mix together all the ingredients for the Tartare sauce and spoon into a serving bowl.
Heat enough good quality oil in a deep heavy based saucepan, fry your fish fingers in batches (3-4 minutes per batch) until golden brown, drain on paper towels then transfer to serving dish. I serve mine on a bed of Wild Rockette.
ENJOY!
Yum Nua – Thai Beef Salad
Ingredients
500 grams of eye fillet steak (2-3 3/4″ thick slices)
1 Telegraph Cucumber (Less bitter than lebanese) cut into julienne
1 Small Red Spanish Onion, cut in half and finely sliced
2 Small Red Thai Birdseye Chillis finely sliced
2 baby Cos Lettuce, outer leaves removed – or
3-4 Witlof, break off individual leaves, wash and drain
250grms Vine ripened Baby Roma Tomatoes
1 bunch of Coriander, finely chop root and stems (reserve leaves for garnish)
1 tblspn of finely grated Palm Sugar
1/3 cup of Lime Juice
1/4 cup of Nam Pla (fish sauce)
2 cloves of finely diced Garlic
2 tblspns finely diced Thai Mint (regular mint is fine)
1/3 cup of finely ground roasted rice (optional)
Method
Take steaks out of the fridge well in advance, room temperature is best. Heat a small amount of peanut oil in a heavy based pan and fry steaks on both sides approximately 3-4 minutes on each side on medium heat. Set steaks aside to come back to slightly above room temperature.
Combine the Coriander, Palm Sugar, Lime Juice, Mint, Nam Pla, Garlic and chillis in a large bowl whisk until the Palm Sugar is dissolved. Also whisk in the ground roasted rice if you have opted to use this. Finely slice the steaks across their width into 1mm slices, add to the sauce mix together with the onions and cucumber.
To serve
Arrange witlof or cos leaves on serving plates, spoon the mixture into the leaves, garnish each with Baby Roma Tomato wedges, and mint leaf and a Coriander leaf.
ENJOY!
