Apr 20, 2016
Chilli, lime fish and mushroom parcels
Ingredients
olive oil cooking spray
4 x 150g salmon or ocean trout fillets, skin on
100g enoki mushrooms, trimmed
200g button or oyster mushrooms, sliced
½ cup coriander leaves, chopped
3 green onions, thinly sliced
1½ tablespoons grated palm sugar or brown sugar
2 teaspoons fish sauce 2 limes, juiced
2 tablespoons sweet chilli sauce
coriander sprigs, jasmine rice and lime wedges, to serve
Directions
Preheat a barbecue plate on medium heat. Lightly spray four 30cm x 40cm sheets of baking paper with oil. Place 1 piece of fish on each piece of paper. Top with the mushrooms, chopped coriander and green onions.
Combine the sugar, fish sauce, ¼ cup lime juice and sweet chilli sauce in a small jug. Spoon sauce mixture over the fish.
Bring the long sides of the paper together and fold over to secure. Fold the short sides up to form a parcel. Place parcels, seam-side up, on the barbecue plate. Cover with a hood or a large roasting pan. Barbecue for 10–12 minutes or until fish is cooked to your liking.
Open parcels. Top with coriander sprigs. Serve with rice and lime wedges.
Apr 15, 2016
Snapper Fillets with Sautéed Mixed Mushrooms and Roasted Potatoes
Ingredients
80g butter, chopped
400g cocktail chat potatoes, halved
4 garlic cloves, unpeeled
2 sprigs thyme, optional
400g mixed mushrooms (see chef’s tip)
4x180g portions of white fish fillets (see chef’s tip)
1-2 tbs vegetable oil
Sauce
100g butter, chopped
1 tbs small capers
1 tbs chopped, flat leaf parsley leaves
1 lemon, juiced
Directions
Place a non-stick frying pan over a medium-high heat. Add the 80g of butter and when it is starting to bubble, add the potatoes, garlic, thyme and season to taste. Slowly cook potatoes for 12-15 minutes until tender and golden. When the potatoes are ready, transfer to a tray and remove the thyme and garlic. Cover to keep warm.
Place the pan back on a high heat, add the mushrooms and sauté for 3-5 minutes until tender. Return the potatoes to the pan and toss through with the mushrooms. Transfer to a tray and keep warm.
Preheat oven 200°C fan-forced. Season the fish with salt and pepper, heat oil in a frying pan over a medium high heat. Seal the fish on both sides to caramelise the surface. Transfer the sealed fish to a baking tray and bake for 8-10 minutes or until cooked through. Place the tray with potatoes and mushrooms underneath the fish to warm through.
Meanwhile, to make the sauce, drain the oil from the pan the fish was sealed in and add the 100g of butter. Place the pan back on a medium heat and watch it carefully. When the butter starts to brown, add the capers, parsley and lemon, swirl to combine.
To Serve: Divide the mushrooms and potatoes between 4 warm serving plates. Place a piece of fish on top, spoon over the sauce and serve with steamed asparagus and lemon wedges.
Chef tips:
Fish can be snapper, blue eye, barramundi, bass groper, harpuka or jewfish.
Mushroom mix – a mix of buttons, shiitake, Swiss brown and king brown are ideal. Don’t use delicate mushrooms like enoki or oyster as this is a robust dish.
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