For the sauce, heat the oil
For the fish: Smear a light coating of
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the fish stock, place all ingredients in
Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 11/2 minutes.
Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
irst. In a wide pan, fry the garlic in oil till
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
bout 15 minutes.
Sprinkle fish strips with salt and pepper
rk 7 (428\u00b0F) for the fish, and begin by preparing the
This sounds like a huge recipe, but because fish cooking time is not
use 2 pans for the cooking 1 for each fish, I put the
ate1968).
Use to coat fish or chicken filets. (not
In a large bowl, combine soy sauce, wine, garlic, chili and sesame oil. Add fish and turn to coat. Set aside for 10 mins to marinate.
Heat oil in a wok over high heat. Stir-fry fish, reserving marinade, for 2 mins. Add pepper, sugar snap peas and onions. Stir-fry for 2-3 mins.
Add reserved marinade to pan. Stir-fry for 1-2 mins, until fish is cooked to your liking and sauce thickens slightly. Serve with noodles.
For the remoulade, mix onion, cornichons,
overed, in a warm place for about 1 hour or until
For the avocado cream:
Puree
o 375 degrees F.
Fry potatoes until golden brown, roughly
nd cook for 30 seconds. Gradually whisk in coconut milk, fish sauce