Hot Chilli Sauce Baked Salmon.
INGREDIENTS
1/4 cup soy sauce
2 tablespoons honey
1 tbs Hot chilli sauce
1 tbs rice wine vinegar
1 tbs grated ginger
2 garlic cloves, crushed
4 (x 180g) skinless salmon fillets
INSTRUCTIONS
Combine soy, honey, Hot chilli sauce, vinegar, ginger and garlic in an extra-large zip-lock bag. Add salmon, then seal and marinate for 15 minutes.
Heat oil in a frypan over medium heat. Drain salmon, reserving marinade. Add salmon to pan and cook for 2 minutes each side or until cooked on the outside but still translucent in the centre. Remove from pan and rest, loosely covered with foil, for 5 minutes. Add remainder of marinade to pan and cook for 3-5 minutes until reduced by half. Serve with steamed Asian vegetables and rice.
Beurre Blanc Sauce, for any Fish. Baked or Pan Fried.
INGREDIENTS
¼ cup dry white wine
¼ cup white-wine vinegar
2 tablespoons finely chopped shallot⅓ cup heavy cream
¼ teaspoon salt
⅛ teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
INSTRUCTIONS
Boil wine, vinegar, and shallot in a medium to small heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons (about 5 minutes). Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Pour over any baked or pan fried fish.
Crispy Fish Goujons with Chilli Jam
INGREDIENTS
1 teaspoon black peppercorns
1 tablespoon salt flakes
150g / 3/4 cup rice flour
2 egg whites
oil for deep frying
400g white fish fillets
lime wedges to serve
Chilli Jam to serve
INSTRUCTIONS
Grind the peppercorns into a bowl with the salt and rice flour, mix to combine.
In a separate bowl whisk the egg whites until foamy.
Half fill a sauce pan with oil and place over medium heat until the temperature reaches 180C.
Dip the fish in the egg then the flour mixture and toss to coat. Cook in batches for 1-2 minutes each piece, until golden brown. Remove using a slotted spoon and place on paper towel.
Serve with Chilli Jam to dip and lime wedges on the side.
