Fried Angel fish with chilli tamarind sauce, noodles and "noodle" salad

The tamarind sauce will work with any fried fish which you have seasoned and cooked according to your taste. I marinaded the angel fish with Chinese five spice and salt. Adjust below ingredient quantities according to your taste. These are just my estimates.

For the chilli tamarind sauce- enough to coat four fillets of fish
2 tablespoons of oil
1 teaspoon ground garlic
1 largish shallot- chopped finely
2 stalks of spring onion - chopped
Chopped galanghal ("Thai Ginger")
3 Kaffir lime leaves
1 tablespoon fish sauce
Chopped green chilli
Tamarind paste (about half a cup) (you can buy it from Asian stores)
1 teaspoon of Maizena mixed with 1/4 cup water
2 blocks of palm sugar
1/2 to 1/3 cup of water
Soya Sauce to taste.

In a sauce pan, heat oil. Then add galanghal, garlic, shallots, lime leaves and chilli. Stir fry until the shallots are translucent. Add in the spring onion once the shallots are at this stage.
Stir for less than a minute and then add the fish sauce and few dashes of soya sauce.
Immediately add in the tamarind paste and bring to the simmer. Add in the palm sugar and water to thin the sauce. Add enough water to obtain quantity of sauce desired. Add the mazeina mixture and simmer to thicken. Add another dash of fish sauce and soya sauce to taste.

To plate. Make a bed of noodles, place fish on top of it and add sauce. Top with lots of chopped coriander and spring onion.

Practise makes perfect risotto

Recipe to follow soon...

Grilled Calamari

Easy baked egg's for breakfast or lunch

Whisk together 3 eggs with a dash of milk. Add in seasoning (salt and pepper and fresh green chillies if you wish). You can add chopped green onions as well as chopped tomatoes without the seeds as well as chopped chives or coriander. It's totally up to you.

Grease two ramekins. Then line the bottom with Turkey Pastrami or any shvaed cold meat. Once the bottom is lined, add the egg mixture. Bake in the oven for about 20 min until it has set.

Vanilla Panacotta

Served with fresh strawberry sauce, pistachio caramel crumb, chocolate ganache and mixed fruit

Easy to make panacotta
Bring to simmer
1 cup of milk
1 cup of fresh cream
1/4 cup castor sugar
Vanilla pod

Soak two leaves of gelatin in cold water in the mean time

Keep stirring the milk mixture for about 3 minutes after it starts to boil.

Squeeze excess water from gelatin leaves, add to milk mixture and combine.
Let it stand for 10 minutes. Then strain into moulds which have been "Spray and Cooked"

Refrigerate once cooled overnight.



Another flavour, instead of using vanilla as a flavour, use bruised cardamom pods. Serve with rose syrup made with rose water, water and sugar, topped with pistachio and caramel

Salmon with red thai curry sauce

Inspired by Tumeric Thai Kitchen in La Jolla San Diego.

Chop half an onion and shallot and brown in a pan with sesame oil. Add woolworths red thai curry paste and stir fry for minute. Add can of coconut milk. Liquidize. Season with extra fish sauce, soya sauce, Palm sugar, lemon juice. Once sauce thickens add sugar snaps and corn if you wish. I also added chopped spring onion. 

Marinade salmon with chilli and salt. Fry separately. 

Serve with rice. Garnish with coriander 

Creamy asparagus pasta with Kingklip