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Asian Baked Salmon with Broccolini and Snowpeas

Ingredients

1 x 200g bunch broccolini, washed and trimmed
200g snowpeas, washed and trimmed
2 spring onions, cut into 5 cm lengths
4 x 200g portions Atlantic salmon fillet
2 tablespoons soy sauce
1 lime
1 teaspoon sesame oil
60g Western Star Butter, cut into 8 cubes
8 sprigs of coriander
Japanese rice sprinkles (furikake) or black sesame seeds, for garnish (optional)

Method

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serving Size: Serves 4

1. Place 4 large pieces of aluminium foil on the bench top, shiny side up. Arrange the broccolini, snowpeas and spring onions in the middle of each sheet of foil and top with a piece of salmon.
2. Sprinkle each piece of salmon with 2 teaspoons soy, a squeeze of lime juice, 1/4 teaspoon sesame oil, 2 cubes of butter and a sprig of coriander.
3. Scrunch up the foil around the salmon and vegetables to form a sealed, pastie shaped parcel. Arrange parcels on a baking tray and bake at 200°C for 10-12 minutes.
4. To serve, open each parcel and transfer contents to a plate, drizzle with juices and garnish with rice sprinkles, extra coriander and lime wedges.

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May 14, 2010 Posted by | Ikan, Seafood | Comments Off on Asian Baked Salmon with Broccolini and Snowpeas

Grilled Fresh Snapper With Tahini Sauce And Toasted Almonds, Served With Fattoush Salad And Labne

Ingredients

  • 4 x 250g snapper fillets
  • 1/2 cup flaked almonds, toasted
  • 1/3 cup labne
  • tahini sauce
  • 100ml tahini
  • 60ml olive oil
  • juice of half a lemon
  • 2 cloves garlic, crushed
  • salad dressing
  • 60ml olive oil
  • juice of half a lemon
  • 1 teaspoon Lebanese spices
  • sea salt and freshly ground black pepper, to taste
  • fattoush salad
  • 1 cos lettuce, cut into small pieces
  • 2 radish, finely sliced
  • 1 medium Spanish onion, finely sliced
  • 2 tomatoes, cut into small pieces
  • 1/2 Lebanese cucumber, cut into small pieces
  • 1 Lebanese bread round, toasted, broken into pieces

Method

1. To make tahini sauce, whisk all ingredients together in a small bowl. Set aside.

2. To make the dressing, combine all ingredients in a screw-top jar. Shake well.

3. Lightly season the snapper with salt and pepper. Cook under a hot grill for 2 minutes each side or until just cooked through.

4. Meanwhile, combine fattoush salad ingredients in a large bowl. Add dressing. Toss to combine.

5. To serve place a piece of snapper onto four plates. Spoon over tahini sauce and sprinkle over toasted almonds. Generously serve the fattoush salad on the side with a spoonful of labne. Serve immediately.

Notes

1. Tahini is a paste made from ground sesame seeds. It has a high fat content, so be sure to keep it in the refrigerator after opening, to avoid it going rancid.
2. To make your own Lebanese spice blend, combine ½ teaspoon each of fenugreek, allspice, ground ginger, nutmeg, cloves, black pepper and cinnamon. Alternatively, you could use sumac.
3. Tahini sauce and salad dressing can be made a day in advance. Store, covered, in refrigerator.
4. If you love fish, but don’t like the smell it leaves in the house. Try cooking it in a frying pan outside on the barbecue or directly on the hotplate.
5. Fattoush is a traditional Lebanese salad made to use up leftover bread. To toast the bread, halve horizontally and toast on both sides. Break into pieces.

March 8, 2010 Posted by | Ikan | Leave a comment

Grilled Fresh Snapper With Tahini Sauce And Toasted Almonds, Served With Fattoush Salad And Labne

Ingredients

  • 4 x 250g snapper fillets
  • 1/2 cup flaked almonds, toasted
  • 1/3 cup labne
  • tahini sauce
  • 100ml tahini
  • 60ml olive oil
  • juice of half a lemon
  • 2 cloves garlic, crushed
  • salad dressing
  • 60ml olive oil
  • juice of half a lemon
  • 1 teaspoon Lebanese spices
  • sea salt and freshly ground black pepper, to taste
  • fattoush salad
  • 1 cos lettuce, cut into small pieces
  • 2 radish, finely sliced
  • 1 medium Spanish onion, finely sliced
  • 2 tomatoes, cut into small pieces
  • 1/2 Lebanese cucumber, cut into small pieces
  • 1 Lebanese bread round, toasted, broken into pieces

Method

1. To make tahini sauce, whisk all ingredients together in a small bowl. Set aside.

2. To make the dressing, combine all ingredients in a screw-top jar. Shake well.

3. Lightly season the snapper with salt and pepper. Cook under a hot grill for 2 minutes each side or until just cooked through.

4. Meanwhile, combine fattoush salad ingredients in a large bowl. Add dressing. Toss to combine.

5. To serve place a piece of snapper onto four plates. Spoon over tahini sauce and sprinkle over toasted almonds. Generously serve the fattoush salad on the side with a spoonful of labne. Serve immediately.

Notes

1. Tahini is a paste made from ground sesame seeds. It has a high fat content, so be sure to keep it in the refrigerator after opening, to avoid it going rancid.
2. To make your own Lebanese spice blend, combine ½ teaspoon each of fenugreek, allspice, ground ginger, nutmeg, cloves, black pepper and cinnamon. Alternatively, you could use sumac.
3. Tahini sauce and salad dressing can be made a day in advance. Store, covered, in refrigerator.
4. If you love fish, but don’t like the smell it leaves in the house. Try cooking it in a frying pan outside on the barbecue or directly on the hotplate.
5. Fattoush is a traditional Lebanese salad made to use up leftover bread. To toast the bread, halve horizontally and toast on both sides. Break into pieces.

February 22, 2010 Posted by | Ikan | Leave a comment

Tahu Isi Ikan

Bahan:

2 bh tahu putih ukuran

8 x 8 x 3 cm

minyak untuk menggoreng

cabai rawit

Isi:

250 gr ikan tenggiri

125 ml air

1 sdt garam

1 sdt gula

125 gr tepung sagu

1 sdm seledri cincang

4 siung bawang putih halus

Adonan pencelup:

100 gr tepung terigu

25 gr tepung beras

1 btr telur

75 ml air

1/2 sdt garam

1/2 sdt lada

CARA MEMBUAT:

  1. Potong setiap tahu menjadi 8 bagian, sisihkan.   
  2. Membuat isi: Masukkan daging ikan ke dalam mangkuk, tambahkan air sedikit demi sedikit, sambil diuleni hingga kalis. 
  3. Tambahkan tepung sagu sedikit demi sedikit, sambil diuleni dengan ujung jari, masukkan bawang putih halus, seledri, garam, gula, aduk rata.   
  4. Ambil tahu, olesi adonan ikan di atas tahu, sisihkan. 
  5. Campur semua bahan pencelup hingga licin, celupkan tahu, goreng hingga kuning kecokelatan.

Untuk 16 buah

February 11, 2010 Posted by | Ikan | Leave a comment

Otak-Otak Tengiri

Bahan I:

250 gr daging ikan tengiri

50 gr gula pasir

1 1/2 sdt garam

30 gr seledri cincang

1 sdt lada bubuk

1 putih telur

2 sdm tepung sagu

Bahan II:

75 gr kacang tanah, goreng dan buang kulitnya

1 buah cabai merah

2 siung bawang putih

50 gr gula pasir

1 sdt garam

1 sdt cuka

200 ml air

Cara membuat:

  1. Masukkan dalam chopper daging ikan tengiri, putih telur, lada bubuk, chopper hingga halus dan kenyal.
  2. Masukkan gula, garam, seledri dan tepung sagu, chopper kembali hingga gula larut dan tetap kenyal.
  3. Bungkus dengan daun satu sendok makan adonan kemudian bakar hingga matang. Sajikan dengan saus.
  4. Saus: masukkan dalam blender semua bahan II kecuali cuka, haluskan hingga halus betul. Kemudian panaskan hingga mendidih, angkat, beri cuka

Untuk 20 buah

February 11, 2010 Posted by | Ikan | Leave a comment

Gulai Kepala Ikan

Bahan I :

2 buah kepala ikan (750 gr) dibersihkan (cuci bersih dengan cuka dan air garam)

2 buah asam kandis

15 buah cabai rawit hijau

800 ml santan cair

200 ml santan kental

1 1/2 sdt garam

Bahan II:

1 lembar daun kunyit

3 lembar daun jeruk

2 lembar daun salam

2 batang serai

1 lembar daun pandan

1 sdt cabai giling

Bahan III (dihaluskan):

3 cm jahe

4 cm kunyit

4 siung bawang putih

3 buah bawang merah

3 butir kemiri

Cara membuat:

  1. Rebus santan encer, masukkan bahan II dan bahan III, masak hingga mendidih dengan api kecil.
  2. Masukkan kepala ikan, asam kandis dan garam, aduk sesekali kepala ikan dan dibalik, masak hingga santan berkurang.
  3. Masukkan cabai rawit dan santan kental, masak sesaat hingga mendidih, angkat.

Untuk 2 porsi

February 11, 2010 Posted by | Ikan | Leave a comment

Barbecued Salmon with Cucumber Spaghetti & Tomato Sauce Dressing

Serves: 4

Ingredients:
16 baby beetroots (beets)
2 telegraph cucumbers, washed and then put through a mandolin or cut into long thin strips that resemble spaghetti
250 ml (9 fl oz/1 cup) orange juice
60 ml (2 fl oz/1/4 cup) Pernod
4 x 180 g (6 oz) Atlantic salmon
fillets, skin on, bones removed
olive oil, for cooking

Tomato Dressing
2 French shallots, finely diced
2 tablespoons finely chopped chives
1 tablespoon finely chopped chervil
2 tablespoons chopped parsley
250 ml (9 fl oz/1 cup) extra virgin olive oil
50 ml (11/2 fl oz) red wine vinegar or sherry vinegar
100 ml (31/2 fl oz) tomato ketchup
a few drops of tabasco sauce
splash of Worcestershire sauce

Method:
1. To cook the baby beetroot, preheat the barbecue to medium–high. Wrap the beetroot in foil and cook on the barbecue until tender. Cool and peel.
2. To make the cucumber spaghetti, combine the cucumber, orange juice, Pernod and a pinch of salt and leave to sit for 20 minutes, then drain.
3. To make the tomato dressing, mix together the shallots, herbs, olive oil, vinegar, tomato ketchup, Tabasco and Worcestershire sauce and season with salt and pepper.
4. Brush the salmon with a little oil and place on the barbecue hotplate or grill, skin side down, for 4 minutes or until crisp and golden, then turn and cook for a further 3 minutes. Remove and leave to rest for a few minutes for medium–rare.
5. Toss the beetroots with a touch of oil and barbecue for 1–2 minutes to warm up.
6. Place the cucumber in the centre of the plate, with the dressing around the plate, top with the salmon and place the beetroot around the plate.

February 2, 2010 Posted by | Ikan | Leave a comment

Turmeric Crusted Barramundi With Fresh Tzatziki

Serves: 4

Ingredients:
4 x 120gm fresh barramundi fillets, skin on
1/2 tablespoon cornflour
1 tablespoon ground turmeric
olive oil
fresh sprigs of dill to garnish
tzatziki
150g Greek Yoghurt
½ Lebanese cucumber, grated
1/2 teaspoon lemon juice
1/2 clove of garlic, minced
sea salt, to taste
ground white pepper, to taste

salad
1 cup wild rocket leaves, washed
4 sun-dried tomato halves, finely sliced
1/2 cup beansprouts
1/2 small carrot, julienned
1/2 small Spanish onion, finely sliced
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice

Method
1. To prepare the tzatziki, using your hands, squeeze excess juice from cucumber. Combine cucumber and remaining ingredients in a medium bowl. Refrigerate until required.
2. To prepare the Barramundi, ensure the fillets are clear of all bones and scales. Sift the cornflour and turmeric together onto a plate.
3. Pre heat a heavy based frying pan to moderately hot. Pour enough oil in the pan to just coat the bottom. Coat the fillets with the flour and turmeric mix. Shake off any excess and place into the pan presentation side down. Cook for 2 minutes. Turn and cook for about a further 2 minutes or until just cooked through. This will depend on the thickness of your fillets.
4. Meanwhile, place all the salad ingredients into a bowl and toss to combine. Season with salt and pepper.
5. Divide the salad over four plates and place the fish on top. Generously spoon the tzatziki over the fish and garnish with the fresh dill. Drizzle over a little extra virgin olive oil and serve immediately.

Chef’s Tips
1. If you like your dishes spicy, try adding a pinch of chilli powder to the turmeric mixture.
2. Tzatziki can be made up to two hours in advance. Store, covered, in the refrigerator.
3. We used Barramundi in our recipe, but you could use any type of fish fillet. Try swordfish, salmon or blue-eye.
4. If you’re watching your waistline, use a low fat plain yoghurt to make the tzatziki.
5. Fish is great served with an extra squeeze of citrus. Wrap a piece of muslin around your lemon or lime halves and tie with kitchen string. It makes great presentation and stops the pips falling into the food.

February 2, 2010 Posted by | Ikan | 2 Comments

Pempek Keriting

Bahan:
500 gr daging ikan
1 sdm penyedap masakan
2 sdm gula pasir
1 sdm garam
150 ml air
350 gr tepung sagu

Cara Membuat:
1. Campur daging ikan dengan air sedikit demi sedikit sambil uleni hingga rata, masukkan garam, gula, penyedap masakan. Aduk rata.
2. Masukkan tepung sagu, aduk sampai kalis dan tidak lengket di tangan.
3. Cetak adonan dengan pirik kuningan. Setelah selesai, rebus dalam air mendidih, sampai Pempek Kriting terapung, angkat, hidangkan dengan cuko.

January 29, 2010 Posted by | Ikan | Leave a comment

Rujak Tahu Palembang

Bahan
1 bh tahu putih besar goreng, iris-iris
150 gr taoge rebus
100 gr soun direndam sampai lunak
400 gr mie basah
2 bh ketimun, iris tipis
3 bh pempek lenjeran, goreng, potong-potong kerupuk/ emping
1 resep cuko khas Palembang

Cara Membuat:
1. Tata dalam piring: taoge, soun, mi basah, tahu, potongan pempek lenjeran.
2. Siram dengan kuah cuko, tambahkan potongan ketimun, dan emping atau kerupuk. Hidangkan segera.

January 29, 2010 Posted by | Ikan | Leave a comment