Tracks and Recipes
27th Sep 09
Tracks Played today were The Fishing Song (Baterz) and Giant Squids (Baterz). Hilary's fabulous recipes were: Whole Fish1 kg snapper or 2 baby snappers
salt
black pepper
1 lime, sliced
3 tablespoons rice bran oil
1 white onion, sliced
1 clove garlic, finely chopped
Wash the cavity of the fish, dry with a paper towel and then place the lime in the cavity. Allow the fish to stand in the fridge, for about half an hour, then cook on a chargrill or grill pan until cooked through.
While the fish is cooking, heat the oil in a pan and fry the onion and garlic until golden brown.
Once the fish is cooked place it on a serving platter, pour the hot oil, onion and garlic over the fish and serve alongside some rice and a refreshing vegetable salad of carrot, cucumber, bean sprouts and mint.
Fish Salad
500g whiting or bream
3 cups rice vinegar
1 large white onion, sliced
1 tablespoon sugar
1 teaspoon salt
1 tablespoon chopped fresh mint
1 tablespoon chopped basil
1 red chilli, finely sliced
1 tablespoon chopped peanuts
1 tablespoon fried shallots
Cut the fish into strips and put in a deep dish, pour 2 cups of rice vinegar over it and put aside for one hour or until the fish is opaque. Remove the fish from the vinegar and dry on a paper towel.
While that’s happening combine the salt and sugar with the rest of the rice vinegar and stir until it’s all dissolved. Pour this over the onion and let it stand for about 30 minutes. Take the onion out of the vinegar with a slotted spoon and dry well on a paper towel.
Once the fish and onion are drained well, place them both in a large bowl and add the mint, basil, chilli, peanuts and shallots. Mix it all to combine and then pour onto a serving platter.
Serve with rice paper to spoon it into and eat with your hands.