Wednesday, 22 January 2014
Tuesday, 7 January 2014
This is a very delicious salad, using a pre-packaged tempura batter - just add water. I found it at a local gourmet supermarket, but feel free to make your own
Brown your chicken first to be sure it fully cooks through. I used one sliced chicken breast per person...fry the chicken on a medium heat for a couple of minutes (before browning too much) in grapeseed oil then leave to cool on paper towels. Once cool, mix into your tempura batter and then shallow fry until you can start to see colour coming through in the batter. Rest on paper towels and slice through the first batch to test its properly cooked, and taste test! Then arrange on the salad and drizzle the dressing, yum!
For the salad (per person)
Layer 3-4 washed large cos leaves, 3-4 brocolini stems, 1 small radish finely sliced, 1 tsp toasted sesame seeds and dress with 1 tbsp Japanese mayo mixed with 1 tsp soy sauce
The sauce for this fish is really strong, and great to blow away a cold or flu as its loaded with fresh ginger and garlic. I also used it as a dipping sauce for raw vegetables.
Herbed ginger and garlic sauce
3-4 garlic cloves
A similar amount of fresh ginger....I use slightly more
2 tbsp soy sauce
A handful of coriander stalks and leaves
A handful of mint leaves
1 trimmed spring onion
1 tbsp fish sauce
2 tbsp sweet chilli sauce
Blend with a handheld blender.
For the fish
Stuff your gutted and scaled snapper with coriander and lemon slices
Make cuts into the fish flesh about 1 inch apart allowing it to cook through evenly
Lather the fish in olive oil and sprinkle with plenty of salt
Make sure the barby grill is super hot and oil it to prevent the skin sticking. Do this by soaking a paper towel in an inexpensive oil and wiping over the hot grill.
Place the fish on the grill and cook for about 10 mins each side depending on the fish size, you can pull apart at the slits and see if it's cooked through.
Served with the sauce and a salad of mesculin, watercress and brocollini