January 10, 2021 / Lyn Jones / 0 Comments
FOR SPRING ROLLS
500g bean sprouts
2 carrots
½ brown onion
1/3 bunch coriander
1-2 spring onions
150g dry bean or rice vermicelli noodles
1/5 cabbage
5 eggs
pinch pepper
1 tablespoon fish sauce*
1 packet spring roll pastry
Vegetable oil
½ cup plain flour
mint to taste
FOR SAUCE
2 cloves garlic
1/3 carrot
tip of spring onion
1 chilli finely diced
2 tablespoons fish sauce*
1 tablespoon sugar
2 cups water
Method:
FOR SPRING ROLLS
Soften noodles in bowl of warm water and drain. Finely chop carrots, brown onion and cabbage and mix in bowl. Add bean sprouts and noodles. Crack 4 eggs into mixture and stir in.
Stir in fish sauce and pepper. Finely chop spring onion, mint and coriander and stir in.
Crack one egg into small bowl. Add enough flour to make sticky paste.
Wrap handful of vegetable mixture diagonally in spring roll pastry, tucking in ends while rolling.
Stick down last corner with dab of egg and flour paste.
Deep fry in vegetable oil for approximately 40 seconds or until golden.
FOR SAUCE
Shred and mix all ingredients together in blender.
Tear end of cooked springs rolls and pour in sauce to taste.
* can substitute fish sauce with: Worcestershire sauce, coconut aminos, seaweed, Tamari, Oyster sauce, Vegan fish sauce
(from ABC Darwin recipes)
November 26, 2020 / Lyn Jones / 0 Comments
The sauce is super easy to make and full of all the good stuff – the flavour is a fresh and relatively mild curry that’s perfect with delicate fish.
Ingredients
1 bunch broccolini
1 cup peas
1/2 cup spring onions
1 cup loosely packed coriander and stalks
4 cups baby spinach
1 Tbs freshly grated ginger
2 cloves garlic
1 green chilli, with seeds
1 Tbs cumin seeds – toasted
1 tsp turmeric
2 tsp garam masala
1 tsp salt
2 tsps olive oil
400ml coconut milk
1 cup bone broth or water
300g firm white fish (in 2 fillets) such as snapper
2 radish, sliced finely
spring onion, 1/2 lemon and coriander to serve
Put all ingredients EXCLUDING the final 5 (oil, coconut milk, bone broth, fish, radish and things to serve) in a food processor and blend. Prepare serving ingredients.
Add 1/4 cup of the water or bone broth at a time to loosen it.
Put a medium saucepan on medium heat and add 2 tsps olive oil. Once hot add the green mixture from your food processor. Simmer for 5 minutes.
Add the coconut milk and simmer for another 5 minutes. Check seasoning and add more salt if needed.
PLace the fish in the centre of the saag mixture; it will be partially submerged.
Place a tight fitting lid on the pan and cook for 6-8 minutes depending on thickness of fillets.
To serve, spoon saag curry into the bottom of plates and rest the fish on top. Lay the radish slices on top and around the fish. Sprinkle with lemon zest, spring onion and coriander and dress with a squeeze of lemon.
Makes a perfect light lunch or dinner by itself or you could add a second very different saag curry or some naan bread to scoop up the sauce.