Asian Honey, Lemon and Pepper Grilled Fish with Rice Noodle Salad Topped with Thai Garlic Sauce.

 

Asian Honey, Lemon and Pepper Grilled Fish with Rice Noodle Salad Topped with Thai Garlic Sauce.

Here’s something I cooked up when trying to experiment with south East Asian cooking. The amazing fact about south East Asian cuisine is that you can contribute much of your own as long as you keep the core flavors of tanginess and spiciness intact.  The diversity of flavor in Southeast Asian food includes a combination of both Indian and Chinese influences and that’s what makes it so damn tasty.

Ingredients:

4 to 6 small sized boneless fish fillets. Use Barramundi (bhetki) or salmon

Marinade

1/3 cup chopped garlic.

 1/3 cup chopped onion

1 green chilli chopped

2 fresh red chilis chopped (not dry red chilli)

 2 tbsp. black soya

 2 tbsp. hoisin sauce

1 tsp red chilli flakes

1 tsp Tabasco brand jalapeno sauce (red Tabasco will do)

 1 and ½ tbsp grated or chopped ginger.

(You can also use ginger juice)

 2 lemons squeezed

 Chopped coriander

 2 tbsp. brown palm sugar,

1 tbsp. crushed peppercorns

 4 tbsp. honey

2 tbsp. olive oil.

Mix all the ingredients together in a flat pan or any flat surfaced bow.  Now coat the fish lightly with flour. In the middle of the fillets make two or 3 incisions (shouldn’t be too deep just on surface). Immerse fish in marinade and coat thoroughly. Refrigerate for an hour.

*you can increase the amount of Tabasco and chilli if you like spicier food.

Thai Garlic Sauce

3 tbsp. Asian black pepper sauce (you can get this in malls. If you can’t get black pepper sauce then use oyster sauce) ● 3 tbsp. black soya ● 3 tbsp. honey ● 5 garlic ● cloves finely chopped ● 2 tblsp lime juice ● 1 tbsp. palm sugar ● 1 tsp red chilli flakes ● chopped coriander ● 1 and ½   tsp hot Tabasco sauce ● 2 and ½ tbsp. garlic paste ● 120 ml coconut milk ● black pepper or crushed peppercorns ● Soup stock 2 tbsp. corn flour dissolved in water for thickening.

Mix all ingredients except garlic and peppercorns and coconut milk.  Heat oil in pan, add garlic paste, chopped garlic, stir fry then add the remaining mixture, cook for 3 minutes on semi high heat…add 3/4^th cup soup stock. Just before completion add coconut milk. Add cornflour to thicken but just a little.

Rice Noodle Salad

Approx. 150 gms rice noodles, sliced potatoes, sliced snow peas (seam), Sliced tomatoes, Shredded onion, sliced cucumber, Salt, pepper, Garlic paste, 1 tsp dark soya sauce.

Boil some water, take off stove and soak rice noodles in the warm water. Keep an eye on this because if you allow it to soak too long, it’ll get soft. When the rice noodles are done, remove and spread out on a tray. Try to separate the noodles by sprinkling some oil and to avoid sticking.

Boil the snow peas till soft. For the potato roast…first slice the potatoes then semi boil them. Then roast in a little oil, sprinkle some salt and red chili while the potatoes are roasting. When it’s done it’ll taste good. Remove. Now add a bit of oil…in a wide pan or wok. Heat and add garlic paste, add the tomatoes, snow peas and onions, stir for awhile add rice noodles; add salt and pepper and soya sauce. Toss around so that all veggies are mixed then remove. You just need the heat to toss this around. Do not cook it as in making chow.

For plating. Arrange cucumber slices. Top with rice noodles, the place the grill fish on the noodles. Pour sauce over the fish. Garnish with coriander.