BAKED FISH WITH STICKY SAUCE

Ingredients (serves 6)
1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
80ml (1/3 cup) vegetable oil
2 tbs sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml (6 tbs) fish sauce
4 tbs tamarind concentrate*
100ml (5 tbs) lime juice
1 cup Thai basil leaves
2 tbs fried Asian shallots*
Fresh coriander leaves, to garnish
Method
Preheat the oven to 190°C.
Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.

Thai fishcakes with dipping sauce

Ingredients (serves 6)
500g red fish fillets, roughly chopped
1 bunch fresh coriander, washed
3 small red chillies, seeds removed, finely chopped
150g green beans, cut into 1cm pieces
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
finely grated rind and juice of 2 lemons
1 eggwhite
vegetable oil to deep-fry
Dipping sauce
1/2 cup sweet chilli sauce
1 tablespoon fish sauce
Method
Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.
Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.

Thai fishcakes with dipping sauce

Sweet soy and ginger fish

Ingredients (serves 4)
1/3 cup honey
1/4 cup reduced-salt soy sauce
2cm piece of ginger, peeled, grated
1 teaspoon sesame oil
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve
Method
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.


Sweet soy and ginger fish

NOODLES-PAD THAI(THAI STYLE)

pad thai
(thai style noodles)

1pkt rice noodles
1tbsp chopped garlic
1cup prawns, shelled and deveined
1egg beaten
2tbsp cubed paneer or tofu
2tbsp roasted peanuts
1tsp sugar
1tbsp soya sauce
2tbsp fish sauce
2tbsp tamarind juice

soak the rice noodles in water for 15-20mins. drain and keep aside.
heat oil in a large wok. add the beaten eggs. scramble and remove. in the same oil add garlic.fry till golden.
add the prawns,cook till it turns pink.set aside.
in the same wok, add the noodles, tofu or paneer,peanuts, sugar, soya sauce, fish sauce, tamarind juice.cook for 4-5mins.
return the prawn and egg mixture to the noodles, mix well.serve hot