Ingredients For the soup: 1 Barramundi fish, or other ocean water fish – My fish was approximately 600 grams, but you could add more or less as you please. 1.5 – 2 liters of water 1 green papaya – mine was about 700 grams in total (used the whole papaya) 1 tbsp shrimp paste 1 … Read more
INGREDIENTS ½ tbsp flavourless oil, e.g. groundnut, for frying 2 onions, peeled and finely sliced 2 tsp mustard seeds 1 tsp ground turmeric 2 tsp ground cumin 3cm piece of fresh root ginger, peeled and grated 1–2 long red chillies, deseeded and finely chopped, to taste 1 x 400ml tin reduced fat coconut milk 1–2 … Read more
Ingredients 2 tablespoons hot sauce, such as Frank’s 1 tablespoon packed dark brown sugar 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 tablespoons light mayonnaise 1 tablespoon snipped chives 8 stalks celery, very thinly sliced in half moons on an angle 1/2 small red onion, very thinly sliced Four 5-ounce center-cut skin-on salmon fillets, … Read more
INGREDIENTS 4cm piece ginger (20g), finely grated 1 garlic clove, crushed 2 tsp sunflower oil, plus extra to deep-fry 800g skinless flathead fillets, pin-boned Pinch of chaat masala (from Indian grocers and Herbie’s Spices) and lemon wedges, to serve GREEN CHUTNEY 1/2 bunch each mint and coriander leaves 2 long green chillies, chopped 1 red … Read more
INGREDIENTS Plain flour, to dust Sunflower oil, to deep-fry 800g firm, skinless white fish fillets (we used flathead), pin-boned, cut into 8cm pieces 12 white corn tortillas 300g white cabbage, shredded Coriander leaves, lime wedges and pickled jalapenos, to serve TOMATO SALSA 2 tomatoes, finely chopped 2 spring onions, finely chopped 1 jalapeno chilli (optional), … Read more