Malaysian Pandan pancakes with palm sugar and coconut stuffing

February 25, 2014 By Leave a Comment

Coconut features prominently in a lot of Malaysian sweets. We use coconut is many different ways, from the pieces of white flesh of an older coconut (not the young green ones), grated fresh coconut to the milk from squeezing the grated coconuts. All this is easily available from the wet markets to order all over Malaysia.

Over in the UK, it’s not so easy to get coconut like this so we have to substitute with using canned or powdered coconut milk and dessicated coconut. For most recipes, these work quite well.

This Nyonya Pandan Pancake (Kuih Dadar) recipe is a tea time favourite, sold in lots of street food stalls. It’s a pandan flavoured pancake filled with a grated coconut filling sweetened with dark caramel flavoured Gula Melaka, Malaysian palm sugar. Yes, it is meant to be green as it uses the juice of the pandan leaves for both flavouring and colouring.

It’s quite easy to make and the filling can be made well in advance and stored in the fridge.

 

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Malaysian Pandan pancakes with palm sugar and coconut stuffing

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Malaysian Pandan pancakes with palm sugar and coconut stuffing

A very simple but delicious pancake recipe made with a coconut milk pancake batter and a sweet and unctious coconut filling

Ingredients

    For the filling
  • 400g dessicated coconut
  • 150g Malaysian Gula Melaka palm sugar
  • 3 strips of pandan leaves
  • 125ml water
  • 5 tbsp sugar
  • For the pancake batter
  • 300g plain flour
  • 250 ml pandan water ( blend 250ml water + 15 pandan leaves)
  • 400 ml/ 1 Can Coconut Milk
  • 1 egg, lightly beaten
  • 1tbsp cold pressed rapeseed oil, some butter for frying
  • 1/2tsp salt

Instructions

    For the batter
  1. Blend the pandan leaves with some water
  2. Squeeze the green juice through some muslin or a fine sieve. This will result in a fragrant jewel green liquid
  3. Sift the flour in a mixing bowl and make a well, add the salt
  4. Pour in the liquids and the egg and mix well
  5. Adjust your ingredients to make a batter that coats the back of your spoon
  6. Leave aside and make the filling
    7. Coconut Filling
  7. To make the filling, chop up the Gula Melaka
  8. In a pan, melt the Gula Melaka, sugar and the pandan leaves in water over a slow heat
  9. When the sugar is melted, add the coconut and stir well
  10. If the mixture looks a bit too dry, add a bit of water
  11. Cook on a low heat for about 15 minutes as you want the coconut mixture to be moist and not dry
  12. Let it cool before the next step
  13. Make the pancakes in a small frying pan or a specialised crepe pan. It might take a few test pancakes to get the pan seasoned correctly. You can use oil and a bit of butter to oil the pan for a bit of flavour and to prevent sticking
  14. Spoon about 2 tbsp of the pancake batter evenly and cook for about 1 minute. It should be cooked through but not too brown
  15. Layout the pancake on a clean surface and spoon on 2 tbsp of the coconut filling
  16. Fold like a spring roll
  17. To serve cut at an angle and serve with some ice cream and if you like a drizzle of melted Gula Melaka.

Notes

Don't be alarmed by the colour as it should be green from the pandan leaves.

http://www.eatcookexplore.com/malaysian-pandan-pancakes-palm-sugar-coconut-stuffing/

 

 

 

 

 

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Norwegian Pepperkaker Gingerbread Biscuits Recipe

December 22, 2013 By Leave a Comment

As a variation to the regular cinnamon spiced Christmas cookies, I thought I’d make these Norwegian Pepperkaker Gingerbread Biscuits instead. I was recently at a Norwegian cooking class with Signe Johansen and she made these amazing biscuits for us. I remember tasting these light, crispy and spicy biscuits and really wanted to try making it myself.

Pepperkaker biscuits are made by every family during Christmas in Norway and everyone has their own recipe. It used to be made with black pepper and I thought that would be a bit overwhelming but  I used a little bit to the recipe too.  I looked at a few other recipes but not all the recipes seems to use pepper.

I found these 2 recipes and used a combination of both of them to make my version of the Pepperkaker biscuits, first one and the second one.

The verdict from my Norwegian friend was that it was quite good and not as sweet as most of the shop bought ones. I’d urge you to give this recipe a try.

These delicious dark and spicy Norwegian Pepperkaker Gingerbread Biscuits will be on your Christmas baking list every year once you’ve made these once.

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Norwegian Pepperkaker Gingerbread Biscuits

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

About 50 biscuits

Norwegian Pepperkaker Gingerbread Biscuits

Ingredients

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 70ml treacle
  • 50ml golden syrup
  • 75ml whole milk
  • 1 medium egg yolk
  • 450g plain flour
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp cardamom, ground to a fine powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cloves
  • ¼ tsp finely ground black pepper
  • ½ tsp fine sea salt

Instructions

  1. This takes a bit of planning as the dough should be chilled prior to rolling out.
  2. I chose the easier method where these ingredients are melted in a pot first.
  3. Then add in the dry ingredients and stir well
  4. The mixture should be quite a sticky consistency
  5. Then wrap up the dough in cling film and put it in the fridge overnight or at least for a couple of hours.
  6. When you are ready to bake the biscuits, warm up the oven to 160C.
  7. Roll out the dough onto a baking sheet directly. Roll the dough really thin, about half the thickness of a pound coin. The biscuits should be thin and crispy. Just use your favourite cookie cutter and cut out the shapes on the baking sheet.
  8. Lift the dough from outside the cookie cutter instead of lifting the cookies itself. As the dough is really thin, this makes it much easier to handle.
  9. Bake the cookies on the top shelf for about 10 minutes. If it is not crispy enough, leave it in the oven for a couple more minutes. You will need about 3 -4 baking trays depending on the size of your cookie cutters.
  10. Transfer the first tray to a lower shelf and place the next tray on the higher shelf and repeat previous step.
  11. Take your gingerbread biscuits out of the oven and cool them on a wire rack.
  12. You can make a hole in them and hang them on the tree or you can ice them if you like.
  13. These will keep for about 4 weeks in an airtight container.
http://www.eatcookexplore.com/norwegian-pepperkaker-gingerbread-biscuits-recipe/

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Sicilian Fennel and Sardine Pasta

July 27, 2013 By 5 Comments

I have been researching Anti Inflammatory food recently and found that fennel is not only a powerl anti inflammatory properties, it also has high anti oxidant properties too. Fennel is not something that I would normally throw in my shopping basket as I really only know 1 recipe for it. ( A fennel and orange salad).

I did a quick search online and found many recipes using fennel in pasta which is supposed to be a Sicilian recipe. I bought a couple of bulbs from the supermarket to test these recipes out. As I had also can of sardines and some spaghetti in the larder, I made this simple dish.

 

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Sicilian Fennel and Sardine Pasta

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

2 large portions

Sicilian Fennel and Sardine Pasta

Ingredients

  • 1 bulb fennel preferably with the green fronds intact
  • 1 can sardines in olive oil or a handful of fresh sardines
  • 1 onion (optional)
  • 2 bulbs of garlic
  • 1 tbsp of pine nuts
  • 1 tbsp sultanas
  • a pinch of chilli flakes
  • a packet of spaghetti or your choice of pasta
  • salt and pepper to season
  • fried breadcrumbs to use as a sprinkle (optional)

Instructions

  1. Put a large pot of salted water on to boil for the pasta
  2. Meanwhile, slice up the fennel thinly, chop the garlic, slice onion if you are using that.
  3. Put pasta on to bowl (usually about 10 minutes for dry pasta)
  4. Heat a large pan and add some oil (not extra virgin olive oil) and throw in the onions, soften for about 2 minutes.
  5. If you are using fresh sardines, then lightly flour them and pan fry them in another pan for a couple of minutes each side.
  6. Add in the garlic and chilli flakes to cook but not brown.
  7. After a minute, add in the fennel and cook for another 2 minutes.
  8. Flake in the sardines from the can and stir to warm up. Add hald of the fresh sardines to the sauce and save a couple to decorate the pasta when you serve it.
  9. Add in the pine nuts and sultanas, stir.
  10. At about ths time, the pasta should be ready, so turn off the heat and using a spaghetti scoop, move the pasta from the pot to the pan with the sauce. (I don't drain my pasta as I want to be able to use the pasta water to loosen the sauce if needed.)
  11. Toss to coat pasta and serve immediately with some fried breadcrumbs for texture. (Often used in the south as a poor man's alternative to parmesan)
  12. You might like to drizzle a bit more extra virigin olive oil on the pasta as you serve it.
http://www.eatcookexplore.com/sicilian-fennel-and-sardine-pasta/

 

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How to Make Stock with Steve Smith

May 31, 2013 By Leave a Comment

I love to tinker in the kitchen and must admit that my fundamental cookings skills consists of what I have learnt from friends, cooking lessons and cook books. Short of attending culinary school, I can glean tips and learn techniques from the cooking masterclasses I have attended. One the main skills to have is the ability to make a decent stock which can be used in a multitude of recipes.

I recently asked Steve Smith, Head Chef of Michelin Star Bohemia Restaurant in Jersey, a few questions about making stock and he filmed a video to answer my questions and to demonstrate making a mushroom stock. If you prefer, you can read the transcript below.

Steve says that the biggest fundamental difference between professional chefs and home cooks is their stocks. A good stock can improve the food the make at home, whether it is soup or risotto.

Question: Which stock is the one that cooks need to know how to make?

Steve: Chicken stock is the most versatile and you can use it in a lot of dishes.

How to make mushroom or vegetable stock

He demonstrates making mushroom stock. Firstly by chopping up some shallots.

Always add a pinch of salt into whatever stock that you are making as this brings out the flavour of the meat or veg that you are making.

Start off with a gentle heat, add some olive oil into the pot, add shallots and mushrooms and cook to soften and release some of the juice.

Add 3 tbsp Madeira wine and 2 litres of water, a good pinch of salt and a few sprigs of thyme which will give a bit of strenght to the stock. Put the lid on the pressure cooker for 10 minutes and you will then have a really intense stock. In a normal pot, boil for abou 30 minutes.

Question: What is the secret of making a good stock?

Steve: The secret ingredient for making the best stock is to start off with the best ingredients.

Question: I see veal stock used in a lot of recipes, why veal stock?

Steve: Veal stock is used for thickening as a base for sauces. It’s very versatile and manages to carry anything that is added to it and is there as a background flavour. Use it to give other sauces a body in conjunction with a different stock.

Question: What is the biggest mistake that people make when making stock?

Steve: The biggest mistake is overcooking the stock. For chicken stock you need to cook it for 2 1/2 to 3 hours and for mushroom or vegetable stock should take no more than half an hour.

Steve Smith has recently been appointed the head chef at the Bohemia Restaurant. You can watch a few more videos with more cooking tips at www.bohemiajersey.com

Bohemia at The Club Hotel & Spa, Jersey
Green Street
St Helier
Jersey
JE2 4UH

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Tim Ferriss’ Osso “Buko” from the 4 Hour Chef

March 31, 2013 By Leave a Comment

The 4 Hour Chef is a really catchy title, which immediately makes you think that you can learn to be a chef in 4 hours, but the books is not about that. More on this later.

It’s Tim Ferriss’ latest best selling book. It has 14 carefully chosen meals each using only 4 ingedients and they all take just 5-20 minutes to prepare.  If that has not grabbed you yet, each of those meals are compliant with a Slow Carb diet or even a Paleo diet.

Some people who have been following this way of eating have lost 20 lbs in a month from just following these recipes and not even thinking about a diet. Well I don’t have 20 lbs to lose but maybe 10 lbs, then I can fit into those model sample dresses.

So what this book is really about is Meta Learning where you learn to mimic the world’s fastest learner and in his own words,  “a choose your own adventure book”. He says that he has crammed in 6 months worth of culinary school learning into 48 hours. A total of 4 hours is needed to cook all the 14 dishes and with the skill and knowledge gained, this gives you the basis to tackle thousands of other recipes. All of the recipes are designed so that you don’t need a lot of fancy kitchen equipment and can be done on a low budget.

This book is not about cooking, it’s about mastering life. So armed with the skills learnt using cooking as the skill to learn, I can apply that to meta learn anything like how to speak fluent Spanish in 8 weeks.

I was just so intrigued to try out the recipes so I picked this one : The Osso “Buko” a play on the famous Italian Osso Bucco made with veal shanks. In his recipe which you can see here, he uses lamb shanks.

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Tim Ferris’ Osso “Buko” from the 4 Hour Chef

Rating: 41

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

4

Tim Ferris’ Osso “Buko” from the 4 Hour Chef

Very easy lamb stew dish, takes less than 10 minutes to prepare and off the bone lamb appears after 2 hours.

Ingredients

  • 4 Lamb shanks
  • 5 cloves garlis or garlic powder
  • bunch of carrots
  • can of tomatoes
  • half bottle of white wine
  • salt and pepper
  • Some Extra Virgin olive oil

Instructions

  1. Preheat oven to 180C
  2. Peel carrots ( he says to scrub them with a course scourer part of the sponge) He doesn't even chop them but places them whole at the bottom of a heavy pan. In the US they use a Dutch oven. I just used my Le Creuset.
  3. Place lamb shanks on top of the carrots (no browning before hand)
  4. Pour in a can of tomatoes. (He says to crush the tomatoes by hand into the pan, I just cut them up in the can before pouring.)
  5. Put in peeled garlic
  6. Pour in wine until it reaches 1/3 to 1/2 way up the pot
  7. Add salt and lots of pepper
  8. Cook covered in the oven for 2 hours
  9. Serve with more vegetables if you are doing the Slow Carb or Paleo diet or some crushed potatoes would be a nice accompaniment

Notes

Improvements to the recipe that I would make 1. Brown the meat on all sides before putting into the pan 2. Add some onions to recipe, soften them in a bit of oil before adding any other ingredient 3. Maybe subsitute the white wine with some red wine to give the meat and the resulting sauce a bit more colour 4. I would also reduce the sauce down a bit before serving as it was quite liquid. After reduction, the sauce was a lot richer. Delicious.

http://www.eatcookexplore.com/tim-ferriss-osso-buko-from-the-4-hour-chef/

I like recipes like this, minimal fuss, easy to prepare and quite tasty too. I’ll be trying a few of this other recipes soon.

You can get The 4 Hour Chef book from Amazon.

 

 

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Festive Chocolate Gingerbread Brownies

November 30, 2012 By 3 Comments

So this year, Vanessa Kimball has organised for Rococo Chocolates to host her Let’s Make Christmas gift swap.

The idea is that you make something according to the theme and bring it along to be entered into a competition. Then you pick a gift from all the goodies that have been brought along while having some tea, mulled wine and lovely baked goods for tea.

This year’s theme was chocolate so we had to make something with Chocolate in it or to make something from Chantal Coady’s book, Rococo: Mastering the Art of Chocolate which is a stunning book with lots of innovative recipes using chocolate but not in the usual way. There are goats cheese chocolate ganaches, savoury chocolate biscuits and even a recipe for an Armenian lamb stew which looks amazing.

For the gift swap, I made some Chocolate Gingerbread Brownies which I thought were quite festive. As usual, I tweaked the recipe by adding a lot more of the ground ginger than recommended as I like the flavour to come through. Be warned, this recipe uses a lot of chocolate!

Let's Make Xmas

 

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Festive Chocolate Gingerbread Brownies

Rating: 41

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Lots

Ingredients

  • 350g cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 285g unsalted butter, at room temperature
  • 275g cups packed light-brown sugar
  • 125g cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 75ml black treacle
  • 280g chocolate, cut into small chunks or use equivalent in chocolate chips

Instructions

  1. Preheat oven to 180 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray.
  2. Line bottom with parchment cut to fit, and coat parchment.
  3. Whisk together flour, baking soda, salt, and spices.
  4. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
  5. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Beat in vanilla and black treacle.
  7. Reduce speed to low.
  8. Gradually add flour mixture, and beat until just combined.
  9. Stir in chocolate.
  10. Spread batter into prepared pan.
  11. Bake until edges are golden, about 25 minutes.
  12. Let cool completely in pan on a wire rack.
  13. Cut into squares.

Notes

These are very easy to make once you have all the ingredients. I used a smaller tin so my brownies were thicker than the recipe. If you use a bigger brownie thin, the batter will spread thinner and will cook faster.

Recipe inspired by Martha Stewart's White Chocloate Gingerbread Blondies

http://www.eatcookexplore.com/festive-chocolate-gingerbread-brownies/

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A Mediterranean Pasta with Fragata

October 10, 2012 By Leave a Comment

When you have abundant sunshine, the produce you get in the region is plentiful, colourful and delicious. The people from Fragata are running a competition to win a cooking day with Jose Pizarro of the Pizarro Restaurant in Bermondsey. They duly sent along a hamper with a selection of goodies like capers, black olives, green olives, Piri Piri peppers and I had to come up with a recipe or two from that selection.

Coming up with a dish that uses olives is not that easy as it really is best eaten out of the can with some flavourings like lemon rind, harissa or some other exotic combination. You shouldn’t really subject the olives to heat either as it loses its flavour.

As I was watching the latest Nigellisima programme, I saw Nigella demonstrating a very similar recipe, her Smoke Mackerel Pasta. This is really flexible and you can add as many or as few of the ingredients to add your own touch.

Fragata Olives

Here is the first one. I used Smoked Mackerel as it is my new favourite ingredient. So this dish is very European as it incorporates ingredients from the UK, Spain and Italy. Best of all, it takes no time at all to cook, all of about 15 mins. Give it a go.

 

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Smoked Mackerel Pasta with Piri Piri Peppers, Capers and Olives

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

2 or more

1 healthy portion

Smoked Mackerel Pasta with Piri Piri Peppers, Capers and Olives

Ingredients

  • Handful of dry pasta of choice ( I used spaghetti as I didn't have any linguine)
  • 3 shallots, sliced
  • Smoked Mackerel
  • 1 tbsp capers
  • 1 tbsp sliced olives
  • 1 tbsp piri piri peppers
  • some virgin rapeseed oil for frying
  • Salt and pepper

Instructions

  1. Put a big pot of water to boil and add pasta when boiling. Put a timer on for 10 mins.
  2. Peel and slice the shallots. Fry them in some oil
  3. Meanwhile flake a fillet of Smoked Mackerel or any other smoked fish that you fancy
  4. When the shallots have softened but not brown, add in the fish, capers and the peppers.
  5. Stir it all to warm
  6. By this time your pasta should be ready, use a pasta ladel to transfer the pasta to the pan with the fish. Never pour your pasta out into a colander as the steam will overcook the pasta and you have lost all the cooking liquid which you need to add to make a sauce.
  7. Add a splash of the pasta water to the sauce and stir to loosen it up.
  8. Turn off the heat and add in the beautifully sliced black olives. Stir.
  9. Check the seasoning but watch the salt as all the ingredients have been soaking in brine.
  10. Serve and drizzle some lovely single estate olive oil.
  11. Enjoy.

Notes

As this recipe doesn't have to be precise, you can use as much or as little fish as you like. Everything else you can adjust to your own taste.

If I had some herbs I would have added some to the pasta for some colour.

You could also grate in some fresh tomato into the sauce as it's cooking to add yet another flavour of the Med.

http://www.eatcookexplore.com/a-mediterranean-pasta-with-fragata-olives/

Nigellissima Book

I have not reviewed this book yet but I have seen quite a few things on the programme that I want to try. I am not too bothered that it is not really Italian but I like her style of using Italian ingredients and creating recipes that are easy to recreate in our own kitchens. Nigella’s recipes are simple to make and they have always worked for me, so far. You can get her book at half price on Amazon.

 

Competition:

If you would like to win a chance to cook with Jose, check out the details here.

Fragata provided the Mediterranean ingredients for this dish.

 

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Trout Choo Chee Curry – Thai Fish Curry

August 9, 2012 By 8 Comments

In my attempt to eat more fish, I am trying out a lot of different fish recipes. I decided to work through some of my cook books which range from Italian to Thai to Modern British. Trying to come up something that is easy to cook and delicious is quite tricky sometimes.

When I read through recipes written by a French trained Michelin starred chefs, it sometimes leaves me baffled. They assume knowledge of cooking methods and the ability to make basic sauces, stocks, reductions, etc. My knowledge of these techniques are gleaned from watching cooking programmes and it’s really not the best way to learn. This means that a lot of potentially delicious recipes are just for ogling and not for cooking, especially not for a home cook like me.

Today, I resorted to a short cut Thai Fish Curry recipe instead. I found that my local Thai supermarket sold home made curry sauces so I bought a packet of Choo Chee Curry paste which is not dissimilar to Thai Red Curry. This is one of my favourite dishes although I don’t see it on many menus at Thai restaurants.

This is a shortcut as I used the ready made curry paste as I didn’t fancy making a vat of the stuff to keep in the fridge.

I bought some lovely Scottish Loch Trout Fillets to cook with my curry sauce. This recipe is one of my shortcuts to making a quick meal as you can cook the fish, curry sauce and rice all at the same time. A meal in 15 mins.

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Trout Choo Chee Curry – Thai Fish Curry

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

4

Asian sized servings as this is usually one of man

Trout Choo Chee Curry – Thai Fish Curry

A very quick and easy Thai Fish Curry dish using shop bought Choo Chee curry paste.

Ingredients

  • 1 packet Choo Chee Curry paste
  • 1 can coconut milk or make up equivalent with Coconut Milk Powder to
  • 500g Trout or Salmon, cut in large pieces
  • 1 tbsp Thai palm sugar
  • Thai fish sauce to taste as some curry paste are quite salty
  • 2-3 Kaffir Lime leaves, finely sliced (optional)
  • Some red chillies for garnish

Instructions

  1. Firstly, start by cooking some Thai Jasmine Rice. Follow the instructions on the pack.
  2. Cook the Choo Chee Curry Paste with the cocount milk, bring to boil and then reduce to simmer. You should cook it until the oil separates ( the red chilli oil will surface)
  3. Meanwhile, pan fry or grill the fish in an oiled pan. Don't be tempted to move the fish around, just let it fry untouched or the skin will come off and stick to the pan. (The Thai's like to deep fry the fish which gives it extra texture.) I like to keep the skin on the fish and fry it skin side down for about 5-6 minutes. This will crisp up the skin.
  4. Turn the fish after the 5-6 minutes and cook for a further 2-3 minutes, depending on thickness.
  5. When the fish is done, place onto the serving bowl and generously pour over the curry sauce.
  6. Garnish with some sliced chillies or coriander leaves.
  7. Serve hot with the boiled Jasmine rice.

Notes

Instead of Trout or Salmon, you can use any other fish that is in season although delicate white fish will be wasted on this dish as the flavour will be overwhelmed by the curry sauce. Some recipes tell you to put the fish in to cook with the sauce instead of pan frying. You can try this but I find the pan frying adds more flavour and texture.

http://www.eatcookexplore.com/trout-choo-chee-curry-thai-fish-curry/

To make this a more balanced meal, you can add a dish of stir fried greens or even a plate of blanched lettuce dressed with a drizzle of sesame oil and oyster sauce. This takes another 5 minutes. A 2 course meal in under 20 minutes! You can’t beat that.

As I am always looking for ways to minimise food shopping bills. I have found that you can get discounts for shopping online from MyVoucherCodes. For this recipe, I bought most of my ingredients online from the M&S site using these Marks and Spencer Voucher Codes.

 

 

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