All posts tagged Brendon

Thai Coconut Fish Curry

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream
  • 1/2 to 1 stalk lemongrass, white part only, minced
  • 1-2 red birds eye chillies, sliced
  • 2 shallots, sliced
  • 1 thumb-size piece of galangal or ginger, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 4 tbsp fish sauce
  • 3/4 tsp turmeric
  • 1/3 tsp white pepper
  • 2 tbsp brown sugar
  • 1 Tbsp lime juice (plus extra limes for serving)
  • 1 Tbsp tomato paste
  • 400 ml coconut milk
  • Vegetable oil for frying


Method:

– Heat a small amount of oil in a wide based pot or deep pan on medium heat. Add lemongrass, chillies, shallots, galangal and garlic. Fry until fragrant (approximately 1-2 minutes). Add sugar, coriander, cumin, cinnamon, pepper and tomato paste, mix well and fry for another 1 minute. Add fish sauce and coconut cream and bring to a simmer.
– Add fish to the pot. Coconut liquid should just cover the fish, if necessary add a little water. Simmer until fish is just cooked through (approximately 20 minutes).
– Serve with steamed jasmine rice, Asian greens (for example bok choy or choy sum) and fresh lime wedges.

Tempura Prawns & Snow Pea Sprout Salad

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 1 kg local prawns, peeled with tail on
  • 2 egg whites
  • 200-250 grams fine rice flour
  • 150-200ml soda water
  • Oil for shallow frying
  • Salt to taste


Salad

  • 1 red onion sliced finely
  • 1 cucumber, sliced
  • 1 punnet cherry tomatoes halved
  • 200g mixed leaf salad
  • 100g snow pea sprouts
  • 100g bean shoots
  • 30g fried shallots for garnish

Dressing

  • ½ lime, juice and zest
  • 1 tbs white wine vinegar
  • 1 tbs Dijon mustard
  • 1 tbs honey
  • 3 tbs olive oil


Method:

– To prepare the tempura batter, place egg whites in a bowl and whisk with an electric whisk until soft peaks form. Add 100mls of soda water, and then slowly add 150 grams of rice flour, beating as you go.
– Mix all salad items and add dressing to taste.
– Heat enough oil to shallow fry in a fry pan on medium heat. Lightly coat prawns in the remaining rice flour (this will help the tempura batter to stick when cooking). Carefully place prawns into the oil and cook for 2-3 minutes until crisp.
– Remove from oil and drain on paper towel. Toss in a little salt and serve on the prepared salad. Garnish with fried shallots.

Sweet Potato Fritters with Avocado Salsa

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1½ cups sweet potato, grated
  • 2-3 shallots, chopped
  • 2 large eggs
  • ¼ cup wholemeal self-raising flour
  • Salt and pepper
  • Olive oil for pan

Salsa:

  • 1 avocado, skin and seed removed, mashed
  • 5 cherry tomatoes, chopped finely
  • 1 lemon, juiced
  • 2 crushed garlic cloves
  • 1 bunch basil, finely chopped


Method:

– In a large bowl mix together the sweet potato, shallots, eggs, flour, salt and pepper.
– Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the sweet potato mixture and cook until golden brown on each side. Remove and drain on absorbent paper.
– In a medium bowl add the avocado, diced tomato, garlic, lemon juice, basil, salt and pepper.

Seafood Basket

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 180-200 g of fresh white fish (skin on or off bone out)
  • 1 whole soft shell crab (cleaned and cut into 4 pieces)
  • 1 whole Squid tube (clean and cut for tenderisation)
  • 2-4 local prawns (clean and de vain prawns)

Crumb mix:

  • Corse crumbs, lemon zest, parsley , salt and pepper to taste
  • 1 egg and 200 ml milk (egg wash)
  • 50g plain flour (dust fish) before crumbing

Beer batter:

  • 250ml beer of choice
  • 100ml Soda water
  • 1 egg white
  • Add plain flour till you have the right consistence for battering.

Seafood spice mix:

Cardamom pods, star anise, cinnamon, caraway seed, clove, peppers and dry chilli, sweet paprika and sea salts. (ground and mixed for seasoning cooked seafood’s). Amounts depend on age and stage of herbs and spice Eg: fresh or dried.

Method:

– Cleaned seafood is dusted in flours before dipped in batters, pre crumbed seafood ready, dust squid in rice flour before cooking in oil at 190°C.
– When cooking starting with fish and prawns first as it needs more time to cook, after 2min adding crab and squid and cooking for 2 more min.
– Remove from oil and place on paper before serving.

Fish Shack Salt & Pepper

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • Spice mix
  • 1 tbs cardamom pods
  • 3 whole or 1 tsp ground star anise
  • 1 stick or 1 tsp cinnamon
  • 1 tbs caraway seeds
  • 1 tsp cloves
  • 1 tbs sweet paprika
  • 1 tsp whole peppercorns (Sichuan or black)
  • 3 dry chillis
  • 3 tbs sea salt

This spice mix will make enough for multiple squid servings. It can also be dusted on grilled fish or tempura seafood.

Squid

  • 700-800 grams squid tubes
  • Rice flour for dusting
  • Oil for deep-frying


Method:

– Grind spices to a fine powder using a mortar and pestle or spice grinder.
– Clean squid tubes and then slice from top to bottom to open the tubes. Score the inside of the squid tube on the diagonal with a sharp knife (do not cut through the squid). Cut scored squid into pieces approximately 4-5 cms squared. Lightly dust squid in rice flour and set aside.
– Heat oil to 180-190 degrees. Once oil is hot enough it will look clear and still (test by dropping a cube of bread into it; it should cook golden brown in about 30 seconds). Carefully place squid into the oil and cook for approximately 2 minutes, until squid is lightly browned. Remove from oil and drain on paper towel.
– Dust with mixed spice and serve with fresh lemon and aoili.

Raw Apple & Beetroot with Goats Cheese

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1 Beetroot
  • 1 Cos heart
  • 1 green apple
  • ½ cup walnuts
  • Goats cheese

Dressing

  • Juice of half an orange
  • ½ cup verjuice
  • Extra virgin olive oil
  • Salt and Pepper


Method:

– Grate the beetroot into a bowl and add the walnuts.
– Chop up cos lettuce and grate the apple.
– Mix the dressing in a small bowl and add on top of salad.
– Crumble the goats cheese on top and lightly toss.
– Top with a little more goats cheese to serve.

Pan Seared Swordfish with Rice Noodles, Mint & Roasted Peanuts

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 4 swordfish steaks (or other firm-fleshed, white fish)
  • 600 grams of fresh rice noodles (from Asian grocers)
  • 3 Tbs fish sauce
  • 1 Tbs palm sugar
  • 3 Tbs lime juice (plus extra limes for serving)
  • 1 red bird’s eye chilli, finely chopped (plus extra for serving)
  • ½ bunch of mint leaves, roughly shredded
  • ½ cup of roasted peanuts, roughly chopped
  • Fried shallots to garnish
  • Vegetable oil for frying


Method:

– Mix the fish sauce, palm sugar and lime juice together and set aside.
– Rinse off the fresh rice noodles and drain well. Place noodles in a large bowl and add mint, chilli, the fish sauce mixture and peanuts and mix well.
– Heat a small amount of oil in a fry pan and sear the fish steaks on both sides. Fish should be just pink on the inside.
– Serve the noodles topped with the fish steak and garnish with fried shallots. Serve with lime wedges and extra chilli.

Fish Shack Classic Crumb Mix

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 2 cups coarse breadcrumbs
  • Zest from 1 lemon
  • Handful of parsley, finely chopped
  • Salt and pepper to taste
  • 1 egg
  • 100 ml milk
  • 50g plain flour (to dust fish prior to crumbing)


Method:

– Mix together breadcrumbs, lemon zest, parsley, salt and pepper.
– Mix egg and milk together.
– Dust seafood in flour and then dip in the egg wash.
– Dip seafood in crumb mix and fry.

Fish Shack Classic Beer Batter

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 250ml beer of choice
  • 100ml soda water
  • 1 egg white
  • 1 cup plain flour


Method:

– Whisk together beer, soda water and egg white.
– Sift flour into the mix, add just enough until you have a thick, smooth consistency suitable for battering.
– Dust seafood in flour and then dip in beer batter prior to frying.