15 Minute Monday – Asian Steamed Sea Bream

Image: delicious. - October 2012, Page 46. Photographer: Ben Dearnley.

 

Asian steamed sea bream with spring onion and ginger uses the bright flavours of Asia to make this fast, fresh midweek dinner irresistible!

Ingredients

  • 2 x 150g bream fillets
  • 2 tbs light soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp caster sugar
  • 1 tbs rice vinegar
  • 3cm piece ginger, finely shredded
  • 1 each long red and green chilli, seeds removed, thinly sliced
  • 6 spring onions, finely shredded
  • Coriander leaves and steamed rice, to serve

Method

  1. Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
  2. Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.

Enjoy!

Dumplings!

Ben has recently proclaimed that his favourite food ever is dumplings. Boiled, steamed, pot sticker or even gyoza – he is sold! And you know what, I love them too. Delicious morsels of tasty meat and silky wonton wrappers – what’s not to love?

This tasty recipe is for a quick, simple and delicious boiled dumpling; which I can’t more highly recommend you try!

Ingredients – Dumplings

  • 500g pork and veal mince
  • 150g minced fresh prawn meat
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 large carrot
  • 1 tsp of lemongrass
  • 1 bunch of coriander
  • 2 tbs of rice wine vinegar
  • 1 tbs of sesame oil
  • 1 tbs of fish sauce
  • 1/2 cup of breadcrumbs – more if the mixture is still too wet
  • 2 packets of wonton wrappers

Ingredients – Dipping Sauce

  • 1/2 cup of soy sauce
  • 1/4 cup of rice wine vinegar
  • 1 tbs of sesame oil
  • 1 tbs of fish sauce
  • 1 tbs of fresh chopped chilli
  • 1/2 bunch of chopped corriander leaves

Method

  1. Put the onion, carrot, garlic and stalks from the coriander in a food processor and blitz until finely chopped.
  2. Add the mince, prawn meat, lemongrass, 1/2 coriander leaves, rice wine vinegar, sesame oil, fish sauce and breadcrumbs to the food processor and mix to combine.
  3. Now onto folding the dumplings – there are many, many ways to do this. If you have a sure thing technique then go for it! But, what I like to do is grab a wonton wrapper, place 1 tbs of mixture in the centre, wet the edges of the wrapper with water, fold to form a semi-circle, press tightly to seal, now pinch the edges to form a pleat – I can usually do about 4 per dumpling, place on a dry surface and repeat!
  4. Pressing the edges to form a seal and pleating will ensure that your dumpling is water tight – this means when you plonk them in the water to cook they won’t explode or get all soggy and gross.
  5. Bring a large pot of boiling water to a rapid boil, add the dumplings in batches so they don’t stick together, cook for 4-5 minutes.
  6. Meanwhile, add all ingredients for the dipping sauce to a bowl and mix well to combine
  7. Remove from the water, drain and serve with the dipping sauce.

Enjoy!

15 Minute Monday – Speedy Massaman Beef Curry

Fast and tasty – this speedy massaman beef captures the same spicy, creamy coconut flavours of a slow cooked curry. 

Ingredients

  • 1 tbs peanut oil
  • 1 large brown onion – halved and sliced
  • 2 cloves of garlic – diced
  • 1 medium red chilli – seeds removed and diced
  • 600g beef rump steak – cut into thin strip
  • 150g massaman curry paste
  • 1 tsp of sesame oil
  • 1 tbs of raw sugar
  • 1 tbs of soy sauce
  • 1 tbs fish sauce
  • 1 red capsicum – cut into thin strips
  • 1 medium head of broccoli – cut into florettes
  • 125ml light coconut milk
  • 50ml of water
  • Steamed rice and fresh coiander leaves – to serve

Method

  1. Heat 1/2 the peanut oil in a wok over a medium heat. Add the onion, garlic and chilli, stir until fragrant and translucent.
  2. Add the beef in batches to brown.
  3. Add the remaining peanut oil, sesame oil and curry paste, stir until fragrant – this will take about 1 minute.
  4. Return the beef and add the sugar, fish sauce and soy sauce. Stir until well coated.
  5. Add the capsicum, broccoli, water and coconut milk. Bring to the simmer and leave to boil for five minutes – this will allow time for the sauce to thicken and vegetables to soften.
  6. Serve with steamed rice and fresh coriander leaves.

Enjoy!

Asian Glazed Pork Chops

This meal is so easy to prepare and even easier to eat. While it does take some time to cook, preparation is a breeze. It is perfect for a midweek meal to set and forget while you clean, work, look after kids or relax in the bath as I did. It is so tasty that you could serve it at a dinner party, with all the components placed on the table for guests to serve themselves and I am sure the recipe won’t stay a secret for long!

Ingredients

Pork

  • 700g pork – you can use chops, belly, strips etc. I used chops but it is entirely your choice
  • 1L chicken stock
  • 3 tbs soy sauce
  • 3 tbs rice wine vinegar
  • 1 tbs honey
  • 2 tbs sweet chilli sauce
  • 1 tsp sesame oil
  • 3 cloves of garlic – minced
  • The roots of 1 bunch of coriander
  • 1 long green chilli halved and sliced – don’t worry about this chilli being too hot, the bigger they are the milder they are. If you are concerned about the heat remove the seeds and the white membrane which is the hottest part of the chilli
  • 2 tsp Chinese five spice

Vegetables

  • 1 leek – white part only
  • 2 bok choy or pak choy
  • 1 red capsicum
  • 2 tsp sesame seeds
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • 6 drops sesame oil
  • Brown rice to serve
  • Fresh coriander leaves to serve

Method

  1. Preheat oven to 180⁰C.
  2. Place the stock, soy sauce, rice wine vinegar, honey, sweet chilli sauce, sesame oil, garlic, coriander roots, green chilli and Chinese five spice in an oven proof dish and mix to combine. Ensure that the honey and sweet chilli sauce are fully dissolved in the sauce.
  3. Score any edged fat on the pork chops in 1.5cm intervals, add to the dish and turn to coat. Place either a lid or al foil over the dish and place in oven to cook for 1 hour and 15 minutes, turning half way through cooking.
  4. Remove the pork from the oven, turn, uncover and place in the oven for 10 minutes each side.
  5. Meanwhile, cut the bok choy into 3cm lengths, cut the leek lengthways and finely slice and cut the capsicum into strips.
  6. Add the olive and sesame oil to a pan and heat, add the leek and stir until tender.
  7. Add the bok choy, capsicum, sesame seeds and soy sauce. Cover and allow to steam – you may need to add a dash of water here if the vegetables appear to be sticking.
  8. Remove pork from oven and serve in a bowl with steamed brown rice, vegetables. Top with the juices from the pork and fresh coriander leaves.

Enjoy!