Posts filed under 'Elizabeth's Recipes'
October 6th, 2003
750gm Barramundi (can substitute other seafood if desired).
1 Cup white wine.
8 Spring Onions (finely chopped).
2 Cloves Garlic (crushed).
2 Tablespoons chopped fresh Dill.
125 gm butter, chopped.
1/2 cup thick cream.
Prepare Barra accordingly (fillets would be best).
Place wine in pan - bring to the boil.
Add fish - simmer two minutes or until fish is cooked
Remove fish with slotted spoon and set aside.
Add spring onions, garlic and dill to wine and bring to the boil.
Reduce heat to low - simmer until reduced by half.
Add butter gradually, whisking after addition.
Add cream and fish and stir.
Garnish will dill.
August 6th, 2003
Peel and de-vein 1kg Prawns leaving tails intact.
Heat 2 tablespoons of oil in pan and add 2 cloves of crushed garlic and 1 tablespoon of grated ginger.
Stir fry over heat for 1 minute.
Add Prawns.
Add 1/4 cup dry sherry, 2 tablespoons lemon juice, 1 tablespoon soy sauce & 4 spring onions cut into 3cm lengths.
Stir fry overheat for a minute or until prawns are just tender.
Serves 4.
July 6th, 2003
3 large fresh red chillies, seeded and chopped.
2 cloves of garlic, finely chopped.
1 tablespoon of finely chopped fresh ginger.
1 1/2 tablespoons of brown sugar.
1 1/2 tablespoons of fish sauce.
1 tablespoon chopped fresh coriander roots.
1 teaspoon vegetable oil.
1 tablespoon of lime juice.
1.2kg white fish fillets.
1/3 cup of coriander leaves.
Blend or process the chilli, garlic, sugar, fish sauce and coriander roots until smooth. Heat the oil in a pan and cook chilli paste, stirring until fragrant. Add juice and simmer uncovered for about 5 minutes. Coat fish fillets with sauce and pan fry until fish is cooked and sauce is slightly blackened.
Transfer fish to serving plates and pour sauce over. Top with fresh coriander leaves and serve with steamed jasmin rice.
