Tag Archives: Easy

Whole Sambal Fish w/ Lime & Spring Onions

This post is completely inspired by Eating Asia.

I have spent hours, and I mean hours, ogling at and through Robyn Eckhardt & David Hagerman’s beautiful blog, Eating Asia.  If you haven’t read it, it’s a must if you are a person who loves or in any way remotely loves food, likes or eats food for any purpose.  Their dream life in Asia has inspired and excited me so much — as I’m sure it has many others.

Just as they were moving, so was I, and when this simple, simple recipe popped up on their blog, I dove in for it the same day.  My trip to the fish monger’s is much less interesting than their’s, and I didn’t make the sambal fresh — but this fish turned out beautiful, tender and flavoursome, with all the juice of lime, fish and sambal pooled beneath the bed of greens as Robyn described.

Simple, healthy, delicious — the perfect mid week-night meal.

Ingredients: (serves 2)
Whole Fish (snapper, or whatever you like), scaled & cleaned (you can ask the monger to do this for you)
1 bunch fresh coriander
3-4 fresh spring onions
3 cloves garlic, sliced
Malaysian Sambal
2 limes, quartered

Choy Sum
1 clove garlic
Oyster Sauce

Method:
Rub the fish, inside and out, with the sambal paste, scatter over the garlic (stuff some inside too!), and squeeze the limes all over.  Stuff the lime quarters inside the fish.  Make a bed of spring onion stalks and coriander on some aluminium foil.  Place the sambal fish on the bed and wrap the foil around it, sealing it, but allowing room for it to puff with steam.

Place it in the oven, at around 160c for 15-20 minutes, depending on your oven and the size of the fish.

Briskly stir fry the garlic and choy sum in a little hot oil in a wok.  Pour in some oyster sauce to taste, and remove from the heat & on to a serving dish.

Serve fish & greens with some steamed rice.

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Warm Lentil Salad w/ Sausages & Tomatoes (3 of 3)

Hey, how is everyone?  I’ve been away from twitter & blogging — last week I did photography for an event at the Sydney Entertainment Centre, then promptly fell sick.  Sooo, I’ve been recovering from a terrible cold.  So much for my resolve to keep this blog updated!

Here is the final variation I did on the Warm Lentil Salad w/ Bacon & Crispy Croutons.  Similar to what HeNeedsFood.com posted a while back; and you can use any sausage you like.  I picked up some organic chicken & herb sausages that were on special.

Method:
Follow the recipe for the warm lentil salad up until it’s time to toss it all in with the greens.  At the same time, brown your sausages in another pan.
When the lentils are prepped and the sausages are golden, put it all in a casserole together along with some halved cherry or grape tomatoes.  Bake in the oven for 15-20 minutes or so at 200c.
Serve over herby greens like rocket (spinach would work too), sausages on top and juices drizzled over.