Tropical Asian Cooking. Wendy Hutton
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cook over medium heat until most of the ingredients are golden brown and fragrant. Leave to cool, then pass through a sieve and pour the oil into a bottle.
4 Arrange radish, cucumber, chili, ginger, and coriander on a serving plate, then top with slices of fish, and sprinkle with scallion and sesame seeds. Garnish with salmon roe, if using. Drizzle with dressing just before serving. Serve immediately.
Note: Wolf herring can be replaced with baby barracuda or fine-fleshed white fish such as Spanish mackerel or pomfret.
Tuna cakes with banana chutney and green curry dip
1 cup (125 g) flour
Pinch of salt
1/3 cup (85 ml) water
1 tablespoon vegetable oil
Tuna filling
2/3 cup (100 g) firmly packed drained canned tuna
2 tablespoons very finely chopped onion
2 tablespoons very finely chopped fresh cilantro (coriander) leaves
2 tablespoons freshly grated or moistened desiccated coconut
2 teaspoons lime juice Salt to taste
Banana chutney
2 teaspoons vegetable oil
1 teaspoon mustard seeds
10 curry leaves
2 dried red chilies, soaked in water 5 minutes, roughly chopped
2 medium ripe but firm bananas, roughly mashed
6 tablespoons orange juice
1 teaspoon turmeric powder (optional)
Salt and black pepper to taste
Green curry dip
4 teaspoons finely chopped ginger
4 teaspoons finely chopped garlic
1 large green chili, chopped
1 cup (40 g) coarsely chopped fresh cilantro (coriander) leaves and fine stems
1 cup (40 g) coarsely chopped fresh mint leaves
2 tablespoons coconut or vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds 1 large onion, chopped 10 curry leaves
1 large tomato, peeled and chopped
2 teaspoons curry powder
3/4 cup (185 ml) coconut milk
1/2 teaspoon salt
Most fish cakes combine flaked fish with mashed potato, but this unusual version encases a lightly seasoned mixture of canned tuna in a simple homemade pastry. The flavor of the tuna cakes is enhanced by a coconut sauce rich in fresh herbs, and an easily made fresh banana chutney.
1 Prepare the tuna filling by combining all ingredients in a bowl, mixing well. Set aside.
2 Combine flour, salt, and water in a bowl. Knead for 5 minutes to make a pliable dough. Divide into 8 balls, then flatten each with the palm of your hand. Press with the thumbs and fingers to make each ball into a circle about 3 1/4 in (8 cm) in diameter. Fill each circle with one-eighth of the tuna, then lift up the sides, pleating and squeezing them to the center to enclose the filling. Flatten gently into a cake about 2 in (5 em) in diameter, then heat 1 tablespoon oil in a large skillet and sear the tuna cakes until golden brown, about 1 1/2 minutes on each side. Transfer tuna cakes to a baking tray and bake in an oven at 350°F (180°C, gas 4) for 8 minutes.
3 To prepare the banana chutney, heat oil in a small pan and add mustard seeds, curry leaves, and dried chilies. Stir-fry until the seeds crackle, then add the banana and mix well with a wooden spoon, cooking for 1 minute. Stir in the orange juice and turmeric, and season with salt and pepper, then transfer to a bowl. Cool, then chill in the refrigerator.
4 For the green curry dip, process ginger, garlic, chili, cilantro, and mint leaves together to make a smooth paste. Heat the oil in a pan and add mustard and cumin seeds. Stir-fry over medium heat until they crackle, then add onion and curry leaves. Stir-fry until the onion softens, 3-4 minutes, then add tomato and cook 5 minutes.
5 Add the blended paste and cook, stirring frequently, 4-5 minutes. Pour in coconut milk, add salt and bring slowly to a boil, stirring. Simmer uncovered until the sauce thickens, about 8 minutes. Taste and add more salt if desired.
6 Serve the tuna cakes with banana chutney and green curry dip.
Note: If desired, garnish the cakes with fried curry leaves and chili.
Shredded spiced chicken salad
1 fresh chicken, about 3 lb (1 1/2 kg), halved, skin discarded
1 stem lemongrass, sliced
4 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 oz (180 g) long beans, sliced diagonally in 1 1/2-in (4-cm) lengths, boiled until cooked but still firm, drained
1 tablespoon lime juice
2-3 large red chilies, seeded and finely chopped
3 kaffir lime leaves, finely shredded
1/2 cup (20 g) firmly packed lemon basil leaves, washed and dried
Lime halves, for adding to taste
Dried shrimp paste sambal
3 tablespoons vegetable oil
5 shallots, finely chopped
2 cloves garlic, finely chopped
6-8 large red chilies, finely chopped
1 tablespoon dried shrimp paste, roasted
1 small tomato, finely chopped
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
This Balinese classic begins with chicken seasoned with salt, garlic, and lemongrass. After roasting, the meat is shredded and mixed with beans, chilies, kaffir lime leaves, lime juice, lemon basil, and dried shrimp paste sambal to make a tangy, fragrant treat. Both the chicken and the dressing can be prepared in advance, and combined at the last minute.
1 Preheat oven to 350°F (180°C, gas 4).
2 Prick the chicken all over with a fork to allow the marinade to penetrate. Process the lemongrass, garlic, salt, and pepper in a spice grinder, adding just a little of the oil to make a smooth paste. Transfer the mixture to a bowl and stir in the remaining oil. Coat the chicken all over with the paste, place on a baking dish and set on a rack in the preheated oven and cook for 45 minutes. Allow to cool and shred the flesh by hand. Set aside.
3 While the chicken is cooking, make the dried shrimp paste sambal. Heat oil in a small pan and add the shallots, garlic, chilies, shrimp paste, and tomato. Stir-fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt, and pepper and cook 10 minutes, stirring frequently to prevent the mixture from sticking. Cool and blend coarsely before using.
4 Just before the salad is required, put the chicken in a large bowl and add the shrimp paste sambal. Toss to mix well then add the long beans, lime juice, chilies, lime leaves, and basil. Toss again. Taste and add salt and freshly ground black pepper if desired. Serve at room temperature with a lime half for adding lime juice to taste.
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