• 750g firm white fillets cut into 3cm pieces
• 1 tbsp sesame oil
• 1 long red chilli, thinly sliced
• 1 stick lemongrass, trimmed, halved, bruised
• ¼ cup brown sugar
• 1 ½ tbsp fish sauce
• 1 tbsp kecap manis
• 1 tbsp lime juice
• 2 tsp tamarind puree
• 2 tbsp chopped fresh coriander leaves, plus extra sprigs to serve
• 315g packet Thai-style salad kit
• 100g packet original friend noodles

Method

Thread fish skewers.

Heat oil in a large frying pan over medium-high heat.

Add skewers. Cook, turning occasionally for 5 to 6 minutes or until just cooked through.  Transfer to a plate.

Add chilli and lemongrass to pan. Cook, stirring for 1 minute or until fragrant.

Add sugar, fish sauce, kecap manis, lime juice, tamarind and 1/3 cup water. Bring to boil.

Reduce heat to low. Simmer, uncovered for 2 to 3 minutes or until sauce thickens. Stir in coriander.

Add skewers to pan. Cook, turning to coat in sauce for 1 to 2 minutes or until heated through.

Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.

• 500g fish
• 2 tbsp butter
• 2 onions
• 2 cloves garlic
• 2 tomatoes
• lemon juice
• 1/8th tsp cayenne
• 2 cups coconut milk or ½ tin c/nut cream & 1 ½ boiling water
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp garam masala
• parsley
• salt

Method

1. Finely chop onions, garlic & skinned seeded tomatoes
2. Fry gently in the butter
3. Add the cumin, coriander, turmeric & cayenne
4. Add the coconut milk & simmer for about 25 minutes
5. Thicken with 1 tbsp cornflour mixed with a little milk
6. While simmering cut the fish into 1 inch cubes and add to sauce and cook gently until fish is cooked – about 10 minutes
7. At this stage add 2 tsp salt plus garam masala
8. Serve with a good squeeze of lemon and sprinkle with parsley

• 4*150g skinless salmon fillets
• 2 tablespoons Mild Korma curry paste

Cucumber raita

• ½ cup (140g) greek style yoghurt
• ½ cucumber, seeded, finely chopped
• 1 tablespoon mint, finely chopped

Turmeric rice

• 2 Teaspoons vegetable oil
• 1 Brown onion, Finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 ½ cups (300g)basmati rice, rinsed
• 2 ½ cups(625ml) chicken stock
• ¼ cup(20g) toasted flaked almonds.
• 2/3 cup cup coriander leaves, coarsely chopped

Method

Step 1 To make turmeric rice, heat the vegetable oil in a medium sauce pan over medium heat. Add the onion and cook for 3 mins. Add the garlic, cumin and turmeric. Cook stirring for 1 min. Add the rice and cook, stirring for 2 mins. Add the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the rice is almost tender. Remove from the heat. Set aside for 10 mins to steam. Use a fork to separate the grains. Stir through the almonds and coriander.

Step 2 Meanwhile, heat a char grill or barbecue plate on high. Rub the salmon all over with the curry paste to coat. Cook the fish for 3mins each side or until cooked through.

Step 3 To make the cucumber raita, combine the yoghurt cucumber and mint in a small bowl. Season well.

Step 4 Divide the turmeric rice between the serving plates. Break the salmon into large pieces and place on the rice. Top with raita to serve.

• 1 Tablespoon vegetable oil
• 1 brown onion, finely chopped
• 350g sweet potato, peeled, cut into 2cm pieces
• ¼ cup(75g) yellow curry paste or red curry paste
• 400ml can coconut milk
• 1 tablespoon fish sauce
• 250g cherry tomatoes, halved
• 700g firm white fish fillets, cut into 4cm pieces
• 16(400gm) green prawns, peeled leaving tails intact, deveined
• 2 tablespoon lime juice
• ½ cup coriander leaves
• Lime wedges to serve

Method

Step 1 Heat the oil in large saucepan or work over medium-high heat. Add the onion and sweet potato and cook, stirring for 5 mins or until onion softens

Step 2 Add the curry paste amd cook, stirring, for 1 min or until fragrant. Add the coconut milk, fish sauce, tomato and fish, bring to the boil. Reduce the heat to medium-low and cook uncovered for 5 miutes. Add the prawns and cook for 5 mins or until fish is cooked through. Stir the lime juice. Taste and season with more lime juice and fish sauce, if desired.

Step 3 Sprinkle the curry with coriander leaves. Serve with lime wedges.

• 2 tablespoon olive oil
• 1 tablespoon Coles mild Moroccan seasoning
• 1 tablespoon lemon juice
• 6x150g fresh Atlantic salmon portion(skin on), deboned
• 1 lemon quartered length-ways
• Rice bran oil spray
• 2 tablespoon flat-leaf parsley, chopped
• 250g hummus to serve

Method

Step1 Whisk oil, Seasoning and lemon juice in a jug until well combined. Place salmon in a single layer in a crematic shallow dish. Drizzle over marinade and turn to coat salmon on the both sides. Cover and refrigrate for 30 miuntes.

Step 2 Preheat oven to 200C(180C fan forced). Line the base of a large heavy-based roasting pan with baking paper. Place Salmon skin-side down in pan, scatter in lemon wedges. Spray salmon and lemons with rice bran oil.

Step 3 Roast for 12-14 minutes (depending on the thickness) until Salmon is just cooked through. Squeeze juice from the lemon wedges over the Salmon. Sprinkle with parsley and serve with the Hummus.

• 2 x 170 fillets of flathead
• 2x large truss tomatoes
• 1x medium red onion
• tartare sauce
• 4x sesame seed burgar buns
• 1x iceberg lettuce
• 1 cup of vegetable oil

Method

1. Cut flathead fillets into 5-6cm pieces and once cut crumb all of these.

2. Place vegetable oil into a pan and heat. Once at temperature place flathead fillets in to cook and once cooked right through place to the side in a dish.

3. Cut buns in half and toast both sides of bun.

4. Once toasted spread tartare sauce onto the bottom bun

5. Slice red onion and place on top of the tartare followed by the lettuce leaves and then tomato slices.

6. Carefully place the crumbed flathead fillets onto the tomato.

7. Add the top of the bun. You can also add tartare to the top bun if you desire

8. Serve with hot chips

4 x medium potatoes
4 x snapper fillets 150-170g
3 x bunches of asparagus
2 x medium red onion
1 x zuchinni
8-10 cherry tomatoes
4 eggs
salt and pepper
brown vinegar

Method

1. Preheat oven to 180 degrees Celsius.

2. Peel potatoes and put onto boil, once cooked add milk and butter and mash to desired consistency. Divide mash into four and place onto the baking dishes.

3. Cut zucchini into slices and place along side the mash as shown in the photo.

4. Fish fillet is placed on top of the mash and seasoned with rock salt and coarse pepper.

5. Place in oven for ten minutes

6. Place died red onion on top of fish and add cherry tomatoes alongside the fish. Drizzle olive oil over everything.

7. Place back in oven for another 8 minutes

8. While the fish is cooking boil water on stovetop and add ¼ cup of brown vinegar and add four eggs to poach-Make sure egg is still runny approx. 2-3 mins boiling time

9. Take dishes out of the oven and serve once poached egg has been placed on top of the fish.