Especially for Michelle….
This is one of those “secret” ingredients that has your dinner guests going: Wow! Mine never turns out like this!
Bike Boy is in charge of buying weird Asian ingredients. He used to get them in Box Hill, but now trawls the Vic Market, or local Asian grocers (hint: look for shops that most people would think smell really weird).
The picture above is the one we used to get. There’s some info here too.
The bottle we have at the moment isn’t even labelled in English, so I assume he asked for help in finding it…. don’t know, since he isn’t here to ask at the mo’. Anyways, it looks like this:
Somewhere on there it says in English “Green Label Seasoning Sauce”
I’m not a huge steak fan, but this is one of my favourite ways to eat it.
1 tbs Fish sauce
1 tbs Lime juice
1 tsp Golden Mountain sauce*
1/4 tsp crushed garlic
1/2 tsp ground black pepper
1 tbs finely chopped coriander leaves
Choose any steak that’s suitable for barbecuing or grilling and cook to your liking. While it’s cooking, mix the dressing ingredients together, taste and add more lime juice or fish sauce if it needs it. Arrange any salad veggies you like on a platter. Slice the steak into thin strips and arrange on the plate, add the dressing in a small bowl and serve.
If you prefer, you can throw everything in a nice big serving bowl, pour some of the dressing over and toss.
For salad, I always use cucumber, capsicum, red onion and some coriander leaves, then add whatever else I have. Here, I used some lettuce and baby spinach as well. You could add carrot, some Thai basil leaves, and if you really want an authentic flavour, some thinly sliced lemongrass.
* Golden Mountain Sauce is available from Asian groceries, and there’s really nothing else like it. If you can’t get it, substitute soy sauce – not the same, but it’ll do.
Easy, pretty quick and T.A.S.T.Y.
Serves 2 (or 1 if you’re hungry)
300g of firm white fish fillets
About a teaspoon of crushed garlic
Crushed or chopped chilli, to taste
2 tbs chopped coriander leaves
2 finely sliced spring onions
Zest of one lime
1 tsp lime juice
1 tsp fish sauce
1-2 tsp sweet chilli sauce
2 tsp peanut oil
Chop the fish roughly and process for a few seconds until it sticks together – you don’t want a really fine paste, or you’ll end up with rubbery fish cakes. Tip into a bowl, add remaining ingredients and mix well. With wet hands, shape into 4 balls and flatten into cakes.
Heat a non-stick pan and add oil. Fry fish cakes until browned on both sides and cooked through. try to turn them only once, as they tend to fall apart if you handle them too much.
Serve with steamed rice and stir-fried veggies or a salad. You could add extra sweet chilli sauce for dipping.
This is part of a recipe from Charmaine Solomon’s wonderful Thai Cookbook …..it’s supposed to be served with a tamarind sauce, but the fish alone is easy, fast and tasty!
200g atlantic salmon steak or cutlet
1/2 teaspoon turmeric
A generous pinch of salt
1/2 teaspoon ground black pepper
Mix the spices together and rub into the fish (not the skin side). Cook on a barbecue or griddle plate till done.