Recipe: Sweet Chilli & Soy Fish with Asian Greens

Recipes and Food

Ingredients: – Serves 4

For the fish:

  • 1/4 cup soy sauce
  • 2tbs sweet chilli sauce
  • 2tbs lemon juice
  • 3cm piece of ginger
  • 1 clove garlic
  • 4 pieces of white fish (~600g)*
  • 2 green onions/shallots
Veggies:
  • Broccoli
  • Green beans/snow peas
  • Pak choy or buk choy (Chinese cabbage)
  • Asparagus
  • Carrot (Not green … I know)

Serve with:

  • Brown/white rice

Method

  1. Preheat oven to 200°C. Put saucepan of water on stove and cook rice per packet instruction.
  2. Finely chop ginger and garlic and place in a bowl. Add soy sauce, sweet chilli sauce and lemon juice. Mix.
  3. Place each piece of fish on a separate piece of foil. Top each piece with finely chopped green onion. Spoon 2 tbs of the sauce mixture over each piece of fish.
  4. Fold up foil to form parcels. Place on a baking tray and bake for 10 to 15 minutes or until cooked through.
  5. While fish is cooking, prepare the veggies. Cut broccoli into large florets and carrot into sticks. Roughly chop stalks of pak choy and keep the leaves separate.
  6. Place veggies except pak choy leaves in a pot with a small amount of water.
  7. Cover with lid and steam over medium heat for 3-5mins until just soft. Add leaves and cover for a further 30secs. Drain.
  8. Once fish is cooked, place rice and veggies on plate and open foil. Pour liquid from foil over rice and veggies. Place fish on top of rice.

Notes:

* Basa is a very affordable fish. It’s from Vietnam and Thailand so it always comes frozen and you can actually buy it from the frozen section at Aldi for super cheap. If you’re looking for something a bit more fancy go for some Blue Grenadier.
Credit goes to Taste.com for this recipe. For the original recipe go to:http://www.taste.com.au/recipes/18487/chilli+soy+fish+with+egg+noodles

Recipe: Yellow Chicken and Vegetable Curry

Recipes and Food

Ingredients

  • 600g chicken breast, cut into 3cm cubes
  • 2 tablespoons yellow curry paste
  • 1 onion sliced
  • 270ml light coconut milk
  • 80ml water
  • 150g green beans or snowpeas
  • 1 capsicum, thinly sliced
  • 1 zucchini, thinly sliced
  • Fresh coriander, to garnish

Method:

  1. Heat oil in a wok (or frying pan) and add chicken to the pan. Cook for 2 minutes on medium heat or until the chicken is golden on the outside.*
  2. Add curry paste and chopped onion to the chicken. Continue to cook for another 2 minutes or until the onion is soft.
  3. Add the coconut milk and water to the pan. Heat until boiling and leave to simmer for 3 minutes.
  4. Add the capsicum, zucchini, beans/snowpeas to the pan, and cook for 2 minute.
  5. Serve with rice and coriander leaves

Notes

#You can use any vegetables you may have in your fridge already. Pumpkin, sweet potato, corn, broccoli, cauliflower and carrot are all great substitutes!

*Don’t cook the chicken the whole way through at this stage, as your chicken might dry out as you continue to cook the curry.

This recipe has been adapted from ‘Yellow Chicken & Vegetable Curry’ from taste.com http://www.taste.com.au/recipes/20037/yellow+chicken+vegetable+curry

Recipe: Chicken, Vegie and Barley Soup

Recipes and Food

Ingredients:

  • 2tbs olive oil
  • 1 medium brown onion
  • 2tbs tomato paste
  • 1tbs fresh thyme leaves
  • ¾ cup pearl barley#
  • 2L vegetable stock
  • 1 chicken breast fillet
  • Salt and pepper
  • Paprika*
  • 1 medium potato
  • 1 carrot
  • ½ frozen peas
  • ½ pkt baby spinach

Method:

  1. Heat oil in a large saucepan over high heat and add sliced onion. Cook for 2-3 mins until starting to soften.
  2. Add stock, tomato paste, pearl barley and thyme. Bring to the boil, then cover and reduce heat to low-medium heat. Simmer for 30mins.
  3. While soup is simmering, lie the chicken breast flat and slice horizontally into two thinner halves. Season each side with salt, pepper and paprika.
  4. Heat oil in a frypan over high heat and sear the chicken on both sides for 3-4mins or until brown and cooked through.
  5. Add potato and carrot to soup and simmer for further 10mins, until tender.
  6. Roughly pull apart/shred chicken and add to soup with, peas and spinach.
  7. Stir, cover and remove from heat.

For extra delicious-ness serve with cheesy toasted pita bread:

1. Cut pita bread in half and fill each with ¼ cup grated cheese
2. Toast in toastie machine and serve

Notes:

# We used soup mix, which has a mix of pearl barley and green and yellow split peas. It is usually easy to find – even Aldi sells it.
* Don’t worry too much about paprika if you can’t be bothered, it will still be tasty. If you’d like a slightly different flavour, sprinkle some curry powder on instead or whichever spice takes your fancy. This recipe is adapted from ‘Chicken and barley soup with cheesy flatbread’ from Taste.com for a bigger vegie fix. Find the original recipe at http://www.taste.com.au/recipes/35167/chicken+and+barley+soup+with+cheesy+flatbreads