Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

Grilled Barramundi Fish with Sambal Matah

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To Prep
Marinate the fish with fish sauce for 1 hour. After marinating, grilled the fish on each side till cooked. When the fish is almost cooked, brush the grilled fish with ABC Sweet Soy Sauce. Put aside on a serving plate.

Preparing Sambal Matah
Place the shrimp paste in a small frying pan over low-medium heat and dry fry for about 3 mins, turning a couple of times, and flattening.
While the shrimp paste is toasting, let’s get all the ingredients ready. Start by halving, then slicing the kaffir lime leaves fairly finely.
Chop up the chillies and garlic finely. Slice the lemongrass very thinly.
Place the toasted shrimp paste, the salt, sugar and lime juice in a medium-sized bowl and with the back of a spoon, mash up the shrimp paste and mix everything up until you have a paste.
Add all the ingredients that you’ve chopped into the bowl and toss everything well, making sure that all the chopped ingredients are coated with the shrimp paste and lime juice sauce. Serve on top of the grilled barramundi fillet.

Thai BBQ Chicken With Spicy Dipping Sauce

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Thai BBQ Chicken
Use a pestle and mortar to crush the coriander and cumin seed until it is in powder form then add coriander root, black pepper, garlic, shallot and lemon glass (add dried chili if desired). Crush all ingredients into a paste and add turmeric powder and mix through.
Put the oyster sauce, soy sauce, fish sauce, lime juice and dark brown sugar in a bowl. Using a large spoon, mix all of the ingredients together until fully combined. Taste and adjust the sauce to suit your taste.
Add paste to the bowl, then mix together.
Put chicken pieces in the bowl. Wear gloves and massage all chicken and marinate in the sauce. Keep marinated chicken in the fridge for 4 hours or overnight.
Cook chicken in the oven or BBQ stove until cooked through and serve with Thai spicy dipping sauce.

Thai Spicy Dipping Sauce (Nam Jim Jiew)
Mix all of the ingredients together in a small bowl.
Adjust the taste, the sauce should be predominantly salty, sour and spicy.

Teriyaki Beef and Quinoa Bowl

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To Cook
Place the beef in a shallow dish with 1 tbsp of the teriyaki dressing. Turn the beef a couple of times to coat and place in the fridge for 30 mins to marinate.
Place the quinoa in a saucepan with a cup of water, bring to aboil, then reduce to a simmer for 15 mins. Drain and set aside to cool.
Preheat a grill pan or BBQ on high. Cook the beef for 2-3 mins each side, or until done to your liking. Allow to rest for 5 mins.
Meanwhile, chop some of the tomatoes (leaving some whole with the vines intact to decorate), slice the avocado into thin wedges, and use a peeler to peel thin strips of cucumber.
For the dressing, finely grate the ginger and add to a small bowl with remaining ingredients. Whisk to combine. Stir through the quinoa. Divide the quinoa between two bowls.
Slice the beef, then arrange the beef and vegetables on top of the quinoa.

BBQ Snapper

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Coriander Sauce
Place all sauce ingredients into a blender/food processor.
Process until ingredients are finely chopped and well combined.
Set aside.

Sour Mango Salad
In a small saucepan on a medium heat, place fish sauce, rice vinegar, sugar and water. Heat the mixture just before boiling point before removing from heat. Stir lime juice through and allow to cool.
Julienne the mangoes into a bowl, then mix mint, Thai basil, Vietnamese mint and chilli through.
Pour half of the salad dressing over the mango mixture, stir well to combine. Pour the remaining dressing into a serving dish.
Top the salad with toasted peanuts and additional chilli for extra heat.

Fish
In a bowl, mix together: galangal, shallots, bird’s eye chilli, lemongrass, light soy sauce and lime juice. Stir to combine well.
Place banana leaf onto the barbecue to soften (about 15-20 secs). Remove from heat.
Score the fish 3-4 times on each side, then lay onto the banana leaf’s shiny side. Generously stuff fish with galangal mixture. Wrap the fish completely and seal with the banana leaf to form a package and secure with toothpicks.
Heat barbecue to medium, place banana leaf parcels onto the grill and shut the lid. Cook for 10 mins, then remove from heat.
Open parcels and top with spring onion, chopped peanuts and chilli.
Serve whole fish with mango salad, extra dressing and coriander sauce.

Grilled Miso Salmon and Japanese Coleslaw in Steamed Bao

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To Prep
To make the salmon marinade, stir together the miso, vinegar, sugar and sake. Cover the salmon fillets with the marinade. Place in the fridge for at least 30 mins or better still overnight.
To make the coleslaw, place the mayonnaise, vinegar, soy sauce, sesame oil, sugar and salt in a bowl and stir to combine. Add to the cabbage and snow peas. Sprinkle with sesame seeds. Set aside.
Heat a large steamer over a medium-high heat. Steam the buns for 5 mins or until heated through (this can be done in batches according to the size of the steamer).
While buns are steaming, heat a charcoal grill, BBQ hot plate or frying pan. Lift salmon out of marinade and grill over medium heat for 3-5 mins on each side or until the fish flakes easily and is cooked through. Transfer to a plate and cover with foil.
To assemble, place a portion of grilled miso salmon in a bao bun, top with coleslaw, garnish with nori, spring onions, cucumber and chilli. Eat while hot.

Takoyaki

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To Cook
In a large bowl, mix water, eggs, and takoyaki flour well with a whisk.
Heat a takoyaki pan with oil just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won’t stick. Then pour batter to fill the holes of the pan.
Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and rice crispy bits all over the pan.
Cook at medium heat for 1-2 mins and turn over using a wooden skewer. Cook another 3-4 mins, turning constantly.
Place the cooked takoyaki on a plate and pour takoyaki sauce and mayo over them. Finish the dish by sprinkling the takoyaki with bonito flakes and chopped spring onions.

Grilled Barramundi Curry In Banana Leaf

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To Prep
Cut 100g of barramundi fillet into small pieces and put in a food processor or use a mortar and pestle to make fish paste.
Put coconut cream, fish sauce, rice flour, red curry paste, turmeric powder and crack egg into the bowl.
Using a large wooden spoon, mix all ingredients together until combined then, add fish paste into the bowl. Keep stirring fish paste for about 2-3 mins until the fish paste is a bit sticky.
Add 300g medium size cut barramundi into the bowl then, add all basil leaves and 2 julienned kaffir lime leaves. Gently mix through.
Prepare banana leaf by putting one banana leaf onto the kitchen bench (shiny side down) then put another sheet of banana leaf on top (if you have small pieces of banana leaf you can put 3-4 pieces on top of each other).

To Cook
Put fish curry in the center of the banana leaf then fold the leaf to cover the fish curry, using wooden toothpicks to make banana leaf parcels. Continue until all of the fish curry is finished.
Place the banana leaf parcels on BBQ grill, cook for 20-25 mins or until the fish mixture is cooked.
Before eating, open banana parcel and garnish with julienned kaffir lime leaves and sliced chillies (if you like).
Enjoy Grilled Barramundi Curry in Banana Leaf.

Note
If you don’t have banana leaf you can put the fish mixture onto baking paper and wrap it with aluminum foil then prepare with the same method above (but you will lose the banana leaf smoked flavor in your fish curry).

Grilled Teriyaki Steak

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To Cook
Whisk together soy sauce, mirin seasoning, brown sugar, sake, rice wine vinegar and sesame oil. Marinate steak for 15 mins.
Heat vegetable oil until hot in a skillet on the grill.
Fry ginger and 1 shallot until light brown, remove carefully from oil with slotted spoon and drain on paper towel.
Leave oil in skillet and grill steak for 2-3 mins each side, basting with marinade. Then, leave steak to rest.
Reduce heat and add remaining marinade into skillet until it boils and thickens, keep sauce aside.
Add broccolini to the skillet for 3-4 mins until chargrilled.
Toss together carrot, cucumber, 1 shallot, coriander leaves (saving some for garnish) and roasted sesame dressing. Arrange salad on plate. Slice the steak and place on top of salad. Spoon over the sauce and garnish with fried ginger, shallot, coriander and sesame seeds.
Serve with broccolini (drizzled with some sauce) and rice on the side.

BBQ Soy Sauce Chicken

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To Cook
Cut chicken into cubes and put about 5 pieces on a BBQ skewer.
Place all ingredients into a plate and marinate the chicken and refrigerate for a couple of hours.
Reserve a small amount of marinade.
Place skewers on hot BBQ and brush the chicken with the extra marinade.
Serve on a bed of rice with steamed Asian greens.

Jimbo’s Chili and Lime BBQ Chicken Drumsticks

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To Cook
Combine all ingredients (except coriander and scallions) in a small sauce pan.
Simmer for 3-5 mins to infuse flavour and thicken slightly.
Place drumsticks in a shallow dish and pour cooled marinade over. Leave for 30 mins to marinate.
Remove chicken from marinade and return liquid to sauce pan.
Preheat hooded BBQ on low. Place chicken on BBQ and close hood. Turn regularly, closing the lid each time to maintain heat (approx. 30 mins).
Cook rice, turmeric and salt as per your preference.
Heat remaining marinade.
Place cooked drumsticks on a bed of rice, pour the heated marinade over and garnish with coriander and scallions.

Grilled Chicken with Tasty Cashew Nuts

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To Cook
Marinate chicken with coconut milk, soy sauce and oyster sauce for 1 hour.
Grill the chicken for 15 mins on both sides.
For sauce, add 1 tbsp of olive oil to a pan and fry garlic, lemongrass and chilies in the pan for a few minutes.
Add 2 tbsp of oyster sauce, 1 tbsp soy sauce, 1 tsp of fish sauce, 1 tsp honey and kaffir lime leaves. Mix well until all the ingredients are fully incorporated then add the chicken in. Once all of the chicken is coated, turn off the heat.
Place the chicken on a plate and add the cashew nuts. Ready to serve!

Sesame Noodles with Grilled Marinated Beef

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To Cook
Mix together ingredients for beef marinade, add beef and place in the fridge for 2-3 hours.
For the shredded omelette, mix the eggs with the salt and sesame oil. Heat wok or fry pan and grease with the peanut oil. Add the egg and rotate the wok or pan to create a very thin layer of egg. When the egg sets, remove from the wok and allow to cool. Roll the egg into a cylinder and slice thinly.
For the dressing, add peanuts and sesame oil to a mortar and pestle and pound into a paste. Add the remaining ingredients and mix well.
Seal beef on a hot grill until the meat is caramelized on both sides, finishing it in the oven at 180℃ for 5 mins. Let the beef rest and slice into thin pieces.
Cook noodles according to the directions on their packet and rinse under cold running water. Drain well.
Place noodles on a plate with piles of carrot, cucumber, beef and shredded egg. Pour the dressing over the dish and serve.