Asian Inspirations

Discover the authentic in Asian cuisine food

Grill/BBQ

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.

Grilled Pork (Moo Ping)

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To Cook
Using a mortar and pestle, pound garlic and coriander roots into paste. You can use a food processor if you prefer.
Place pork pieces in a non-metallic bowl. Add the paste and mix using your hands.
In a separate bowl, add soy sauce, oyster sauce, sugar, salt and pepper, coconut milk and corn flour. Mix to combine. Add the marinade to the pork pieces and gently mix them thoroughly using your hands.
Cover the bowl, place in the refrigerator and let the pork marinate for a few hours or overnight.
Thread a few pieces of pork on the skewer.
Preheat the grill or chargrill on medium-high heat. Brush with oil to lightly grease.
Cook pork for 5-7 mins each side or until cooked through.
Serve with steamed rice.

BBQ Raspberry Pork Ribs

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BBQ Raspberry Sauce
Put all sauce ingredients in a bowl and mix it.

BBQ Pork Ribs
Cut ribs into portions of 3-4 bones each.
Rub pork ribs with squished lemon, ground black pepper, Himalayan pink rock salt with crushed chilli and ground cinnamon.
Use a mini chopper to almost finely ground the garlic, lime leaves, squished lemon, onion, coriander, ground nutmeg, ground cloves, ground ginger, fish sauce, soy sauce and sesame oil.
Mix and rub the blended ingredients into marinated pork ribs and put into a pan all together and cook with low heat.
Pour wine into the pan, put the pan lid on and leave it for 45 mins.
Turn the ribs over, and change sides every 5-10 mins so it will cook evenly.
Put the butter in grill pan and grill pork ribs until the colour change to golden brown. Coat with BBQ raspberry sauce evenly on each side.

Fragrant BBQ Fish

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Vietnamese Slaw
In a bowl, combine the wombok, spring onions and carrots, roughly mix together.
Add in the Thai basil, coriander and chilli, lightly mix.
In a small bowl, combine the rice wine vinegar, lime juice, fish sauce, sugar, ginger and garlic, stir thoroughly until the sugar has dissolved.
Pour dressing over salad, ensuring all salad components are covered in dressing. Top salad with the roasted peanuts. Put into the fridge to chill whilst making the fish parcels.

Fish parcels
Using a large bowl, combine the lemongrass, shallots, turmeric, garlic, pepper and salt, mix well. Then add in the soy sauce and rice wine vinegar, mix again to combine.
Heat the BBQ to medium heat. Place banana leaf onto the bbq to soften (about 15-20 secs). Remove banana leaf from heat.
Lay out banana leaf, then place a piece of fish in the middle along with half of the lemongrass mixture. Fold the banana leaf over the fish covering all sides and secure with toothpicks to ensure it remains closed while cooking.
Place banana leaf parcel onto the grill at medium heat, close lid and cook for 8-10 mins.
Remove parcel from the grill and let it rest for 1 minute.
Serve the fish parcels with the fresh Vietnamese slaw.