To Cook
Clean fish, cut open and lay flat. Deep-fry until crispy and drain.
Toss together mango, chillies and peanuts.
Add sugar, lemon juice and fish sauce to taste.
Arrange the fish on a platter and the mango salad on a side dish.
Garnish with coriander and garlic chives.
Seafood
Thai Glass Noodle Salad with Mince
To Cook
Soak noodles in hot water until tender (2-5 mins) and drain well. Cool under cold water. Cut them into short lengths with scissors (to make them easier to serve and eat).
Cook the minced chicken or pork in a fry pan with 1 tbsp of water, breaking up with a fork to prevent it forming a mass.
In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
Place on a serving dish and garnish with the extra coriander leaves.
Thai Fish Cake (Tod Mun Pla)
To Prep
Blend fish in food processor at low speed with salted water until smooth and sticky.
Add red curry paste and fish sauce, blend at low speed until well-mixed.
Add egg white, sugar and ground pepper; continue mixing until very sticky.
Add beans and kaffir lime leaves. Mix well.
Form the mixture into golf ball-sized pieces then flatten slightly.
To Cook
Shallow fry in heated oil until golden brown on both sides.
Place sugar and white vinegar into a saucepan and heat until sugar has dissolved.
Add plum sauce, chilli sauce, garlic and fish sauce; simmer until the mixture attains the consistency of a thick dipping sauce. Cool sauce.
Add peanuts, coriander and cucumber to sauce. Serve.
Alternatively, serve plain or with Mae Ploy Sweet Chilli Sauce as an entrée.
Thai Prawn Salad
To Cook
Rinse well and blanch whole green prawns in boiling water for a few minutes. Drain and peel prawns and cut half lengthwise.
Combine lime juice, fish sauce and sugar together and mix with prawns.
Add lemongrass, kaffir lime leaves, sliced shallots and red chilli; mix well.
Place this Thai Prawn Salad onto 6 serving plates and garnish with mint leaves before serving as an entree.
Teriyaki Sword Fish Steak
To Cook
Place the teriyaki dressing ingredients in a small saucepan and heat over low heat and simmer for 5 mins. Cool in a large bowl, then whisk oils into dressing.
Brush the sword fish steaks with a little marinade and BBQ on the pre-heated griddle plate for 2 mins on each side.
Place steak on serving plate, with a drizzle of leftover teriyaki marinade, garnish with julienned spring onions and serve with seaweed salad on the side.
Teppanyaki Fish with Soba Noodle Salad
To Prepare
Combine the mirin, rice wine vinegar, light soy, lime juice and the zest in a glass bowl and mix well. Marinate the fish pieces for up to 1 hr.
To Cook
Toss noodles together with the pickled ginger and capsicum.
Heat a teppanyaki plate or non-stick pan over medium heat for 2-3 mins, brush the plate with a little oil and sear fish on each side for 1-2 mins or until cooked.
Arrange the soba noodles on the plates decoratively, place the fish over the noodles and drizzle with the combined sesame oil and soy sauce. Garnish this teppanyaki fish soba noodle salad with cucumber, salad greens and lime wedges.
Salmon Steak with Wasabi Sauce and Soba Noodles
To Cook
Combine all wasabi sauce ingredients in a bowl; mix well and set aside.
Cook soba noodles according to pack instructions. Once cooked add mushrooms and stir through.
Drain noodles, place in a large bowl and dress with lemon juice. 4. Using a fork or tongs place noodle mixture on serving plates in a neat round stack.
Grill the salmon on frying pan for about 2-3 mins on each side.
Place the salmon on top of the noodle stack and drizzle with wasabi sauce.
Serve this Salmon steak with wasabi sauce and soba noodles hot along with greens or salad on the side.
Easy Straits Laksa
To Cook
Prepare rice vermicelli as instructions on the packaging. Drain and divide equally into four serving bowls.
Boil the chicken breast until cooked then shred the chicken breast and set aside. Blanch the prawns until cook and set aside.
Heat a pan with 1 tbsp oil and stir-fry laksa paste until fragrant.
Then gradually add coconut milk, chicken stock (or water) and light soy sauce and bring contents to boil. Add salt to taste. Add sliced shallots then turn off the heat.
To serve, divide laksa soup evenly into the four serving bowls prepared earlier. Top with blanched bean sprouts, shredded chicken breast, blanched prawns and enjoy!
Thai Hot and Sour Prawn Soup (Tom Yum Goong)
To Prep
Devein prawns, rinse and pat dry with paper towel.
To Cook
Heat oil in pot and quickly stir-fry pounded dried shrimp, chillies, lime leaves, galangal and lemongrass for 1 min. Add the remaining ingredients and cook for 10 min.
Adjust seasoning to taste, garnish and serve hot.
Assorted Sushi Rolls (Nori Maki)
To Prep
Stir through the rice using a paddle to separate and cool the rice a little. When rice is cool to touch, add 3 tbsp sushi rice seasoning and mix well. Set aside.
Prepare the sushi by placing 1 sheet of nori (shiny side down) onto the bamboo rolling mat, moisten your hands with water and take a handful sushi rice.
Spread the rice evenly over the surface of the nori, to within 1cm of the edge.
Add the desired amount of wasabi along the middle of the rice.
Add your preferred fillings in the middle and on top of the rice.
Begin rolling up the mat over the ingredients – stop when you get about 2.5cm from the edge of the nori. Lift the mat and roll forward again to join the edges of the nori – keep applying a gentle pressure to make the roll firm.
Use a sharp knife to cut the completed rolls in half, place the halves side-by-side and cut into thirds. Each roll makes 6 pieces of nori maki.
Steamed Egg with XO Sauce
To Cook
Whisk the chicken broth and the beaten eggs together in a bowl. Pour into 4 small heat-proof bowls and steam for 6 mins.
Add in prawn meat and steam for another 4 mins.
Sprinkle with spring onions and XO sauce. Serve.
Prawn and Vegetable Tempura
To Prep
Make the batter by mixing half a packet of tempura batter with 200ml iced water and whisking gently leaving the batter lumpy.
To Cook
Heat the oil to about 180°C, then dredge ingredients one by one in dry Nisshin Tempura batter flour, then into the batter and fry till golden brown.
Then, prepare dipping sauce by combining all three ingredients in a bowl. Serve tempura with dipping sauce and grated daikon on the side. When eating tempura, mix the grated daikon into the tempura dipping sauce, and take the dipping sauce bowl in hand, quickly dipping the tempura in the mixture before eating.