To Make
Mix all marinade ingredients together.
Slice the fish fillets into 3.5cm pieces and coat with the marinade. Set aside for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/09/OPSF-1.jpg
Arrange the shimeji mushrooms, bamboo shoots, shiitake mushrooms and ginger on a plate. Place the marinated fish pieces on top.https://asianinspirations.com.au/wp-content/uploads/2026/09/OPSF-2.jpg
Steam over medium-high heat for 8-10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/09/OPSF-4.jpg
While fish is steaming, combine the minced garlic and cooking oil in a small bowl, cook in the microwave for 2 minutes or until slightly golden.
Mix seasoning sauce together and set aside.
Once the fish is cooked, drizzling the seasoning over the fish. Spoon fried garlic and garlic oil over the top and garnish with spring onion threads.
Vegetables
Chinese Dill & Pork Dumplings
To Make
To make aromatic water, place the spring onion, ginger, and Sichuan peppercorns in a bowl. Pour over boiling water and leave to infuse for 15 minutes. Strain and discard the solid and set the aromatic water aside to cool slightly.https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-1.jpg
Slice pork into thin slices, then finely chop with a cleaver until sticky and retaining a coarse texture.
Place all the pork filling ingredients into a mixing bowl. Gradually add the aromatic water in 3-4 additions, mixing in the same direction after each addition until the liquid is fully absorbed. Continue mixing until the filling becomes sticky and cohesive. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-4.jpg
Place 1 tbsp filling in the centre of dumpling wrapper. Lightly wet the edge of the wrapper with water, then fold in half and seal. Fold 2-3 pleats on each side. Repeat with the remaining filling and wrappers. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-8.jpg
Heat a frying pan with enough oil to coat the base. Arrange half of the dumplings in the pan, cook for 2-3 minutes, or until the bottom is golden brown. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-10.jpg
Pour 100ml water around the dumplings and cover with a lid. Cook for another 2-3 minute. Remove the lid and continue cooking until the remaining water has evaporated and the bottoms are crisp and golden. Repeat with the remaining dumplings. https://asianinspirations.com.au/wp-content/uploads/2026/08/CDPD-11.jpg
Garnish fried dumplings with toasted black and white sesame seeds and some fresh dill. Serve with dipping sauce.
Mentaiko Potato Salad
To make
Boil potatoes in a pan until soft. Drain liquid and mash until the potatoes are fairly smooth or to your liking. Cool before moving to step 3.
Place cucumber in a bowl and coat lightly with salt. Use your hands to massage the salt into the cucumber until the cucumber becomes soft. Wash cucumbers with cold water to remove the salt. Using your hands, squeeze out excess liquid from the cucumbers. Repeat the same process for carrots and onions.
Once the potato mash is cooled, add vegetables from step 2 and mayonnaise. Mix well, then add mentaiko to finish off.
Serve with lettuce leaves, cherry tomatoes and some mentaiko on top.
Phuket Style Pineapple Salad
To Make
Cut the pineapple in half lengthways. Cut out the flesh, remove the core and dice the flesh into bite-sized cubes. Using a spoon, scrape out any remaining flesh to create a pineapple shell for serving. Set aside.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-2.jpg
In a small mixing bowl, combine the all the seasoning sauce ingredients. Taste and adjust the lime juice depending on the sweetness of the pineapple. Mix well and set aside.
Bring a saucepan of water to a boil. Add the chicken breast and cook for 8-10 minutes or until cooked through. Transfer to a plate to cool, then shred to small pieces.
Blanch prawns for 2-3 minutes, or until just cooked through. Drain and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-3.jpg
Soak the dried shrimp in warm water for 10 minutes, then pound with a mortar and pestle until floss-like.
In a large mixing bowl, combine about ⅔ of the pineapple cubes, shredded chicken, prawns, dried shrimp, sliced shallots, roasted shredded coconut, half of the roasted peanuts, and half of the fried shallots. Pour over the dressing and toss gently until evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/07/PSPS-4.jpg
Scoop the pineapple salad into the prepared pineapple shell. Sprinkle with the remaining roasted peanuts and fried shallots, then garnish with lime slices and sliced Thai red chillies.
Thai Yellow Curry Vegan Dumplings
To Make
Heat oil in a wok with cooking oil and sauté minced ginger and garlic until fragrant. Add shiitake mushrooms, cabbage, and carrot. Cook for 3-4 minutes or until vegetables soften. https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-2.jpg
Season with light soy sauce, sugar, salt and sesame oil. Cook for another minute then remove from heat. Add in chopped spring onion and allow the filling to cool completely.
Add about 1 tbsp of vegetable filling to the centre of the gyoza wrapper. Lightly wet the edge with water, then fold and pleat to seal. Repeat with remaining wrappers and filling. https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-4-editted.jpg
Freeze dumplings for at least 4 hours or overnight for a better shape during baking. (optional)
Pre-heat oven to 190 °C.
Combine all curry broth ingredients in a medium tray. Reserve about ⅓ of the broth.https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-7-editted.jpg
Scatter bok choy pieces over the curry broth. Then place frozen dumplings on top. https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-9-editted.jpg
Pour over the reserved broth to coat the dumplings. Cover the tray with foil.https://asianinspirations.com.au/wp-content/uploads/2026/07/YCDT-10.jpg
Bake the frozen dumplings for 20-25 minutes, or freshly made dumplings for 15 minutes.
Remove the foil and broil for another 5-10 mintues or until golden and cripsy on top.
Top with coriander, spring onions, toasted sesame seeds, and vegan chilli crisp. Serve warm.
Sanhe Stir-Fry
To Make
Combine pork strips with all marinade ingredients. Gradually work the water into the meat while mixing until fully absorbed. Let it sit for 15 minutes.
Heat 1 tbsp oil in a wok or frying pan over medium high heat. Stir-fry the pork strips until almost cooked through. Remove from the frying pan and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-1.jpg
Add another 1 tbsp of oil, sauté the garlic, ginger, and spring onion until fragrant. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-2.jpg
Add celery, capsicums, red onion, dried firm tofu, and soaked wood ear mushrooms. Stir-fry for 2 minutes until the vegetables are slightly tender but still crisp.https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-3.jpg
Return the pork to the pan and toss everything together. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-4.jpg
Add in seasoning ingredients, stir until evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-5.jpg
Finish with a splash of white vinegar. Serve hot.
Coriander Beef Stir-fry
To Make
Marinate beef with all the marinade ingredients for 10-15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-1.jpg
Heat a wok over medium heat with 2 tbsp oil. Briefly sauté Sichuan peppercorns for 30 seconds or until fragrant. Discard the peppercorns, leaving the aromatic oil in the wok. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-2.jpg
Add garlic, ginger, and chillies to the wok. Sauté for 30 seconds or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-3.jpg
Increase the heat to high. Add the marinated beef. Stir-fry quickly until the beef changes colour and is just cooked through. Add cooking wine.https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-4.jpg
Turn off the heat. Add coriander and gently toss using residual heat until just wilted but still fresh and aromatic. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-6.jpg
Braised Bamboo Shoots
To Make
Cut bamboo shoots into quarters, then slice into 5cm in length.
Heat up a frying pan with oil and sauté sliced ginger for 30seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-1.jpg
Add in bamboo shoots and let it sear for 2-3 minutes over medium heat. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-2.jpg
Once bamboo shoots turned slightly brown, add in light soy sauce, dark soy sauce and rock sugar. Stir to coat. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-3.jpg
Pour in Shaoxing wine and water, bring to a simmer, then cover and cook over low heat for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-4.jpg
Remove the lid and increase the heat to reduce the sauce until slightly thickened and glossy.
Drizzle with sesame oil and serve hot.
Hangzhou Pian’er Chuan Noodles
To Make
Marinate pork strips with corn flour, salt, dark soy sauce and Shaoxing wine. Set aside for 15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-1.jpg
Heat 2-3 tbsp cooking oil in a wok over medium-high heat. Stir-fry pork until they are golden brown. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-2.jpg
In the same pot, add bamboo shoots and stir-fry for 1 minute. Add in pickled mustard greens and cook for another 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-4.jpg
Pour in chicken stock and bring to a boil, then reduce to a gentle simmer.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-5.jpg
While waiting for the broth to boil, cook noodles in a separate pot of boiling water. Drain well.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-6.jpg
Add cooked noodles and pork back into the broth. Simmer together for 1-2 minutes to allow flavours to combine. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-8.jpg
Divide into bowls, garnish with chopped corianders and serve hot.
Jade Shrimp Stir Fry
To Make
Marinate prawns with white pepper, cornflour, and salt. Set aside to marinate for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-1.jpg
Blanch the snow peas in boiling water for 30 seconds, then immediately transfer to iced water. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-2.jpg
Slice the cucumber into 8mm-thick rounds. Using a small round cutter or apple corer, remove the seeds from the centre of each slice to create rings. Thread each prawn halfway through a cucumber ring.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-3.jpg
Heat oil in a wok over medium-high heat. Sauté minced garlic for 30 seconds until fragrant. Add prawns in cucumber rings and cook until they turn pink.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-5.jpg
Pour in the chicken stock and Chinese cooking wine, stir for 30-60 seconds.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-6.jpg
Toss in blanched snow peas and frozen green peas and stir for 30 seconds.
Add in light soy sauce and oyster sauce and stir for 30 seconds. Add in corn flour slurry and cook until the sauce slightly thickens. https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-7.jpg
Remove from wok and serve hot.
Typhoon Shelter Corn Ribs
To Make
Cut each ear of corn in half. Stand a half vertically and cut into halves again, and repeat, so each ear yields 8 pieces. Bring a pot of salted water to boil. Add corn and boil for 5 minutes. Drain and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-1.jpg
Toast panko breadcrumbs in a dry pan until golden. Mix in fried garlic, white pepper, sugar, and salt. Set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-2.jpg
Heat 2 tbsp cooking oil in a wok over medium heat. Add spring onions, ginger, garlic, and Thai chillies. Stir-fry for 2 minutes until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-3.jpg
Toss in the boiled corn ribs. Stir to coat with aromatics. Add light soy sauce, chilli crisp, and sugar. Stir-fry for 1 minute until well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-5.jpg
Add the crispy breadcrumb mixture over the corn. Toss gently until the corn ribs are evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-6.jpg
Lao Sesame Vegetable Salad (Lao Soop Pak)
To make
Toast sesame seeds until golden brown and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-1.png
In the same pan, toast sliced ginger, shallots, garlic cloves and chillies over high heat until slightly charred about 15 mins. Remove the chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-2.png
Add water and cover to let it steam the charred aromatics to soften. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-3.png
Pound charred ginger with a mortar into a rough paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-4.png
Add in the chillies and finally the shallots and garlic into a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-5.png
Wash vegetables and cut into 6cm lengths. Halve the napa cabbage stems if too thick. Trim away the ends of enoki mushrooms. Halves the wood ear mushrooms.
Bring a large pot of water to boil and blanch the wood ear mushrooms for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-8.png
Toss the rest of the vegetables and blanch for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-9.png
Strain and drop them into an ice bath to stop cooking. Drain well then spread out to cool.
Place all vegetables in a large bowl, add in the aromatics paste, fish sauce, padaek and chicken bullion. Mix them well until everything is evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-12.png
Crush ¾ of the toasted sesame seeds with a mortar into a coarse mixture.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-13.png
Add them to the vegetables and toss well. Transfer the vegetables ontoa plate and sprinkle the remaining toasted sesame seeds onto the vegetables.