PeeBee (29th November 2017)
Sorry Andy, thought you were talking about MB's amazing lamb rack.
So Seafood Wok
1kg of fresh king prawns, green, 500g of fresh scallops, 2 large fillets of Tassy Salmon, 1 fillet of blue grenadier( chop fish in 3cm cubes approx), 4 spring onions, 1 small fresh ginger clove, I medium carrot, I bunch of fresh coriander, I can of water chestnuts - sliced, 1 lime, I bottle of lemongrass and lime marinade, 1 packet of black bean marinade, i bottle of fish sauce and 3 tablespoons of peanut oil, finally a handful of chopped blanched almonds. 300g of long grain white rice
Heat wok to 180 degC, add oil, and half the fish sauce, ginger pieces thin sliced, stir, add fish and lightly cook on all sides, leave uncooked in middle, remove to covered tray. Add prawns to wok, add more fish sauce, cook on 180 degC for maybe 4-5 mins, keep them moving to evenly cook thru, remove when pinkish, to same tray as fish, cover with alfoil.
Add remainder of fish sauce, a tablespoon of peanut oil and rst of ginger pieces, add vegetables and cook to slightly limp. Carrots need to be thinly sliced say 3mm thick, coriander is roughly chopped, spring onions chop to 2.5cm long,
Return fish and prawns to the wok, mix together carefully as the fish, which is in lumps or circa 3cm are fragile. Add the lemongrass and blackbean sauce and simmer for 3 minutes.
Rice needs to be cooked in advance of starting the WOK stuff as you need to dish up quickly to ensure the veges stay crisp-ish and the seafood does not overcook. mark had this down pat and the plates were ready with rice right at the time of dishing up direct from the WOK. Garnish with the fresh coriander and a liberal sprinkling of the almonds.
This will easily feed 6 adults, and you can bulk up the rice, or add some fresh noodles directly to the wok itself - that would stretch it to a meal for 10 with ease.
Its a mildly seasoned meal with loads of bulk to it. Prawns need to be peeled and heads removed first although you could cook with shells on as well.
Last edited by PeeBee; 28th November 2017 at 08:13 PM.
Delish Fish, well done/experienced and thank you for sharing mate!!
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Omelette ET & Herbs PeeBee earlier were great ideas, thankyou my little Angels;-)
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baking.....
Watch this space, as there maybe a comment added soon