Ingredients:
2 sea bass fillets, about 5oz each, skin on and scaled
1 tbsp sunflower oil
small piece (1tsp) ginger, peeled and shredded into matchsticks
1 garlic clove, thinly sliced
1 fat, fresh red chilli, de-seeded and thinly shredded
2 spring onions, shredded long-ways
1/3 tbsp soy sauce
Instructions:
1. Season the fish with salt and pepper, then slash the
skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once
hot, fry the fish, skin-side down, for 5 mins or until the skin is very
crisp and golden. The fish will be almost cooked through. Turn over,
cook for another 30 secs-1 min, then transfer to a serving plate and
keep warm.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for
about 2 mins until golden. Take off the heat and toss in the spring
onions. Splash the fish with a little soy sauce and spoon over the
contents of the pan.
Ingredients:
2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup white bread torn into small pieces
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of Crystal hot sauce or tabasco
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
Makes 4 patties
Instructions:
1. Drain the liquid from the tuna cans. If you are using tuna packed in
water, reserve a tablespoon of the tuna water, and add a teaspoon of
olive oil to the tuna mixture in the next step.
2. In a medium bowl, mix together the tuna, mustard, torn white
bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
Sprinkle on salt and freshly ground black pepper. Taste the mixture
before adding the egg to see if it needs more seasoning to your taste.
Mix in the egg.
3. Divide the mixture into 4 parts. With each part, form into a
ball and then flatten into a patty. Place onto a wax paper lined tray
and chill for an hour. (You can skip the chilling if you want, chilling
just helps the patties stay together when you cook them.)
4. Heat the olive oil and a little butter (for taste) in a cast
iron or stick-free skillet on medium high. Gently place the patties in
the pan, and cook until nicely browned, 3-4 minutes on each side.
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.
Taken from SimplyRecipes.com
Ingredients:
1/2 tbsp olive oil
2 tsp Thai Green Curry Paste
2 skinless, boneless chicken breasts, cut in to bite size pieces
1 tbsp Thai fish sauce
200ml coconut milk
3oz mushrooms, chopped
3 spring onions, trimmed
chopped coriander, to garnish
Serves 2
Instructions:
1. Heat the oil in a large frying pan over medium heat. Add the curry paste and stir. Add the chicken and stir for 2 minutes, or until lightly browned.
2. Pur in the fish sauce and coconut milk, and bring to the boil, stirring. Lower the heat, stir in the mushrooms and most of the spring onions, and season with salt and pepper to taste, then simmer for about 8 minutes or so, until the chicken is tender and cooked through.
3. Serve hot, garnished with coriander and the remaining spring onions.
Taken from MasterChef Kitchen Bible
