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Asian Honey, Lemon And Pepper Grilled Fish With Rice Noodles And Roast Potato Salad Topped With Thai Garlic Sauce.


Here’s something I cooked up when trying to experiment with south East Asian cooking. The amazing fact about south East Asian cuisine is that you can contribute much of your own as long as you keep the core flavors of tanginess and spiciness intact.  The diversity of flavor in Southeast Asian food includes a combination of both Indian and Chinese influences and that’s what makes it so damn tasty.



4 to 6 small sized boneless fish fillets (basa or betki)

1/3 cup chopped garlic.
 1/3 cup chopped onion
1 green chilli chopped
2 fresh red chillis chopped (not dry red chilli)
 2 tblsp black soya
 2 tblsp hoisin sauce
1 tsp red chilli flakes
1 tsp Tabasco brand jalapeno sauce (red Tabasco will do)
 1 and ½ tbls grated or chopped ginger.
(You can also use ginger juice)
 2 lemons squeezed
 Chopped coriander
 2 tblsp brown palm sugar,
1 tblsp crushed peppercorns
 4 tblsp honey
2 tblsp olive oil.


Mix all the ingredients together in a flat pan or any flat surfaced bow.  Now coat the fish lightly with flour. In the middle of the fillets make two or 3 incisions (shouldn’t be too deep just on surface). Immerse fish in marinade and coat thoroughly. Refrigerate for an hour.

*you can increase the amount of tabsco and chilli if you like spicier food.

Thai garlic sauce
3 tblsp Asian black pepper sauce (you can get this in malls. If you can’t get black pepper sauce then use oyster sauce) 3 tblsp black soya 3 tblsp honey 5 garlic cloves finely chopped 2 tblsp lime juice 1 tblsp palm sugar 1 tsp red chilli flakes chopped coriander 1 and ½   tsp hot Tabasco sauce 2 and ½ tblsp garlic paste 120 ml coconut milk black pepper or crushed peppercorns ● Soup stock 2 tblsp corn flour dissolved in water for thickening.
Mix all ingredients except garlic and peppercorns and coconut milk.  Heat oil in pan, add garlic paste, chopped garlic, stir fry then add the remaining mixture, cook for 3 minutes on semi high heat…add 3/4th cup soup stock.just before completion add coconut milk..Add cornflour to thicken but just a little.

Rice noodle salad
Approx 150 Gms rice noodles, sliced potatoes, sliced snow peas (seam), Sliced tomatoes, Shredded onion, sliced cucumber, Salt, pepper, Garlic paste, 1 tsp dark soya sauce.
Boil some water, take off stove and soak rice noodles in the warm water.keep an eye on this because if you allow it to soak too long it’ll get soft. When the  rice noodles are tight but soft enough to eat, remove and spread out on a tray.try to separate as much as possible because rice noodles sticks like anything.Sprinkle olive oil all over.

Boil the snow peas till soft. For the potato roast…first slice the potatoes then semi boil them. Then roast in a little oil, sprinkle some salt and red chili while the potatoes are roasting. When it’s done it’ll taste good. Remove. Now add a bit of oil…in a wide pan or wok. Heat and add garlic paste, add the tomatoes, snow peas and onions, stir for awhile add rice noodles; add salt and pepper and soya sauce. Toss around so that all veggies are mixed then remove. You just need the heat to toss this around. Do not cook it as in making chow.

For plating. Arrange cucumber slices.top with rice noodles, the place the grill fish on the noodles.pour sauce over the fish.garnish with coriander.

for any queries please email me at andrewalpin1@gmail.com. You can also connect to my Facebook group My Grandmothers recipes for some great colonial food.   


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