Ingredients
Serves four
4 fillets of Nannygai
Juice of 1 Lime
200mls Coconut Milk
4cm Fresh Ginger cut into thin strips
1 long red chilli 1/2 diced 1/2 cut into thin strips
3 Kaffir Lime leaves diced
2 tbs of Sweet Chilli Sauce
1 cup of carrot cut into match sticks
1 cup of green beans trimmed
Glass noodled prepared as per packet directions
Pickled Sour Mustard (optional)
Let’s get Cooking
Heat oven to 180C
Place fish in an oven proof dish with lid in one layer.
Squeeze lime over fish
Place Ginger, diced chilli, kaffir lime leaves over fish
Pour Sweet Chilli sauce over fish
Pour coconut cream around fish
Add vegetables into the coconut cream around fish
Put lid on and place in oven for 15-20 minutes
Now cook noodles as per packet directions
Plate the fish over the noodles sprinkled with extra diced kaffir lime leaves and strips of chilli. Pour the sauce over the fish and noodles adding the vegetables
Serve with Pickled Sour Mustard. Enjoy 😊
Vietnamese Rice Paper Rolls
Ingredients
4 Wombok leaves
1 packet Vermicelli Noodles
1 handful Bean Shoots (I use canned if out of fresh)
1 Cucumber
1 Spring onion
250 grams of Prawns or Cooked Chicken or Beef Strips (Any of the three, or you can mix them up and have a variety) if vegetarian obviously disregard this ingredient
1 Tomato (optional)
1 bunch of Coriander
1 packet Rice Paper
Dipping Sauce see recipe below
Let's get Cooking
Prepare vegetables, wash wombok cut into strips, wash slice cucumber into long thin strips, wash shoots, deseed and dice tomato, wash coriander, and slice onion finely set aside.
Place Vermicelli noodles in boiling water for 3 minutes, rinse & set aside
To save time you can buy buy ready cooked prawns; peeled and de-vein, slice down the middle, set aside. If not peel, de-vein and slice
Can buy a ready cooked chicken and rip into shreds, or cut chicken into strips, marinade with oyster sauce, soya sauce, garlic, honey, salt & pepper. Quickly fry for a few minutes and set aside. You can follow same method if prefer beef, fry with butter rather than oil
Boil full kettle of water, pour into large bowl, dip one rice paper into water so is wet all over and place rice paper flat onto a wet new chucks cloth
At one end put cucumber, wombok, tomato, shoots, coriander, noodles and meat of choice, roll over once, fold in ends and roll remaining till rice paper roll forms a cylinder shape.
There you have your first rice paper roll. mix it up with the veggies/salad add any other favourite veggies you may like, can add more than one meat as well. great for entrees and starters, even for lunch.
Easy Peanut Dipping Sauce
Ingredients
1/4 cup creamy peanut butter.
1 tbs hoisin sauce
2 tsp soy sauce.
1 clove garlic, mashed (or about 1 teaspoon minced)
1 tsp Sriracha sauce or a chilli garlic sauce, optional for spice. (Try Our Galleys Sriracha Spice Blend, Recipe found on our Spice Blend recipe page)
1-2 tbs warm water, or more as needed.
Let's get Cooking
Blend all ingredients together, set a side in refrigerator until ready to use.
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