Barbecued Whole Fish - Vietnamese Recipe

Ingredients:
Serves 4 - 6

• 750 g small snapper or bream, cleaned and scaled
• 2 tstps green peppercorns, finely crushed
• 2 tsps chopped red chilli
• 3 tsps fish sauce
• 1 tbsp oil
• 2 medium onions, finely sliced
• 4 cm (1 1/2 inch) piece fresh ginger, cut into very thin slices
• 3 cloves garlic, cut into very thin slices
• 2 tsps sugar
• 4 spring onions, cut into 4 cm (1 1/2 inch) pieces, then finely shredded
• Lemon and Garlic Dipping

Cooking Method:

1. Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.
2. Place the peppercorns, chilli and fish sauce in a food processor or mortar and pestle, and the paste lightly over fish, cover and refrigerate for 20 minutes.
3. Heat the barbacue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
4. While the fish is cooking, heat the oil in fying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.
5. Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with Lemon and Garlic Dipping Sauce and steamed rice.

Pad Thai (Thai Fried Noodles) - Thai Recipe

Ingredients:

Serves 4-6

• 350 g rice noodles
• 45 ml / 3 tbsps vegetable oil
• 15 ml / 1 tbsps chopped garlic
• 16 uncooked kingg prawns, shelled, tails left intact and deveined
• 2 eggs, lightly beaten
• 15 ml / 1tbsp dried shrimps, rinsed
• 30 ml / 2 tbsps pickled whire radish
• 50 g fried bean curd, cut into small slivers
• 2.5 ml 1/2 tsp driend chilli flakes
• 115 g / garlic chives, cut into 5 cm / 2 inch lengths
• 225 g beansprouts
• 50 g roasted peanuts, coarsley ground
• 5 ml / 1tsp granulated sugar
• 15 ml / 1 tbsp dark soy sauce
• 30 ml / 2 tbsps fish sauce
• 30 ml / 2 tbsps tamarind juice
• 1 lime juice, to garnish

Cooking Method:

1. Soak the noodles in warm water for 20-30 minutes, then drain.
2. heat 15 ml / 1 tbsp of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1-2 minutes until red, tossing time to time. Remove and set aside.
3. Heat another 15 ml / 1 tbsp of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.
4. Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.
5. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce, and tamarind juice. Mix well and cook until the noodles are heated through.
6. Return the prawn and egg mixture to the wok and mix with the rest of the beansprouts, peanuts, and lime widges.