soya sauce Archives

Egg recipes

Egg noodle soup

10 minutes

Asian ginger and pork broth

15 minutes

Emma Chen’s pork dumplings

15 minutes

Avocado recipes

Tuna and avocado California rolls

Endive, fennel, celery and blue cheese salad

10 minutes

Aliums

Onion and shiitake hot-and-sour broth

1 hour

Fish recipes

Japanese-style seafood salad

10 minutes

Gammon recipes

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

1 1/2 hours

Beef recipes

Deep-dish Trinchado Pies

30 minutes

Tofu recipes

Tuna tartare, edamame bean and wakame salad with tofu and toasted garlic dressing

5 minutes

Mekong-style fish platter with whole fried fish

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 sustainably sourced whole fish (e.g. angelfish, dorado or panga), gutted
Flour for dusting
Sunflower oil for deep-frying
30 Vietnamese rice paper sheets
1 English cucumber, sliced julienne
6 spring onions, sliced julienne
Assorted fresh leaves (butter lettuce, mint, coriander, basil, Thai basil, Vietnamese mint)

For the dressing, mix:

2 spring onions, shredded
½ cup soya sauce
3 T palm sugar
1 red chilli small, chopped
1 x 2 cm fresh root ginger knob, shredded
2 limes, juiced

Method

Score the fish on both sides and dust with flour.

Place the fish in a hot wok with enough hot oil to just submerge it. Fry for 7 to 10 minutes, or until the skin starts to puff up and crisp and the fish is cooked but still succulent.

Transfer the fish to a platter and pour over three quarters of the dressing.

Lightly wipe each rice paper sheet with a clean, damp cloth to soften it a little.

Arrange on the platter along with the cucumber, spring onion and fresh leaves.

Allow guests to break off pieces of the fish and roll them, together with the greens, in the rice paper.

Serve with a bowl of the remaining dressing for dipping.

Cook's note: Click here for a list of sustainable fish to use in this recipe

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Asian beef and red cabbage noodle salad

Egg noodle soup

Asian ginger and pork broth

Emma Chen’s pork dumplings

Tuna and avocado California rolls

Endive, fennel, celery and blue cheese salad

Onion and shiitake hot-and-sour broth

Japanese-style seafood salad

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

Deep-dish Trinchado Pies

Tuna tartare, edamame bean and wakame salad with tofu and toasted garlic dressing

Mekong-style fish platter with whole fried fish

Mekong-style fish platter with whole fried fish

Ingredients

Method