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Kingfish with Campari and Orange

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Last night’s entree consisted of oysters with a kingfish carpaccio with an orange and Campari dressing.

The recipe came from Delicious magazine, Issue 191, April 2019. Delicious is a fantastic magazine and I recommend that you subscribe.

Dressing
1/3 cup extra virgin olive oil
1 1/2 tbsp Campari
Zest of 1 orange
2 tbsp orange juice
2 tsp caster sugar
1 1/2 tbsp chardonnay vinegar (or white wine vinegar).

The quality of the olive oil (use a lighter oil) and the vinegar will make the difference in this dressing.

Whisk the above ingredients.

Slice the kingfish thinly. Top with thinly sliced fresh radish. Drizzle with the dressing. Top with micro-greens (we’re growing several kinds of these at home).

I added a little cracked black pepper and sea salt.

This was accompanied by an excellent Arras bubbly from Tasmania. A fantastic entree.

The main course consisted of coriander, fennel and orange flathead fillets on a cauliflower puree with a lentil stew and pickled cauliflower leaves.

Steamed Asian Scallops

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Since moving to Victoria I’ve been spoilt by seafood choices, with several markets around. A big shout of the “The Big Fish” Fish Market at Carrum Downs for fantastic fresh fish, every single day. This is the first time I’ve bought “live” scallops.

This simple steamed scallop recipe comes from Ken Hom’s “Hot Wok”. It’s out of print, but Kwn has a bunch of cookbooks and it probably features in another one.

2 red chillies, seded and chopped
2 tsp chopped fresh ginger
1 tbsp shaoxing rice wine
1 tbsp light soy sauce
1/4 tsp salt
1/4 tsp ground black pepper
3 tbsp finely chopped spring onions

Mix the above ingredients and spoon over scallop shells. Steam gently for five minutes.

Simple and delicious.

Dukkah-crusted Garfish

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I’ve been remiss in not posting lately. Here’s a recent plate of dukkah-crusted garfish with carrot puree, baksed cauliflower, charred capsicum, parsley and yoghurt.

I’ve previously made this with garfish fillets, but this time cooked whole garfish.

The dukkah crumb recipe comes from Greg and Lucy Malouf’s fabulous book “Malouf“.

50 hazelnuts
8 tbsp sesame seeds
4 tbsp coriander seeds
3 tbsp cumin seeds

Toast each of these separately in a dry pan, then crush together.

Dip the fish in plain flour, then egg and then the dukkah. Deep fry for 4 minutes.

Prawn and Smoked Trout Salad

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We’ve been eating a lot of seafood during very hot weather over the last few weeks. Yesterday I smoked a rainbow trout with 1/3 cup each of green tea, brown sugar and jasmine rice. I use an old wok lined with a few layers of alfoil and a circular wire rack to sit in it. I use a portable gas cooker and do it outside! I put some sea salt on the trout and smoked it for 45 minutes, then wrapped it in foil and put it in the fridge. I later warmed it in the oven.

I just bought some cooked prawns. The seafood sauce was simply blitzed roast capsicum. The seafood needed some lemon as well, which I realised I could have put in with the capsicum.

A mixture of wild rice and jasmine rice topped with a sliver of chilli, cubed with my rusty rice cuber.

Salad of daikon rasish, cucucmber, mango, spring onion, cherry tomato, coriander and basil.

The salad dressing was a leftover saucc from another seafood dish that we had a couple of days ago. It is from Kylie
Kwong’s “Recipes and Stories”. The original recipe includes Chinese mixed pickles which I didn’t have.

1 tbps ginger julienne
1 1/2 cups chicken stock (preferably Chinese)
1 1/2 tbsp white sugar
2 tbsp light soy sauce

Put the above into a saucepan, bring to a simmer and cook for 4-5 minutes.

Remove from heat and stir in 1/4 cup black vinegar.

That’s it!