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.