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Pindara Private Hospital Magazine - Issue Ten

THAI CHILLI LIME BARRAMUNDI • 2 x skinless Barramundi fillets • 1 lime, sliced • ¼ cup coriander leaves, roughly chopped • 1 tablespoon grated palm sugar • Juice of one lime • 2 teaspoons fish sauce • ¼ cup lite coconut milk • Chopped red chilli, to taste 1. Tear two large squares of foil off the roll and lay flat on your counter top. Inside each foil square, place a square of baking paper, slightly smaller in size than the foil. Place one piece of Barramundi in the centre of each piece of baking paper. 2. In a small jug, whisk together the palm sugar, lime juice, fish sauce, coconut milk and chilli together until the palm sugar has dissolved. Pour half of the mixture over the top of each piece of fish. Top with the lime slices and chopped coriander. 3. Fold the foil to make a tent shaped parcel. Bring a pot of water with a steamer insert in it to the boil. Reduce to a rapid simmer and then place the fish parcels in the steamer insert and steam for 20 minutes. 4. Serve with brown rice and garlic ginger snow peas. GARLIC GINGER SNOW PEAS • 300 grams snow peas, topped and tailed with strings removed • 1 tablespoon peanut oil • 4 cloves garlic, chopped • ¼ teaspoon sea salt flakes • 1 thumb size piece of ginger, peeled and finely julienned • 1 tablespoon light soy sauce 1. Heat the oil in a wok over high heat. Add the chopped garlic along with the ginger and salt and stir-fry until the garlic only just begins to colour. 2. Add the snow peas and stir-fry for 30 seconds before adding the snow peas. 3. Stir-fry for another minute and then quickly transfer from wok to serving plate. Serves two Pindara Magazine 96 2017


Pindara Private Hospital Magazine - Issue Ten
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