Barramundi with Sweet Chilli Noodles

Preparation Time: 10 minutes
Cooking Time: 10 minutes

serves 4

4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve

1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.

2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.

3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.

4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.

(Recipe courtesy of Australian Good Taste - February 2005)

Barbecued Snapper

Serves 4

1.8-2.2kg whole Snapper, scaled and gutted (Bream also suitable in this recipe)
1 lime thinly sliced
1 tbsp extra virgin olive oil
mint leaves
shredded green onions
lime wedges to serve

Dressing:
4 chopped garlic cloves
5cm piece of ginger, peeled and chopped
2 small red chillies, deseeded and chopped
3 long red chillies, deseeded and chopped
1/4 caster sugar
1/2 cup fish sauce
2 limes, juiced

1. Heat BBQ grill on medium heat. Rinse belly cavity of fish and clean any blood from the backbone (this can make the fish bitter). Pat dry with paper towl. Score fish at 2.5cm intervals on both sides to help fish cook evenly.

2. Place 3 layers of foil on the workbench. Place fish in the centre. Arrange lime slices in the cavity.

3. Drizzle both sides of the fish with oil and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.

4. Place fish parcel on BBQ grill. Cook fish for 10 mins. Turn and cook for 6-8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate and stand for 5 minutes.

5. Make spiced dressing. Put garlic, chillies and ginger in a food processor. Process to a paste. Transfer to a saucepan and add sugar, fish sauce, 100ml lime juice and 2 tbsp cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 mins or until thick. Set aside to cool.

6. Place fish on a serving platter. Pour over dressing. Top with mint and green onions. Serve with lime wedges.

(Recipe courtesy of Super Food Ideas, December 2006)