Seafood
Salmon Fillet with Mango and Chilli Sauce
Maree Fitzpatrick
Ingredients Method
4 salmon steaks with skin on Rice bran oil Sauce 3 tbsp. fish oil 2 tbsp. lemon juice 1 tbsp. sweet chilli sauce
1 cup frozen mango pieces( allowed to thaw)
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Lightly coat salmon steak in rice bran oil. Fry on medium heat for 6 minutes on the skin side. Turnover and cook for 1 minute on the other side. Mix all sauce ingredients together and spoon over salmon steaks.
Salmon Pasta Veggie Bake with Barramundi
Serves 8
Ingredients Method
1 potato( white) 1 onion 1 eggplant 2 carrots 1 zucchini 2 cloves of garlic 3 barramundi fillets Juice from one lemon Salt and pepper to taste Optional aromatic herbs Grape seed oil
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Slice vegetable approx. 0.5cm thick, toss with oil, salt and pepper. Spread ceramic baking tray with grape seed oil. When placing vegetable in the baking tray, put slightly on an angle. Marinade barramundi fillets with grapeseed oil, lemon juice, zest salt and pepper. Once vegetables are placed on top of the baking tray, place the barramundi fillets( add herbs, optional). Put whole tray in backing bag. Place in over to bake for 45 minutes and after this time, take baking bag off and bake for a further 8 to10 minutes until golden.
Prawn and Vegetable Stir Fry
Tania Taylor
Ingredients Method
1 tbsp. vegetable oil 1 tbsp. organic crushed garlic 1 tbsp. organic crushed ginger Chilli paste 400g raw peeled prawns, tails on
350g Asian baby pak choi stir fry mix
Jasmine rice to serve
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Heat oil in a wok or large frying pan on high. Cook garlic, chilli and ginger, stirring for 30 seconds until fragrant. Add prawns and stir fry for 2-3 minutes until opaque. Add pak choi mix and stir fry for 1-2 minutes, until wilted and prawns are cooked through. Serve with rice.
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