Thai Fish Sliders with Coconut Lime Mayo and Spicy Carrot Slaw, and Coconut Crumbed Tiger Prawns with Chilli Dipping Sauce

2.9.13


Depending on which hemisphere you find yourself in, either the nights are getting a little cooler and the first signs of autumn are visible in the colours of the leaves - or - like here the first day of spring has come and gone and we are starting to look forward to the warmer months. Realistically in New Zealand, contrary to what many think, that is actually sometimes not until December, and some horrible Christmases, not until January! However, today was glorious, and perfectly suited my 'outdoors-with-a-beer-and-a-cheeky-little Riesling' menu of Thai Fish Sliders with Coconut Lime Mayo & Coconut Crumbed Tiger Prawns with Chilli Dipping Sauce, perfect for when you have a few friends over... hope you like it! (Not entirely happy with my slider pics - may have to re-shoot...they were so delicious, I am worried they don't look yummy enough!!!)




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 Thai Fish Sliders


500g firm white fish fillets
1 cup flour
1/2 tsp chilli powder
1/4 tsp salt 
2 tbsp rice bran or other neutral oil
10 slider buns

Cut fish into slightly-larger-than-slider-bun pieces. Mix flour, chilli and salt in a large deep plate. Dust fish in seasoned flour and set to one side. When ready to serve, split slider buns and heat in the oven for two minutes until warm but not 'crusty'. Heat oil in a frying pan and cook fish over a medium heat in batches, about 2-3 minutes each side, (depending on the thickness of your fish) until cooked through.


Spicy Carrot Slaw
1 large carrot, finely grated
1/4 small savoy cabbage, finely sliced
1 red chilli, chopped (partially de-seeded - the more seeds = the more heat)
1/4 cup finely chopped coriander
2 tbsp finely chopped Vietnamese Mint
2 spring onions, sliced
1/4 cup chopped roasted peanuts
1 tbsp fish sauce
2 tbsp lime juice
1 small clove garlic, crushed
1 tbsp brown sugar
finely grated zest of 1 lime

Mix carrot, cabbage, chilli, coriander, mint, spring onions and peanuts together in a large bowl. Whisk fish sauce, lime juice and zest, garlic and brown sugar together in a jug. Just before 'constructing' pour over salad and toss to coat.


Coconut Lime Mayo


2 whole eggs
2 tbsp fresh lime juice
finely grated zest of 2 limes
2/3 cup coconut oil (very gently heated until just melted if solid)
3/4 cup rice bran or other neutral oil
1 1/2 tbsp freshly grated ginger
1 tsp chilli flakes
1 small clove garlic
2 tsp fish sauce

Prepare yourself - this is so ridiculously easy it's scary. Put everything except the fish sauce in a tall skinny jug - the one that comes with a stick whizzy blender. Plunge in the blender and whizz on high speed for 15-30 seconds until you have mayo - stir through fish sauce. That is it! (This does not work with a conventional blender - only a stick whizz like this) Makes about 2 cups.

To serve fish sliders, layer coleslaw onto the slider base, top with fish and mayo, pop on the lid, skewer and serve.

Coconut Crumbed Tiger Prawns
3 eggs, lightly beaten
20 raw tiger prawns, shelled, tails still attached
2 cups panko (japanese) bread crumbs
1 cup thread coconut
1/2 tsp chilli powder
3 cups rice bran or other neutral oil

Whisk eggs in a deep bowl. Mix bread crumbs, coconut thread and chilli together in a separate bowl. Dunk prawns into the eggs then the crumb mixture, quickly repeat (double coat) and pop to one side. When ready to serve heat oil until a couple of crumbs fry gently (not an immediate burn but not a slow sink to the bottom with a slight fizz). Fry prawns in batches for a couple of minutes or until golden brown and cooked thorugh. Drain on absorbent paper and serve with Chilli Dipping Sauce.


Chilli Dipping Sauce
1/3 cup sugar
1/4 cup white vinegar
2 tbsp water
1 tbsp fish sauce
2 tbsp sweet chilli sauce
1 small red chilli, sliced

Heat sugar, vinegar and water together in a small saucepan and whisk until the sugar is dissolved. Remove from the heat and stir in the remaining ingredients. Store in a sealed jar in the fridge.





5 comments :

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    ReplyDelete
    Replies
    1. Thanks so much Senka, I'll check it out! :)

      Delete
  2. What a lovely recipe. Thanks for sharing your beautiful information.
    Spices powder

    ReplyDelete