large onions, peeled, halved
1 oz (30 g) ginger, peeled, halved
1 oz (30 g) garlic, peeled, smashed
2 1/2 cups (600 ml) vegetable (not olive) oil
Dishes where fresh fish is "cooked" with a dressing or marinade of lime juice are common throughout tropical Asia. Chinese from the southern province of Guangdong enjoy raw fish salad during the annual Lunar New Year celebrations, and their classic recipe has inspired this modern interpretation. Tangy, fragrant, and with contrasting textures, this makes an ideal starter or light lunch.
1 Chill the fish in the freezer for 10-15 minutes to firm. Cut into very thin slices, about 2 x 1 in (5 x 2 cm).
2 While fish is chilling, blanch the julienned radish in boiling water for 1 minute. Drain well, then transfer to a bowl of iced water to cool. Drain again and squeeze lightly to expel all moisture.
3 Prepare the dressing by combining and whisking all ingredients together in a small bowl. If you are using shallot oil, make a large batch of homemade oil. Combine shallots, onions, ginger, garlic, and oil in a large pan and cook over medium heat until most of the ingredients are golden brown and fragrant. Leave to cool, then pass through a sieve and pour the oil into a bottle.
4 Arrange radish, cucumber, chili, ginger, and coriander on a serving plate, then top with slices of fish, and sprinkle with scallion and sesame seeds. Garnish with salmon roe, if using. Drizzle with dressing just before serving. Serve immediately.
Note: Wolf herring can be replaced with baby barracuda or fine-fleshed white fish such as Spanish mackerel or pomfret.
Tuna cakes with banana chutney and green curry dip
1 cup (125 g) flour
Pinch of salt
1/3 cup (85 ml) water
1 tablespoon vegetable oil
Tuna filling
2/3 cup (100 g) firmly packed drained canned tuna
2 tablespoons very finely chopped onion
2 tablespoons very finely chopped fresh cilantro (coriander) leaves
2 tablespoons freshly grated or moistened desiccated coconut
2 teaspoons lime juice Salt to taste
Banana chutney
2 teaspoons vegetable oil
1 teaspoon mustard seeds
10 curry leaves
2 dried red chilies, soaked in water 5 minutes, roughly chopped
2 medium ripe but firm bananas, roughly mashed
6 tablespoons orange juice
1 teaspoon turmeric powder (optional)
Salt and black pepper to taste
Green curry dip
4 teaspoons finely chopped ginger
4 teaspoons finely chopped garlic
1 large green chili, chopped
1 cup (40 g) coarsely chopped fresh cilantro (coriander) leaves and fine stems
1 cup (40 g) coarsely chopped fresh mint leaves
2 tablespoons coconut or vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds 1 large onion, chopped 10 curry leaves
1 large tomato, peeled and chopped
2 teaspoons curry powder
3/4 cup (185 ml) coconut milk
1/2 teaspoon salt
Most fish cakes combine flaked fish with mashed potato, but this unusual version encases a lightly seasoned mixture of canned tuna in a simple homemade pastry. The flavor of the tuna cakes is enhanced by a coconut sauce rich in fresh herbs, and an easily made fresh banana chutney.
1 Prepare the tuna filling by combining all ingredients in a bowl, mixing well. Set aside.
2 Combine flour, salt, and water in a bowl. Knead for 5 minutes to make a pliable dough. Divide into 8 balls, then flatten each with the palm of your hand. Press with the thumbs and fingers to make each ball into a circle about 3 1/4 in (8 cm) in diameter. Fill each circle with one-eighth of the tuna, then lift up the sides, pleating and squeezing them to the center to enclose the filling. Flatten gently into a cake about 2 in (5 em) in diameter, then heat 1 tablespoon oil in a large skillet and sear the tuna cakes until golden brown, about 1 1/2 minutes on each side. Transfer tuna cakes to a baking tray and bake in an oven at 350°F (180°C, gas 4) for 8 minutes.
3 To prepare the banana chutney, heat oil in a small pan and add mustard seeds, curry leaves, and dried chilies. Stir-fry until the seeds crackle, then add the banana and mix well with a wooden spoon, cooking for 1 minute. Stir in the orange juice and turmeric, and season with salt and pepper, then transfer to a bowl. Cool, then chill in the refrigerator.
4 For the green curry dip, process ginger, garlic, chili, cilantro, and mint leaves together to make a smooth paste. Heat the oil in a pan and add mustard and cumin seeds. Stir-fry over medium heat until they crackle, then add onion and curry leaves. Stir-fry until the onion softens, 3-4 minutes, then add tomato and cook 5 minutes.
5 Add the blended paste and cook, stirring frequently, 4-5 minutes. Pour in coconut milk, add salt and bring slowly to a boil, stirring. Simmer uncovered until the sauce thickens, about 8 minutes. Taste and add more salt if desired.
6 Serve the tuna cakes with banana chutney and green curry dip.
Note: If desired, garnish the cakes with fried curry leaves and chili.
Shredded spiced chicken salad
1 fresh chicken, about 3 lb (1 1/2 kg), halved, skin discarded
1 stem lemongrass, sliced
4 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 oz (180 g) long beans, sliced diagonally in 1 1/2-in (4-cm) lengths, boiled until cooked but still firm, drained
1 tablespoon lime juice
2-3 large red chilies, seeded and finely chopped
