Spicy Squid Stir-Fry

Monday, June 05, 2006

Spicy Squid Stir-Fry
serves 4

750g Squid hoods
2 tbsp Szechuan seasoning
1 med brown onion
11/2 tbsp vegetable oil
2 cloves garlic, crushed
2 tbsp chinese cooking wine
1 tbsp chinese barbeque sauce
100g snow pea sprouts
1 cup bean sprouts
1/4 cup fresh coriander leaves

1. Cut squid hoods open; score on the inside surface, cut into 2cm x 6cm pieces. Combine squid and Szechuan seasoning in bowl. Cut onion into wedges.

2. Heat oil in wok and fry the squid in batches until browned and tender. Add remaining oil to wok with onion and garlic; stir-fry until onion if just tender. Return squid to wok with wine and sauce; bring to the boil.

3. Just before serving, gently toss sprouts and coriander with squid mixture.

Thai-Seasoned Fish in Coconut Milk

Sunday, June 04, 2006

Thai-seasoned Fish in Coconut Milk
Serves: 2
Preparation: 15 mins
Cooking: 10 mins

500g skinned blue-eye cod, trimmed, cut into 2cm cubes
2 tbsp MasterFoods Thai Seasoning
2 tsp crushed garlic
1 tbsp vegetable oil
Baby spinach leaves, washed and drained
400ml coconut milk
2 green shallots/spring onions, trimmed, chopped
1 tbsp fish sauce
boiled rice, to serve.

- Place fish, Thai seasoning and garlic in a bowl. Toss to combine. Leave to one side for 10 mins

- Meanwhile, cook rice as per packet directions.

- Heat the oil in a saucepan. When hot, add fish pieces, tossing to seal on all sides.

- Add the coconut milk and bring to the boil. Add the baby spinach leaves, the green shallots/spring onions and the fish sauce.

- Serve immediately with rice.

Tip: Try this recipe replacing the fish with chicken thigh meat and the rice with noodles. You can also substitute any firm white fish for the blue-eye cod.