In this traditional Samoan dish served at the Oratur Hotel in Apia, Western Samoa, the fish is “cooked” by marinating briefly in lime or lemon juice then combined with fresh coconut cream and other ingredients to make a lovely light entree or lunch dish.

Serves 4 – 6

Place the cubed fish put into an enamel or glass bowl and pour over the lime juice. Set aside to marinate for ½ hour, covered, in the refrigerator.
Add the remaining ingredients, stirring gently to combine.  Serve immediately.

Tip: you can use other top-grade fish such as swordfish, snapper or even salmon and you can add more fresh coconut cream if you like as it’s meant to be quite soupy. It’s important not to marinate the fish for too long as it’s not meant to be “cooked” by the lime juice. Try to purchase fresh coconut cream for best results, or make your own at home by grating fresh coconut flesh, soaking in water, then squeezing out the cream through a fine muslin cloth.

This delightfully fragrant coconut fish curry is from Cambodia.

Originally a classic Khmer dish, Amok is sometimes made with an egg to produce a kind of savoury custard or mousse.  It also appears in Thai cuisine as Ho Mok and in Laos as Mawk. Great served with steamed jasmine rice for lunch. Make sure you prepare the wet paste and the Krahorm Kroeung (red curry paste) before you get started.

First make the wet paste: pound the sliced lemongrass, galangal and coriander root in a mortar and pestle.  Keep pounding until smooth. You can use a blender, but the result will be better in a mortar and pestle.  Add the kaffir lime and coriander leaves, then mix in the chilli and turmeric powder.

Cut the fish into 2cm -3cm cubes, making sure that all the bones have been removed.   In a medium-size bowl, stir the wet curry paste into half the coconut milk until well mixed.  Add the fish and stir again.  Add remaining coconut milk, the fish sauce and sugar and mix again, stirring in the same direction for 5 – 10 minutes.

Add 2 tablespoons Krahorm Kroeung curry paste to the fish mixture, stirring  again in the same direction for 3 – 5 minutes.

First clean the leaves with a wet cloth, then hold them over a hot flame with a pair of tongs to soften them (this helps prevent them cracking when being shaped – alternatively, dip them into hot water).
Using a cake tin, trace 25cm circles onto the banana leaves, then cut into circles. Place two together – this is important as one leaf is not strong enough to hold the mixture. Make a square in the middle of the circle – this will be the bottom of the cup. Place a thumb on one right angle of the square and pull up 2 sides, tucking the fold, and pinning together with a halved toothpick. Move your thumb to the right and make another please. Continue until all 4 sides of the cup are held together – some might require 5 pleats.  You should now have a neat cup container.  You will need six of these.
Spoon the fish curry into the prepared containers and cover each container with a banana leaf (or use foil). Top each with a little coconut cream and slivers of red chilli or a star anise. Place containers on a flat dinner plate (three per plate). Now put the plate on a rack in a steamer and steam until cooked, 20 – 25 minutes. Test with a skewer – if there’s no resistance, it’s done. Remove and serve immediately with hot steamed rice.

If the banana leaf parcels are too challenging, you can spoon the curry into six bowls , each lined with a silverbeet leaf or Chinese broccoli leaf (central rib removed). Cover the bowls with foil, then proceed as above.

For steaming: use a wok. Fill with boiling water to just under the level of the rack and make sure the whole wok is covered with a tight-fitting lid.

Tip:  Use a good quality coconut cream (like Mae Ploy) as the fat helps to bind the fish.
Use a good quality red curry paste or make your own Kroeung:

To make the Krahorm Kroeung (Red Curry Paste): Using a mortar and pestle, crush the lemongrass.  Add the lime leaves and zest, chillies, galangal, turmeric, shallots, garlic and peppercorns. Add the shrimp paste and continue pounding until a smooth paste is formed. You will only need 2 tablespoons – keep the remainder in an airtight container in the fridge.

Many Chinese New Year dishes are rich in symbolism.  The Chinese word for fish sounds like “good luck” so fish is considered an important part of the meal.  Carp (very ordinary and quite bony fish) is considered auspicious.

Rinse and dry the fish thoroughly.  Make three diagonal slashes about 2.5cm apart on each side so the fish cooks evenly.  Rub inside and out with the salt and sesame oil.  Place the fish on a plate (or heatproof platter) and scatt erhe ginger over the top.
Put a rack in the centre of wok or baking dish and fill with boiling water to within 2.5cm of the rack.  Place the platter on the rack.  Cover with a large tight-fitting lid or foil and steam vigorously for about 15 minutes or until a knife inserted in the thickest part of the flesh comes out clean.
Remove platter from steamed, put fish onto a clean plate or serving platter and pour the soy sauce and wine evenly over the fish.  Scatter the shallots and carrots over the top.  Heat the oil in a small pan over low heat until very hot, but not smoking and pour the hot oil over the entire surface of the dish.

Here’s a quick, easy recipe from my latest book “Mini Chef – Cooking with Kids “.

‘They tell me there’s fish in the ocean,
They tell me there’s fish in the sea,
But I buy my fish in the fish shop
So it all sounds fishy to me.’
~ Unreal Banana Peel (p13)

Preheat oven to 230ºC (210ºC fan-forced/450ºF/Gas mark 7).
Cut the potatoes into wedges about 1x1cm (¼x¼inch). Blanch
in a large pan of boiling water for 3 minutes, drain and dry with
paper towels.
Spread out evenly on a baking tray. Drizzle with olive oil and
sprinkle over 1–2 teaspoons salt, coating each chip is evenly.
Bake for 20–30 minutes or until golden and crisp, turning
potatoes a couple of times with tongs.
Meanwhile, cut the fish into strips, about 12cm (4½inches) long.
Add the cold soda water to the batter and stir well to combine.
Dip the fish in the batter and shake off excess.
Just before cooking, heat the oil in the frying pan. Shallow fry
the fillets around 3–5 minutes on each side, until golden and
crisp. Serve with potato chips.

Batter:
Sift the flour, cornflour, baking powder and salt into a bowl.
Make a well in the centre, add the beaten egg and milk. Stir
well to combine.
Leave batter to stand for 20–30 minutes.
Stir in the cold soda water just before dipping the fish or fruit.
Mix well to combine.

Ask your fishmonger to cut the fish into cutlets so that the bone is retained – it will add more flavour to this sweet, fragrant soupy dish. Look for Red Emperor – it is a succulent, flavoursome fish, or you can use kingfish.

Sweat the onions and garlic in the oil in a medium heavy casserole.  When soft, stir through the fennel seeds and cook for another minute, stirring to combine.  Add the fennel (cut large slices into halves).  Cook for 2 – 3 minutes, then add the tomatoes and bouquet garni.
Lay the fish over the top of the tomatoes and pour in the fish stock or water.  Add the saffron, orange zest and salt and pepper to taste.  Bring to simmering point and simmer very gently, partially covered,  until fish is cooked, 30 – 40 minutes – be careful not to overcook the fish.
Serve with toasted rounds of French bread (crostini) with a bowl of  ‘rouille’ (a spciy saffron flavoured mayonnaise) to the side.

This delicious dish, served on a bed of Israeli couscous, broad beans and olives with tomato essence, was awarded the People’s Choice prize at the Mid North Coast Signature Dish competition last Friday in Port Macquarie, NSW. You will need to prepare the tomato essence the night before.

Place the fish off-cuts in a food processor or blender, add the silken tofu  and  blend to a mousse. Season to taste.  Spread a thick layer of the mousse on each piece  of cod, then press the nuts on, enough to cover the mousse.
For the Couscous Salad: Sweat the onion and garlic in olive oil, add the Israeli couscous then add some water or vegetable stock to cover. Simmer until cooked adding more liquid as needed. The couscous will absorb all the liquid leaving it like a risotto consistency. When cooked pour the couscous onto a tray and cover loosely with plastic wrap and allow to cool. Cut the ‘cheeks’ off the olives, blanch and pod broad beans, finely slice radicchio, chop chives and parsley.
For the Tomato Essence: Wash and chop the tomatoes and mix with basil leaves, garlic, chilli and red onion. Blend in food processor then put in a fine mesh strainer and leave overnight. DO NOT PUSH the mix through the strainer. You should be left with a clear liquid. Season to taste.
To Assemble: Heat a pan over medium heat. Place fish, nut side down and cook till the nuts start to brown a little, turn over then finish in a hot oven.
Mix the salad ingredients together with a little olive oil. Place a generous spoonful of the salad in a bowl. You can gently heat the tomato essence if you want but it’s also nice at room temperature. Pour the essence around the salad. Place cooked fish on top of salad. Garnish with halved cherry tomatoes.

Note: Lindsey Schwab is owner/chef of Fusion 7 restaurant in Port Macquarie (www.fusion7.com.au).
You’ll find smoked macadamias at www.macadamiasales.com.au

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A lovely light starter to kick off your Valentine’s dinner.

Lightly spray inside of moulds with oil.  Press plastic wrap into moulds to sit evenly.  Drape two slices of salmon over each mould so that they slightly overlap each other. Press into the sides to give a good shape.  Refrigerate until the mousse is ready.
In a small bowl, dissolve gelatine in water and whisk until dissolved (if you set it over a bowl of hot water, it dissolves more quickly).
Place dissolved gelatine and salmon in the food processor, and process until smooth.  Spoon into a mixing bowl.  Add brandy, salt, pepper and dill.  Stir well to combine. Fold through the creme fraiche and egg white.
Spoon into prepared moulds and fold the smoked salmon pieces over to make a neat package. Cover with plastic wrap and refrigerate for a couple of hours. Just before serving, whisk together the dressing ingredients.  Turn each heart out onto a plate, remove plastic wrap and spoon over the dressing.

Photo by Andy Payne, Photographix

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This tasty  dish which I enjoyed recently at Ostaria Da Rioba in Venice is cheap to make and makes a very satisfying meal served with a mixed green leaf salad and crusty bread. Baby clams or pippies are equally good.

Wash the clams under running water then put in a bowl covered with water and leave in the refrigerator overnight, changing the water as often as you can.
An hour before cooking, add a tablespoon of salt to the water to help them  expel any sand.  Drain and wash again.
In a large frying pan, heat the oil, add the garlic and chilli and toss well. When softened, add the clams and wine, cover with a lid and toss over high heat until they open. Give the pan a few good shakes to distribute the heat.
Meanwhile cook the spaghetti in a large pan of rapidly boiling salted water until “al dente”, about 7 – 8 minutes.  Drain. Turn the spaghetti into a large serving bowl, add the clams and toss well, adding plenty of freshly chopped parsley and the lemon juice and zest. Season to taste.

Kiwi fruit acts as a tenderiser in this tasty marinade for skewered baby octopus.

Serves 4 as a starter or part of a BBQ

Clean the octopus: hold the head firmly and cut through the flesh underneath the eyes. Pick up the tentacles, and with your index finger underneath, push out the beak and discard (alternatively, cut through back of head and clean inside by removing all organs).
Combine the remaining ingredients in a non-corrosive bowl. Add the octopus and leave to marinate, covered, for a 2 – 3 hours.
Thread three octopus onto each skewer – try to keep them flat. Cook over hot coals for about 5 minutes – time of cooking will depend on size.

A fiery, but very delicious, little number. Excellent served with steamed jasmine rice – stir the remaining chilli sauce through the rice and add a few spoonfuls of coconut cream.

Serves 4

4 x 150g Red Emperor fillets, skin-on and scaled

Green Chilli Sauce:
6 long green chillies (with seeds), roughly chopped
1 – 1 ½ tablespoons fish sauce
Approx 100g Thai white palm sugar, shaved
Juice of 6 limes
3 fresh coriander roots, washedand roughly chopped
1 clove garlic, peeled and smashed
6 white peppercorns, crushed
Sea salt

Score the skin of the fillets by slashing diagonally in two or three places – this helps the marinade to penetrate.
Place on a plate (lined with foil), skin-side down. Put the plate on a rack in a steamer. Spoon half the green chilli sauce over the fillets. Cover with a tight-fitting lid and steam gently for 8 – 10 minutes.
Remove fish to four warm plates and serve with the Asian noodle salad.
To make the green chilli sauce: put all the ingredients in a blender or food processor and blend until smooth.

Tip: White palm sugar is the bleached variety.