Tag: fish sauce

Spicy Coconut & Cashew Tuna Tartare – Big "Willi’s" Style

Don’t worry; this delicious coconut and cashew tuna tartare recipe has nothing to do with Will Smith, although now that I think about it, the Fresh Prince of Bel-Air would have loved this. I’m actually referring to Willi’s Seafood in Healdsburg, where I lifted this version.

I tried to stay as close to the recipe as possible, with the one exception. They use lots of thinly sliced jalapeños, but I wanted a little more heat, I so went with minced Serrano chilies instead. While they are hotter, I missed the texture and flavor of the milder rings, so I recommend using those instead. I also will recommend that you toast the cashews, which will make them even sweeter and richer tasting.

Feel free to tweak this any way you want, including adding more coconut milk. Michele is on record as preferring twice as much as I used here, which will give you a looser, but much more luxurious mixture. This also needs a good amount of salt to bring the flavors together, so taste and adjust carefully. You could certainly use other salty seasonings like soy and/or fish sauce, but you already knew that.

Regarding the tuna, I used a frozen piece of “Sushi Grade” yellowfin (aka Ahi). It may surprise you to learn that virtually all the sushi you eat, including that sashimi you love so much, has been sliced from recently thawed fish. Not only does this ensure freshness, as the fish is frozen just after being caught, but this also kills potentially dangerous parasites.

It’s the irrational fear of having one’s brain eaten alive that prevents many from enjoying this tasty raw treat, but if you use the tuna we’re recommending, you should be fine. Also, for maximum enjoyment, be sure to keep everything ice cold, and only toss right before serving. This is not something to make ahead and let sit in the fridge. I hope you give this unique tuna tartare recipe a try soon. Enjoy!

Ingredients for 4 portions:

8 oz frozen “Sushi Grade” Yellowfin tuna (aka Ahi), diced, kept ice cold)

2 tbsp chopped cashews

2 tbsp sliced red onions

2 tsp grated fresh ginger

1 lime, juiced, plus more to taste

salt to taste

2 tbsp thinly sliced fresh jalapeño rings or 1 tbsp minced serrano pepper

1/4 cup coconut milk, or more to taste

1 tbsp torn cilantro leaves

dried red chili flakes to garnish

Taro chip, optional (you can also use fried wonton chips, or sweet potato chips)

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Prawn coconut curry

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Serves: 4
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

400ml can coconut milk
200ml hot vegetable stock
30ml yellow curry paste
Grated zest of 1 lime
1 tbsp fish sauce
½ tsp salt
1 tsp sugar
450g raw king prawns, shelled and deveined
225g cherry tomatoes
1-2 tbsp fresh chopped coriander
Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.

Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method.

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.

Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)

3 garlic cloves, crushed

1/3 cup seasoned rice vinegar

1 or 2 tbsp samal or other ground chili sauce

3 tbsp fish sauce

1 tsp brown sugar

1/4 tsp salt

1 cup carrot julienne

4 green onions, chopped

1/2 cup packed mixture of chopped basil, mint, and cilantro

1/2 cup chopped peanuts

1 tsp sesame oil

Optional:

6 grilled boneless skinless chicken thighs

sliced Fresno chilies