serves 4fish and prawn marinade.
2 large snappa fillets (halfed)600g
10 large raw prawns 500g (heads on)1 lime (juice and jest)
1 knob garlic
5cm ginger
finely chopped shallots
table spoon finely chopped lemmon grass
one tablespoon finely chopped coriander
2 birds eye chilli's finely chopped
2 tablespoons peanut oil
1 tablespoon honey
combine ingredients and bowl with fish a prawns and refrigerate for one hour
living utensils.
4 lemongrass sticks skewer prawns
soaked banana leaf steam wrap
6 sprigs of lemon grass (bedding)
4 cups of basil (bedding)
1 lemon diced
rice.
2 cups rice
safron threads
salt
teaspoon of palm sugar
combine ingredients and cook using the absorption method
salad.
mizuna letttue (green and black)
bannana leaf base
match sticked carrot
match sticked seeded cucumber
match sticked
cut and arrange vegetables on a bananna leaf bed
salad dressing.
half cup water
2 table spoons vinegar
2 table spoons fish sauce
1 shallot finely chopped
4 heads of mint finely chopped
2 table spoons chilli jam
4 table spoons peanut oil
1 lime (juiced)
teaspoon ground coriander seeds
1 small knob garlic
combine all ingredients let sit for 15 mins
marinate fish and prawns let sit for 1 hour.put the rice on.soak banana leafs in warm water for 50 seconds remove centre core.dry banana leafs and place on alfoil. base with lemon grass and basil.add diced lemon to each portion.place marinated fish on top and wrap.bbq steam or oven bake for 30mins.cut and prepare salad.place prawns on lemongrass skewers bbq sear prawns.serve the goods.enjoy
