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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Aromatic Wines
were judged with HOT AND SOUR FISH CASSEROLE

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 6

INGREDIENTS

3 Lemon Grass Stalks
4 Cups Fish Stock, flavoured with the Prawn Heads and Shells
6 Kaffir Lime Leaves
4 Dried Chinese Mushrooms, soaked in Water and sliced.
2 to 4 tsp Thai Chili Paste
1 tsp Fish Sauce
4 Red Chilies
4 Shallots, sliced on an angle about inch long
Lime Juice to taste
Coriander, Basil and Mint to garnish
18 Green King Prawns (deveined and shelled) Keep the Heads and Shells for the Stock.
200g Salmon
200g Blue Eye Cod or similar white flesh Fish, cut into 3mm cub
12 Mussels
150g Calamari
Peanut Oil
Jasmine Rice or Noodles (your choice)

METHOD

  1. Lightly fry the Heads and Shells of the Prawns in a little Peanut Oil.
  2. Add the Stock, the smashed Lemon Grass Stalks and the Lime Leaves.
  3. Allow to simmer for at least 5 minutes or until fragrant.
  4. Strain the Stock.
  5. Add the Mushrooms, Chili Paste and Fish Sauce to the strained stock..
  6. When the Stock is just off the Boil, add the Fish and the Calamari. Stir.
  7. Then add the Shallots and the Prawns.
  8. Adjust seasoning. Add Lime Juice to taste.
  9. At the last moment, add the fresh Herbs.

TO SERVE

  1. Spoon Fish/Seafood Mixture onto a bed of Jasmine rice or Noodles of your Choice.
  2. Sprinkle some of the fresh Herbs and sliced Chilies on top.

Click to review previous Chefs’ food recipes for this Category of Wines.



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