4 x 200 g portions filleted linefish; skin on 60 ml olive oil
salt, milled black pepper, cayenne pepper
30 ml freshly squeezed lemon juice Tabasco sauce
1 medium, ripe stringless mango, peeled, pipped and chopped
leaves plucked from 2-3 sprigs fresh mint
Set the oven at 220 °C. Pour the olive oil into a baking dish to fit the fish snugly, add the fillets and turn to coat. Season with salt and pepper and sprinkle with lemon juice and a few drops of Tabasco.
Bake uncovered for 10-12 minutes until cooked.
Minted Mango Yoghurt: While the fish is cooking mix together the yoghurt, mango and mint in a food processor. Purée smoothly and season with salt and pepper.
Pour the minted mango yoghurt sauce over the fish and place under a hot grill for 2-3 minutes. Garnish with a dash of cayenne pepper.
To Serve: Place fish on warm plates and serve with sautéed potatoes and lightly cooked vegetables.
Serves 4
Black Mushrooms
Rolled in Sesame Seeds, with Prawns,
Julienned Vegetables and Indonesian Peanut Sauce
4-8 large black mushrooms (1-2 per serving)
200 ml sesame seeds
cake flour
2 eggs, lightly beaten
30 ml olive oil
100 ml Ketjap Manis
Prawns and Julienne Vegetables 16 large prawns, shelled and deveined
300 g julienned vegetables (carrots, leeks, celery, red, green, yellow peppers)
5 ml crushed garlic,
5 ml finely chopped fresh red or green chilli (discard seeds, or add for a hotter dish)
5 ml crushed green ginger
5 ml finely sliced fresh lemon grass stalks small bunch fresh coriander, chopped coriander leaves for garnish
Set the oven at 180 °C. Grease a baking tray. Toast the sesame seeds in a dry frying pan.
Roll the mushrooms in flour, dip in beaten egg, and coat with sesame seeds. Place on a baking tray and bake for 10-15 minutes.
Peanut Sauce: Mix the ingredients in a small saucepan and simmer, stirring constantly, to form a smooth sauce. If it's too thick, add a little water or chicken stock.
