Ingredients

Serves 4-6

Coriander, Lime and Chill Steamed Fish
1 lime
1 tbsp fish sauce
1 tsp brown sugar
1 long red chilli
2 tbsp coriander
2 tbsp mint
Extra coriander leaves
Asian greens such as boy choy to serve fish on

 
Honey Vinaigrette Prawns
20 prawns
3 cloves garlic, crushed
2 tbsp wholegrain mustard
¼ cup honey
1 tbsp balsamic vinegar
¼ cup of lime juice
½ cup light olive oil
30g butter
2 tbsp fresh dill
Crusted bread, to serve

Method

Coriander, Lime and Chill Steamed Fish
Place fish in a shallow dish. Combine lime juice, rind, fish sauce, brown sugar and chilli. Pour over the fish, cover and marinate for 10 minutes.

Place the fish on a plate, top with coriander and mint. Put in a bamboo steamer over simmering water. Steam for 4 to 5 minutes or until cooked.
Serve garnished with extra coriander leaves over Asian greens.

Honey Vinaigrette Prawns
Heat lightly oiled barbecue plate and cook prawns or grill them till heated through. Place garlic, mustard, honey, vinegar, lime juice and olive oil in a saucepan. Add butter and heat until boiling. Stir through dill and pour over prawns. Serve immediately with crusty bread.


From Rachel’s book, Dinner with the Fishwife, New Holland, RRP: $45.00