Post by: Jo Cooper
25 Jul 2017
Extra chilli in the sauce will add a kick to this fish & squid recipe. Matched with garlic, palm sugar, fresh turmeric, fish sauce & mint and a crunch from the nuts & vegetables.
Serves: 4. Chef: John Campbell
60gm squid per person, cleaned
100gm firm white fish per person, skin off
300gm green beans, blanched
100gm roasted peanuts or cashews, for garnish
Sticky Rice, recipe below
50ml peanut oil
1-2 onions, sliced
2 garlic cloves, crushed
1 tsp turmeric, fresh, grated
1-2 chillies, chopped
20gm palm sugar, grated
2 tbsp Golden Sun fish sauce
2 tbsp basil or mint, chopped
300ml Foundation Foods chicken stock or use water
Salt and pepper
1. For the Thai sauce heat a medium size saucepan, add the peanut oil, onion and garlic. Cook slowly and gently for approximately 10 minutes, allow onions to colour and caramelise slightly.
2. Add the grated turmeric, chopped chillies, palm sugar, herbs, fish sauce and stock to the same pan and reduce another 10 minutes (to sauce-like consistency). Season.
3. Heat a good size pan with a small amount of peanut oil and sauté the squid, fish and beans in batches. Season.
4. To serve place the sauce in a bowl or platter, top with the sautéed seafood and beans. Garnish with roasted nuts.
For the Sticky Rice (quick version): Soak 1 cup Thai sweet rice or glutinous rice with 1½ cups water in a rice cooker, stir and leave for 40 minutes. Add the salt and turn on the cooker (18-20 minutes). When the cooker turns off leave for a good 5 minutes before using. Leave longer if you prefer the rice to be stickier.