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Go Spice

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Chinese Prawns with Oyster Mushrooms

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Chinese Prawns with Oyster Mushrooms

Serves 4

500g uncooked prawns, deshelled and cleaned
½ tbsp lemon juice
2 tbsp vegetable oil
160g shallots, sliced
2 cloves garlic, crushed and sliced
1 tsp Black Jade Spice Blend
1 tsp honey
1 tbsp soy sauce
1 large tomato, chopped
50ml water
125g oyster mushrooms, roughly sliced
handful coriander leaves

Place the prawns in a bowl and add the lemon juice, then set aside.

Heat the oil in a large frying pan over a medium-low heat.

Add the shallots and garlic and cook gently for 5-10 minutes until
the onions begin to soften.

Add the Black Jade Spice Blend and stir fry for about 30 seconds.

Add the tomato, honey and soy sauce and cook until the tomato
softens and begins to break down.

Add the prawns and cook for 2 minutes while stirring to coat the
prawns in the onion mixture.

Add the water and mushrooms.

Cover the pan and cook on a low – medium heat for about 10 minutes
until the prawns are cooked.

Add more water if required.

Serve hot with rice or noodles and garnish with the coriander leaves.

White Fish in a Red Sauce

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Serves 4

1 tbsp olive oil
500ml passata
¼ tsp salt
370ml water
3 tsp Go Spice Blend
1 large spring onion, finely chopped
600g white fish loin, cod or haddock
small handful coriander leaves for garnish

Add the oil, passata, salt, water and Saba Spice Blend to a large pan. Mix together and then simmer over a medium-low heat for 15 minutes, stirring regularly. Add the spring onion and the fish and simmer for another 15 minutes, until the fish is cooked.

Serve hot or at room temperature, with rice and sprinkled with the coriander leaves.

Prawn and Pineapple Curry

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Prawn and Pineapple Curry with coconut milk is a delicious combination.  It is so quick to make and can be prepared as a main course or as part of a multi-dish banquet. This is a dish from Southeast Asia, so serve with rice, noodles or flat bread.

Serves 4-6

3 tbsp groundnut or vegetable oil
flesh from ½ small pineapple, peeled and cut into 2.5 cm chunks
2 tbsp soft brown sugar
salt
water
500g raw prawns, peeled
3 small tomatoes, cut into quarters
300ml coconut milk

for the paste

3 shallots, chopped
1 garlic clove, finely chopped
½ small red pepper, seeds removed and chopped
5 tsp Go Spice Blend (suggestions below)
4-6 cashew or macadamia nuts

garnish with a few spring onions, sliced in half lengthways then chopped into 2.5cm lengths

Pound or blend all the paste ingredients with 2-4 tbsp water to make a fine paste.

Heat the oil in a wok and fry the paste over a medium heat for about 5 minutes, until well cooked. Stir regularly.

Add the pineapple and stir fry for 2-3 minutes.  Add the sugar, a pinch of salt and 200ml water and bring to the boil.  Turn the heat down and simmer for 3-5 minutes, or until the pineapple softens.

Add the prawns and simmer for about 2 minutes or until the prawns turn pink. Add the tomatoes and cook for 2-3 minutes, then pour in the coconut milk.  Bring back to the boil, stirring frequently, then turn the heat down and simmer for 2-3 minutes. 

Serve garnished with the spring onions. 

Suggested blends CAPE    KERALA    SUKHOTHAI    KISO

Korean Fish

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Korean Fish makes a great supper dish and could be served with rice or noodles.  The sauce is sweet, hot and sour with a freshness from the mint.  The sauce would also go well with vegetables or chicken served as part of a larger meal with side dishes.

Serves 3-4

600g white fish fillets, cut into 2 cm wide strips
50g cornflour
cooking oil for shallow frying

For the sauce

1 large red pepper, cut into quarters
cooking oil
1 tbsp soft brown sugar
3 tbsp soy sauce
2 tsp sesame oil
juice of 1 lime
50 ml water
4 tsp JIN spice blend
2 tbsp mint, chopped

To serve

lime wedges
1 spring onion, finely chopped

Roast the red pepper pieces under a grill until the skins have blackened (about 10 minutes).  Leave to cool a little and then remove and discard the skin.  Roughly chop the flesh.

Meanwhile, coat the fish pieces in the corn flour.

Heat 1 tbsp cooking oil in a small saucepan over a medium heat.  Add the roasted red pepper, sugar, soy sauce, sesame oil and lime juice.  Bring to the boil, turn down the heat a little and cook for 2 minutes on a good simmer.  Turn the heat off and leave to cool slightly.

Blend the sauce mixture, preferably with a hand blender, until smooth.  Turn the heat back on and add the water, JIN spice blend and the mint and cook for another minute on a medium heat. Turn off the heat.

Heat cooking oil in a frying pan for shallow frying.  Fry the fish pieces on all sides until cooked, then place them onto a plate lined with kitchen paper.

To serve, place the fish pieces into the sauce to coat, then serve on a plate, adding more sauce.  Sprinkle over the spring onion and serve with lime wedges.

Fish and Tomato Curry

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Fish and Tomato Curry, originally from Sri Lanka, is a really tasty dish.  Rubbing turmeric into the fish before cooking is very typical of Sri Lankan and Indian cooking.  It adds to the colour and flavour of the dish, but turmeric also has antiseptic properties which may help to keep the fish fresher in a hot climate. Serve with rice.

fish and tomato curry
serves 4

1 tsp turmeric powder
salt
cooking oil
750g cod loin, skinless and boneless, cut into 6 cm pieces
1 medium red onion, halved and thinly sliced
4 tsp Go Spice Blend (suggestions below)
3 tomatoes, skin removed and grated
3 garlic cloves, grated
4cm piece fresh ginger, grated
400 ml coconut milk
lime wedges and thinly sliced red chillies to serve (optional)

Combine the turmeric and a pinch of salt in a bowl.  Pat the fish dry and then rub with the turmeric and salt.

Heat 1 tbsp cooking oil in a large frying pan over a medium-high heat.  Add the fish pieces and cook for 1-2 minutes, until golden.  Remove and set aside on a plate.

Add another tbsp of cooking oil to the pan.  Put the onions into the pan and cook, stirring often, for 5 minutes until soft.  Add the Go Spice blend and stir fry for 30 seconds.  Put the grated tomato, garlic and ginger into the pan and cook for another 5 minutes, stirring regularly.  Add a little water if necessary.  Stir in the coconut milk and bring to the boil.  Reduce the heat to low and simmer, stirring occasionally for 10-15 minutes, until the mixture thickens.

Return the fish to the pan.  Cover and simmer, stirring occasionally, for about 5 minutes, until the fish is cooked through.  Taste and season with more salt if required.

Serve hot.

Suggested blends