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SNAPPER IN BEETLE LEAVES (MIANG)

SWEET SAUCE
1 TSP SHRIMP PASTE
1 TSP TAMARIND PASTE
1 TSP GALANGAL
1 TSP SHALLOTS FINELY CHOPPED
1 TSP GINGER FINELY CHOPPED
5 TBS SHREDDED COCONUT
4TBS FISH SAUCE
4 TBS PALM SUGAR

cook all ingredients in a pan until sticky

SALAD
BEETLE LEAVE
½ RED ONION FINELY CHOPPED
2 LIME LEAF FINELY CHOPPED
1 LIME FLESH TINY DICE
½ CUP SHREDDED COCONUT
¼ CUP ROASTED PEANUTS CHOPPED
1 RED BIRDS EYE CHILI FINELY CHOPPED
1 RED OR PINK SNAPPER FILLET DICED
1 EEG WHITE
½ CUP CORN FLOUR
½ CUP PLAIN FLOUR

SNAPPER
coat the snapper in the whisked egg white and roll in
the flour mixture

fry in hot oil 180 degrees until crispy

KING GEORGE WHITING

TARTARE
2 SHALLOTS FINELY CHOPPED
60G CORNICHONS FINELY CHOPPED
70G CAPERS FINELY CHOPPED
½ TSP CRACKED BLACK PEPPER
¼ BUNCH CHIVES FINELY CHOPPED
¼ BUNCH PARSLEY FINELY CHOPPED
500G MAYONNAISE
1 LEMONS JUICE
COMBINE ALL INGREDIENTS

BEER BATTER
2 CUPS SR FLOUR
SALT
BEER 1 & 1/2 CUPS
1 CUP SODA WATER
1 TBS OIL
CANOLA OR VEGETABLE OIL FOR FRYING

remove the bones from the whiting or ask your friendly fish shop
to do it for you

dip the whiting fillets in the cold batter and fry in 180 degree oil
until golden

drain on paper towel and serve with lemon and tartare sauce

SMOKED OCEAN TROUT SALAD

INGREDIENTS

SALAD
¼ SMOKED OCEAN TROUT
½ RED ONION
3 KIPFLER POTATOES COOKED & PEELED
½ CUP PICKED LEAVES DILL
10 BABY COS LEAVES
1 CUP BABY HERB MIX
10 CHERRY TOMATOES
LEMON

DRESSING
2TBSDIJON MUSTARD
150G MAYONNAISE
½ CUP VIRGIN OLIVE OIL
½ CUP WHITE VINEGAR
3 TBS SOUR CREAM
CRACKED BLACK PEPPER

place the trout, potatoes, cherry tomatoes on the plate,
season with salt & pepper

drizzle the dressing over

finish with the lettuce and herbs and a little more sea
salt and a squeeze of lemon juice