Steamed Coral Perch with Spicy Tamarind

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MasterChef Australia Final MasterClass: Relay Invention Test
MasterChef Australia Final MasterClass: Relay Invention Test
You're watching MasterChef Australia Final MasterClass: Relay Invention Test The pressure is on as the amateurs take on the professionals in a relay invention test

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The pressure is on as the amateurs take on the professionals in a relay invention test
Air Date: 20 Jul 2017

Recipe by: Diana Chan - Contestant

Serves: 4

Ingredients

Dehydrated Chives :

Steamed Coral Perch :

Spicy Tamarind Sauce:

Crispy Curry Leaves :

Braised Lettuce Heart :

Crispy Pancake:

To serve :

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Method

  1. Pre-heat oven to 100C.
  2. For the Dehydrated Chives, place chives on a baking tray lined with baking paper, spread out evenly. Place in the pre-heated oven at 100c until dry and crispy, about 45 minutes.
  3. Once dehydrated, remove from oven and set aside to cool on the tray until needed.
  4. Increase oven to 180C.
  5. For the Steamed Coral Perch, fillet the fish and reserve all bones and trimmings for the Braised Lettuce Heart. Set the fillets aside in the fridge until needed.
  6. For the Spicy Tamarind Sauce, place the shrimp paste in a small pan and toast on medium heat for 2-3 minutes until fragrant. Remove from heat.
  7. Meanwhile, coarsely chop the white part of the lemongrass and place in to a blender. Reserve the green stalks until needed. Add the chillies, galangal, ginger, shallots, garlic, kaffir lime leaves and the toasted shrimp paste and blitz to a coarse paste.
  8. Heat the grape seed oil in a wok and add green stalks of the lemongrass along with the lemongrass and chilli paste and fry for 3 minutes until fragrant. Add ½ cup of water and the tomatoes and cook until skins have blistered. Add the tamarind juice, sugar and salt and stir well. Add lime juice and more salt to taste so that sauce is sour but also sweet and slightly salty. Simmer for 10 minutes.
  9. Once simmered, discard lemongrass stalks and place sauce in a ramekin or jug and set aside, keeping warm, until ready to serve.
  10. For the Crispy Curry Leaves, heat oil in a small saucepan to 170C.
  11. Add curry leaves and fry for 15-30 seconds or until crisp. Remove from oil, drain on paper towel and season with salt to taste. Set aside until needed.
  12. For the Braised Lettuce Heart, heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add chopped coral perch bones and cook until caramelised. De-glaze the pan with fish stock, scraping the bottom of the pan while stirring. Transfer the contents of the frypan into a deep baking tray and set aside until needed.
  13. Heat a little oil in a clean large frying pan over high heat. Add the cos lettuce hearts, cut-side down and cook until lightly charred. Transfer lettuce to the baking dish of fish stock and bake in the pre-heated oven for 10 minutes, or until softened but still holding its shape.
  14. Once braised, remove from oven and remove lettuce from braising liquid. Season with salt and set aside, covered loosely, keeping warm, until ready to serve.
  15. For the Crispy Pancake, place flour, ½ cup warm water and salt in a small mixing bowl and mix with fingers to form a soft dough. Turn out onto a lightly floured surface and knead, until smooth, about 5 minutes.
  16. Take ¼ of the dough, roll out to 3mm thick then spread 2 teaspoons of the softened butter over the top and sprinkle with ¼ of the fried curry leaves. Roll up the dough into a log shape, then wrap log into a snail shape. Flatten again with a rolling pin to 5mm thick. Place on a flat baking tray lined with baking paper and top with another sheet of baking paper. Repeat with remaining dough to have 4 pancakes.
  17. Heat 30g of the butter in a medium frying pan over medium heat. Add one pancake and cook for 3 minutes on each side until golden and crispy. Drain on paper towel and sprinkle with sea salt. Repeat for remaining pancakes. Set aside, loosely covered and keeping warm, until ready to serve.
  18. For the Steamed Coral Perch, place a wok, filled to 1/3 with water, over a medium-high heat and bring to a simmer. Meanwhile, line a large bamboo steamer with baking paper.
  19. Season the fish fillets to taste and place into the steamer. Cover and place over the wok of simmering water. Steam until just cooked through, about 8 minutes. Remove from basket and set aside, keeping warm, until ready to serve.
  20. To serve, place 2 braised lettuce halves in the base of four shallow serving bowls. Top with a Steamed Coral Perch fillet, some Crispy Curry Leaves, Dehydrated Chives and fresh coriander. Serve Spicy Tamarind Sauce and Crispy Pancake on the side.
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