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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Banana-blossom salad with seared quail and chilli, lime and coconut dressing


You'll need

3 small red chillies, coarsely chopped 2 garlic cloves, coarsely chopped 60 ml (¼ cup) fish sauce 1 tbsp kecap manis 6 quail (about 135gm each), butterflied   Chilli, lime and coconut dressing 25 gm light palm sugar 100 ml fish sauce 100 ml lime juice 50 gm chilli jam (see note) 50 ml coconut cream   Banana-blossom salad 125 gm (1 cup) unsalted peanuts 6 green onions, thinly sliced, white ends only 1 Spanish onion (200gm), thinly sliced 1 cup shredded coconut flesh (see note) 1 cup (firmly packed) coriander leaves 75 gm (1 cup) fried shallots 1 banana blossom, thinly sliced, placed in acidulated water, drained before use 3 long red chillies, finely sliced

Method

  • 01
  • Pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients. Place quail in a single layer in a non-reactive container, pour marinade over and refrigerate (1-2 hours), turning to coat occasionally.
  • 02
  • Meanwhile, for chilli, lime and coconut dressing, pound palm sugar and fish sauce in a mortar and pestle to dissolve sugar. Add lime juice and chilli jam, then slowly whisk in the coconut cream. Adjust seasoning to taste and reserve. Makes about 250ml.
  • 03
  • Heat a chargrill pan over medium heat, remove quail from marinade and cook in batches, turning often until cooked through (10-12 minutes). Set aside and keep warm.
  • 04
  • Meanwhile, preheat oven to 180C. Roast peanuts on an oven tray until golden (3-5 minutes). Cool, coarsely chop and transfer to a bowl. Add remaining salad ingredients, drizzle half coconut dressing over, toss to combine. Serve immediately with quail and extra dressing.
Note Chilli jam is available from selected food stores. For fresh shredded coconut, open coconut and scrape with a citrus zester.

“While on holiday in Queensland, my wife and I enjoyed a great meal at Spirit House. We’d love Damien Ryan’s recipe for banana-blossom salad with seared quail and chilli, lime and coconut dressing.”
Tony May, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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