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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."

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A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Ploughman’s steak sandwich


You'll need

2 tbsp olive oil, plus extra for brushing 1 tbsp finely chopped rosemary leaves 2 tsp Dijon mustard 1 garlic clove, finely chopped 4 Scotch fillet minute steaks (about 180gm each) 8 thick sourdough bread slices 8 thick slices aged cheddar To serve: chutney, rocket and pickled onion

Method

  • 01
  • Preheat a char-grill to high. Combine oil, rosemary, mustard and garlic, season to taste, brush over steaks and set aside.
  • 02
  • Brush both sides of bread slices with extra olive oil, char-grill until toasted (1-2 minutes on each side), keep warm.
  • 03
  • Char-grill steaks until browned and cooked to your liking (1 minute on each side for medium-rare), transfer to a plate and rest for 2 minutes, then top each steak with cheddar.
  • 04
  • Spread half the grilled bread with chutney, top with a steak and cheddar, then rocket and pickled onion. Sandwich with remaining grilled bread and serve immediately.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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