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Light and healthy recipes

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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Grilled mulloway curry


You'll need

6 kaffir lime leaves, finely sliced 5 coriander roots, trimmed and scraped 3 lemongrass stalks, white part only, finely chopped 3 garlic cloves, coarsely chopped 2 small red chillies, coarsely chopped ½ Spanish onion, finely chopped 30 gm (6cm piece) ginger, finely chopped 2 tbsp vegetable oil 1 tbsp shrimp paste, roasted (see note) 200 ml coconut cream (see note) 2 tbsp fish sauce 2 tbsp lime juice 1½ tbsp finely grated light palm sugar 8 banana leaves, cut into 22cm squares 4 mulloway fillets (about 200gm each) ½ cup (loosely packed) each Thai basil and coriander To serve: thinly sliced long red chilli, steamed brown rice and lime wedges

Method

  • 01
  • Process lime leaves, coriander roots, lemongrass, garlic, chilli, onion and ginger in a food processor to a paste. Heat oil in a frying pan over medium heat, add shrimp paste and half the lime mixture (remainder will keep refrigerated for 3 days) and stir until fragrant (1 minute). Add coconut cream, increase heat to high, bring to the simmer and cook until thick (3-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjusting flavours to taste, cover and keep warm.
  • 02
  • Place 2 pieces of banana leaf on a work surface. Place a piece of fish in the centre, spoon about 2 tbsp of sauce over, wrap to form a parcel and secure with kitchen string. Repeat with remaining fish and banana leaves.
  • 03
  • Heat a large char-grill pan (or barbecue) over medium-high heat and cook fish, turning once, until just cooked through (8-10 minutes). Unwrap, top with herbs and chilli and serve with remaining sauce, steamed rice and lime.
Note To roast shrimp paste, wrap in foil and roast at 180C until fragrant (5-7 minutes). From a 400ml can of coconut cream, use thick cream only and reserve liquid for another use.

This recipe is from the December 2012 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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