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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Chilli and tomato beer fish with fried garlic and shallot


This recipe is inspired by a traditional Chinese beer fish recipe. We've added fried garlic and shallots, and a good squeeze of lime for extra zing.

You'll need

50 ml vegetable oil 500 gm skinless ocean trout fillet, pin-boned, cut into 2.5cm pieces 15 gm piece ginger, cut into julienne 8 garlic cloves, thinly sliced 1 long red chilli, thinly sliced 1 tbsp Chinese roasted chilli paste (see note) 300 gm cherry tomatoes, halved 180 ml lager, such as Tsingtao 2 tbsp soy sauce 1 tbsp Chinkiang vinegar To serve: steamed Asian greens and steamed rice 2 spring onions, thinly sliced 120 gm (1½ cups) bean sprouts, trimmed   Fried garlic and shallots For deep-frying: vegetable oil 4 garlic cloves, thinly sliced on a mandolin 6 red shallots, thinly sliced on a mandolin

Method

  • 01
  • For fried shallots and garlic, heat oil in a saucepan over medium heat to 180C. Add garlic in batches (don’t overcrowd the oil) and stir until golden and crisp (1-2 minutes; careful, hot oil may spit). Remove with a slotted spoon, drain on paper towels, and repeat with shallots. Set aside until required.
  • 02
  • Heat half the oil in a large wok over high heat until very hot and stir-fry fish, turning occasionally, until golden (1-2 minutes). Remove with a slotted spoon and set aside. Discard oil, wipe wok clean and heat remaining oil over high heat until very hot. Add ginger, garlic and chilli, and stir-fry until fragrant (30 seconds to 1 minute). Stir in chilli paste, then add tomatoes and stir-fry until starting to break down (2-3 minutes). Add beer, soy sauce and vinegar, bring to the simmer, season to taste, then return fish to pan and stir to heat through (1-2 minutes). Serve hot with steamed greens and rice, and scattered with spring onions, bean sprouts, and fried garlic and shallots.

Note Chinese roasted chilli paste, a mixture of roasted chilli flakes and garlic in oil, is available from select Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2015

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