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Thread: Thai food in the Brisbane _Courier-Mail_ 7 Oct 2009

  1. #1
    Phred Guest

    Default Thai food in the Brisbane _Courier-Mail_ 7 Oct 2009

    G'day mates,

    Hope you got today's edition of the _Courier-Mail_. It has the
    monthly taste.com.au recipe insert for October 2009. Thai food is the
    feature this month -- and some of it looks bloody good!

    My pick would be the steamed fish because it both looks good and looks
    like something I could make without a lot of hassle over ingredients
    and process. Several other dishes come close, but anything fried is
    out for me (having once nearly set the house on fire trying to make
    fried icecream and things with the more exotic of the Asian
    ingredients are not very practical out here in the sticks of the deep
    north of the deep south.

    Apologies for the x-post to RFC, but note that Followups are set to
    the nearly defunct group aus.food. (Whatever became of Miss Leebee?)

    Cheers, Phred.

    --
    [email protected]D


  2. #2
    Michael Guest

    Default Re: Thai food in the Brisbane _Courier-Mail_ 7 Oct 2009

    I saw that one, reminded me of this one:

    Fragrant Fish Parcels
    from Every Day by Bill Granger

    (serves 4)

    4 x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
    80 ml (2.5 fl oz/ 1/3 cup) coconut milk
    2 tsp lime juice
    2 tsp fish sauce
    1 tsp soft brown sugar (we use palm sugar)
    1 lemon grass stem, outer layers removed, bruised and thinly sliced
    2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
    small handful fresh coriander (cilantro) leaves
    small handful fresh Thai basil leaves

    To serve
    lime wedges, more herbage

    Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm
    (12") long piece of foil

    Mix together the coconut milk, lime juice, fish sauce and sugar and spoon
    over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and
    Thai basil over the fish

    Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill
    for 5-10 minutes, depending upon the thickness of your fish - the fish
    should be just cooked through. Serve with lime wedges and extra fresh
    herbs.

    I use sliced fresh long red chillies in the parcel too.


    "Phred" <ppnerkDELETETHIS@ya[email protected]> wrote in message
    news:[email protected]..
    > G'day mates,
    >
    > Hope you got today's edition of the _Courier-Mail_. It has the
    > monthly taste.com.au recipe insert for October 2009. Thai food is the
    > feature this month -- and some of it looks bloody good!
    >
    > My pick would be the steamed fish because it both looks good and looks
    > like something I could make without a lot of hassle over ingredients
    > and process. Several other dishes come close, but anything fried is
    > out for me (having once nearly set the house on fire trying to make
    > fried icecream and things with the more exotic of the Asian
    > ingredients are not very practical out here in the sticks of the deep
    > north of the deep south.
    >
    > Apologies for the x-post to RFC, but note that Followups are set to
    > the nearly defunct group aus.food. (Whatever became of Miss Leebee?)
    >
    > Cheers, Phred.




  3. #3
    Clay Irving Guest

    Default Re: Thai food in the Brisbane _Courier-Mail_ 7 Oct 2009

    ["Followup-To:" header set to rec.food.cooking.]
    On 2009-10-08, Michael <quadhammerNO@SPICEDHAM> wrote:

    > I saw that one, reminded me of this one:
    >
    > Fragrant Fish Parcels
    > from Every Day by Bill Granger
    >
    > (serves 4)
    >
    > 4 x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
    > 80 ml (2.5 fl oz/ 1/3 cup) coconut milk
    > 2 tsp lime juice
    > 2 tsp fish sauce
    > 1 tsp soft brown sugar (we use palm sugar)
    > 1 lemon grass stem, outer layers removed, bruised and thinly sliced
    > 2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
    > small handful fresh coriander (cilantro) leaves
    > small handful fresh Thai basil leaves
    >
    > To serve
    > lime wedges, more herbage
    >
    > Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm
    > (12") long piece of foil
    >
    > Mix together the coconut milk, lime juice, fish sauce and sugar and spoon
    > over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and
    > Thai basil over the fish
    >
    > Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill
    > for 5-10 minutes, depending upon the thickness of your fish - the fish
    > should be just cooked through. Serve with lime wedges and extra fresh
    > herbs.
    >
    > I use sliced fresh long red chillies in the parcel too.


    That's almost like "Ho Mok Pla", Steamed Curry Fish Custard, but doesn't
    have starch to thicken it.

    --
    Clay Irving <[email protected]>
    A city is a large community where people are lonesome together.
    - Herbert Prochnow

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