Tuesday 7, Sep 2010
We've received many email requests for information about James Reeson's dipping sauce recipe that was shown in last week's Fishing Australia episode - Kimberley Kitchen Part Two, so here it is in video form. The recipe and ingredient list are shown below:.
Fingermark with Coconut, Lemongrass & Ginger Sauce
(Serves 2)
300g fillet Fingermark
300ml ginger beer
½ cup coconut milk powder
1 stick of lemongrass
2-3 splashes Tabasco sauce
½ tsp hot chilli flakes
Rice flour
Rice bran oil (for frying)
In a hot pan, pour the ginger beer and coconut powder, stir to combine.
Bash the lemongrass stick to soften and tie a knot in it, then place into the coconut pan along with the Tabasco sauce and hot chilli flakes.
Stir through and cook for approx. 5 minutes. Remove lemongrass just before serving, pour into a separate bowl.
In a separate pan, bring the rice bran oil up to a temperature of 180 degrees C.
Cut the fish into large chunks, dust with rice flour, then fry for 2-3 minutes in the rice bran oil.
Serve fingermark with the bowl of tasty dipping sauce.
- The Fishing Australia Team
