Archive for June, 2007

ginger fish stir fry

Oh I just adore fish, and I love ginger. So this seemed like a natural combination.

I used shark in this dish, which, to be honest, was a little lacking in flavour for my liking. The dish still tasted great, but I’m not sure how much of that can be credited to the fish! So ask your fishmonger for a firm, white fleshed fillet that suits Asian flavours and you won’t go wrong.

The pak choy in this dish could be easily substituted for any other green leafy veg: eg broccolini or spinach. Just adjust the cooking times as necessary.

~150g firm white fleshed fish fillets, sliced into strips
~1 tablespoon fresh grated ginger
~1 clove garlic, finely diced
~1 bunch pak choy
~2 tablespoons chicken stock
~1 tablespoon soy sauce
~1 teaspoon sugar

Steam the pak choy (or other greens) till just barely softened. Remove and set to one side. In a wok or sautee pan, warm 1 teaspoon of vegetable oil plus 1 teaspoon of sesame oil until smoking hot. Add the garlic, ginger and fish and quickly stir-fry, ensuring all of the sides of the fish are browned. After approximately 1 min, remove from the heat. Add the stock, soy sauce and sugar and stir to combine. Add the vegetables and stir again. Return the pan to the heat and stir for a further 20 seconds to warm the dish through.

Serve immediately over steamed white rice.

Serves 1 as a main course; 2 as a starter. Calories in this dish are approximately 300 per main course serve, which includes 1/2 cup of steamed white rice.

This fabulously healthy yet flavourful dish deserves a wonderful wine to accompany it. If you prepare this dish in the summer then a white wine would be amazing with it. But in light of it being winter here right now, I wanted something red, so I went with a Pinot Noir – The Innocent Bystander 2005 release, which made a lovely accompanyment to this meal.



June 30, 2007 at 11:39 am Leave a comment

continental pork cutlet char sui style

Char Sui is a traditional chinese style for cooking pork. Normally belly pork is used and it is cooked over low heat (or in the oven) for hours and hours.

I have modified it to use a lovely cut of pork – the “continental” chop. The chop is marinated for 30 mins, then pan-seared, then finished off in the marinade which simultaneously reduces to give a sauce.

The flavour of the pork is so strong it needs a light accompaniment. My affection for Pak Choy is no secret – it works beautifully in this dish.

~1 “continental” pork chop (120g) (or use the loin chop if you prefer)
~1 clove of garlic, finely diced
~small knob of ginger, finely minced (or use 1 teaspoon of jarred ginger)
~1/4 cup soy sauce
~1 tablespoon of hoi sin sauce
~1 tablespoon of honey
~2 tablespoons chinese cooking wine
~1 tablespoon red wine vinegar
~1/2 teaspoon five spice
~1/2 teaspoon cinnamon

~two bunches of pak choy, disasembled and washed well and drained

Combine everything except the pak choy in a marinating dish. Combine and coat the pork well. Marinate for 30 mins to 2 hours, turning occasionally.

Heat a pan to very hot. Sear the pork chop for 1 min on each side. Remove pan from the heat and allow to cool for 2 mins. In the mean time, begin steaming the pak choy over mild heat. Return the pork chop with the marinade to the pan and cook over low heat for approximately 5 minutes or until the pork is just cooked through and the sauce has reduced to a thick, syrupy consistency. If the sauce becomes too thick, add a little more soy and cooking wine.

Once the pork is done, the pak choy will also be ready. Serve the pork chop over steamed white rice with the pak choy on the side.

Serves one as a fabulous main course. Calories: approximately 400 (including 1/2 cup steamed white rice).

This dish is SO flavourful, it needs a really strong wine to accompany it. I had a lovely Shiraz Viognier from Langmeil with mine and it was perfect. The acidity of the wine cut through the heaviness of the pork and the spice of the pork really brought out the richness of the wine. Heaven.

June 11, 2007 at 9:55 am 2 comments

angel hair pasta with mushrooms

A low calorie, low fat version of a classic. Make sure you get the fat reduced cream and please, use homemade stock for this, it’ll make all the difference!


~1 cup cooked angel hair pasta (al dente)
~7 large swiss brown mushrooms (just use normal button mushrooms if you can’t get the swiss browns), very finely sliced
~1 clove of garlic, finely diced
~50mL (two frozen ice-cubes worth) of vegetable or chicken stock
~50mL fat reduced cream
~small handful of baby spinach leaves
~salt and pepper, fresh grated parmesan, to serve

In a sautee pan, fry the garlic in a tiny bit of olive oil until just softened. Add the mushrooms and stock and cook over gentle heat until the mushrooms have softened and the stock has reduced by half. Season with salt – it will need quite a bit so don’t be afraid. Add the cream and spinach and continue cooking another 1 min. Add the pasta in and stir well to combine. Season with tonnes of cracked pepper and more salt if needed. Serve immediately with grated fresh parmesan.

Serves 1 as a main course; 2 as a starter. Calories: approximately 300. Shredded chicken breast would be a lovely addition to this dish if more protein is desired.

Serve with a crisp white wine.

June 7, 2007 at 1:58 am Leave a comment