OFFSHORE ADVENTURES RECIPES
By Bea
Seafood recipes inspired from Bea’s travels around the globe will bring tasty, light, family friendly meals to the table. Bea is a self taught cook who loves the challenge of creating a healthy seafood meal that is not only satisfying and delicious these simple recipees combines fresh produce, commonly-available ingredients and your fresh catch of the day. Please feel free to share these recipes and contact us with any questions and feedback.
Trevally in Asian Broth
Serves: 4
Ingredients
Broth
3/4 litre chicken broth
2 tbsp soy sauce
2 tbsp orange juice
3 thin slices of fresh ginger peeled
2 slices of lemon
Pinch of cayenne pepper (for more heat add another pinch)
500g trevally fillets cut into serving size pieces, snapper would work well too
1 stick of celery cut into thin strips
1 red pepper, cut into thin strips
3-6 green onions, cut into 3cm pieces
1 carrot, grated
½ tsp sesame oil
Pepper to taste
Method
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1. In a pot stir together the broth ingredients and bring to the boil.
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Reduce heat to medium and put the fish in the broth. Simmer the fish for about 10 minutes or until the fish flakes easily when tested.
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Transfer the fish into soup bowls and return the broth to the boil. Stir in the celery, red pepper and green onions. Cook for 3 minutes or until the vegetables are tender. Discard the ginger and lemon slices.
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Use a slotted spoon to serve the vegetables. Stir the sesame oil into the broth and pour into soup bowls. Garnish each dish with the grated carrot. ENJOY!
