PULLEDSALMON
TORTILLAS WITHRED
CABBAGE SLAW
PREP+ COOKTIME 30 MINUTES SERVES 4
FIVEINGREDIENTS
¼ smallredcabbage(200g)
3 teaspoonschipotleTabascosauce
8 smallwhitecorntortillas(200g)
1 bunchfreshcoriander(100g)
600gpieceskinless, boneless
salmonfillet
STAPLES
2 tablespoonsredwinevinegar
2 teaspoonscastersugar
2 tablespoonsextra virgin olive oil
saltandpepper
1 Preheatovento200°C/180°Cfan.
Lineanoventraywithbakingpaper.
2 Finelyshredcabbage.Whisk
½teaspoonTabasco,thevinegar
andsugarina largebowluntilsugar
dissolves.Addcabbage;toss gently
tocombine.Seasonwell.
3 Wraptortillasinfoil;heat in the
ovenfor 10 minutes.
4 Pickcorianderleavesfromstems;
reserve.Cleancorianderroots;
processrootsandstemsina small
foodprocessoruntilchoppedfinely.
Placesalmononlinedtray;spread
coriandermixtureonbothsides,
drizzlewiththeoil.Season.
5 Bakesalmonfor 10 minutesor
untiljustcookedthrough.Using
twoforks,pullsalmon,flakingit
intolargepieces;drizzle with
remainingTabasco.
6 Servewarmtortillastoppedwith
redslaw,pulledsalmon and reserved
coriander leaves.
COCONUT & YELLOW
CURRYCODWITH
PURPLEPOTATO ES
PREP+ COOKTIME 40 MINUTES
(+REFRIGERATION)SERVES 4FIVEINGREDIENTS
1kgpurpleblisspotatoes
¼ cup(55g)coconutoil
⅓ cup(90g)yellowcurrypaste
4 x 180gwildcod fillets
1 lime(65g)STAPLES
2 teaspoonsseasaltflakes1 Preheatovento200°C/180°Cfan.
2 Peelpotatoes;cutintothinslices.
Place2 tablespoonscoconutoilin
a roastingpan;placeintheoven
for3 minutesoruntilmelted.Add
potatoes;sprinklewith1 teaspoonsalt
flakes,thentosstocoat.Roastfor
30 minutesoruntilpotatoesare
crispandcookedthrough.
3 Meanwhile,meltremainingcoconut
oilina smallsaucepanovermedium
heat.Addcurrypasteandremaining
saltflakes;cook,stirring,for3 minutes
oruntilfragrant.Coolslightly.
4 Placecodfilletsina mediumbowl
withcurrymixture;turnseveraltimes
untilwellcoated. Cover; refrigerate for
10 minutes.
5 Wrapeachfilletinbakingpaper
ora bananaleaf(seenotes),tucking
endsundertocreatea parcel.Preheat
a chargrillplateorpanovermedium
heat.Cookparcelsfor4 minutes;turn,
cooktheothersidefor3 minutes(cook
bananaleafparcelsfor3 minuteson
eachside)oruntilfishiscooked
through.Cutlimeintowedges.
6 Servefishparcels with potatoes and
lime wedges.TEST
KITCHEN
NOTES
Weusedbananaleavesas
ourwrapper,butwhenyou
usebakingpaper,take
careif youareusinga grill
platethatflamesarenot
lickingaroundtheedge,
asthismightignitethe
paper.Freshbananaleaves
aresoldinAsianand
gourmetgreengrocers.To
makebananaleavesmore
pliable,holda leafwith
a pairoftongsdirectly
overa flameuntiltheleaf
turnsa shinygreen.
Yo ucanservethisdish
withsteamedsnow peas,
if youlike.
Useanyfirmthick-fleshed
whitefishyouprefer
instead of the cod.TEST
KITCHEN
NOTES
Addsomeblackbeans
tothetortillasforaneven
moresubstantialmeal.
Intheslaw,youcanuse
whitevinegarorcider
vinegarinsteadof the
red vinegar.70 #COOKWITHTHEWEEKLY
Healthy Seafood