Goi Ga (Vietnamese
chicken salad)
Preparation time: 15 mins
Cooking time: 5 mins
Serves 4
4 eschalots, peeled
2 stalks lemongrass,
white part only
2 small red chillies, chopped
6 whole black peppercorns
8 cloves garlic
8cm piece ginger
600g skinless chicken
thigh fillets, diced
1 pomelo,
segmented, torn
1 cup bean sprouts
1 bunch red shiso,
leaves picked
½ bunch mint, leaves picked
½ bunch Vietnamese
mint*, leaves picked
½ bunch thai basil*,
leaves picked
1 Tbsp dark palm sugar
3 small green chillies,
finely chopped
¼ cup durian*
Juice of 2 limes
1 Tbsp fish sauce
2 Tbsp peanut oil
2 tsp sesame oil
½ cup fresh coconut,
coarsely grated
*See Cook’s tips, page 1071 Use a mortar and pestle to
pound eschalots, lemongrass,
red chillies, peppercorns,
5 of the garlic cloves and ½
of the ginger until a pasteforms. Alternatively, put in
small bowl of a food processor
and pulse. Put chicken and
paste in a medium bowl. Toss
well to coat and refrigerate
for 10 minutes to marinate.
2 Slice remaining ginger
into fine batons. Put in a
large bowl with pomelo,
sprouts, shiso and herbs.
3 Use a mortar and pestle
to pound palm sugar, green
chillies, durian and remaining
garlic until a paste forms. Stir in
lime juice, fish sauce and ½ the
peanut oil until well combined.
4 Heat sesame oil and
remaining peanut oil in a
wok over a high heat. Add
chicken pieces, stir-frying
for about 5 minutes or untilButtered barramundi
with a herb crumb
and spiked salad
browned and cooked through.
5 Drizzle ½ of the dressing
over salad and toss. Fold
in chicken then arrange in
bowls with a scattering of
coconut. Serve with remaining
dressing on the side.Buttered barramundi
with a herb crumb
and spiked salad
Preparation time: 10 mins
Cooking time: 10 mins
Serves 4Sea-salt flakes and
freshly ground black
pepper, to season
4 x 180g square-cut
barramundi fillets,
boned, skinned
100g unsalted butter,
chopped, softened
½ cup extra virgin olive oil
2 Tbsp pernod
¼ brown onion, very
finely diced
4 cloves garlic, crushed
2 cups fresh breadcrumbs
1 tsp garam masala
1 cup flat-leaf parsley
leaves, finely chopped
½ bunch radishes,
thinly sliced
2 cups mixed baby
salad leaves
¼ cup mixed seeds
(sunflower, pepitas and
toasted sesame)
2 tsp apple cider vinegar
Pinch chilli powder
Lemon wedges, to serve1 Season barramundi then
brush with a little of the butter.
Heat 1 Tbsp of the oil in a large
frying pan over a medium heat.
Cook fish for 5 minutes then turn
over. Add pernod and remaining
butter and cook, basting often
with pan juices, for a further
3 minutes or until cooked
through. Remove from heat.
2 Meanwhile, heat 1 Tbsp of
the remaining oil in a second
pan over a medium heat and
cook onion and garlic for 2108 BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au
S
U
M
MER
(^)
FA
VOUR
IT
E
S
T
H
IS
S
EAS
ON
S
(^)
FA
VOU
R
IT
E
T S
H
IS
S
EA
SON
’S