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Step 1 – Combine garlic, coriander stalks and 2 tablespoons of lime juice in a glass or ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
Step 2 – Meanwhile, whisk yoghurt, remaining lime juice, coriander leaves and oil together in a small bowl.
Step 3 – Spray a barbecue plate or chargrill with oil. Heat on high heat. Drain marinade from fish. Cook fish, in batches, for 1 to 2 minutes or until light golden and cooked through. Remove to a serving bowl.
Step 4 – Combine lettuce, tomato and avocado in a serving bowl.
Step 5 – Warm tortillas, following packet directions. Place fish, salad and yoghurt mixture on table. Place tortillas on plates. Assemble tacos at table.
500g firm white fish fillets, cut into 2cm-thick strips
4 medium sebago potatoes, cut into 2cm-thick chips
Olive oil cooking spray
Lime wedges and green salad, to serve
Step 1 – Place flour on a large plate. Whisk milk and egg together in a shallow bowl. Combine breadcrumbs, cashews, lime rind and chilli on a large plate. Coat 1 piece of fish in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining ingredients. Refrigerate until required.
Step 2 – Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Arrange potato on 1 prepared tray. Spray with oil. Bake for 20 minutes.
Step 3 – Place fish, in a single layer, on remaining prepared tray. Spray with oil. Bake fish with potato, turning once, for 15 minutes or until the fish is golden and cooked through and chips are tender.
Step 4 – Serve fish and chips with lime wedges and green salad.
Step 1 – Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the sweet potato into 1.5cm-thick batons. Cook in a steamer over a saucepan of boiling water for 5 minutes or until just tender. Place sweet potato, in a single layer, on the tray. Sprinkle with the oregano and paprika. Spray with oil. Bake for 15 minutes or until golden.
Step 2 – Meanwhile, combine the yoghurt, capers, lemon rind, lemon juice and parsley in a bowl.
Step 3 – Spray a non-stick frying pan with oil and heat over high heat. Cook fish for 2-3 minutes each side or until just cooked through. Divide fish and chips among serving plates. Serve with the yoghurt dressing and salad leaves.
Step 1 – Preheat oven to 200°C. Place the breadcrumbs and lime rind in a bowl and mix until combined. Place the eggs in separate bowl. Cut the fish into thin strips, about 12cm long. Dip each strip into the eggs, then the breadcrumbs, pressing to coat well.
Step 2 – Place the fish fingers on a baking tray lined with baking paper. Spray lightly with oil spray. Bake for 15 minutes or until golden and cooked through.
Step 3 – Serve fish fingers with vegetable bundles (see note) and reduced-fat mayonnaise or tomato sauce.
Step 1 Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
Step 2 Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
Step 3 Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.
500g firm white fish fillets, thinly sliced diagonally
60ml (¼ cup) peanut oil
2 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
1 green capsicum, seeded, coarsely chopped
3 shallots, trimmed, cut into 4cm lengths
60ml (¼ cup) chicken stock
1 ½ tablespoons soy sauce
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
Steamed rice, to serve
Step 1 – Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
Step 2 – Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
Step 3 – Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.
Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.