Pickled Fish Four Ways

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There’s no recipe here, just some ideas for the endless flavour combinations for pickled fish. So many cultures and countries around the world have their own versions, and it’s so easy to make up your own using your favourite flavour combinations and the accompaniments are also exciting. It’s all about the balance between the acidity of whatever you use to pickle the fish, along with some fresh elements, some sweetness, heat, spice, salt, and a yummy side. I think my favourite is lime, chilli, coriander and coconut with a crunchy plantain chip; but I really just loved all of these combinations that we made last week.

I’ve listed the different combinations here, the best way to get the flavour right is to combine all of the ingredients apart from the fish, taste it, adjust to suit, and then add your fish. If the liquid isn’t completely covering the fish once you add it, you can either add a little more lime juice/lemon juice/vinegar etc, or, just keep stirring the mixture every 20 minutes or so, coating the fish in the acid so that it cooks. If your fish is really fresh, you can eat it straight away, but I prefer to wait a few hours so that it is completely cooked.

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A twist on the Northern Territory’s Nummus

Lime Juice

White vinegar

Sugar

Garlic Chives

Ginger

Coriander

Chilli

Spring onion

Salt and Pepper

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My favourite

Lime juice

Coconut Cream

Chilli

Coriander

Sugar

Salt and Pepper

Salsa- Pineapple/Mango/Avocado, capsicum, red onion, chilli, lime juice, salt and pepper

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Emma’s Favourite

Papaya

Cucumber

Mint

Chilli

Coriander

Red Onion

Salt and Pepper

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Traditional Ecuadorian/Peruvian

Lime Juice

Red Onion

Chilli

Coriander

Tomato

Salt and Pepper

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Tamarind and Lime Pickled Leader Prawns with Green Papaya and Rambutan Salad

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Talk about being pushed out of my comfort zone, this week I spoke on live to air radio about cooking, my blog, local produce, and how I work with it in each place I visit. It all happened within a couple of hours. A phone call from the station, asking me whether I’d like to do it and a few questions about myself and what I’ve been doing, then, to answering a phone call at 3.20pm and waiting for the music to finish and the presenter to introduce me. He was relaxed and friendly, and once my nerves calmed down, it was really fun and an awesome experience. What a funny day that was.
Anyway, the whole reason for the segment was to advertise a competition run by the ABC to find regional recipes from around Australia to include in a Cookbook celebrating Australian cuisine and local produce.
So here is my entry! The tropical produce up here in darwin is so beautiful, I can’t get enough! I’ve used the local Leader prawns from the trawlers down at Francis Bay, green papaya from my friends garden, and the rambutans, onion, ginger, chillies, mint and limes from the Rapid Creek Market. With the rest of the ingredients form the local Asian Grocer, I didn’t even need to visit a large supermarket. Which makes me very happy!
I’ve been wanting to try these local Leader prawns since I first saw them, they are so massive, three of them was more than enough for me. However, they are really delicious, with a beautiful texture, made even more special by pickling them in this delicious marinade. You could use any prawns in this recipe through, and it would also work with fish or squid, just omit the blanching part of the process.
This is my third green papaya salad recipe for the blog, obviously, it’s just too delicious. Along with the sweet rambutans, the crunchy coconut, the tangy prawns and the big beautiful edible rice bowl. This is such an exciting meal, that’s impressive whilst still being really simple and easy. I hope you give it a try!

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Recipe

Serves 2

Ingredients

500g raw Leader prawns, or other large prawns such as King or Tiger
1 long red chilli, finely chopped
Juice of 3 limes
3cm piece ginger, chopped into tiny matchsticks
1/4 tsp sesame oil
1 tsp palm sugar
1 tsp tamarind puree
1 tsp fish sauce
salt and pepper
1 small papaya, julienned or grated
6 rambutans, peeled, quartered and de-seeded
1 small spanish onion, very finely sliced
1/2 cup mint leaves, roughly chopped
1/2 cup toasted coconut chips
2 rice cakes with sesame seeds

Method

Peel and de-vien the prawns, leaving the tails on for presentation if desired.
Combine the chilli, lime juice, ginger, sesame oil, sugar, tamarind, fish sauce and salt and pepper in a shallow, non-reactive dish.
Bring a pot of water to the boil. Drop in the prawns and cook for 30secs, no longer. Strain and place in the dish with the marinade. Stir to combine and arrange so that all the prawns are submerged in the marinade. Cover and place in the fridge for 6 hours.
When ready to serve, toss together the papaya, rambutans, onion, and mint.
Cook the rice cakes, one at a time, in the microwave, on high for 1min.
To serve, divide the salad between the rice cakes. Top with the prawns, some of the marinade (this acts as the dressing), and sprinkle with the coconut chips.
Enjoy!