Fish Sauce | Bunbury Farmers Market

Chicken Cos

Ingredients:
Baby Cos Lettuce
1 tablespoon olive oil
½ teaspoon ginger, finely grated
1 teaspoon garlic, finely chopped
4 spring onions sliced finely
500 gm chicken mince
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 teaspoon fish sauce
½ cup bean sprouts
¼ cup chopped coriander
¼ cup chopped basil

Method:
Baby cos to serve washed and dried. Heat oil in wok or deep pan. Cook ginger,garlic over medium heat for a few minutes. Add chicken continue to cook for 7 – 8 minutes. Stir in sauces cook for a further 2 minutes. Toss through bean sprouts, coriander and basil. Serve in cos lettuce cups.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Thai Beef Salad

Ingredients:
2 punnets grape tomatoes halved
½ bunch celery leaves and stalks finely chopped
1 continental cucumber half lengthways, deseeded finely chopped
1 green capsicum chopped
1 red capsicum chopped
2 carrots finely julienned
Fresh coriander or parsley as garnish
Salt and pepper to taste
Rump Steak piece of approx. 650 to 800 gm.

Dressing:
1tbsp palm or brown sugar
1tbsp fish sauce
¼ cup soy sauce
1/3 cup fresh lime juice
5 cm piece fresh ginger peeled and grated finely
Blend all together and put aside.

Method:
Place steak in ceramic dish drizzle with half your dressing, cover and refrigerate for at least 2 hours. Turn occasionally to develop the flavour. Preheat frying pan sear steak on all sides till coloured place in warm oven at 180 till cooked to your satisfaction, remove rest for ½ hour then slice finely. Combine in a large bowl all other salad ingredients drizzle with remaining dressing add meat and any juices from plate garnish with coriander serve.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Louise Hough’s Thai Beef Salad

Ingredients:
500g Drovers Pastoral rump steak
1 small red onion, finely sliced
2 spring onions sliced diagonally
1/2 red capsicum thinly sliced
1/2 orange capsicum thinly sliced
A good handful of fresh bean sprouts
1cup of fresh cooked green beans or raw sugar snap peas
1 Lebanese cucumber thinly sliced
1/2 cup cooked quinoa grain
3 button mushrooms thinly sliced
Fresh parsley and thinly sliced red chilli to serve

Dressing :
1/4 cup fish sauce
Juice of 1-2 limes
2 cloves garlic, finely grated

Method:
Cook quinoa following packet directions, rub the steak on both sides with oil and season cook until medium rare, rest and slice finely. Place all salad ingredients into a bowl add quinoa and steak. Mix together fish sauce, garlic and lime adjusting to taste pour over beef and salad, Toss well and serve with crusty bread or garlic bread 🙂

Note:
If you like this recipe, remember to like it here and on Facebook to help Louise win the Dinner by Darryl & Terri competition…