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Prawn and macadamia nut sambal (keep remaining sambal for lesson 2!)

70g red and green chilli
25g macadamia nuts
1 Tb ground ginger
10g fresh ginger
3 cloves garlic
1 red onion chopped
6 kaffer lime leaves
1 Tb ground turmeric
10g dried shrimps or 5 g shrimp paste

1. Blend all above ingredients well to form a paste

30g tamarind
250ml coconut cream
30g palm sugar
40ml fish sauce
50ml vegetable oil

2. Heat oil add blend paste and fry with remaining ingredients and cook for 20 minutes to reduce slightly
3. Cool and reserve for later use

For the Fish
1 Snapper fillet
2 Tb Sambal paste

1. Place sambal onto skin side of the fish and rub into the skin to coat well
2. Leave to marinate until ready to cook
3. Heat the oil in a large frying pan. When hot add the butter and quickly Lay the fillet in the pan presentation side down and cook over medium high heat for 1½-2 minutes or until the flesh changes colour. Turn the fish over, cook for a further 1-2 minutes, or until cooked.
4. Serve the fish on a warm plate with the dressed salad

Asian leaf salad 1 Portion
50g Bean shoots
1 sprig Coriander – picked and cleaned
¼ Shallot - sliced
½ Long red chilli – julienne
½ tsp Roasted peanuts chopped
1 Sprig Mint leaves – picked and cleaned
¼ sheet Nori – julienne
¼ Tb Sesame seeds toasted
1 tsp lemon juice
1 tsp olive oil

1. Wash all herbs and drain until dry
2. Place all ingredients into a bowl except peanuts and dress lightly with lemon juice and olive oil
3. Toss to combine, sprinkle with peanuts and serve on the side of the cooked snapper