Cricketer Matthew Hayden isn’t just a good batsman. He also cooks a mean barbie. He made these Asian-inspired recipes for the Prostate Cancer Foundation of Australia’s Big Aussie Barbie. Try them at your next barbecue.
BBQ Scallops served with Coconut & Green Nahm Jim
Ingredients
200g Scallops
1 tbs coconut cream
2 lime segments
1⁄2 large green chilli, julienned
1⁄2 kaffir lime leaf, julienned
2tbs green nahm jim (see below)
8 baby cress leaves
3 Thai basil leaves, torn
Method
1. Place scallops on the BBQ plate and sear on both sides.
2. Drizzle the coconut cream over the serving plate.
3. When scallops are seared place on the plate
4. Layer the remainder of the ingredients, start with the lime, gently breaking it up and scattering it over the fish. Next the green chilli and lime leaf.
5. Drizzle the nahm jim, being sure to spread it evenly around the scallops.
6. Finally garnish with cress and torn basil.
Time: 15 minutes
Serves: 3 (based on 3 scallops per person)
GREEN NAHM JIM
Ingredients
2 green chillies or to taste
2 cloves garlic
1⁄4 bunch coriander root
1tbs caster sugar
1⁄2 cup fresh lemon or lime juice
2tbs fish sauce
Method
1. Blend chillies, garlic and coriander root to a fine paste.
2. Combine with remaining ingredients and large pinch of salt ensuring sugar dissolves
Time: 10 minutes
Serves: this recipe makes 1 cup equivalent of 16 tbs
BBQ Barramundi served in a Coconut Broth
Ingredients
6 Fillet of Barramundi (approx. 350g filleted and deboned)
Szechuan Salt
For Coconut Broth
Makes 1 1⁄2 litres (based on 250ml serving per portion)
Ingredients
3 stalks lemongrass (pale part only)
2 large knobs of galangal
4 large red chillies
1⁄2 red onion
3tbs vegetable oil
800ml coconut cream
3⁄4 cup fish sauce
120 palm sugar
2 1⁄2 cups of water
Method
1. Roll the Barramundi Fillet in Szechuan Salt
2. Place on the BBQ until cooked.
3. Roughly blend lemongrass, galangal, chillies and onion.
4. In a large heavy based pan heat oil and then sweat lemongrass – chilli blend.
5. Add coconut cream, fish sauce, palm sugar and 2 1⁄2 cups of water and bring to the boil.
6. When the sugar is dissolved, lower to a simmer.
7. Place Barramundi on serving dish and pour the coconut broth around the fish. Time: 30mins Serves: 6
Szechuan Salt:
Makes 250g
Ingredients
50g Szechuan Peppercorns
200g Sea Salt
Method
Line baking tray with baking paper and spread the peppercorns. Roast in a 180◦C oven for 6 minutes. Lightly blend with salt.