Serves four

Spicy Squid Salad Ingredients:

450g squid
3 tbsp fresh coriander leaves
1 1/2 cups fish stock
175g green beans, trimmed and halved
2 tsp granulated sugar
1 tsp sesame oil
2 tbsp rice vinegar
2 cloves garlic, chopped finely
1 tbsp vegetable oil
1 tbsp light soy sauce
2 tbsp fresh root ginger, chopped finely
1 fresh chilli, seeded and chopped
salt

Spicy Squid Salad Cooking Instructions:

1. Clean the squid by holding the body in one hand and gently pulling away the head and tentacles on the other. Discard the head then trim and reserve the tentacles. Peel off the purplish skin which you can see from the outside part of the squid and remove the transparent “quill” from inside of the squid’s body. Cut the squid body open lengthwise and wash thoroughly. Make a criss-cross patterns on the inside but not cut through the flesh then cut into 3×2in pieces.

2. Boil the fish stock in a wok then add all the squid pieces. Lower the heat and cook for 2 minutes or until tender and curled. Drain then boil a lightly salted water in a pan. Add the beans and cook them for 3 to 5 minutes until they are crisp-tender. Drain, refresh under cold water or turn into a bowl of iced water. Then drain again. Mix the squid and beans in a serving bowl.

3. Mix the coriander leaves in a bowl together with the sugar, rice vinegar, sesame oil and soy sauce. Pour the mixture over the squid and beans. Toss lightly using a spoon to coat.

4. In a wok or pan, heat the vegetable oil and when very hot stir-fry the garlic, ginger and chilli for a few seconds then pour the dressing over the squid mixture. Gently toss and leave for at least 5 minutes. Add salt to taste. Serve warm or cold.

This baked spiced fish cutlets is famous among Indonesians, which is usually served with steamed white rice. The spice mixture can be made one day in advance refrigerated in an airtight container.

Prep time: 15 minutes
Cooking time: 15-20 minutes
Serves 4

Baked Spiced Fish Cutlets Ingredients:

4 small fish cutlets
2 tsp lemon grind, very finely grated
2 tsp tamarind concentrate
1 tbsp oil
1 onion, very finely chopped
2 cloves garlic, finely chopped
1 stem lemon grass, finely chopped (white part only)
1 tsp ground coriander
2 inch piece of fresh ginger, finely grated
lime wedges, to garnish

Baked Spiced Fish Cutlets Cooking Instructions:

1. Preheat the oven to warm. Line a baking dish or tray with aluminum foil. Lightly oil the aluminum foil to prevent the fish from sticking. Heat the oil in a frying pan then add the onion, garlic, ginger, coriander and lemon grass. Stir over medium heat for 5 minutes or until aroma is out.

2. Stir in the tamarind, lemon rind and some freshly ground black pepper. Remove from the heat and set aside to cool.

3. Spread the spice paste over the fish then arrange them in the dish in a single layer.

4. Bake the fish for 10-15 minutes or until the fish flakes when tested with a fork. Be sure not to overcook or it will be dry. Garnish with lime wedges and serve with steamed rice.

This spicy fish dish, Sayadich, is most popular in Lebanon.

Serves 4-6

Spicy Fish And Rice Recipe Ingredients:

Juice of 1 lemon
900g cod steaks
3 tablespoons oil
1 teaspoon ground cumin
4 large onions, chopped
2-3 saffron threads
4 cups fish stock
fresh parsley to garnish
Salt
Ground black pepper
1/2 cup pine nuts lightly toasted
450g long grain rice

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