Deep Fried Oysters with Ponzu Dipping Sauce

Ingredients:

12 Fanny Bay oysters, cleaned and shucked, shells reserved
Rock salt
1 red jalapeno chili pepper, finely diced
1 shallot, finely diced
3 sprigs fresh mint, finely chopped
1 teaspoon/about 2 g finely chopped peeled fresh ginger
1 lime, juiced
1/2 cup/60 g all purpose flour, plus more for dredging the oysters
2 cups/480 ml water with crushed ice
1 ½ quarts/1.5 liters vegetable or canola oil
Salmon roe, for garnish
1cup/240 ml ponzu sauce

Method:

Place the oyster shells in a large pot of boiling water for 10 minutes.  Strain the shells and wash them under fresh cold water. Place a bed of damp rock salt on a platter and nestle the cleaned oyster shells in the salt. Setting the shells on the bed of rock salt will help keep them in place.

Combine the chili, shallot, mint, ginger and lime juice a mixing bowl.  Add the oysters to the chili mixture and marinate for 3 minutes before frying.  In a separate bowl, mix 1/2 cup/60 g of the flour and the ice water together just until a thin batter forms and some small lumps still remain. The colder the water and the less the batter is mixed, the crispier the coating will be when fried.

In a large heavy pot, heat the oil to 350°F/180°C.  Working in batches, dredge the oysters in a little flour, then coat them in the batter.  Place the battered oysters in the hot oil and fry for 2 to 3 minutes, or until the coating is crisp.  Using a slotted spoon, transfer the oysters to paper towels to drain the excess oil.  

Place the fried oysters atop the prepared oyster shells on the rock salt.  Garnish the oysters with some salmon roe.  Serve with the ponzu sauce for dipping.

Mussels and Snapper Steamed in Coconut Milk with Chili and Lemon Grass

Serves 4

Ingredients:

2-inch/4-cm piece fresh lemon grass
2 tablespoons/30 ml olive oil
24 black mussels, scrubbed and de-bearded
2 red jalapeno chili peppers, finely chopped
1-inch/2-cm piece fresh ginger, peeled, finely chopped
2 garlic cloves, finely chopped
4 baby bok choy, halved lengthwise, leaves separated
1/4 cup/60 ml sweet white wine (such as Gewürztraminer)
1 young coconut, flesh roughly chopped, water reserved
Four 6-ounce/180-g red snapper fillets
 1/2 cup/120 ml coconut milk
Salt and freshly ground black pepper
½ bunch fresh cilantro

Method:

Using the dull side of a large sharp knife, pound the lemon grass to break it apart and help release its aroma.  Place a large wok over medium heat and add the oil.  Add the mussels, lemon grass, chilies, ginger and garlic to the wok.  Toss the wok to mix all ingredients and then cover the wok.  This will allow the steam to build up in the wok and cook the mussels.

Add the bok choy, white wine, coconut water, and coconut flesh to the mussels and toss to combine.  Place the snapper fillets on a wire rack. Place the wire rack with the fish fillets over the mussels. 

Cover and steam for 5 to 7 minutes, or until the fish is just cooked through and the mussels have opened. Discard any mussels that do not open.  Add the coconut milk to the mussels and toss well. Season the sauce to taste with salt and pepper.

Place the mussels around the outside of four wide bowls. Place the bok choy and snapper in the middle of the bowls.  Pour the sauce over the fish and mussels.  Garnish with the cilantro and serve.

Caramelized Baby Bananas with Almond Brittle

Serves 4

Ingredients:

2 cups/400 g granulated sugar
2 cups/225g whole almonds (roasted)
6 baby bananas, cut in half lengthwise
1/2 cup/50 g golden brown sugar

Method:

Line a baking sheet with parchment paper. Place the granulated sugar in a heavy medium saucepan over medium-high heat.  Cook until the sugar dissolves and turns light golden brown.  Add the almonds and stir to coat in the melted sugar.

Pour the almond mixture onto the prepared baking sheet and spread it in an even layer.  Allow the brittle to cool, then break it up into pieces.  Place the brown sugar on a plate.  

Using a small sharp knife, score the flesh side of the bananas.  Press the bananas flesh side down in the brown sugar to coat thickly.  Heat a large nonstick frying pan over medium-high heat.  Place the bananas, sugared side down, in the pan and cook for 2 minutes, or until the sugar has caramelized.  Transfer the caramelized bananas to plates and serve with the almond brittle.