SMH Good Weekend recipes, April 14

Written on 16th April 2012
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Let the feasting begin…with snapper, mushrooms and prosciutto and a salad that packs a punch. Enjoy our recipes from Last Saturday’s Sydney Morning Herald and AGE Good Weekend Magazine… 


Steamed snapper with shiitake, prosciutto and bamboo shoots

Serves 4 as part of a banquet

400g skinless snapper fillet

1 tbsp peanut oil

4 thin slices prosciutto, each piece cut in half

80g tinned whole bamboo shoots, cut into julienne strips

4 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, caps cut in half

2 green (spring) onions, cut into julienne strips

Freshly ground white pepper


2 tbsp light soy sauce

3 tbsp fresh chicken stock

½ tsp sugar

1 tbsp peanut oil

¼ tsp sesame oil

½ tsp sea salt

Cut the snapper fillet into 8 equal portions.

Mix all the seasoning ingredients together.

Brush the peanut oil all over 2 round plates, each large enough to hold 4 pieces of fish. Alternatively, lay a piece of parchment paper on the base of both baskets of a double-decker steamer, with the paper big enough to come a little up the sides so the liquid won’t run off. Place the fish on the plates or paper, allowing space between each piece. Layer the prosciutto, bamboo shoots and mushrooms over the top of each piece. Pour the seasoning over. If using plates, place in a steamer basket.

Place the steamer baskets over a pot or wok of rapidly boiling water. Cover with the lid and steam for 6 minutes, or until the fish is just cooked through. You may want to swap the steamer baskets around after 3 minutes. Carefully remove the plates or paper from the steamer and sprinkle with green onions and a pinch of white pepper. 

Iceberg lettuce and mushroom salad

Serves 4 as part of a banquet

1 small iceberg lettuce, washed and dried

2 tbsp peanut oil

200g assorted mushrooms, such as enoki, shiitake, shimeji and oyster, torn into even-sized pieces

1 red onion, peeled, halved and finely sliced

I handful combined mint and coriander leaves

1 green (spring) onion, cut into julienne strips

2 brown shallots, peeled, finely sliced and deep-fried until golden

1 tsp ground roast rice (see hot tips)


1 clove garlic

3 coriander roots, scraped and chopped

2 small wild green chillies

Pinch sea salt

Pinch caster sugar

3 tbsp lime juice

2 tbsp fish sauce

To make the dressing, pound the garlic, coriander roots, chillies, sea salt and sugar in a mortar with a pestle to form a paste. Add the lime juice and fish sauce and taste to balance, adjusting if necessary.

Shed the iceberg lettuce and place on a plate.

Heat a wok until smoking. Add the peanut oil and, when hot, stir-fry the mushrooms and red onion for 30 seconds to 1 minute, until just starting to soften. Remove from the heat. Add the dressing, herbs and green onion and toss together. Spoon the mixture over the lettuce. Sprinkle the salad with friend brown shallots and ground roast rice to serve.

Hot tips

I use prosciutto instead of Yunnan ham as it is easier to get. Any large white-fleshed fish works well.

A few slices of chilli and ginger make a welcome addition to the fish; just sprinkle over at the steaming stage

The iceberg and mushroom salad is a textural feast – and delicious. Serve with a bowl of rice for a cracking meal.

To make ground roast rice, place a thin layer of jasmine rice in a frying pan over a low heat or in a low oven and toast until it becomes opaque but not coloured. When cool, grind finely in a mortar.