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How to prepare Spice-crusted Fish with Oxtail, Prawn and Cassava?

by Aussie Meat March 14, 2020

Australian Premium Grain Fed Oxtail | Best Steak in Hong Kong

Buy Product(s): Australian Premium Grain Fed Oxtail | Ocean Catch Premium Australian Tiger Prawns

Preparation:

Preparation Time: 1hr 30 mins

Cooking Time: 5 hrs

Serving: 8

Ingredients:

    Slow-Cooked Oxtail
  • 1 kg oxtail cut into small pieces
  • 6 eschalots, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 100 ml olive oil
  • 2 cloves garlic
  • 2 bay leaves
  • 4 sprigs of thyme
  • 3 litres beef stock
    Spice Mix
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1 tsp ground chilli
  • Pinch cloves
  • Pinch star anise
  • 1 tsp lovage
  • 1 tsp wattleseed
  • 1 tsp turmeric
  • Zest of 1 lemon
  • 1 tsp salt

   Cassava

  • 1 x 500 g packet of frozen cassava leaf
  • 50 g butter
  • 1 cup of stock
  • Salt and pepper, to taste
  • Squeeze fresh lime juice

   Tomato Base

  • 8 tomatoes, peeled and diced
  • 100 g cassava leaf, chopped
  • 1 onion, finely sliced
  • 2 cloves garlic, chopped
  • 1 tsp smoked paprika
  • 1 tsp hot chilli flakes
  • ½ tsp fennel seeds
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • Pinch of sea salt
  • 200 ml olive oil

   Prawns in Spiced Palm Oil

  • 4 prawns chopped
  • ¼ cup of palm oil
  • 2 tbsp. spice mix

  Spiced Fish

  • 8 pieces of local fish
  • Vegetable oil
  • 2 tbsp. spice mix

 Mixed Greens and Vegetables

  • 1 large bunch mixed greens, like Cavallo Nero or kale
  • 16 baby corn
  • 16 okra

Instructions:

  1. To make the slow-cooked oxtail, sear the oxtail until browned on all sides and sauté the eschalots, celery, carrot and garlic until tender
  2. Add the oxtail and sauteed vegetables in a pot or baking tray along with bay leaves, thyme and beef stock and gently cook for 4 hours.
  3. Remove the oxtail and pick off the meat.
  4. Reduce the cooking liquid until it thickens a little skimming any scum that forms.
  5. To make the spice mix, toast the whole spices and grind them. Add powdered spices and mix well. Set aside.
  6. To make the cassava, defrost the cassava leaf and cook gently in a pot with stock, butter and seasoning for 30 minutes. Finish off with a squeeze of lime.
  7. To make the tomato base, mix all ingredients together in a large roasting tray and cook at 180°C for 25 minutes.
  8. To make the prawns, mix the spice mix into the palm oil. Quickly saute the prawns in the spiced palm oil for minutes.
  9. Roll the fish pieces in the spice mix and pan roast in vegetable oil for 6-10 depending on the thickness of the fish.
  10. Quickly cook the mixed greens directly on a barbecue or quickly steam in a frying pan on the stove. Cook the baby corn and okra directly on the barbecue or stir fry in a pan.
  11. To assemble the dish, mix the oxtail with the tomato base. Fold through as much or as little of the oxtail as you like (the rest can be used later for a pasta dish).
  12. On each plate, place a generous spoonful of the tomato base, spiced prawns, cassava and greens and top it off with your pan-fried fish. Decorate with baby corn and okra. Serve immediately.

Posted by Aussie Meat and for this fabulous recipe, we thank SBS Food for the recipe link is https://www.sbs.com.au/food/recipes/spice-crusted-fish-and-slow-cooked-oxtail





Aussie Meat
Aussie Meat

Author

Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat and Ocean-catch Seafood across Hong Kong. Owned and operated by Australians, we deliver high restaurant quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian and New Zealand farms jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.