How To Prepare Spice-Crusted Fish With Oxtail, Prawn And Cassava?

Product(s):

Australian Premium Oxtail (800g)

Ocean Catch Premium AUS Banana Prawns Peeled

Ocean Catch Premium Australian X-Large Tiger Prawns

Ocean Catch Premium Australian X-Large Tiger Prawns | Buy 9 Get 1 Free

Preparation Time: 1hr 30 mins Cooking Time: 5 hrs Serving: 8

Ingredients:

• 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

• 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 sauté 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