Seared Prawns with Ginger & Lemongrass
Traditionally known as Pla Goong, it is a dazzling mix of flavours including spring onion & chilli.
500g Linguine pasta
1 cup Fish stock
150ml Dry White wine
1 bunch Italian Parsley
12 small Whiting Fillets
120g Reggiano Parmesan
2 cloves Garlic
2 tbls Virgin Olive oil
Bring a generous pot of salted water to the boil and add linguine, stirring initially to avoid sticking; until pasta is al dente. Heat 2 tablespoons of olive oil in pan.
Place roughly chopped garlic and whiting fillets into hot oil, toss gently and add roughly chopped parsley, white wine, and fish stock. Season with salt and freshly cracked black pepper.
Strain cooked pasta and add to fish and sauce in pan and toss through while adding parmesan. Serve in large pasta bowls topped with shaved parmesan and chopped parsley.
FISH STOCK (about 2 ltrs)
In a large pot place a roughly chopped onion, a large sprig of parsley, 2 small chopped carrots, 2 chopped sticks of celery, a teaspoon of whole black peppercorn, 2 bay leaves, about a kilo of fish bones (excluding the heads), 2 litres of water and bring to the boil and allow to gently simmer for about 30 to 40 minutes. Allow to cool and strain through a fine strainer. Any leftover fish stock can be frozen.