This flavorful dish is so simple to make. Barramundi is a popular Australian fish, often sold here, but you can substitute snapper, cod, or mahi-mahi. Cans of Thai curry paste and bottles of Vietnamese fish sauce are readily available in supermarkets or online. I’m partial to the Maesri brand of curry paste and Three Crabs fish sauce for its milder aroma.
Serves 2
The colors, textures, and flavors of the season are beautifully represented in this stunning salad. If you don’t relish the thought of peeling and cubing squash, most supermarkets sell it already prepped. You can also find it in the frozen food section, ready to roast.
Serves 4 to 6
Asian-inspired bowls are incredibly popular in Oz. This choose-your-own-adventure recipe leverages a fantastic Asian fermented seasoning, liquid shio koji, to umami-charge your chicken (it’s available online and in many grocery stores). I’m pairing it with a spicy peanut dressing, but you can enjoy it with a simple drizzle of olive oil and a splash of rice wine vinegar. Choose from the suggestions below to build your bowl. Note: I’ve included directions for grilling the chicken as well as stovetop cooking.
Serves 2
I love the crunch and zest of pickled onions—using red ones imparts dramatic color along with deep flavor. Double or even triple the recipe if you’re a fan.
Makes about 2 cups
“Salad” is almost a misnomer for this bountiful dish. Nutritious and filling, with a mix of sweet, savory, and crunchy ingredients, it makes a wonderful dinner on a cool night.
Yields 2 servings