Adrian and Sue Richards makes fish in banana leaves (Ikan Panggang) and Asian salad with sesame dressing

The Mid North coast of NSW, with white sands, pristine beaches and lakes, is one of  the best places in the world to live and work.
The people on the coast embrace the lifestyle and especially the fresh food.
This series talks to the locals, the people who live and love the coast and the food they enjoy to cook and share with friends.
In this episode we talk to Adrian and Sue Richards and they make their delicious fish in banana leaves (Ikan Panggang) and Asian salad with sesame dressing.

Fish in banana leaves (Ikan Panggang)

Ingredients
8 pieces of banana leaf or kitchen foil

750g boneless white fish fillets diced
2 shallots chopped

2 garlic cloves chopped
1 tbs ginger chopped
¼ tsp ground coriander
1/3 cup coconut milk
Juice of 1 lime
Salt to taste
4 medium red chillies deseeded & sliced
4 lime leaves shredded
Lime wedges to serve

Method
Prepare banana leaves by cutting into 15cm square pieces. Pass over a flame to soften or dip into a bowl of boiling water.
Combine the fish, shallots, garlic, ginger, turmeric, coriander, coconut milk, lime juice and salt in a food processor. Process until the mixture comes together.
Divide the mixture evenly into 8 and place in the middle of each banana leaf. Top with chilli and lime leaves. Fold banana leaf over fish, flatten a little and secure ends with cocktail sticks.
Cook the fish on a barbecue for 3 minutes on each side or cook in a steamer for 3-4 minutes. Serve with wedges of lime.

Asian Salad with Sesame dressing

For the salad
¼ cabbage – finely shredded
½ fennel bulb – finely shredded
1 carrot grated
½ capsicum finely shredded
½ red onion finely sliced
½ bunch fresh coriander leaves chopped
Handful of mint leaves chopped
Handful of sprouts
Toasted peanuts chopped if desired

Mix all ingredients and toss with salad dressing

Salad Dressing
½ cup sesame seeds
1 tbs sugar
3 tbs vinegar
4 tbs light soy sauce

Toast the sesame seeds in a dry frying pan over medium heat, stirring constantly for about 5 minutes or until they are a toast-brown colour. Crush with mortar and pestle or in a blender. Mix in sugar, vinegar and soy sauce. Mix through salad.