Lime Prawns ‘w’ Mango & Basil Dory
Lime Prawns ‘w’ Mango & Basil Dory
Of course, this was all done prior to my arm operation. Can’t move the bloody thing at the moment, so not a great deal of cooking happening from these two hands in the Kennett Kitchen, sadly. It. has taken me over a day to type this bloody thing up. One-handed, and left-handed at that… But this was very delicious according to piscatorial food critics, Wifey, Strawberry Blonde and #1. So is worth a wee wait for the post and the subsequent recipes for you. It also punches with colour, so when plated it is stunning. I totally agree though the Dory plating was shit. I will do better next time I promise. Maybe lay the fish atop the roasted mango and spoon some mango basil salsa on top… Hmmm. Anyways too late now.
Lime Prawns ‘w’ Mango & Basil Dory
Yes, I did indeed hit the #BillWallaceFriendly benchmark, but way missed the #KnibbsyKiddleWagyuFriendly marker. Pretty much all from fridge and freezer.
ChillaxBBQ BFF Andy @ New Zealand Fresh was our supplier of the prawns – which are behemoths. Click the partner link on our site to go to his web site. Some seriously good shit from the Land of the Long White Cloud is sitting on that site, and these prawns are testimony to that. These are the 13/15 Black Tiger Prawns. What the fuck does that mean you may ask? It basically means 13/15 prawns per kilo, AKA MOBY DICKS. The lower the number you have when looking at buying prawns means fewer pieces per kilo, which means the bigger the individual units are, and these surely are units!!! BELTERS!!!
So how did I prep and cook these stunning shellfish?;
- 1x box of 13/15 Black Tiger Prawns from Andy
- 4-5 ‘sprigs’ of Kaffir lime leaves
- 2x whole limes – juiced
- Olive oil
- Sea salt & cracked black pepper
- 2″ knob of salted butter
Here we go, cooking time;
- Lay down some silver foil in a baking tray, with enough overlap to cover the prawns and seal to make an ‘oven’ with the foil;
- Rinse the prawns in freshwater, dry them off and pop them on the foil;
- On top of your prawns goes;
- Ripped up Kaffir lime leaves
- Lime juice
- Olive oil – a good drizzle all over
- A good sprinkle of sea salt & cracked black pepper
- Smear the 2″ knob of butter all over the prawns
- Fold over the foil and scrunch it together making a seal above the prawns for the steam to collect – it is steam and bake time;
- In a pre-heated oven at 150 degrees for 20 minutes;
- Open the foil up to expose the prawns – they should be plump and pink by now;
- Up the heat to 180 degrees, baste the prawns with the juices in the pan and given another 5 minutes baking time;
- Out they come and onto a platter with a little drizzle of the liquor from the pan – you could dress in some more fresh Kaffir Lime if you like…
Stunning looking. Citrus prawn heaven, so I was advised. Finger-licking good, that’s for certain. And actually, bloody simple to prep and cook. Right?
That’s the prawns done. Now to the Dorey, Mango and other stuff… Part Deux…
What do you need for this rather delicious looking fish dish?;
- 2x beautiful Dorey fillets – about 200g each
- 8 ‘sprigs’ of Kaffir lime leaves – take the stalk out, roll them up and finely slice them
- 1x packet of fresh Basil
- 3x ripe mangos
- 2x whole limes – juiced
- Olive oil
- Sea salt & cracked black pepper
- 2″ knob of salted butter
Here we go, it is cooking time;
- Lay down some silver foil in a baking tray;
- Rinse the Dorey fillets in freshwater, dry them off and pop them on the foil;
- On top of your fish goes;
- 1/2 the Kaffir lime leaves
- 1/2 the Basil ripped up
- 1/2 the lime juice
- Olive oil – a good drizzle all over
- A good sprinkle of sea salt & cracked black pepper
- Smear the butter all over the 2 fillets
- 1x of the mangos (skin on) cut into quarters around the stone in the middle – lay 2 pieces, fruit-side down, onto each fillet on top of all the above
- In a pre-heated oven at 150 degrees for 20-30 minutes until the fish has lost its translucence and is white and puffed up a little;
- In parallel, once you have closed that door of the oven start the salsa process. So simple. In a mixing bowl add the;
- remaining 2x mangos, de-skinned, de-stoned and cut into cubes
- remaining Kaffir lime leaves, de-stalked rolled and sliced as fine as you can
- remaining Basil leaves, finely sliced
- remaining lime juice
- Stir that all around and set aside – in the fridge if you’re going to be a while, to keep the fruit fresh
- When the fish is done, carefully take off all the overly wilted herbs and using a fish slice pop each fillet on a serving plate;
- Drizzle over the liquor from the roasting pan;
- Add some greenery;
- Pop the roasted mangos and some fresh basil on the side, along with some of the super-fresh salsa;
- Serve away, my friend.
Again I will call out here. Do not copy my plating from today. It was shite. I wholeheartedly admit that. Flavour was the winner today. NOT plating…
As this dinner included the kids, well basically Strawberry Blonde, I left any heat out. I reckon the salsa would be killer with a little chopped red chilli in there. Plus, the red colour would ‘pop’ against the yellows and greens. You could also use the salsa alone with the prawns as a stand-alone dish. Just thinking lateral like. Lime Prawns ‘w’ Mango & Basil Dory were two cracking dishes served at once tonight, so presented as such to you. They could be two dishes, one dish, hey make it three. Have a play – ENJOY!!!
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