A slow cooked congee (Asian rice porridge) with lettuce, served with pan fried fish, topped with sesame oil and green shallot.
Fish cake made potato, spinach, and capsicum, flavored with fish sauce and sesame oil. Served with a refreshing Asian coleslaw with cabbage, carrot, mint and coriander.
Pan fried whiting roll flavored with ginger and coriander, wrapped in seaweed, served with a light oyster sauce.
This simple & light barramundi broth is gentle and tasty, perfect for a lazy lunch. Ingredients (Serves 2 as a FODMAP friendly recipe) 200g boneless
Chinese steamed fish with soy sauce, shallot and coriander