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Cooking with Tom Kime - Day 3 Recipes



This is a simple and delicious way of cooking fish. Hake a subtle fish which flakes perfectly when it is cooked. When cooking fish on the bone all the natural gelatine and juices are kept in the flesh. By cooking the fish in a parcel like this it produces a heady aromatic steam that is undiluted while cooking and is released just when you plate the food. The puffed parcels could be brought to your seated guests so they experience the fresh perfume for themselves at the table. SERVES 6

6 thick slices of hake about 2-3 cm cut through the bone
24 Cherry tomatoes
1 bunch of spring onions, cleaned and finely sliced
1 bunch of flat leaf parsley picked and washed
200ml of dry white wine
Extra virgin olive oil
Freshly ground black pepper
6 x 1m pieces of tin foil

1. Pre-heat the oven to 200 C degrees. Mix a splash of extra virgin olive oil with the tomatoes and season with salt and freshly ground black pepper. Spread the tomatoes out on an oven tray, and roast in the oven for twenty minutes. While the tomatoes are cooking prepare the other ingredients.

2. The fish can be prepared by your fishmonger, ask for the scaled and cleaned whole fish to be cut into 2-3 cm thick slices through the bone. Pick and wash the parsley. Roughly chop about a third of the parsley to garnish the finished dish. Clean and trim the spring onions and finely slice.

3. Tear the tinfoil into 1m lengths. Fold each piece in half so that you have a double layer that is 50 cm long. Fold the pieces in half again, so they look like an open book. Lay out the six pieces of foil. It is as easy to make six at a time, as it is to make one. Splash a little oil on the right side of the foil book and repeat with all the pieces. Place the pieces of fish on top of the oil and season with salt and freshly ground black pepper.

4. Scatter the sliced spring onions and parsley leaves and four roast tomatoes on and around each piece of fish. Splash a little extra virgin olive oil over the fish. Fold the other side of the foil over the top of the fish. Tightly fold over the long sided edge a couple of times. You are making a tightly sealed parcel with an open short side. When you have made all /the parcels. Splash some white wine into each case and then seal the final edge of the parcel. Only add the wine and seal the final edge when you are about cook the fish.

5. When you are ready to cook the fish, place some baking sheets in the pre- heated oven. Place the sealed parcels on the pre- heated sheets and bake in the oven for 12 minutes. Serve with grilled asparagus or braised spinach. Set out your warmed plates for serving.
When the fish is cooked the parcel will be puffed up and full of steam. With a pair of scissors cut open two sides of the parcel. Be careful when you open the bag, as it is full of steam, which comes out in a bit of a jet. With a spatula or fish slice remove the fish from the bag and plate each piece. Spoon the juice and contents of each bag over the fish. Garnish with a little roughly chopped parsley


Vietnamese cuisine is distinctive, and often described as fragrant or perfumed. Many raw herbs are used, providing fresh, aromatic qualities. It is lighter and more refreshing than Thai food, whilst using many similar ingredients. Vietnamese food is tropical and fragrant and this separates it from Chinese cooking. It takes pride in its unique identity within Asia, and has successfully adapted aspects of cuisine from the surrounding countries. There are four main areas of taste that govern the cuisine - Hot, Sweet, Salt and Sour. This structure is apparent in every dish and every mouthful. There should be a balance of contrasting and complimentary flavours.

It is a cuisine incorporating fresh vegetables, plants and herbaceous leaves. It is healthy, using plants with medicinal as well as culinary properties. A diet with no dairy, no wheat, little sugar or fat, and simply cooked to retain all of the nutritional qualities of the food.
Vietnam has nearly two thousand miles of coast, and huge river deltas- the Mekong, the Perfume River and the Red river deltas. Fish, shellfish and anything that swims or lives near water are an essential part of Vietnamese life. Fish, rice and their by-products make up a huge percentage of the Vietnamese diet.

This is a rustic fisherman’s stew with a depth of complex flavours. You can use any combination of fish and shellfish. Serve with lots of rice or rice noodles. You could make this as a vegetarian curry by substituting the fish for vegetables of your choice. Curries like this are available from any small stall or café along the long coast of Vietnam. They are hearty and very fresh and one sniff of the fragrant aromas that come from the pan will transport you to this land of friendly people and spectacular food. It can be served as stand alone dish or a part of a larger spread of dishes. It works very well serving a small portion in quite a smart setting like a drinks party. Serve the fish curry in a small delicate blue and white rice bowl. This will give your guests a great taster and then allow them to try something else. Serves 4

4 x shallots finely chopped
3 x garlic cloves finely chopped
2 x stems of lemongrass remove the tough outer leaves and finely slice
30g x ginger peeled and finely grated
1/2 x 5ml teaspoon dried crushed Indian chilli
1 x 5ml teaspoon of mild curry powder
1/2 x 5ml teaspoon of ground cinnamon
1/2 x 5ml teaspoon of ground star anise
1/2 x 5ml teaspoon of ground coriander seeds
400ml coconut cream
300ml water
5 x lime leaves or the zest of 4 limes
250g peeled raw tiger prawns
350g firm white fish such as snapper or bream skinned and cubed 3cm square piece
20 leaves of Thai basil roughly chopped
6 x spring onions finely chopped
30 leaves of coriander roughly chopped

1. Heat 1 x 15 tablespoon of oil in a wok or heavy bottomed high-sided pan;
2. Fry chopped shallot, garlic and half the lemongrass and half the ginger and cook on a medium-high heat for 3-4mins;
3. Add the dried spices and the fresh chilli (cook in a well ventilated space because of the aromatic fumes from the spices and the chilli);
4. Cook the base of the curry until the spices are toasted and very aromatic;
5. Pour in the coconut cream and the water. Add 3 x lime leaves or the grated zest of 3 limes;
6. Reduce liquid by half by gently boiling;
7. When reduced, add the prawns and the cubed white fish;
8. Reduce the heat and gently simmer for 5 minutes (the fish is very delicate);
9. When the fish is poached, add the chopped Thai basil, coriander and spring onions;
10. Take the remaining lime leaves. Remove the stem with a sharp knife cutting away from you. Roll the two leaves together like a cigar and finely slice;
11. Garnish the curry with the remaining chopped lemongrass, the red chilli, the remaining ginger and the shredded lime leaves. The juice of one lime and 2 x 15ml tablespoons of fish sauce.


1.5 kg firm white-fleshed fish, such as John Dory, Gurnard, monkfish and snapper
200g of prawns
Olive oil for cooking
1 x onion finely chopped
3 sticks celery finely chopped
1 head fennel finely chopped
1 red pepper finely chopped
4 garlic cloves chopped
Juice of one orange and 2cm piece of zest
1 tin of tomatoes
2 fresh bay leaves
1 sprig of thyme.
1 large pinch x cayenne pepper
Salt and freshly ground black pepper
½ teaspoon of saffron.

For the croutons
1 baguette, olive oil 1 clove of garlic, 50g grated Gruyere cheese.

25g dry bread soaked in fish stock.
2 garlic cloves
1 egg yolk,
2 teaspoons of harissa.
¼ teaspoon of salt
250ml olive oil

Harissa is a North African spice blend that comes in two forms. Either as red paste, that looks like tomato puree or as dry spice mix. If using the dry spice mix then mix it with a little tomato puree. Place all the rouille ingredients in a food processor and slowly add the oil to make an emulsion. Cut the baguette into thin slices and bake them in the oven or toast them until golden. Rub the toasts with garlic. Fillet the fish and save the bones for stock. Cut the fish into even sized pieces

2 litres of water, the fish bones cleaned
2 bay leaves, 10 pepper corns. 2 sticks of celery, roughly chopped, the trimmings from the fennel and onion used in the soup. Parsley stalks and a sprig of thyme.

Cover the pan of bones and ingredients with cold water. Bring to the boil, and then turn down to a simmer. Skim off all the excess scum that floats to the surface.
Simmer gently for 20 minutes and then strain the stock.

1. Heat a little olive oil in the pan and add the chopped onion, celery, and fennel red pepper. Cook gently for about fifteen minutes until the vegetables are very soft but with out too much colour.
2. Add the thyme, garlic, orange peel, bay leaf and saffron and stir to combine the flavours. Add the tinned tomatoes and cook for a further five minutes until the tomatoes have reduced. At this stage add the strained fish stock and orange juice. Bring to the boil and simmer for twenty minutes.
3. Pour this mixture into a food processor and puree until smooth. Return to the pan and bring back to the boil. Season the broth with salt, pepper and cayenne pepper.
4. Season the fish and prawns and add to the fish stew. Turn off the heat and allow the fish to gently poach for five minutes, It should have gentle but noticeable taste and heat from the cayenne pepper. Serve with the croutons with the rouille.

To serve spread a little rouille on the crouton and sprinkle with Gruyere cheese.
Float the croutons in the fish stew and serve in large bowls.


500g tuna loin
2 tablespoons of coriander seeds
1 tablespoon of fennel seeds
1 tablespoon of cumin seeds
1 small dried chilli
2 star anise
Salt and freshly ground black pepper

For the sauce
1 x 2cm piece of ginger peeled and grated
2 limes juiced
2 spring onions chopped
10 leaves of mint chopped
20 leaves of coriander chopped
4 table spoons of light soy sauce

1. In a pestle and mortar, crush the dried seeds until they are roughly crushed. They do not have to be a fine powder.
2. Season the tuna loin with salt and pepper.
3. Pre-heat a griddle pan or skillet.
4. Roll the tuna loin in the crushed spices so it is completely coated.
5. Place the tuna on the hot griddle pan with no oil.
6. Leave for two minutes.
7. Turn the tuna over and cook for another two minutes.
8. Repeat on all sides.
9. If the tuna piece is thin and narrow, then cook for only one minute on each side.
10. Remove from the grill and leave to cool.
11. When cool wrap tightly in cling film and place in the freezer for at least an hour and up to 3 hours.
12. By placing the fish in the freezer it firms up the flesh and enables you to cut very thin slices. When ready to serve cut thinly with a very sharp knife.
13. Mix all the ingredients for the dressing.
14. Arrange on plate either on its own, or with a small mixed leaf salad, containing peppery leaves and mixed herbs.
15. Pour the dressing over the salad leaves and the tuna.

This dish could also be called a carpaccio of tuna; the centre of the fish should be very rare. This same dish could be served with the caper and marjoram sauce with preserved lemon.


12 – 16 large raw prawns (frozen Tiger prawns are good to use)
(Soy sauce and lime for cooking)
15 leaves of mint
20 leaves of coriander

For the dressing
1 medium sized watermelon (with skin removed and cut into bite-sized irregular chunks. Fresh Pomelo can be used instead of or as well as. Pomelo is a large citrus fruit, a cross between a grapefruit and an orange)
1 green or red chilli de-seeded
2 small cloves of garlic
3 coriander roots, cleaned
1 teaspoon Maldon salt
1 teaspoon of sugar
2 limes zested
4 limes juiced
2 oranges juiced
1 knob of ginger
Salt and fresh ground pepper to taste
1 large red chilli, deseeded and finely sliced
Garnish ingredients
2 stems of lemongrass (root trimmed, rough outer leaves removed and finely sliced)
4 lime leaves (shave off the spine of the leaf. Place leaves on top of each other and roll into a cigar shape and finely slice)
1 medium knob of ginger, peeled and grated
3 spring onions finely sliced
3 golden shallots, peeled and finely sliced
1 handful of skinless blanched peanuts (gently roasted till golden brown)

1. Peel watermelon with a sharp knife. Cut into wedges and remove seeds with a teaspoon. Cut into irregular chunks about 3cm long and place in a large bowl;
2. When prawns are cooled, remove heads and discard. Remove shell;
3. Place on board: with a sharp knife, slice lengthways through the back of the shelled prawn and split in half. With the point of the knife remove the intestinal black tract. Add prawns to the large bowl;
4. Gently roast peanuts until golden;
5. Finely chop all the garnish ingredients;
6. Slice the chilli, grate the ginger, slice the spring onions and the shallots;
7. Finely slice the lemongrass;
8. Roll the lime leaves and finely slice

For the dressing
1. In a pestle and mortar, pound the knob of ginger into a rough pulp. Remove and save any of the juice (we are not going to use the pulp, only the juice);
2. Roughly chop the green chilli and add to pestle and mortar;
3. Add garlic and cleaned coriander roots;
4. Add 1 teaspoon of salt and 1 teaspoon of sugar and pound to a smooth puree;
5. Add the lime juice, lime juice and orange juice;
6. Mix and pour over the salad (mix all ingredients except the fresh herbs);
7. Leave to marinade for 10 minutes before serving;
8. Roughly crush some of the roasted peanuts and add to the salad;
9. Tear the mint and coriander into the bowl, mix together and serve.

Chef’s Tip
This is a delicious refreshing salad for a summer day or as a plated starter for dinner at any time of the year. It is important to achieve a balance between hot, sour, sweet and salty with the contrasting texture of the roast peanuts. The dressing of this salad is what really makes it. It can be used for any type of fresh Asian salad.

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