That fabulous snapper

Baked whole snapper filled with lobster and lemongrass, served with roast cherry tomatoes

by Kylie Kwong

250g cherry tomatoes
¼ cup extra virgin olive oil
½ bunch tarragon
cracked white pepper
2 teaspoons sea salt
1 tablespoon red wine vinegar
1 x 750g whole snapper, scaled, cleaned and gutted
1 tablespoon very finely sliced lemongrass, cut on the diagonal
1 tablespoon finely sliced large red chilli

LOBSTER AND LEMON GRASS STUFFING
280g fresh uncooked lobster meat, roughly chopped
2 tablespoons finely diced lemongrass
¼ cup finely sliced spring onions
2 garlic cloves, finely diced
1 tablespoon finely diced ginger
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon light soy sauce
1 teaspoon white sugar

Preheat oven to 150°C. Place cherry tomatoes in a roasting tin, drizzle with half the olive oil and sprinkle with tarragon sprigs, pepper and half the salt. Cover tin with foil and roast for 30 minutes. Remove foil and roast for a further 5 minutes, or until tomatoes are soft and wilted. Remove tomatoes from oven and set aside to cool slightly before drizzling with vinegar and sprinkling with remaining salt.

Meanwhile, put all stuffing ingredients in a bowl and mix well. Pat fish dry with kitchen paper and place on a large, oiled oven tray. Fill fish cavity with stuffing mixture, drizzle with the remaining olive oil and sprinkle with a little pepper. Cover tray with foil and bake for 15 minutes. Remove foil and roast for further 20 minutes, or until fish is cooked through when tested. The flesh should be white through to the bone. If the flesh is still translucent, cook for another minute or so.

Carefully slide the fish into a large, shallow bowl. Pour over reserved tomatoes with their pan juices and garnish with lemongrass and chilli. Serve immediately.

Great night, great food and great company

Our August outing was to Karen Kwong's (aka Karen H) for modern Asian style dining.

Our hostess Karen H in her stylish kitchen looking very calm and welcoming. Love the little candle lanterns she picked up especially for this dinner.


Robyn and Jenny getting ready to sample the Pork Belly for entree, it was so tasty, what a treat.


Tracy and Sonia looking relaxed on the lounge enjoying pre-dinner drinks.


More gorgeous lanterns over the dining table


Sisters, Julie and Karen H cooked the spectacular Whole Baked Snapper main meal together.


The snapper was just perfectly cooked and presented, so professional, it was as if the sisters did this everyday.


Julie was one of our mystery guests, winging her way down from Sydney just for this dinner.


A platter of Asian Greens and the Karen Kwong's Delcious Fried Rice were the perfect accompaniments for the snapper.

Tracy and Robyn admiring the snapper..............it truly was amazing.

Karen H also made it look so effortless to serve up fish to a table of eager diners.

I was tired but I don't think I was napping at the table!

Our other mystery guest, Jackie who happens to be Karen's boss.

Tracy presented us with this lovely finish to our meal, a Masterchef inspired dessert. I do have a copy of this recipe and Tracy made a couple of changes so I think I would be able to share it with you all on our blog.

Our Karen H does Kylie Kwong

Delicious Fried Rice

1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoons peanut oil, extra
1 1/2tablespoons finely chopped ginger
4 garlic cloves
1 medium-sized brown onion, finely diced
½ cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons shao sing wine
5 cups cooked medium-grain rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions
3 tablespoons Maggi seasoning
¼ teaspoon sesame oil
2 spring onions, finely sliced on the diagonal
¼ light soy sauce
½ large red chilli, finely sliced on the diagonal

Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.

Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30 seconds. Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.