Local ‘line caught Red Emperor and tropical Fruits; A taste sensation of tropical delights

Ingredients

Fish:
1 side fresh red emperor (scaled with the skin on)
½ litre of water
2 slices lemon
1 lemon grass bulb crushed
1 small piece ginger finely sliced
2 sprigs thyme

Method:

Cut Red emperor into serving portions. Using a wok and steamer basket. Place the water in the wok and add all the fragrant. Place the fish portions onto some wax paper (for ease of removal) and place into the steam basket skin side up. Steam for approx. 6mins or until just cooked.
Green Mango salsa

2 ripe mangos cheeks
1 small red chili100ml rice wine vinegar
2 limes ( juice and zest)
1 large green mango
1 red capsicums
1 small red onions
1/2 bunch of mint
2 shallots
Method:

Place 2 ripe mango cheeks , chili, rice wine vinegar and lime juice into blender and blend until smooth. Finely dice the mango, red capsicum, onion, shallots and mint. Bind the diced salsa with the smooth mango puree and refrigerate till needed.

Cucumber and Honeydew salad:

½ honey dew melon (peeled, seeded and cut into 1cm cubes)
1 small red onion diced
1 continental cucumber (deseeded and finely sliced on the angle)
1 punnet of snow pea tendrils (cut off long stalks and just use the heads)
50 grams pickled ginger
½ bunch mint leaves  (finely sliced)

Method:

Mix all ingredients together to make the salad

Coconut coriander dressing
100ml light olive oil
100ml coconut vinegar
1 tablespoon chopped coriander
juice of one lime
½ teaspoon sugar

Method:

 Mix all ingredients together and let stand overnight in fridge

Dragon Fruit Jellies
200grams Dragon fruit flesh (blended to a puree)
100mls Verjuice
Juice from ½ lemon
1 tablespoon sugar
100mls hot water
1 tablespoon edible gelatine

Method:

mix dragon fruit pulp, verjuice, lemon juice and sugar together in a bowl. Add the gelatin powder to the hot water and dissolve. Add the gelatine mix to the dragon fruit mix and pour into a suitable container and allow to set for 3 hours in the fridge.