Caramalised Lime Fish

Serves 4

1kg firm white fish fillets, skin removed
2 tsp vegetable oil
2 tbsp lime juice
3 tbsp brown sugar
1 tsp fish sauce
1 tbsp soy sauce
1 tsp chilli flakes
3 small cucumbers, sliced into ribbons (ie lengthways)
1/2 cup coriander leaves
4 green onions, sliced

Cut fish into large pieces.
Heat non-stick frying pan over high heat.
Add oil & fish & cook for 1 minute on each side or until brown & sealed.
Combine lime juice, sugar, fish sauce, soy & chilli, add to pan & cook, turning fish once, for 4 minutes or until fish is just cooked through & sauce has reduced & is sticky.
To serve, place cucumbers, coriander & onions on plates & top with fish.
Spoon over pan sauce & serve.

Variations

Scallops - Replace fish with 16 scallops. Cook sauce first for 4 minutes, then add scallops & cook for 1 minute each side. Replace cucumber salad with 2 sliced celery sticks, 1 cup mint & 4 sliced green onions.

Salmon - Replace white fish with 4 x 200g skinless salmon fillets, cooking for 2 minutes each side before adding sauce to pan. Replace cucumber salad with 400g trimmed blanched asparagus & leaves of a baby cos lettuce.

Prawns - Replace fish with 32 green (raw) shelled prawns. Replace cucumber salad with 100g baby rocket leaves & 2 small sliced avocados.

Chocolate Dessert Cakes

Serves 4

185g butter, melted
1 cup caster sugar
1/3 cup brown sugar
3 eggs
1 1/4 cups plain flour
1 tsp baking powder
1 cup cocoa
vanilla bean ice-cream or thick cream to serve

Preheat oven to 160ºC.
Place butter, sugars & eggs in bowl & mix until combined.
Sift over flour, baking powder & cocoa & mix until combined.
Place in 4 x 1 cup capacity overnproof tea or coffee cups & bake for 20 minutes or until fudgy.
Serve warm or cold in cups topped with ice-cream or cream.