TAIWANESE BASIL COD
1kg fresh cod fillet
1 tbsp turmeric
1 tbsp salt
1 tbsp olive oil
1 tsp garlic, minced
1 small red chili
1 tsp sugar
2 limes, juiced
50ml rice vinegar
50ml fish sauce
Taiwanese Basil Paste:
100g honey roasted peanuts
1 inch ginger
2 spring onions
50g Taiwanese basil
1 long green chilli
½ lemon peel
150ml grape seed oil
Sprig of dill
750ml Wolf Blass Gold Label Chardonnay
STEP 1: In a blender, combine all nuoc cham ingredients and pulse for 1 minute until it comes together. You’ll know it’s ready when the chilli forms small granules in the sauce. Be careful not to over process. Set aside.
STEP 2: In a small food processor, combine all the Taiwanese basil paste ingredients and process until it comes together. Set aside.
STEP 3: Lay the cod skin-side down on a chopping board and slice into 3 evenly sized fillets. Season with tumeric, salt and olive oil, then lay skin side down on a greased baking tray.
STEP 4: Bake the cod in the oven at 180C for 8 minutes, or until cooked, then remove and allow to rest for 1 minute.
STEP 5: While the cod is resting, combine 1 tbsp of nuoc cham with 3 tbsp of Taiwanese basil paste. It should form a thick and creamy sauce, then spread a dollop of sauce on the base of a plate.
STEP 6: Lay the cod down on the plate, and garnish with a sprig of dill.
STEP 7: Serve with Wolf Blass Gold Label Chardonnay, and enjoy!
This dish was inspired by Longtail | 1 Michelin Star | Taiwan
CHU CHEE CURRY
1 tbsp olive oil
1 cup coconut cream
1 cup coconut milk
50g palm sugar
¼ cup fish sauce
Chu Chee Curry Paste:
10 dried chillies
3 shallots, roughly chopped
3 tbsp minced garlic
½ tsp galangal
1 lemongrass stalk
½ lime peel
1 tsp coriander
1 tsp shrimp paste
½ tsp salt
750ml Wolf Blass Gold Label Shiraz
STEP 1: In a small food processor add all Chu Chee curry paste ingredients, then blend until it comes together and forms a paste.
STEP 2: Heat a saucepan on medium heat and add the Chu Chee curry paste, then add coconut cream and cook for 5 minutes until fragrant.
STEP 3: Add coconut milk, palm sugar and fish sauce, then reduce on medium heat for approximately 15 minutes.
STEP 4: Add the curry sauce into a blender and pulse for 2 minutes. Strain the mixture in the jug and set aside.
STEP 5: Pat scallops dry, then season with salt.
STEP 6: Heat a cast iron skillet for 2 minutes on medium heat, then add oil. Place scallops on the skillet salt-side down, then season with more salt and pepper. Cook each scallop for 4 minutes each side, without moving until it’s time to flip them. They will be brown and caramelised on the surface when they are ready.
STEP 7: Lay scallops on a plate, then pour Chu Chee curry sauce on the plate to serve.
STEP 8: Enjoy with Wolf Blass Gold Label Shiraz!