Preparation: 20 minutes

Cooking: 8 minutes 

Ingredients

6 whole baby calamari squid

2 tbsp extra virgin olive oil

Stuffing

1 small onion

finely chopped 1 clove garlic,

crushed 1 tsp lemon rind & 2 tsp lemon juice

1/2 cup fresh breadcrumbs

2 anchovies (optional)

2 tbsp toasted pine nuts, chopped

2 tbsp finely chopped flat leaf parsley

flaked salt & freshly cracked pepper

extra virgin olive oil

lemon wedges

Prepare squid as seen in Quick and Easy Spring 2003 and cut the tentacles into small pieces. Heat the oil in a frying pan over medium heat and saute the onion and garlic until soft approx. 5 minutes. Add the chopped tentacles and cook for 1 minute, then add the lemon rind and juice, breadcrumbs, anchovies, pinenuts and parsley, season to taste. Stir well to combine then allow to cool. To stuff the squid use a teaspoon to place the filling into the squid hoods, gently packing do not force the stuffing in and don't overfill as the squid does shrink slightly during cooking. Secure opening with a toothpick. Preheat BBQ to medium-high and drizzle squid with oil and cook on the open grill for 4 minutes each side. Serve sliced or whole drizzle with olive oil and serve with lemon.

1 x 700g baby snapper, cleaned and scaled

2 green shallots

3 cm piece ginger, peeled

3 baby bok choy, halved and washed

Sauce

2 tbs Ketjap Manis * (see note)

2 tsp sunflower oil

1 tsp sesame oil

1/4 tsp chilli paste

Rinse fish cavity and pat fish dry with paper towel. Score or slash the flesh with a knife on either side behind the head of the fish (this assists in more even cooking)

Line a large bamboo steamer with baking paper take a small knife and slash 3-4 small holes into the paper to allow the steam through.

Place fish into the steamer and wrap the tail in lightly greased foil as it may be sticking out of the steamer. Cut the shallots into slices at a slight diagonal and cut the ginger into thin strips. Place half of the combined shallot and ginger into the steamer and top with the fish then add the remaining ginger and shallot.

Place the steamer over a wok or frying pan of simmering water and cover with lid. Cook fish for approx 6 mins. Lift lid and place bok choy along either side of the fish cover and continue to cook for a further 10 mins approx. Remove from heat and stand covered for 2 mins. Discard foil from tail.

Combine sauce ingredients in a covered container and shake well.

Pour half the sauce mixture onto the serving plate top with the fish and pour the remaining sauce over the fish and bok choy.

Serve with steamed rice.

* Ketjap Manis is an Indonesian, Soy Sauce available in supermarkets it is slightly sweet and thicker than traditional soy sauce.

Alternatives: Small Bream, Baby Barramundi, Silver Perch