recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
medium fresh red chillies, chopped
1 tablespoon chopped fresh coriander root
3 cloves garlic, crushed
2 teaspoons sugar
4 white fish fillets
1 tablespoon oil
1 tablespoon oil, extra
1 tablespoon fish sauce
1/2 small chicken stock cube, crumbled
1/2 cup water
1 tablespoon lime juice
2 teaspoons cornflour
2 teaspoons water, extra
chillies, coriander, garlic and sugar to a paste
using a pestle and mortar.
fish with oil, grill until just tender.
extra oil in pan, add chilli mixture, cook,
stirring, for 2 minutes.
in sauce, stock cube, water, juice and blended
cornflour and extra water. Stir until mixture
boils and thickens.