WEDNESDAY 21 MAY | 8.00pm on #NITV | KRIOL KITCHEN If there was ever a dish that took care of itself then this would be it. Ali and mitch join their cousin Neil Hamaguchi and learn how to make the most amazing barramundi kriol dish they have ever encountered. Drawing on his long history as a pearl diver Neil shares the history of how this recipe came to be shared with him by his Uncle also a Pearl Shell Diver. On Neil’s back veranda in Broome Neil shows Ali and mitch just how easy this Malaysian inspired dish is to make. Using freshly caught salt water Barramundi, ginger, shallots, garlic, soya and a special little ingredient: Pickled Chinese Cabbage, Neil demonstrates how it is possibly the easiest meal to make and impress your guests. While Neil drizzles the last crisp fried garlic over his fish dish, mitch prepares a sashimi dish made with pearl shell meat as a side dish/salad. This side dish uses vinegar, chilli, garlic, lime, lemon and soya sauce and the pearl shell delicacy. It has a delicate taste but leaves a lasting impression.
Posted on: Wed, 21 May 2014 08:30:00 +0000
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