Maximising the flavoursome tastes of Tasmanian Mountain Fish Pepper

AT TABLE

Sprinkle Tasmanian Mountain Fish Pepper on fried, baked or steamed fish. A squeeze of lemon juice will bring out the heat and the full flavour of the pepper.

IN THE KITCHEN

Mountain Fish Marinade

Juice of a large lemon or 3 limes
50ml olive oil
1 teaspoon Tasmanian Mountain Fish Pepper (maximum!)
2- 3 cloves garlic, well crushed.
Salt to taste

Put all ingredients in a well-sealed jar and shake vigorously, cocktail-bar style, for at least a minute.

Pour over fish fillets or cutlets and leave for 15-20 minutes, turning them at least once before grilling or frying.

Leftover marinade can be stored in the refrigerator for future use. If ingredients separate during storage, a good shake will restore the original consistency.

Tasmanian Mountain Devilled Prawns
500g green prawns, peeled and veined
1 good teaspoon Tasmanian Mountain Fish Pepper
Half cup cornflour

50g chopped coriander, both leaves and roots

Place prawns on paper towel, cover them with more paper towel and pat them dry.

Mix pepper and cornflour together in a bowl, toss in the prawns and shake until they are well coated.

Combine the wine, fish sauce and honey in a bowl.

Soften the shallots and garlic in the oil in a wok or deep frying pan.

Then add the prawns, turn up the heat and stir-fry them until they begin to curl — this will take only a couple of minutes.

Pour in the honey, fish sauce and wine mixture and cook for a further minute.

Once the liquid has thickened somewhat, add the chopped coriander, allow 30 seconds more and then pour in the coconut cream. Serve with rice.