QUICK LISTEN - BSF (From Ep 417)

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. At Red Energy, we’re committed to providing you and your community with something better. We’re 100% Australian owned and all our profits stay in Australia BOOK: Caro: Our Noble Selves by Kate Atkinson SCREEN: Corrie: Amanda and Alan Italian Job (ABC IView) and Signore Volpe (Prime) FOOD: Caro: Vietnamese Fish In Banana Leaf Ingredients: 200g fish (whole fillet or steak) 4 banana leaves (or cabbage leaves as a substitute) 2 stems lemongrass, finely sliced 4 cloves garlic, crushed 1 tablespoon grated fresh turmeric (or 1 teaspoon turmeric powder) I tablespoon oyster sauce I teaspoon fish sauce 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon chili paste 2 tablespoons vegetable oil 1 tablespoon fried onion flakes 50g spring onion, finely chopped Method: Prepare the Marinated Paste: In a blender, combine the sliced lemongrass and crushed garlic. Blend until finely minced, then transfer to a bowl. Add the grated turmeric (or turmeric powder), spring onions, oyster sauce, fish sauce, soy sauce, sesame oil, sugar, chili paste, and vegetable oil. Mix well to form a smooth marinade. Marinate the Fish: Place the fish into the marinade and coat it thoroughly. Let the fish marinate for at least 30 minutes to allow the flavors to develop. Prepare the Banana Leaves: To soften the banana leaves, gently heat them over an open flame until pliable, or alternatively, blanch the cabbage leaves by boiling them in water for 1 minute. Wrap the Fish: Lay the banana leaves flat on a surface. Place the marinated fish in the center of each leaf. Sprinkle the fried onion flakes on top. Carefully fold the sides of the leaves over the fish to enclose it like a parcel.