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Pan-fried salmon trout with gooseberry Asian dressing

Asian recipes

Pan-fried salmon trout with gooseberry Asian dressing

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Asian recipes

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Asian recipes

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Asian recipes

Gado-gado

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Asian recipes

Thai cucumber pickle, chicken and rice noodle salad

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Pork noodles with crispy garlic and chilli

Asian recipes

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Peanut chicken and noodle salad

Asian recipes

Peanut chicken and noodle salad

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Asian marinated short ribs with a peanut dip

Asian recipes

Asian marinated short ribs with a peanut dip

2 hours

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Asian marinated short ribs with a peanut dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

800 g beef short ribs
1 T sunflower oil
½ cup oyster sauce
½ cup sriracha hot chilli sauce
½ cup black-bean sauce

For the peanut dipping sauce, combine

½ cup peanut butter
1/3 cup peanuts, toasted
1/3 cup coconut milk
2 T sweet soya sauce

For the carrot-and-spring onion salad

2 large carrots, cut into thin strips
4 spring onions, cut into thin strips
1 red chilli chopped
Juice of ½ lime

Method

Preheat the oven to 120°C. Rub the short ribs with oil. In a bowl, combine the oyster, chilli and black-bean sauces and brush onto the short ribs until thickly coated.

Place in an oven dish and roast for 2 hours, turning occasionally, until sticky and glossy.

To make the carrot-and-spring onion salad:Run the blade of a vegetable peeler down the sides of the carrots to form long, thin ribbons. Toss with the spring onion and red chilli and add a squeeze of lime juice to finish off.

Serve with a bowl of the peanut dipping sauce and the carrot-and-spring onion salad on the side.

Discover more Asian-inspired recipes here.