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From land and sea

Surf and turf: Get the best of both worlds with these Asian-inspired mains.

Neil Perry
Neil Perry

Braised wagyu in home-made XO chilli sauce.
Braised wagyu in home-made XO chilli sauce.William Meppem

XO sauce is one of the most adaptable Asian condiments you can keep in your fridge. Great as a stir- fry sauce or as a chilli sauce on the side, it's also delicious over steamed chicken with ginger and shallot.

BRAISED WAGYU IN HOME-MADE XO CHILLI SAUCE

60ml vegetable oil

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1 large brown onion, finely chopped

5 cloves garlic, finely chopped

Small knob ginger, finely grated

1 tsp sea salt

1 cup fresh shiitake mushrooms, stems removed, cut into 1cm-thick pieces

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1kg wagyu oyster blade, cut into 2cm pieces

1/3 cup plain flour, seasoned with salt and freshly cracked black pepper

4 tbsp Shaoxing wine

2 cups fresh chicken stock

2 tbsp Chinese dark mushroom soy sauce

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2 tbsp Chinese light soy sauce

2 tsp rock sugar

1 whole star anise

1 whole cinnamon stick

freshly ground black pepper

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XO chilli sauce

1 heaped tbsp dried shrimp, soaked in hot water for 2 hours

750g long red chillies, seeded and roughly chopped

1 small knob fresh ginger, chopped

7 cloves fresh garlic, chopped

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1 1/2 tsp sea salt

3 tsp caster sugar

3/4 cup vegetable oil

2 long green shallots, chopped

Serves 4-6

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For the XO chilli sauce,
drain the shrimp and chop roughly. In a food processor, blend shrimp, chillies, ginger, garlic, salt and sugar together, then slowly add oil. Transfer sauce to a large saucepan and cook slowly over a low heat for about 1 hour. Remove from heat and stir in chopped green shallot. Set aside.

Heat 20ml oil in a heavy-based saucepan. Add onion, garlic, ginger and salt, and cook over a low-medium heat for 8 minutes or until soft. Remove onion mixture from pan and set aside. Heat 20ml oil and pan-fry shiitakes on high heat until golden. Remove from pan and set aside.

Place beef in seasoned flour and toss to coat. Return pan to a high heat with remaining 20ml oil and brown meat in batches. Remove and put to one side.

Deglaze pan with Shaoxing wine then add chicken stock, dark and light soy sauces, rock sugar, star anise and cinnamon. Bring to simmer, check seasoning and return beef, shiitakes and onion mixture to pan. Bring to boil then reduce heat to simmer, stirring occasionally until beef is tender and liquid has thickened. Add pepper and check seasoning. Remove star anise and cinnamon and reserve to use as a garnish, if desired. Serve with XO sauce and steamed rice.

Note: The XO sauce recipe will make about 600ml. The remainder will keep well in a jar in the fridge.

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WARM SALAD OF SPICY BLUE EYE

2 cloves garlic, chopped

4 small wild green chillies, chopped

2 tbsp peanut oil

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50g green beans, trimmed, finely sliced pinch of sea salt

1/2 small red onion, halved, finely sliced

150g skinless blue eye fillets, cut into 1cm dice pinch caster sugar

1 tbsp fish sauce

2 tbsp lime juice

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1/2 head of baby cos lettuce, leaves separated and washed small handful combined coriander and mint leaves, to garnish

Serves 4


Pound garlic and chillies in a mortar to form a fine paste.

Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the beans with the sea salt and onion. After 30 seconds, add the blue eye and stir-fry a further 30 seconds. Remove wok from heat and add the pounded garlic and chilli, sugar, fish sauce and lime juice. Stir together, taste and adjust the seasoning if necessary.

Place cos leaves on a plate, spoon the fish mixture over the top, and garnish with mint and coriander leaves. Serve straight away.

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HOT TIPS

• The blue eye salad is like a Thai-style san choy bow - beautiful served with just rice. You can use prawns, chicken thigh fillet, minced lamb or beef instead of the fish.

• Serve ground roast rice over the top of the salad for extra crunch - simply fry jasmine rice over a low heat until opaque and grind until fine.

SOMETHING TO DRINK

Grüner veltliner
Originally hailing from Austria, the grüner veltliner grape variety has adapted well to the cool climate of the Canberra district. Lark Hill's 2012 grüner ($40) features aromas of wild fennel and spice that give way to a fine dry palate - perfect with the spicy blue eye salad.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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