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Recipes with coriander and spring onion

3 recipes that use coriander and spring onion, with photos, step-by-step instructions and cook times. The quickest, Guizhou sour fish soup, takes 60 minutes. It is most often cooked with garlic, lime and onion.

Run out of coriander and spring onion? Chives, or a little finely sliced onion.

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Torta capixabaSeafood and palm heart pie

Torta capixaba is the Good Friday dish of Espírito Santo in south-east Brazil, cooked in the region's black clay pans (panelas de barro). Soaked salt cod, crab meat, prawns, palm hearts and olives are cooked with tomato, onion, coriander and annatto, then bound with beaten egg and baked until puffed and golden under a lid of egg and onion rings. It is served hot or warm with rice. Any ovenproof dish works. Chef's tip: fold in the egg whites last and gently, as they give the torta its light, set texture.

105 minBrazilianFishGluten free
by KrazyBadal 0 views

Peixe na telhaFish baked on a clay tile

Peixe na telha, 'fish on the tile', is a weekend dish of the river towns of Goiás and Minas Gerais, where restaurants by the Araguaia bring freshwater fish to the table still sizzling on a curved clay roof tile. At home a terracotta or ceramic baking dish does the job: fillets marinated in lime and garlic are layered with tomato, sweet peppers, onion and coriander and baked until the juices bubble. Suitable as part of a balanced diet: high-protein fish with lots of vegetables. About 290 kcal and 9 g carbohydrate per portion; serve with a salad, or a little brown rice instead of the usual white rice and farofa. The usual mistake is overbaking, which dries the fish; take it out the moment it flakes. Chef's tip: warm the clay dish in the oven first so the vegetables start sizzling at once.

65 minBrazilianFishGluten free
by KrazyBadal 0 views

Guizhou sour fish soup

For the Miao people around Kaili in south-east Guizhou, a pot of sour soup is the heart of a meal, served in a wide pot over a burner with everyone dipping in. Their famous red sour soup is made by fermenting wild tomatoes with chillies for weeks, and it gives the broth a bright, tangy, lightly spicy taste that is fruity rather than vinegary. Chunks of fresh river fish, tofu and bean sprouts simmer in it until tender, and each piece is dunked in a little dish of chilli and herbs before eating. This home version gets close with very ripe tomatoes, fermented chillies and a splash of rice vinegar. Eat it with rice on a cold evening. Chef's tip: cook the tomatoes until they completely collapse into a thick red paste before you add any water; that is where the colour and the deep sourness come from.

60 minChineseSoupsSpicy
by KrazyBadal 0 views

Goes well with coriander and spring onion