(serves 2)
Since i've been married I have on a few occasions had the joy of seeing my husband catch fresh fish from the sea, and also been taught to dig for pipi's in the sand! Recently we went on a road trip up the north coast of NSW for my brother's wedding, and Paul managed to catch a few bream at Iluka beach - which got cooked up at the local Thai restaurant and that was amazing!
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| Bream from Iluka |
On our way home we stopped off at Boomerang beach and I helped to reel in a whiting off (with Paul's help of course), and we also dug up a few pipi's to cook up! This dish is traditionally made with X.O. sauce - a delicious chinese sauce that is based on dried scallops and shrimp and a variety of other ingredients. However, my household has way too many sauces so I thought I'd make up a concoction that imitates X.O. sauce, and it turned out pretty well!
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| Whiting and pipis from Boomerang Beach |
500g fresh pipis
100g dried rice vermicelli
2 tsp oyster sauce
2 tsp soy sauce
50mL water
2cm ginger
1 clove garlic
1 tsp corn starch
X.O. sauce replacement;
1 tsp sweet chilli jam
1 tsp chiu chow chilli oil
1 T soy sauce
3 T water
1/2 tsp chicken bouillon
1/2 tsp sesame oil
2 tsp Shao xing rice wine
Method
1. Purge the pipis by leaving in salt water overnight at room temperature. Remove each one from the water, rinse and set aside.
2. Prepare the vermicelli by soaking in boiling water for 10 minutes, separate with chopsticks and stir occasionally to ensure even rehydration. Drain and set aside.
3. Prepare the sauce in a small bowl by combining all the ingredients and season to taste.
4. Heat a non-stick wok or frypan on medium heat and add 1 T peanut oil and swirl to ensure even coverage of the wok. Add the noodles in and cook for 3 minutes, tossing occasionally to ensure it isn't sticking to the bottom.
5. Prepare the oyster sauce, soy sauce and water in a small bowl, then add to the noodles, tossing again for another 2 minutes. Remove and set aside.
6. Clean the wok then add 100mL water to the wok and add the pipis in. Cover and steam for 3 minutes until the shells have opened. Drain.
7. Add 1/2 T oil to the wok, then add the sliced ginger and garlic. Toss for 30 seconds, then add in the sauce and bring to the boil. Add in the pipis and toss through.
8. In a small bowl, mix the corn starch with 1 T cold water and mix to dissolve the corn starch. Add to the sauce mixture to help thicken the sauce.
9. Pour the pipis and sauce over the vermicelli and serve hot!
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