So, you’ve decided to do that uber-luxe holiday. You flew Jetstar to save some cash on the flights (clever you) and now you can go all out on the activities. You’ve taken a cable car down the cliff side to a beach with water the hue of the bluest eyes you’ve ever seen, there’s Finn’s Beach Club with a bar, pool chairs to recline on, the gentle wish-wash of waves. Could this get any better? Well yes, as it turns out the folks in the Finn’s kitchen are a talented bunch, and send out plate after plate of delectable morsels.
We managed to coax out our favourite recipe between swims. You can thank us later.
Served with stir-fried bok choy, herbed potato, chilli emulsion and Balinese sambal
Ingredients for char-grilled mahi-mahi
200g mahi-mahi fillet (also called dolphinfish)
30g olive oil
10g finely chopped garlic
5g finely chopped fresh dill
Ingredients for herbed mashed potato
120g boiled potatoes
20g herbs (parsley and thyme) fine chopped
2g grated nutmeg
20g cooking cream
Ingredients bok choy
100g bok choy
15g onion, fine chopped
10ml lemon juice
1g crushed black pepper
Ingredients for chilli emulsion
20ml salad oil
10g chopped garlic
3g chopped hot chili
10g chopped red chili
2g shrimp paste
30g chopped tomatoes
10g cooking cream
Ingredients sambal matah
30ml salad oil
20g chopped shallots
20g chopped lemongrass
3g chopped hot chili
5g chopped red chili
Ingredients for garnish
half grilled lemon
5g fresh coriander
Prepare a medium to hot grill, rub the mahi-mahi with oil, chopped garlic, chopped fresh dill, salt, pepper and lemon juice.
Place the prepared mahi-mahi on the grill and cook for approximately 5-7 minutes per side. Transfer to serving platter when cooked.
Boil and drain bok choy. Stir-fry bok choy with chopped onion, lemon juice, salt and pepper.
Peel and boil potatoes. Remove from the water and drain immediately, use a food mill to make mashed potatoes and add butter, hot cooking cream, salt, pepper, nutmeg, parsley and thyme.
Prepare chili emulsion, chop garlic, hot chili, red chili, tomatoes and sautée in hot oil until cooked. Use food mill to blend until smooth, return to pan, stir in shrimp paste, salt and remaining butter and cooking cream.
Prepare Balinese sambal, chop shallots, lemon grass, hot chili and red chili. Mix together and add salad oil, shrimp paste, lime juice and salt to taste.
Add half-grilled lemon and fresh coriander to garnish.
Thanks again to Jetstar for inviting us to celebrate the first flight of their new Boeing 787 Dreamliner. We’re big fans of style on a budget!