Saturday Morning with Jack Tame

Resident book reviewer Catherine Raynes joins Jack Tame to talk about books Brave by Rosie McGowan, HarperCollins $35 and The Wife by Alafair Burke, Allen & Unwin $33.
LISTEN ABOVE

Married At First Sight's 'Love Expert', Dr Trish Stratford, has had a fascinating life including working as a journalist, a hostage negotiator and now a Clinical Nueropsychotherapist. She talks to Jack Tame about life in a war zone, being questioned by the CIA and why she agreed to appear on the popular but controversial reality TV show.
LISTEN TO THE FULL INTERVIEW ABOVE

Married At First Sight's 'Love Expert', Dr Trish Stratford, has had a fascinating life including working as a journalist, a hostage negotiator and now a Clinical Nueropsychotherapist. She talks to Jack Tame about life in a war zone, being questioned by the CIA and why she agreed to appear on the popular but controversial reality TV show.
LISTEN TO THE FULL INTERVIEW ABOVE

Ingredients

500 gram piece salmon, skinned
1/4 cup fresh lime juice
3 tsp minced fresh garlic
2 coriander roots, finely chopped
2 tblsp coconut milk
1 tblsp grated palm sugar
1 tblsp fish sauce
1/2 tsp ground white pepper

Coconut and Mint Dipping Sauce

1/2 cup thick Greek-style yoghurt
1/4 cup coconut milk or lite coconut milk
1 tblsp grated palm sugar
1 tblsp finely chopped mint

Method
1.Use tweezers to remove the pin bones from the salmon if not already done. Cut the fish crosswise into 1 cm thick strips.
2.Mix together the lime juice, garlic, coriander root, coconut milk palm sugar, fish sauce and white pepper in a resealable bag or in a small bowl. Add the salmon strips and toss gently in the marinade. Cover and leave at room temperature for 30 minutes. Do not marinate any longer or the lime juice will “cook” the fish.
3.Remove the fish from the marinade and pat dry on paper towels. Pierce the fish fingers with bamboo skewers.
4.Pan fry on a lightly oiled barbecue or hot grill pan for about 1-2 minutes each side. Do not over-cook the salmon or it becomes dry. Serve with the Coconut and Mint Dipping Sauce.
Coconut and Mint Dipping Sauce
1.Mix all ingredients together.
Cooks Tips
For this recipe buy the piece of fillet from the thick end, not the tail end. Ask for the fish to be skinned.

Ingredients

500 gram piece salmon, skinned
1/4 cup fresh lime juice
3 tsp minced fresh garlic
2 coriander roots, finely chopped
2 tblsp coconut milk
1 tblsp grated palm sugar
1 tblsp fish sauce
1/2 tsp ground white pepper

Coconut and Mint Dipping Sauce

1/2 cup thick Greek-style yoghurt
1/4 cup coconut milk or lite coconut milk
1 tblsp grated palm sugar
1 tblsp finely chopped mint

Method
1.Use tweezers to remove the pin bones from the salmon if not already done. Cut the fish crosswise into 1 cm thick strips.
2.Mix together the lime juice, garlic, coriander root, coconut milk palm sugar, fish sauce and white pepper in a resealable bag or in a small bowl. Add the salmon strips and toss gently in the marinade. Cover and leave at room temperature for 30 minutes. Do not marinate any longer or the lime juice will “cook” the fish.
3.Remove the fish from the marinade and pat dry on paper towels. Pierce the fish fingers with bamboo skewers.
4.Pan fry on a lightly oiled barbecue or hot grill pan for about 1-2 minutes each side. Do not over-cook the salmon or it becomes dry. Serve with the Coconut and Mint Dipping Sauce.
Coconut and Mint Dipping Sauce
1.Mix all ingredients together.
Cooks Tips
For this recipe buy the piece of fillet from the thick end, not the tail end. Ask for the fish to be skinned.

New Zealand Herald movie reviewer Francesca Rudkin joins Jack Tame to talk about the latest releases, including Finding Your Feet, Game Night and The Party.
LISTEN FOR HER VERDICTS ABOVE

New Zealand Herald movie reviewer Francesca Rudkin joins Jack Tame to talk about the latest releases, including Finding Your Feet, Game Night and The Party.
LISTEN FOR HER VERDICTS ABOVE

Newstalk ZB's Jack Tame gives his take on the latest mass school shooting in America.
LISTEN ABOVE

Resident book reviewer Catherine Raynes joins Jack Tame to talk about The Sisters Song by Louise Allen (Allen & Unwin $33 and A Damned Serious Business by Gerald Seymour (Hachette $30).
LISTEN TO THE FULL INTERVIEW ABOVE

Resident book reviewer Catherine Raynes joins Jack Tame to talk about The Sisters Song by Louise Allen (Allen & Unwin $33 and A Damned Serious Business by Gerald Seymour (Hachette $30).
LISTEN TO THE FULL INTERVIEW ABOVE