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| 2 Teelöffel | Red chilli; finely chopped |
| 1 Teelöffel | Green chilli; finely chopped |
| 1 Teelöffel | Ginger finely chopped |
| 1 Teelöffel | Garlic finely chopped |
| 1 Teelöffel | Coriander root; finely chopd |
| 3 Teelöffel | Hoisin sauce |
| 3 Teelöffel | light soy sauce |
| 4 | Quail; jointed - leave the skin on |
| 2 | Sticks lemon grass stem; crushed |
| 1 Esslöffel | Coriander root |
| 2 | Red chillies; sliced |
| 1 | Piece galangal root |
| 1 Esslöffel | Coriander leaves |
| 200 Milliliter | Mirin |
| 200 Milliliter | Rice Wine Vinegar |
| 1 Esslöffel | Palm sugar |
| 2 | Capsicums; finely sliced |
| 1 | Cucumber; peeled, seeded & finely sliced |
| 2 Esslöffel | Bok choy; sliced |
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"Hayman Island chef, Mark Patten, cooks up a storm with barbecued quail served with pickled vegetables."
Mix all the marinade ingredients and stir in the quail pieces. Leave to marinate. When ready, barbecue the quail until cooked through.
To Make The Pickled Vegetables: Mix all the pickling ingredients together and bring to the boil. Remove from the heat and add the vegetables - capsicum, cucumber and bok choy. Refrigerate for at least six hours.
Serving Suggestion: Serve the hot barbecued quail with salad greens and pickled vegetables.
Ian Parmenter, "Consuming Passions" in association with Australian
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