'Marion's Kitchen taught me how to cook Thai food at home. Here are 3 recipes I make on repeat.'

I'll happily admit I've never been that interested in cooking. It was during COVID that I really got into it, watching TikTok videos and cooking shows, and recreating the dishes. But I've always loved food; specifically Asian food. My dad introduced me to all the great flavours — ginger, fish sauce, chilli, etc — at a very young age. 

Having recently moved back home after living on my own for years, Dad and I have been cooking together often. Every Monday night, we decide on a new recipe to cook — and every single time we pick something from Marion's Kitchen.

For those unaware, Marion Grasby is an Australian cook who appeared on season two of MasterChef. She's since started her own food company, Marion's Kitchen, which includes her own line of meal kits — there's a good chance you've seen or tried them — and a website with hundreds of recipes.

Now, disclaimer: this is not in any way, shape or form sponsored — I'm just a big fan. Here are three recipes from Marion's Kitchen we're loving in my household. 

Thai Lime and Garlic Steamed Fish.

Image: Marion's Kitchen/Supplied.


We made this when entertaining for family, paired with Asian greens and rice, and everyone raved about it. Instead of doing it in a wok, we used bamboo steamers, but you don't have to. This dish is so light and zesty — no food comas here. 

Prep time: 10 minutes.

Cook time: 15 minutes.

Serves: 2.


  • 2 lemongrass stalks, bruised and cut in half
  • 2 x 200g white fish fillets (e.g. barramundi, snapper, cod, halibut)
  • lime slices, to serve
  • coriander leaves, to serve
  • 1 red chilli, finely sliced, to serve
  • sea salt
  • steamed rice to serve
  • Spicy lime & garlic sauce:
  • 4 birds’ eye chillies, roughly chopped
  • 2 coriander roots, roughly chopped
  • 4 garlic cloves
  • ½ tsp sea salt
  • ¼ cup chicken or fish stock
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tsp sugar


1. For the spicy lime and garlic sauce, use a mortar and pestle to pound the chillies, coriander roots, garlic and salt to a rough paste. Transfer to a bowl and mix with the stock, fish sauce, lime juice and sugar.

2. Place the lemongrass on a plate large enough to fit your pieces of fish but small enough to fit into your wok or a large deep frying pan with a lid. Place the fish on top of the lemongrass. Season the fish with salt.

3. Fill your wok or frying pan about ¼ full with water and bring to a simmer. Make a trivet out of foil by scrunching it up into a rough cylinder and coiling it around into a circle. Use tongs to place the foil trivet into the simmering water. Place the plate of fish on top of the foil and push down to secure (the water level should be below the plate). Cover with a lid and steam for 5 minutes. Then remove the lid and pour the spicy lime and garlic sauce over the fish. Replace the lid and steam for a further 6-7 minutes or until the fish is cooked through.


4. Carefully remove the plate of fish from the pan. Garnish with lime slices, coriander and chilli slices. Serve with steamed rice.

Mum's Pork and Ginger Stir-Fry (Moo Pad King).

Image: Marion's Kitchen/Supplied.

We've made this twice now — it's delicious! Pack it with whatever veggies you have in the fridge and you can easily substitute the meat for whatever you have or like — we did it once with chicken. Pair it with rice and it's perfect for lunch the next day.


Prep time: 5 minutes.

Cook time: 10 minutes.

Serves: 4.


  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 6 garlic cloves, roughly chopped
  • 5cm (about 40g) piece young ginger*, finely sliced
  • 400g (14 oz) pork scotch fillet steaks*, thinly sliced
  • 150g (5 oz) mixed mushrooms
  • 2 tbsp oyster sauce
  • 2½ tbsp fish sauce
  • 1 tsp sugar
  • ½ tsp ground white pepper


1. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the onion, garlic and ginger and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked.

2. Add the mushrooms and stir-fry for another 30 seconds. Then add the oyster sauce, fish sauce, sugar and white pepper. Stir-fry until just combined. Remove from heat and serve.


  • If using regular or old ginger, use half this amount.
  • Pork scotch fillet steaks are cut from the pork shoulder, which is also known as the ‘boston butt’. Pork loin is fine to use also.

Thai Cashew Chicken.

Image: Marion's Kitchen/Supplied.


A Thai restaurant classic you can make at home without having to pay for the delivery fee. Add rice and take it to work the next day, everyone will be asking where you got it from. 

Prep: 10 minutes.

Cook: 15 minutes.

Serves: 4.


  • 400g (14 oz) chicken breast fillets, cut into bite-sized pieces
  • ½ cup corn flour (cornstarch)
  • sea salt
  • vegetable oil for deep frying, plus 1 tbsp extra
  • 3 garlic cloves, roughly chopped
  • 1 onion, sliced
  • ½ cup raw cashews
  • 2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
  • 5 dried red chillies, cut into small bite-sized pieces
  • ¼ cup sliced spring onion (scallions)
  • Stir-fry sauce:
  • 2 tbsp soy sauce
  • 2 tbsp white vinegar
  • 2 tbsp sugar
  • 1 tsp dark sweet soy sauce
  • ½ tsp corn flour (cornstarch)


1. To make the stir-fry sauce, whisk the ingredients together in a small bowl.

2. Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

3. Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.

4. Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.

These recipes were republished from Marion's Kitchen with full permission. For more great recipes from Marion, click here.

Feature image: Supplied.

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