Our dear friend Justine, invited us over for my final birthday celebration.
Present Justine, Dave, Katie, Chris, Dale and Me.
She prepared this wonderful dinner. I liked it so much I made it for a group last night. Big thumbs up.
It is Ginger, Chili and Coriander Fish served with a Green Salad dressed with a fabulous Sesame Dressing AND there's more. Katie's Coconut Rice
Because I love trying new food I rarely repeat a recipe, but I still have some ingredients left over from last night so I am going to make it again for more friends, tonight.
You will need 1 large fillet of your favourite fish per person
I used terakihi
You can do most of the prep early in the day.
i.e. Make the Chili Sauce
and Sesame Dressing
Then Slice Mushrooms
Toast Almonds
Saute the onion and rice and put to one side
The all you have to do is
Add liquid to rice and cook
Toss salad
Fry fish
So so easy really.
The salad disappeared really quickly... I underestimated the pulling power of the aroma of the dressing. Very popular. Will make more next time.
The Chili Sauce
2 tablespoons vegetable oil
8 cms grated ginger
5 cloves garlic finely chopped
2 long red chilies finely chopped
Stalks and Roots of 1 bunch coriander finely chopped (reserve leaves for garnish)
1 red pepper finely sliced
4 tablespoons sugar
4 tablespoons lemon or lime juice
Zest of 1 lemon or lime
4 tablespoons fish sauce
Heat oil in pan, medium heat
Add ginger, chili, garlic, red pepper and coriander
Cook gently 4-5 minutes
Combine sugar, lemon juice and fish sauce
Add to pan
Bring to boil and simmer about 5 minutes
You can make this much earlier in the day
Just reheat before serving
Now the Sesame Dressing for the salad
1 large clove garlic finely chopped
half red onion finely sliced
Sea salt and freshly ground black pepper
1 1/2 tablespoons sesame oil
2-3 tablespoons lemon or lime juice
1 tablespoon fish sauce
Splash Rice Wine Vinegar
Splash Soy Sauce
2 tablespoon olive oil
2 tablespoons sugar
Pour all ingredients into a bowl and let the onion marinate at least 1 hour.
Taste and adjust with lemon or sugar if needed
Coconut Rice
I like to do the finger joint measurement for my rice.
Add enough liquid to come up to the first joint of your second finger.
It always works for me but you use the method that suits you best.
1 large onion
2 tablespoons olive oil
Sea salt and Freshly Ground Black Pepper
1 cup rice
1 can coconut milk
Chicken stock
Saute onion in olive oil
Add rice and toss around till rice is covered in oil
Season with salt and pepper
Add coconut milk and add chicken stock to top up to the right amount of liquid
Bring to boil and simmer till it looks like a hot mud pool.
Turn off heat
Cover and leave 10 minutes. Fluff up with a fork.
Below, the Cook and her new birthday apron, very chic.
I used a mixture of Rocket and Baby spinach
Your choice.
6 white button mushrooms
Handful toasted sliced almonds
Layer in your bowl or platter
Toss with the Sesame dressing
Finally
Reheat Chili Sauce
Flour, season and fry your fish in a mixture of Olive oil and a knob of butter
Place fish on platter
Cover with sauce and coriander leaves
1 comment:
I love the apron Gilli. Caught up with Jacqui last week over lunch.
Post a Comment