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    Wednesday, March 31, 2010

    An Asian Style Fish Dish - A Winner

    Food courtesy of Katie and Justine. Beautiful girls

    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.
    The Salad
    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

    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:

    Barbara said...

    I love the apron Gilli. Caught up with Jacqui last week over lunch.