We were shopping and had already been to the fish market so I decided to get the bits for a Greek Salad. Paula had salmon (again) and I had red throat emperor. I made a garlic and thyme Beurre noisette or burnt butter sauce to top the fish. All very simple and tasty.
As the weather heats up around here, we are moving away from the meaty winter dishes and leaning toward lighter more tropic friendly food. We love fish and seafood and that is the obvious road to travel particularly as we live on a yacht. When we go gypsy and live out at sea and the islands we eat loads of seafood, from fish to oysters, prawns, crabs and crayfish to name a few and we catch it all ourselves as we want it. Time we got back to doing that I think. Even here in the marina we have access to good fresh local seafood from the fishmonger up the road. This is some excellent Coral Trout just pan seared and a mandarin ginger sauce. The side dish is a roux based potato, asparagus and boiled egg bake. The new meat and three veg!
We had friends aboard for dinner the other night and I did a two course Asian meal. We had a nice prawn and fish curry for mains but the dish of the night was the Thai Lemongrass Fish soup that I made for a starter. I have a bit of an addiction to lemongrass lately can’t get enough. To the point I am now growing my own on the boat, along with three types of chilli. I made a stock by roasting the prawn shells to make a base for the soup. Lots of lemongrass some ginger and garlic, chilli, fish sauce, soy, limejuice and zest, water and S&P. Then I steamed some beautiful Red Throat Emperor and ladled over the mildly spicy lemongrass soup. Top with some freshly fried shallots and a few chilli rings and you are done.
We went to the fish market today to get some fresh fish. Paula went with her usual choice of Atlantic Salmon. I however just couldn’t decide between, Red Throat Emperor or a nice freshly cut Spanish Mackeral steaks…So I had both! I made a Smoked Paprika Rice cake with last nights leftover rice and seared it in butter and I also made a Candied Orange, Triple Cream Brie and Fennel salad to go with the pan seared fish. And topped it all of with my Orange and Ginger sauce.
Contrary to what some people think, currying protein doesn’t necessarily mean you are losing the flavour of the meat or flesh. This beautiful dish of pan seared fish is made with the same New Zealand Blue Cod as in a recent post featuring a fish curry. While the curry obviously adds it’s own flavours, the fish itself when cooked properly, seals and remains flaky white and moist inside and retains its distinctive and desirable flavour. Pan fried like this in a little good oil like Avocado or even better coconut oil is my favourite way to cook most fish and here I have served it with what I grew up with as “babies veges” cooked mashed mixed veges. I just use what ever veg I have on hand. This is 60/40 pumpkin/potato w/ peas, zucchini, carrot, mushroom and cabbage.
Had a hankering for a really hot curry so I made up a Vindaloo Paste. Normally I tend to make a beef or pork vindaloo but I had some New Zealand Blue Cod in the freezer so I went with a fiery fish curry. It was damn fine! Hot enough to make your lips tingle and have a sheen of sweat on your forehead…excellent! I added some vege in the form of carrot snowpeas and zucchini, oh and a little red onion. I also made a cucumber, apple and mango relish riata that was a nice cooling influence throughout the firestorm.