Tuesday, February 5, 2013

Lime- marinated fish

Recently I visited our local library to borrow some cooking book, feel like I'm in a cooking mood lately :) especially since I started using my "big" camera again. So here I am promised my self (one more) to actively update my blog. Aaahh... I love summer where the day is longer so I have a natural light for photos plus nice, easy, and fresh cooking. Lucky I didn't have fussy having husband and daughter. They pretty much will eat anything I cook for dinner or even having just simple salad for dinner on a very hot day :)

 I wasn't planning to cook this dishes today because I bought salmon fish instead of blue-eye cod fillet. Anyway the taste still delicious and I'm glad about changing my mind. The other thing I did was cooking the fish in the oven (baked) for 25 minutes. That way my stove top is clean *wink*.

 There is a small story behind this yummy dishes today. As usual I have a bad habit of not reading the recipe properly (just a quick reading).

Today realised that I didn't have any cilantro in my fridge nor in my veg patch (already seeded and becoming coriander seed), with my sore thigh (too much exercise yesterday haha..), I went to 3 different places just to get those cilantro. And guess what? on the 3rd store it was the last one!, looking very sad because its wilted. Anyway I'm happy with the overall result though.

 Here is the recipe I got from Marie Claire "Crisp". Happy cooking...

Lime-marinated fish

4 blue-eye cod fillets  mine is salmon fillet)
2 kaffir lime leaves, thinly sliced
2 lime, juiced
1 red chilli, seeded and finely chopped
1 teaspoon fish sauce
2 tablespoon grated ginger
3 tablespoon olive loil
80 g coriander (cilantro)

Put kaffir lime leaves, lime juice, chilli, fish sauce,ginger and olive oil in a large bowl. Stir to combine. Remove the stems and roots from the coriander and wash carefully. Finely chop and stir into the marinade. Add the fish and toss until well coated. Cover and leave in the fridge to marinate.
Heat a frying pan over medium heat and add the fish fillets. Sear on one side for 3 minutes before turning the fillets over and cooking for a further 3 minutes, or until they are cooked through.
Put a large spoonful of tomato rice on each of the serving plates. Garnish with the coriander leaves and top with the fish fillets.

Tomato Rice

1 tablespoon sesame oil
1 onion, finely diced
1 garlic clove, crushed
3 ripe tomatoes, diced
200g (1 cup) basmati rice

Put the sesame oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion soft and transparent. Add the tomatoes, rice and 1/2 teaspoon sea salt and stir for a minute before adding 375 ml (1 1/2 cup) of water. Raise the heat and bring the rice to the boil. Cover the saucepan with a lid and reduce the heat to low. Leave covered for 20 minutes and then remove from the heat.

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