I bought a lovely piece of fresh kabeljou (Cob) fillet yesterday and wanted to prepare it with asian flavours, nice and healthy for the new 2010 regime.
I made a marinade as follows:
- about 2 tbs hoisin sauce
- about 1/3 cup Kikkoman Ponzu citrus sauce (I love this, along with teriyaki sauce which is just so much more interesting than straight soy sauce)
- 2 cloves of garlic crushed
- a pinch of dried chilli flakes (I don’t like it too hot)
- a piece of fresh ginger grated
- a cube of frozen coriander from Woolworths (freshly frozen range of herbs) – so awesome and convenient to have on hand
Mix all the above things together and pour over the fish in a shallow dish – let it marinade for a while, turning it a couple of times.
Heat a non stick griddle pan (or you could cook under the grill). Sprinkle some sesame oil over the fish (.vs in the pan to avoid smoking the whole kitchen out) and pan fry for about 3 minutes per side until just done…..cooking fish is a touchy feely thing. I basted it each time I turned it over and then drizzled the last bit of sauce over the fish on the plate.
I had half of the fillet with supper on top of some steamed green veggies (how healthy) and the delicious sauce dripping down.
The other half I ate today for lunch. I made a mixed salad with rocket, spinach and watercress leaves, quartered rosa tomatoes, cucumber and spring onions. I broke the fish into chunks and put it on top of the salad with a sprinkle of toasted sesame seeds and the rest of the sauce made a lovely dressing. So yum. Such temple food. Sparkly shiny halo.