Sunday, August 19, 2007
I tend to experiment a lot with different spices to use with fish. What I have found is that it's difficult to stuff things up if you use a white fish with a mild flavour. For this dish, I used New Zealand hoki fillets (blue grenadier) but any firm white fish will do.
The fried fish was served with a citrusy couscous. To round up the vegetable component of the dish, I added slices of fennel (oranges and fennel are a classic pairing).
400g hoki fillets
1/3 c plain flour
1 Tbsp corn flour
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp paprika
salt and pepper
1/2 tsp sumac (optional)
oil for shallow frying
Mix all ingredients, except the sumac, together.
Dredge the fish fillets in the mixture.
Fry until golden then sprinkle with sumac, if using.
Citrusy Couscous (adapted from Australian Women's Weekly)
1 c couscous
1 c water
1 Tbsp butter
1 orange, peeled and sliced
1 small fennel bulb, sliced
1/3 c slivered almonds
2 Tbsp lemon juice
1 tsp grated lemon rind
1/3 c mint, torn into small pieces
Brown the almond slivers and set aside.
Boil water in a saucepan and pour in the couscous. Remove from heat and leave for 5 minutes to absorb the water. Put the saucepan back on low heat, fluff up the couscous with a fork and add the butter. Continue mixing with the fork until butter has melted.
Add in the lemon juice, grated lemon rind, fennel and almonds. Toss everything together and sprinkle the mint leaves over the couscous before serving.