Fish – I just love fresh fish. But… I am a “no fuss fish” person – I am not one for these complicated fish recipes…the simpler, the better. Just baked or grilled or with the some subtle flavourings of lemon and herbs or just cooked whole over the coals – that’s my preference.
My most memorable meal consisted of fish. I recall so vividly the time I spent in Istanbul, Turkey…I had the most dreadful case of bronchitis and was feeling significantly sorry for myself. I was ambling along the Bosphorus River when I smelt this amazing aroma…. A local fishing boat was tied up alongside the pier and the fishermen were selling freshly grilled fish on ciabatta bread, with just a squeeze of lemon juice. A bite … and at that moment I felt so much better and I knew someone loved me.
I buy my fish from Julie Carter from Ocean Jewels in Cape Town (http://www.oceanjewels.co.za/ 083 582 0829) – if you don’t know Julie – go to her website and subscribe to her mailer. She is such a wonderful woman with the most beautiful smile and is always there to deliver ONLY the freshest of fresh fish to you! You simply cannot get better than that.
This past Saturday, down at the market, Julie recommended that I sample two little Pangas (Pterogymnus Laniarius its Latin name and it’s also on the sustainable green list). I decided to combine the fish with real Mediterranean flavours of olives, origanum, tomatoes and lemon. This dish reminds me of Turkey – and all the wondrous colours, sights, sounds and smell of the Mediterranean. It makes me feel loved and happy.
Enjoy its delicious!
whole baked fish + origanum + lemon + olives + tomatoes = mediterranean feast
- 2 Small whole fish - I used Panga +-500g each
- 2 Cloves garlic sliced
- Olive oil for drizzling over the fish and at the bottom of the baking tin
- ¼ t Dried origanum
- 1 Lemon, sliced
- Juice of one lemon
- 1 Bunch of spring onions
- Olive oil
- 250g Cherry tomatoes
- 100g Calamata olives
- White pepper for seasoning (I love white pepper with fish)
- Salt for seasoning
- Preheat oven to 200 °C.
- Pat fish dry with kitchen towel.
- Make small incisions into fish, placing the sliced garlic in the slits + fill the tummy of the fishes with olives, spring onions and sliced lemon.
- Drizzle with olive oil and season with origanum, salt and pepper.
- Add the rest of the ingredients to the pan and drizzle with olive oil and sprinkle with salt.
- Bake for 20 minutes with foil on or closed.
- Turn the oven onto grill, remove the foil + squeeze the lemon juice over and grill for 5-10 minutes.
- Serve with a fresh salad and bread.
- Enjoy its delicious.
I am by nature a foodie and as foodies go, we all have our foodie idols … One of my foodie idols is Chef Peter Tempelhoff – not only is he a great chef but also not too shabby on the eye – oh, who am I kidding everyone … he is hot! And if you come to my office you will see an A3 poster of him hanging next to my desk … but to my utter dismay two of my wonderful colleagues Johann and Pieter gave Chef Tempelhoff a mustache and a tattoo 🙂 … Anyway, two weeks ago I attended the Table of Peace and Unity lunch on the slopes of our wonderful Table Mountain and Peter Tempelhoff was one of the chefs responsible for the starter [miso sesame cured salmon and ginger prawn spring roll with soja jalapeno dressing]. I don’t know if it was the dish or perhaps him walking past that inspired me to do something hot with salmon. So later in the week I visited my Chinese supermarket for some ingredients and over the weekend made this really delicious, salmon in a hot and sour Asian broth. Hope you enjoy it as much as I did! It’s so easy … so tasty and so fresh … and cheers to the hot chef who inspired me to make this dish!
20 minutes + salmon + asian broth = healthy hot winter warmer
- 150g x 4 Skinless salmon steaks
- Salt and black pepper
- For broth
- 1L Chicken stock (I use stock cubes for this – that’s what they do in Asia :-))
- 2-3 Green chillies (...if you like things a little hotter, spice it up with one more ... but not too many as it will overpower your dish )
- +-20cm piece of lemongrass – crushed with the back of your knife and cut into pieces (if you cannot find it but you do stay in Cape Town – contact me, I have a huge bush in my garden!)
- 1 Garlic clove – finely sliced
- 1 Thumb size piece of fresh ginger – finely sliced
- ¼ Cup of soya sauce
- 4ml Sesame oil - just under a teaspoon (be very careful that you don’t overdo the sesame oil)
- Juice of 2 limes (small) or 1 lemon
- 2 Spring onions – chopped diagonally into thin slices
- Handful of fresh coriander – roughly shredded by hand
- Bean sprouts to garnish and to add some crunch
- In a saucepan or pot add all the ingredients for the broth – except the spring onions, coriander and bean sprouts. Bring to the boil and simmer for about 5-10 minutes allowing all the flavours to infuse.
- In a non stick pan fry the salmon until brown on both sides - +-2-3 minutes on each side should do. The salmon must still be rare inside – but you must be able to flake it with a fork. Season with salt and pepper.
- To serve: Pour some of the broth through a sieve into a 4 bowls, add some spring onion and coriander. Put the salmon in the middle of the bowls and add some bean sprouts to garnish. I love fresh ginger so I always add the ginger I used for the broth in my bowl.
- Tuck in and enjoy!