Each month, the victor chooses the three ingredients that must be included in the dish and then anyone who belongs to the forum may then vote for their favourite dish.
As the victor in last month’s competition, I was awarded with (other than bragging rights) the coveted “Apron”.
As part of my coaxing of votes, I promised (threatened) to wear nothing but the apron, should I win the Joust. I said it – I did it!
The three ingredients I’ve chosen for this month’s Joust are seafood, cilantro (coriander) and sesame.
I found a very interesting recipe in a book called The Food of Korea and this red snapper dish jumped right out at me.
It’s very simple…red snapper (or other white-fleshed fish) fillet, toasted sesame oil, salt and cilantro.
As a side, I braised some lentils with a bay, parsley and fresh oregano and and finished it with a French Rouille (more on that another day).
The original recipe called for the fish to be grilled but any hope of using my BBQ went out the window, what with over 30mm of rain yesterday.
I sauteed the fish in a non-stick pan over high heat and I must say…the result was an aromatic fish that was seasoning perfectly, succulent and flaky at the same time.
For those not keen on cilantro, parsley would work just fine here.
- Ask your fish monger to scale and fillet the red snapper. Wash and pat dry your fillets and with your fingers, gently rub the meat of the fish to see if any pin needles need to still be removed. Use needle-nose pliers or tweezers to remove them.
- A half hour before serving dinner, sprinkle some sea salt on the skin and flesh side of the fish and place back in the fridge for 30 minutes.
- Remove the fillets from the fish and rinse and pat dry (do not re-season, the salt penetrated the fish).
- Brush a some toasted sesame oil on both sides of the fish and pre-heat your non-stick fry pan.
- Over medium-high heat, saute your fillets skin-side down first for approx. 3 minutes and then for another 1 1/2 minute on the flesh side. If sauteing in batches, keep the fillets warm in a pre-heated oven.
- Serve on a bed of braised lentils with a garnish of sesame seeds, lemon and chopped fresh cilantro.
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