This must the second or third time I’ve cooked a whole Goldband snapper. They are a fantastically flavoursome fish with big and chunky flesh. And when the juices solidify, they set like gelatin, the mark of a great fish.
This was another 0-40min cooking feat, if I say so my self.
Gas barbie on, fish on lemon grass with Asian shallots on foil. I’ve had enough of banana leaves recently, and though I like the smokey almost tobacco aroma it gives, you can have too much of a good thing. A slug of olive oil. Olive oil in Asian cooking I hear you ask. What kind of craziness is this?? Well, it’s high temperature cooking, so it’s more important for the oil not burn. And I have a 4litre tin of the Spanish stuff, so it is oil du jour.
Interestingly it stuck to the foil more than the banana leaves, which was annoying when it came to turning. When I did turn I chucked on some sliced courgettes.
I had some basil and coriander nearing a pre-terminal state in the fridge, so a variation of green shit using basil rather than mint. Simon’s recipe I think uses coconut cream, which is nice to have as a rich melting herb ‘butter’, but I like a looser sauce which I can be liberal with and get the rice wet and green.
This incarnation had,
- 1 bunch basil leaves
- 1 bunch corriander
- 50g coconut powder in 50ml water
- 2 shallots
- juice of a lime
- grated galangal
No garlic and no cumin or fish sauce in this one.
Anyway, whizzed up in the blender with a little water to allow blendage.
Basmati rice here this time and some yard long beans. Easy, aye.
Part deux of the fish was a risotto using the stock from the fish. The fish was in the fridge, all gelatinous and difficult to deal with with bits of foil everywhere, so I poured over a kettle of boiled water and made sure every single molecule of fishiness went into the saucepan.
Risotto easy as previously,
- 1 onion, chopped and sweated in large chunk butter and olive oil,
- 1/4 tsp saffron threads
- 250g risotto rice ( a fancy Italian one- Canaroli??)
- stock ladled in as it cooked
- cup or so of peas towards the end as it was looking a bit small!!
Just in case you were concerned about this piscatarian lapse here’s the kebab I made Jo and Ben and other leavers. Well, they live a long way from the sea in Sheffield, neither are keen fish eaters.
Left to right- whole leg of lamb, 2 1 kg+ pieces of pork belly, 2 smaller pieces but with with skin!! Pork rubbed liberally with smoked Spanish paprika.
And to finish on another fishy note, here are some hopefully delicious roes which I am salting and hoping to have as a storecupboard source of marine essence for adding to pasta dishes etc. We’ll see…..