Fish with vegetables - fennel, capers, melon, fruits

Fish does not always have to be deep fried and eaten with chips, plainly poached or simmered in soup.

Fennel

Fish slices can be stir fried or steamed with fresh fennel, oil (light olive or sesame). Not only does fennel neutralise any fishy smell or taste, its exotic aroma is appealing but not over the top. Half a fennel is enough to cook one tail fillet of fish.

Dill (shoots), fennel seeds or powdered fennel could be used as a marinade for fish before frying, adding sophistication to an otherwise simple dish.

Fresh fennel makes are refreshing salad with citrus fruits and herbs. http://ausletters.blogspot.com/2009/11/seasonal-vegetables-from-down-under.html

Capers

Fish tastes good with tangy tinge. Throw in a handful of capers to steam fish or garnish over cream sauce for fried fish.

Preserved plum in brine

Also known as wet sour plum (as opposed to dried version which is eaten with wine or as a snack to soothe the throat). Crush and remove the stone. Spread over fish and steam with ginger slices and a dash of cooking white wine or Shaoxing wine. Season with warm soy sauce, ginger, sesame oil and garlic oil. Thisis a typical Chaozhou dish which hailed from southern China.
Remember : ensure that only very fresh fish is used for steaming because this method of cooking reveals all the goodness but also exposes the shortcomings of fish that is not up to scratch.

Lime and Chilli sauce

Mix fish sauce with brown sugar till well combined. (About 2 TBS of fish sauce to 1 TBS of sugar). Squeeze half a Thai green lime juice and mix with the sauce. Add 1/4 tsp of crushed chilli and mix well. Use as marinade to steam fish or dressing for fish salad with mango slices.

Melon and Tofu

The bones and head of larger fishes need not be discarded as they serve as a base for delicious vegetable stews. The fish meat close to the bone is especially tasty too. If the fish store has just deboned fishes into fillet, they are more than happy to sell you the bones for a song.

Grill on medium low the fish bone and hairy melon wedges (in separate trays lined with baking paper) in the oven lightly sprayed oil. Alternatively, sear in on high heat in a heavy and deep skillet or pan. Fry two cloves of cleaned garlic with skin intact till golden brown. Stir fry carrot slices or cubes till slightly cooked but still firm. Pour fish stock into the pan and bring to the boil. Meanwhile, season with pepper, a dash of oyster sauce and soy sauce or fish sauce. Add a knob of bashed ginger.

Add the grilled fish and melon. Cover and bring to a brief boil. Add deep fried tofu puff (from chilled section of Asian supermarket). Cover and simmer for another 10 minutes.



Do be very careful when eating fish bone stews as there could be smaller and chipped bones.

More on cooking seafood : http://homecooksecrets.blogspot.com/2009/04/seafood-secret-of-balancing-and.html

- Copyright Reserved