Lauraine's fish steaks with ginger and lemon
In this recipe, which is one of Lauraine Jacob’s simpler offerings, lemon juice is combined with ginger and coriander, giving a Pacific edge to the flavour.
|4 Tbsp||Olive oil|
|6||Fish steaks, eg groper, ling, bluenose, salmon, kingfish, cut 5cm thick|
|100 g||Fresh ginger|
|1||Lemon, zest and juice|
|1 to taste||Salt & freshly ground pepper|
|200 g||Snow peas|
|4 Tbsp||Stock, vegetable or fish|
|1 optional||Salt & freshly ground pepper|
|3 Tbsp||Fresh coriander|
- Rub 2 tablespoons of the olive oil over the fish (use groper, ling, bluenose, salmon, kingfish, cut 5cm thick). Finely chop a small piece of the ginger, grate the zest of the lemon with a zester. Scatter the ginger, zest and salt and pepper over the fish steaks. Squeeze the lemon juice over the steaks, cover, and set aside for 30 minutes.
- Prepare the vegetables by cutting the carrots, snow peas and remaining ginger into fine julienne.
- Heat the remaining 2 tablespoons of olive oil in a heavy frying pan. When the oil is smoking hot, fry the fish steaks for 2-3 minutes on each side. Remove to a serving platter and keep covered and warm while you cook the vegetables.
- To cook the vegetables, add the carrot, snow peas and ginger julienne to the fish residue in the frying pan. Toss well over a high heat and add the stock. Cook for 2-3 minutes until the vegetables just start to soften. Taste for seasoning and add salt and pepper if needed. Finally, add the coriander and serve with the fish steaks.