Fresh and simple fish, 3 ways
Photo by Tamara West
|1 scoop||Seasoned flour|
|¾ cup||Panko breadcrumbs|
|¼ cup||Walnuts, or other preferred nut, finely chopped|
|1 clove||Garlic, crushed|
|1 Tbsp||Fresh ginger, finely grated|
|½||Lemon, freshly zested and juiced|
|1||Green chilli, finely chopped|
|1||Kaffir lime leaf, stem removed and finely chopped|
|1 handful||Coriander, finely chopped|
|⅓ cup||Coconut cream|
Coat your fillets in seasoned flour, then dip in beaten egg before liberally coating in a breadcrumb consisting of Panko, walnuts (or your preferred nut) and salt pepper.
Pan-fry until golden on both sides. The walnuts give this crunchy coating a subtle, earthy bite.
Create a Thai inspired marinade by mixing together the garlic, ginger, lemon, green chilli, kaffir lime leaf, coriander and coconut cream. Season fish fillets and place in the centre of individual sheets of baking paper on top of individual sheets of tinfoil. Add 3-5 Tbsp of marinade, gather the foil together to form a parcel, and bake at 175C until just cooked. Try using chunkier fish such as hapuku, kingfish or kahawai for these fragrant surprise parcels.
Make a classic beer batter by sifting flour and powder into a bowl. Beat the egg, add beer and whisk into the flour. Add the zest and juice of the lemon, season and mix to a bubbly batter. Rest in fridge until ready to cook. Heat plenty of oil in a wok or frying pan until just smoking. Coat fish fillets in batter and fry quickly, turning them so they colour and cook evenly. Drain on paper towels and sprinkle with flaky sea salt while hot.
Best served with...
These can be as simple as cutting floury potatoes, such as Agria, into chips or wedges, tossing in oil and sea salt and baking in a hot oven until golden and crispy.
Serve crumbed or battered fish with tartare sauce:
Finely chop a 1 Tbsp each of capers, gherkins, parsley or dill and red onion. Mix through ½ cup mayonnaise and season with lemon juice.