Five fab ways to cook fish
Fancy some fresh fish for dinner? We've got 10 inspiring ways to serve it. All recipes serve four.
1. OVEN BAKED
With a crumb and tomato crust: Place fish fillets in an oiled oven-dish, add a scant layer of breadcrumbs, lemon zest, chopped parsley, salt. Top that with chopped tomato and a squeeze of lemon juice over the tomatoes. Bake uncovered at 180C.
2. PAN FRIED
Matthew's spiced fish: Mix 1 Tbsp olive oil with the zest and juice of a lemon, 1 tsp each of minced chilli and garlic, 2 tsp ground cumin, 2 Tbsp chopped coriander salt and pepper to taste. Rub all over 500g firm white fillets and chill for 3o minutes. Heat a little oil in a frying pan, dust the spiced fish fillets in flour and cook for 5-6 minutes until cooked through and golden. Turn once. Serve with lemon slices and sauteed potatoes.
Grilled teriyaki salmon or trout: Combine 150ml mirin, 150ml soy sauce, 150ml sake, 70g brown sugar and simmer till reduced by half. Cool this marinade and store in fridge until needed. Bone 4 skin-on salmon fillets (or trout if you are/know a fisher), pour marinade over to cover and leave an hour. Remove, brush with a little light oil. Brush a heated ridged grill pan with a little light oil. Place fillets on and cook 2-3 minutes each side, brushing with marinade at least twice. The marinade can be boiled and served as a sauce for the fish. Good, too, as a glaze on pan-fried scallops.
Smoky Thai fish cakes: A food processor makes short work of the paste. Put 500g smoked salmon fillet (check carefully for bones) 2 lightly beaten eggs and 6 Tbsp coconut cream in processer. Whizz briefly to a coarse paste. Add 3 spring onions chopped, 3 tsp grated ginger, 1 red chilli chopped (deseeded optional), 2Tbsp fresh coriander, 4 Tbsp soft breadcrumbs. Whizz to a smooth paste. Scoop out and make balls or patties and shallow fry until crispy. Serve with rice noodles and a salad, or spear with a toothpick and serve as nibbles.
All battered fish should be deep- fried which means cooking quickly in about two cups of very hot oil. A wok makes a good fish frier.
Light and crispy batter: Mix 100g flour with salt to taste and 3 Tbsp light cooking oil, then gradually add 150ml lukewarm water, whisking to make a smooth runny batter. Leave for at least 30 minutes then just before using; beat an egg white until it's bubbly (NOT stiff) and fold in to the batter mix. Chop 500g fish fillets in smallish portions and dusted with flour. Dip into the batter, then immediately slide into hot oil. Don't do more than 3 pieces of fish at a time. Sprinkle hot fish with salt.
What's your favourite way to cook fish? Share your ideas in the comments below.