Right, this is more appetising than you might think. I had a heavy weekend last weekend at my lovely nephew’s Christening in Ireland, and came back begging never to drink again and craving steamed fish and vegetables.
Of course these things never really come to fruition, but it did make me think I don’t eat enough fish, which is odd, as I’ve always really liked it. My Mum loves fish, and I was brought up eating it.
As I try and buy all my meat from the butcher, I really ought to buy my fish from a fishmonger too, but unfortunately there isn't one nearby. So instead, I’m aiming to try and at least buy more sustainable fish. (see Hugh’s fish fight: http://www.fishfight.net/ ) I bought pollock, to try and replace the usual haddock/cod.
Right, off my soapbox and back on with the cooking…
The first thing I did was boil the kettle and get the brown rice on, as it takes ages compared to white rice.* I also put the oven on to preheat. (180 degrees)
I put the fillets on a bit of tin foil with sliced ginger and sliced red chilli. I then added the juice of half a lime, a tablespoon of soy sauce, and a tablespoon of Thai fish sauce. (I love Asian flavours, but don't always use them in the most authentic way and tend just to make it up)
I wrapped it up into a big pasty-type effort, leaving enough room for steam to be created, but sealing it at the edges.
I then thinly sliced some carrot and peppers, chopped up some broccoli and garlic, and took some green beans out of the freezer. When the rice had been on for about fifteen minutes, I put the fish parcel in the oven, and stir fried the veggies in some hot oil.
The vegetables only took about five – ten minutes, and I then dressed them in some soy sauce and sesame oil.
Then we were more or less done! The fish takes about ten minutes. When I served it I left some of the slices of chilli on, as I like a bit of heat, but didn’t bother serving up the ginger. I figure its done its job, and otherwise is like chewing on a bit of wood.
Pour the lovely juices from the foil parcel over the top of the fish and rice.
* Note on brown rice: I don’t eat this entirely to be a hippie. I like the taste. I find white rice very heavy and stodgy. To me it’s like the difference between white and brown bread, and I generally prefer brown bread, as it’s got some real flavour. But if you don’t like it you can always use white rice.
This weekend I am also making: Roast chicken, with the works. I may be having a lean healthy meal tonight but tomorrow is pure gluttony. It’s going to be the basis of many more meals, as the chickens from my butcher are massive. There’s another blog entry to be had with “Five meals out of a chicken” But not this week.
Whilst making this I was mostly listening to: 6music
This weeks soup: Leek and Potato. I have to admit that after many years, I still don’t make this as well as my mum.
Right. I’m off to the pub.
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