Sunday, February 19, 2006
Last night my lovely hubby graciously agreed to cook dinner for me as I had been like a mad woman all afternoon on the computer categorising this site by sweets, savoury & out & about & also by cookbook, I was still going at 6.00 & like a woman obessed refused to stop until the job was done. I had put off this mamoth task for so long that now that I had started knew I couldnt stop.
Luckily I had planned on throwing together some fish & rice using one of the simple Marie Claire recipes. When I met Michael his idea of cooking was taco's or chicken tonight, these were beatiful & romantic the first times he cooked them for me though now he has moved on as I slowly show him how to cook some simple yet delicous recipes from scratch! Amazing how most men like to say they cant cook yet its really only coz they have never tried. Michael manages to produce great results even though it still takes him a bit longer than you would expect & the kitchen is like a bomb has hit it when finished!
Lat nights effort from 'Zest' was really really yummy, the full savoury flavour of the tomato rice complimenting the lovely tanginess of the fish. Oh & by the way for the first time Michael didnt ask me what Kaffir lime leaves were & cut them straight of the tree!
Lime Marinated Fish
2 kaffir lime leaves, finely sliced
2 limes, juiced
1 red chilli, seeded & finely chopped
1 tspn fish sauce
2 tblspn grated fresh ginger
60 ml (1/4 cup) olive oil
80g (1 bunch) coriander
4 x 150g blue eye cod fillets
Put the lime leaves, juice, chillis, fish sauce, ginger & oil in a bowl & stir to combine. Remove the stems & roots from the coriander & wash carefully. Finely chop & stir into the marinade. Add the fish & toss until well coated. Cover & leave in the fridge to marinate (prepare the rice while marinating).
Heat a frying pan over medium heat & add the fish. Sear on one side for 3 minutes before turning over & cooking for a further 3 minutes or until cooked through.
1 tbspn sesame oil
1 onion, finely diced
1 garlic clove, crushed
3 ripe tomatos, diced
1 cup basmati rice
Put the sesame oil into a large saucepan over medium heat. Add the onion & garlic & cook until the onion is soft & transparent. Add the tomatoes, rice & 1/2 tspn sea salt & stir for a minute before adding 375ml (1 1/2 cups) of water. Raise the heat & bring to the boil. Cover with a lid & reduce the heat to low. Leave covered for 20 minutes & then remove form heat.
Serve teh fish on top of rice & garnish with fresh coriander