Middle Eastern spices for Fish Casserole recipe.
We are familiar with '1000 things to do before I die'...even a book was published on... '1000 places to see before you die'.
Well, my dearest darling, H, not wanting lose out... has his own "motto" ~
1000’s Food To Taste Before I Die
(note the 's'... as in many thousands)
This Middle Eastern Fish Casserole marked the beginning of his 'mission'...
hmm... looks like I have to keep on buying cookbooks and spend hours blog hopping. Nevermind that I've been labelled as Cookbook Addict, Blogoholic Mom, and the new title to add to the list ~ 'Prop' Monster.
I have a perfect solution ~ save money, space and time in order to fulfill H's mission ... get me a laptop (preferably the ones with the bitten Apple logo on the cover ... hint...hint)... I can browse, trying out new recipes, following its instruction in the comfort of my kitchen... saves $$$ as I dont have to buy cookbooks, saves me from running to and fro from study to kitchen, save us the 'filing' headache plus storage too...furthermore, we should be environmentally friendly ~ save a lot of trees by not printing recipes on papers...Right?
Isn't this a brilliant idea?
This is my second attempt cooking Middle Eastern Fish Casserole. I used Barramundi fillets in my first attempt. The fish didn't hold its shape, flesh became soft and fell apart... plus I wasn't too excited with the photos I took....
So I use my all time favourite ~ Hiramasa fillets instead of Barramundi... and it tasted much better as Hiramasa soaked in the flavours of spices and fresh herbs .. Excellent.
If I were to describe the taste... I would say it is quite similar to curry with subtle bitterness with every bite, I loved the taste despite the bitterness note: I dislike anything bitter!!!... bitter taste came from the pierced lime, perhaps next time I'll choose the smallest lime I could find..
1 down... many thousands recipes to go, oh well...
Middle Eastern Fish Casserole Recipe (adapted from Just Add Spice from Lyndey Milan and Ian Hemphil)
1/4 cup olive oil1 brown onion - chopped2 cloves of garlic - chopped2 tablespoon dill (in the tube)1 bunch of coriander - chopped2 large tomatoes - chopped1/4 cup tomato paste1 lime - pierced few times with sharp knife1 1/2 cups of water4 Hiramasa fillets cut into 3cm thick2 tablespoon flour
Middle Eastern spice
1 teaspoon cardamom pods2 teaspoon cumin2 teaspoon black pepper2 teaspoon ground tumeric1 teaspoon salt
- Ground all the Middle Eastern spices.
- Heat 2 tablespoon of olive oil in a large saucepan and saute the onion until transparent. Add garlic, tomatoes, tomato paste, dill, coriander and lime with 2 teaspoon of the Middle Eastern Spice. Give it a good stir. Add 1 1/2 cups of water. Cover the saucepan, bring to boil then lower the heat to a simmer for 15 minutes.
- Prepare the fish while the sauce is simmering...
- Pat dry the fish. Rub the remaining of the spice onto the fish, and dust with plain flour. Heat up the frying pan with the remaining of the olive oil, cook the fish cutlets lightly on both sides... to seal.
- Transfer the fish to the simmering sauce.
- Season to taste and simmer for another 10 minutes until the fish is cooked.
- Serve with steam rice.