Grilled Fish with Seared Greens and Spekko Jasmine Fragrant Rice


Grilled Fish with Seared Greens and Spekko Jasmine Fragrant Rice

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Serves 4

I always keep a stock of special spices handy for making a grilled meal. There are so many products available but I always stock the Nomu range. I used the spice called “African Heat” to season the fish…it is my favourite although there is a seafood spice called “hooked”. There are coriander seeds, black pepper, chilli and paprika in one handy grinder and it can be used to season meat, chicken and fish. I also use this spice to season steamed Spekko Jasmine Fragrant Rice or Pure Basmati Rice. I sear the fish on a cast iron skillet and then bake in the oven for 5 – 7 minutes depending on the thickness of the fish steak. I serve this with an Asian sauce that is drizzled over the fish.

Ingredients

4 x 150g fresh line fish steaks
50 ml sunflower oil
A good sprinkling of Nomu’s African Heat
Salt to season
Lemon wedges to serve

Dressing

1 – 2 dried red chillies,
2 Tbsp Muscovado sugar
150ml lemon juice
4 cloves garlic, lightly crushed
100ml fish sauce
Seared Greens
200g mange tout
200g bok choy
40 ml sunflower oil
Salt to season

Here’s How

To make the dressing: Pound the red chillies in a mortar. Combine sugar, lemon juice, fish sauce and garlic. Stir until the sugar dissolves.

Preheat oven to 180 degrees. Season the fish steaks with salt and grind over Nomu’s African Heat. Heat a cast iron pan or skillet. When the skillet is hot, pour in the oil and place the fish on the hot skillet. Leave the fish to seal on side before turning the steaks over. Seal the other side. Place on a baking tray and bake in the oven for approximately 5 minutes. The fish should be white and flaky when it is cooked.

While the fish is in the oven, heat oil in a large non stick frying pan. Sauté the mange tout and bok choy for a minute or two. Season with salt. The green veggies should look a bright green and glossy.

Drizzle the fish steaks with the asian sauce and fresh lemon wedges. Serve with piping hot Spekko Jasmine Fragrant Rice and seared greens.

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Yudhika’s Tips:

– Englishman, Rock Cod or Kabeljou are good choices for this dish. You can also use fish fillets but make sure you leave the skin on.

– Try to use a cast iron skillet with a metal handle. This would enable you to bake the fish in the same pan.
– Ask your local fishmonger to fillet or cut the fish into steaks. A reliable fishmonger can save you lots of time.
– Calamari can be cooked and with the same ingredients. Calamari needs to be cooked on a high heat and does not need to be baked.
– For an unusual treat be sure to try this dish with Spekko’s Royal Umbrella Thai Jasmine Brown Rice.
– Spekko’s Long Grain Parboiled Rice is an ‘everyday rice’, and would go wonderfully with this dish or with any of my recipes for that matter!

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