Cardamon and Pepper-dusted Fish with Green Beans and Tomato Concasse Recipe

We don’t eat a lot of fish because of its very high price here. But, on occasion, we pick up 1 kilo or so of Fresh Water Basa Fillets from our local supermarket for around $7.85 per kilo. Here’s a very elegant dish which I threw together with some ingredients we had on hand.

Ash isn’t a big fish fan but she absolutely loved this dish and wanted me to make more the next day! I served this with a simple rice pilaf which was made with long grain white rice, a generous knob of butter, homemade meat broth (made from ham, turkey & chicken bones), salt and pepper, fried shallots and a bay leaf for aroma – all simply cooked in a rice cooker. The recipe went like this…


Cardamon and pepper dusted fish

2 x 250g white fish fillets (Snapper, Cod or Basa for example)
1/2 cup plain flour
2 teaspoons ground cardamon
1 teaspoon black peppercorns
1 scant teaspoon salt
olive oil for frying

Green beans & tomato concasse

200g of green beans top and tailed and cut into 3-4cm lengths
4 tomatoes, peeled, deseeded and roughly chopped into 1cm cubes
3 cloves garlic finely sliced
olive oil for frying
1/4 dry sherry
1 tablespoon sugar
salt to season


Cardamon & pepper dusted fish

  1. Grind the peppercorns with cardamon until coursely ground or use coursely pre-ground black pepper and mix with the cardamon.
  2. In a large bowl place the flour, peppercorn/cardamon mixture, and the salt.
  3. Heat the oil in a pan over medium-high heat.
  4. Dust the fish well in the flour/spice mixture and fry on each side for about 5-6 minutes until well browned and cooked – avoid overcooking
  5. Keep warm until serving time.
    Green beans and tomato concasse

    1. Heat some more oil in the same pan over medium high heat.
    2. Add the garlic and sautee for a minute or two until fragrant and lightly coloured.
    3. Add the green beans and sautee for a few minutes.
    4. Add the tomatoes and mix in well.
    5. Add the sherry and the sugar and cook the mix until the beans are just done and the liquid has become slightly syrupy.
    6. Season to taste with salt only – as there is a lot of pepper already on the fish
    7. Serve the green bean and concasse on top of the fish.

    Try this also with crusty bread, potatoes, rice or a very lightly flavoured pasta dish of your choice.



4 thoughts on “Cardamon and Pepper-dusted Fish with Green Beans and Tomato Concasse Recipe

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