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
- Grind the peppercorns with cardamon until coursely ground or use coursely pre-ground black pepper and mix with the cardamon.
- In a large bowl place the flour, peppercorn/cardamon mixture, and the salt.
- Heat the oil in a pan over medium-high heat.
- 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
- Keep warm until serving time.
Green beans and tomato concasse
- Heat some more oil in the same pan over medium high heat.
- Add the garlic and sautee for a minute or two until fragrant and lightly coloured.
- Add the green beans and sautee for a few minutes.
- Add the tomatoes and mix in well.
- Add the sherry and the sugar and cook the mix until the beans are just done and the liquid has become slightly syrupy.
- Season to taste with salt only – as there is a lot of pepper already on the fish
- Serve the green bean and concasse on top of the fish.
TIP: Try this also with crusty bread, potatoes, rice or a very lightly flavoured pasta dish of your choice.