September 22, 2011

Fish Brochette in Green Curry Sauce.

I suppose you know the rules by now - please read my welcome note. In sum, for every recipe of mine that you try, you are too fed one hungry (or more) person (s). Let God's Energy of Abundance circulate and touch as many people as possible through your contribution.

I had in mind a mix of dried beans for dinner. I soaked them overnight, boiled them for over 4 hours and they remained hard. The grocer tricked me. He said they were fresh, I believe he has been hoarding them since the days of when beans were first discovered. So there goes the beans.

Fortunately, I had bought a small piece of salmon filet and small piece of cod filet. Was planning to cook them tomorrow - Friday.

It's an old habit that I have kept from my Catholic school days which thankfully are OVER. The food and everything else was awful, but on Fridays, the nuns insisted on feeding us fish, for religious reasons. They argued that Fridays are for fish as per Jesus recommendations. Thank God for Jesus recommendations, that was the only thing I was able to swallow in that school. So I guess unconsciously I kept that rule - Fish on Fridays.

So with my beans being hard as stone, I had to cook something. What better than fish on wood skewers. Am sure you've seen those small wooden skewers in your supermarket. Get them you can do wonders with them. If you don't have them, don't worry, just follow...end result is the same.

I delved into my spice cabinet, that looks like a small spice bazaar, and found a jar of green curry paste. I also had a can of coconut milk. Et voilà, the recipe manifested itself.

Needless to say if you don't like Spicy, then this is not a recipe for you.

So for two you will need double of what I had.

- 2 small pieces of salmon plus two small pieces of cod filets, or any fish of your choice, skinless and boneless.
- a jar of green curry paste - readily available in all foodstores
- a small onion finely chopped
- 2 gloves of garlic minced
- 1 teaspoon of fresh grated ginger or some ginger powder (green curry paste already contains ginger but I like ginger - so if you're not too much into ginger, skip that bit)
- fresh cilantro, 5 branches, leaves only - minced
- coconut milk
- Thai fish sauce or Soy sauce, otherwise just use salt
- half a sweet green pepper bell cut in squarish pieces
- 2 wooden skewers - if not skip that part.

Preparation :

- wash fish and pat dry (I wash everything so yes, fish included)
- cut in equal thick chunks
- put them on wood skewers with pieces of sweet pepper bell in between - for example, 2 pieces of fish, one piece of green pepper and so on...
- in a deep non stick frying pan with a tiny bit of cooking oil, put the fish skewers until golden cooked, it is important because fish breaks easily - turn them occasionally so you can have them golden like all over.
- in a small frying pan - with a tiny bit of oil, fry your onions, ginger and garlic mix.
- pour over the fish, make sure to gently mix well
- dilute your green curry paste into the coconut milk (read instructions on your jar for measurements), mix well.
- pour over fish and add the fresh cilantro. Make sure to cover the fish with the coconut milk /green curry mix. Let it boil once and turn heat to low, occasionally turning the skewers so all the fish gets the flavor.

As I said this is a HOT dish. You need to balance out with something sweetish.
Here comes the art my dears. White rice cooked with desiccated coconut, dried raisins, and milk. Wait, don't frown--- read on. It is so tasty. You will thank me for it.

Rice preparation : You can't have shortcuts here, follow as indicated.

For two you need :

- 1 cup of Basmati rice
- 1 small onion finely chopped
- 1 tablespoon of desiccated dried unsweetened coconut
- about 3/4 of a cup of boiling water
- half a cup of regular cold milk (skip skimmed milk)
- a tablespoon of dried raisins
- salt to taste.

- Wash rice thoroughly
- fry onion in hot oil until tender
- add rice, coconut and salt
- mix well
- add boiling water then cold milk. mix well.
- let it boil once and lower heat to minimum until all liquid absorbed. If you feel your rice is still hard just sprinkle some more boiling water.

Serve with the spicy fish.

P.S: if your curry paste is really tooo spicy, you can add to the coconut milk 1 to 2 small teaspoons of sugar (preferably brown) that will even out the hotness that is oh so good!

Enjoy !