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Baked fish in sesame ginger marinade

Posted on September 17, 2014 | 7 comments

Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.

Get ready for a taste of heaven! you will need

1 kg whole fish (800g fish fillet)
1/2 cup soy sauce
1/4 cup balsamic vinegar
2 tbsp brown sugar
1 tbsp wasabi
1/2 cup olive oil
2 grated garlic cloves
1 1/2 tbsp freshly grated ginger
2 tbsp toasted sesame seeds
3 sliced scallions

Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.

Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.

Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.

Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.

Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.

Ginger sesame rice to go with this dish.

1 1/4 cup rice
1 tbsp minced ginger
1/2 tbsp minced garlic
1 tbsp olive oil
1 1/2 tsp toasted sesame seeds
2 1/2 cup water

Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.

Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.

Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.

Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!

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Posted in main dish

Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi

ginger scented rice pilaf with whole roast fish

Posted on September 5, 2014 | 5 comments

A small introduction for wonderers…

Pilaf is the way of cooking the rice. Also known as pilav or palaw in which rice is cooked in seasoned broth. The yellow to brown color is attained by stirring in onion or spices. Depending on the cuisine it might have also meat, chicken, fish, vegetables or dried fruits.

Initially i was making a whole roast fish but didn’t want to present it solo. I thought of roast potatoes and vegetables then i said why not rice?!

To not go classic, i thought of rice pilaf with a twist! Ginger and cilantro, two of my favorite deep flavors that blends together perfectly. The outcome was heavenly tasty.

Ginger scented rice pilaf:

1 1/4 cup rice
1/2 cup carrots diced finely
1/2 cup onion diced finely
1 tbsp minced ginger
1 tbsp olive oil
1 cube vegetable bouillon (almost 5g)/ broth
2 1/2 cups water
2 tbsp fresh cilantro (coriander) chopped

Heat olive oil in sauce pan. Add ginger, onion, carrots and stir until fragrant for 3-4 minutes.

Add rice, bouillon and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.

Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the cilantro and taste to check if you need to add salt (optional) and serve immediately.

The house was full of aroma! Couldn’t wait until the fish was completely roast to start eating. If you are not fan of fish i am sure this rice will pair nicely with chicken, beef or prawns. I can even eat it alone!

To roast the fish there are many ways. My favorite is “en papillote”, the same principle as wrapping in foil with enough liquid to create steam, but using greaseproof paper to create individual portions when you are baking medium or small size fish.

I put chopped cilantro, lemon slices, lemon juice, salt, pepper (quantity as per your taste) and drizzled some garlic olive oil before wrapping the fish. Baked in the oven (for 240°C) for 20 minutes.

Fish is easily overcooked therefore care must be taken when using the oven. When roasting a whole fish always ensure the skin is on.