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!
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
That perfect juicy meat and crispy skin in 40 minutes! You will swear it’s the juiciest flavorful chicken you ever tasted.
The wondrous aroma of coriander and citrus that perfumes the house provokes a feeling of excitement.
You still don’t know what to cook for the weekend? Watch that golden brown and gleaming chicken! Simply elegant and inviting!
To try it you need:
- 12-14 pieces of chicken (could be thighs, drumsticks or breast)
- 4 medium potatoes sliced
- 1/2 cup of olive oil
- 2 lemons (one juiced and one sliced)
- 1 sliced orange
- 1 tsp garlic powder
- 1 tsp dried coriander
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- fresh coriander for garnish
In a bowl mix together oil, lemon, garlic, coriander, onion, salt and pepper.
Soak in the chicken for marination and transfer all to a baking plastic bag. Leave it for 3-4 hours or better for an overnight in the fridge.
Take your chicken out of the fridge 30 minutes before it goes into the oven.
Preheat your oven to 220°C.
Place chicken in a baking dish and spread them evenly. Arrange slices of lemon, orange and potato around and under the chicken. Sprinkle with fresh coriander and drizzle a bit of olive oil.
Bake uncovered for about 40 to 45 minutes, et voila!!
Serve it with a big salad or with the famous lebanese tabboule. Click here for the recipe.
Posted in main dish
Tagged blog, chicken, citrus, citrus chicken, cooking, coriander, garlic, lemon, marmite et ponpon, recipe, roast, roast chicken
Cooking becomes different when you have a baby. He becomes the priority and your life is all about him. It’s friday (the weekend in Doha) the day we eat lunch as a family. I woke up thinking what to cook something healthy, fast and my boys like it. Plus it’s the lent and we don’t eat meat on fridays. So i decided to make roast fish with vegetables, lemon and walnut.
- A whole fish, i chose hamour about 1kg
- 3 medium potatoes
- 4 carrots
- 3 big garlic cloves
- walnuts (as much as you like)
- 200g coriander
- olive oil
- 2 lemons
Chop the walnuts, garlic and coriander for the stuffing.
Make diagonal cuts on both sides to put inside from the stuffing to give it a richer aroma.
Stuff the fish and insert lemon slices.
Cut the carrots and potatoes and put them on the sides.
sprinkle the salt and olive oil and it’s ready to be baked for 25 mns.
Try it and give me your opinion 🙂
Posted in main dish
Tagged bake, carrots, cooking, coriander, easy, fast, fish, garlic, hamour, jaymmy, lunch, main dish, marmite et ponpon, olive oil, oven, potatoes, recipe, roast, salt, seafood, vegetables