Our 13 year old daughter salivates each time she passes the fish stall in the market. She actually “gazes longingly”. Same thing with the Brussel sprouts. Fish today, brussel sprouts on Monday.
I have to confess that I am vaguely intimidated by the French fish stall because I’m not familiar with the French fish names. I got lucky today. I chose a royal dorade which is an upscale sea bream. Fish here is so expensive! You would think that France is landlocked.
A few weeks ago, I read somewhere about a nifty way of peeling garlic. You flatten the garlic with the side of a chef’s knife and the peel comes right off. So cool!
1 cup of fresh coriander
3 large cloves of garlic, chopped
2 de-seeded red scotch bonnets
1 inch of fresh ginger sliced
1/3 cup of water
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
1/2 red or green bell pepper, diced
Chop the coriander, garlic, scotch bonnets and ginger in a food processor, about 3 pulses. Add the water, lime juice, soy sauce, fish sauce and brown sugar and blend. Pour this mixture into a sauce pan, add diced bell pepper and cook for about 5 minutes on medium flame. Set aside.
Score fish and squeeze lime juice on both sides and in the cavity. Salt, and allow to rest for about 15 minutes. Pat dry with paper towels. Deep fry the fish in about 1 cup of vegetable oil, 4-5 minutes per side. Garnish with cucumbers, coriander and sliced red peppers.