Moving house (and town) has taken up all of my time the past few weeks! So now that we're here and nearly settled, I can finally sit down and share some of my creations.
We were lucky enough to score a few absolutely stunning whole golden tile fish from a friend. Undoubtedly one of the many things I will miss about Montauk!
I did a quick scan of the kitchen and decided to go for some Thai inspired flavours. I whipped up a quick sweet chili sauce using tomato paste and some other pantry items. Came out lovely for a last minute dinner.
This recipe would work well with cod, haddock, mahi-mahi, basically any white fish or even salmon.
Make the sweet chili sauce ahead and store in a mason jar in the fridge.
Nothing better than this! Being able to fillet the fish myself is something I actually really enjoy, there's a great sense of satisfaction about it. Even better if you catch it yourself too!
Tile fish is a wonderful, versatile fish. It is firm but tender, super lean and has a mild flavor that lends itself well to any kind of marinade or sauce.
Normally I would leave the skin on but I didn't feel like destroying my kitchen in fish scales that night!
The whole family loved this one. I made a fluffy coconut basmati rice to go with it and some sesame romanesco on the side.
I try to give Scarlett as much variety as possible with different flavours and textures to keep the dreaded picky eating at bay. Luckily she has always been a good eater but like anyone she has days where she just wants carbs and thats fine too!
Ingredients
1lb Tile fish fillets or other fish of your choice
1 cup basmati rice, rinsed well
1 can unsweetened coconut milk
1 head of romanesco
1 tbsp sesame seeds
1 tbsp sesame oil
Cilantro to serve
For the sweet chili sauce:
1/4 cup honey
2 cloves garlic
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tbsp sambal olek
1 tsp cold water
Method:
For the sweet chili:
Add honey to a small pan over medium heat.
Grate the garlic cloves into the honey using a microplane.
Add in the tomato paste, sambal olek and red wine vinegar and mix to all ingredients are very well incorporated.
Turn the heat down to low and let simmer for 7-10 minutes until thickened slightly.
Remove from heat and season with a pinch or two of salt and pepper and let cool completely.
For the fish:
Preheat oven to 400F.
Thoroughly coat fillets with sweet chili sauce using your hands or a pastry brush. Place on the baking sheet lined with parchment paper and bake for around 15-20 mins until cooked through.
At the same time, roast the romanesco. Cut into small florets and toss in sesame oil, sesame seeds, salt and pepper. Bake on a baking sheet lined with parchment.
Sprinkle with cilantro to serve.
For the rice:
Combine 1.5 cups water, 1 can coconut milk, and salt in heavy large saucepan.
Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape.
Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes.
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