When selecting your fish, ask for a line-caught selection. That is often probably the most sustainable means of sourcing fish in New Zealand.
I used two medium tarakihi, about 900g every. That is sufficient for six folks, with sides.
By utilizing the bones and the meat, you’ll make full use of the fish for this recipe.
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* Whole baked fish with spicy red sauce (samkeh harrah)
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SAYADIEH, FISH & RICH WITH HERB SAUCE
Cooking time: 45 minutes
1-2 medium dimension, entire agency white fish, pores and skin and fillets eliminated, and bones reserved (ask your fishmonger to do that)
1 tablespoon floor cumin
1 tablespoon floor coriander
2 teaspoon baharat (Lebanese seven spice)
3 massive onions, thinly sliced, pores and skin and trimmings reserved
2 tablespoon olive oil
2 cups (400g) lengthy grain rice
3 cups (750ml) inventory (see methodology)
1kg New Zealand clams or cockles
⅓ cup softened ghee (you should use olive oil as a substitute)
¼ cup (35g) plain flour
1 teaspoon sumac
½ cup every of slivered almonds and pine nuts
Lemon wedges to serve
For the inexperienced herb sauce
1 cup loosely packed parsley leaves, roughly chopped (roughly ½ bunch, stems reserved for inventory)
1 cup loosely packed coriander leaves, roughly chopped (roughly ½ bunch, stems reserved for inventory)
½ teaspoon every of floor cumin and coriander
¼ cup (60ml) white vinegar
2 tablespoons olive oil
To make the inventory, place the fish bones, cumin, coriander, baharat, onion trimmings, parsley stems, coriander stems, and 1.5 litres (6 cups) of water in a big saucepan over excessive warmth. Carry to the boil then scale back to low and prepare dinner for quarter-hour or till fragrant. Take away and pressure via a sieve right into a heat-proof jug or pan.
In the meantime, warmth the oil in a wide-lidded saucepan over medium warmth. Add onions and prepare dinner, stirring continuously, for 15-20 minutes or till the onions are caramelised with some even beginning to burn.
Add the rice and prepare dinner for an extra two minutes or till barely toasted. Pour over 3 cups (750ml) of inventory and produce the combination to a simmer.
Cowl with a lid and prepare dinner over low warmth for 20 minutes or till the rice is cooked via. Take away from the warmth and go away lined for an extra 10 minutes to steam. (This may be performed the day earlier than and reheated to serve).
Place the cockles in a bowl of chilly water and stand for 20 minutes to take away sand and grit. Drain and chill till required.
For the herb sauce, place all components in a small meals processor and whizz till finely chopped. Season to style.
Whenever you’re able to serve, switch the nice and cozy rice to a serving platter. Warmth 2 tablespoons of ghee in a separate non-stick frypan. Toss fish fillets within the flour and shake to take away extra. Add to the pan and prepare dinner for six minutes, turning midway, or till golden and cooked via.
Scatter with sumac then switch to the platter of rice.
Return the pan to medium warmth with remaining 2 tablespoons of ghee. Add nuts and toast for five minutes or till golden. Enhance warmth to excessive and add cockles, ¼ cup of the inexperienced sauce and a splash of water. Toss to coat then cowl and prepare dinner for five minutes or till cockles open up and are cooked via. Spoon over fish and rice and serve with remaining sauce and lemon wedges.