I have decided that Wednesday night is seafood night. Quick to cook, and I buy fresh from Paddy’s Markets, along with the veggies, and eat with the boys that night. Here is episode one.
The sauce
- 2 tablespoons light soy sauce
- 2 tablespoons chopped shallots
- 1 tablespoon each rice wine, rice vinegar, lemon juice, grated ginger, crushed dried lemon myrtle leaves, peanut oil
- 1 teaspoon chopped coriander root
- 1 teaspoon palm sugar
- 1 pinch white pepper
The fish
- 1 kg ling fillets cut into large pieces
- .5 lemon, thickly sliced
- 4 tablespoons peanut oil
- About a handful of halved cherry tomatoes
- Greaseproof paper
Garnish
- Handful of coriander leaves
- .5 lemon thinly sliced
Method
Preheat oven to 200ºC
As always, take any refrigerated ingredients out into your kitchen to let them reach room temperature. Combine sauce ingredients in a small bowl and set aside.
Tear off pieces of grease proof paper big enough to easily wrap each piece of fish.
Heat the remaining peanut oil to a high heat. Brown the ling pieces in each side, one at a time - about a minute each side. You just want some brown and crispy patches.
Remove the fillets to a sheet of paper.
Brown the lemon slices on each side.
Add the lemon slices to the fish.
Add the sauce and fold the paper over, collecting the ends in a bunch almost like a bonbon.
Place on a baking try and put into the oven for 10 minutes.
Serve with rice and steamed vegetables.
