Friday, October 23, 2009

Fish cured in lemon juice

I'm assuming you all know that meat can be "cooked" by using acetic acid instead of heat? Am I right? Or am I wrong? Either way, no matter.

Two obvious choices for sourcing your acetic acid are either vinegar (please use fermented, not distilled) or citrus (lemon juice is commonly used). The longer you marinate the meat, the more "cooked" it becomes.

For this recipe I chose fish, specifically basa, and a very short "cooking" time. If you like sushi, then this is for YOU! As far as the salad fixings... well, I used what I happened to have on hand at the time. Feel free to substitute.

Sorry, no pictures as I was also making dinner for the other 3 folk who live here. They all wanted their basa baked in my special tarragon sauce with chips, so I was a bit busy getting it all together.

Next time though, I WILL take pictures!

Hmmmmm, this turned into a fish salad which was my main (and only) dish that evening. What shall we call it...?

Dingo Dave's Fish Salad!

What you need:

1 small whitefish fillet --I used basa cus that's what I had.
juice from one lemon
1/2 tsp ground black pepper
1/2 tsp sea salt
1 tsp dried tarragon

1 cup (approximate) shredded cabbage
1 tbsp finely minced yellow onion
1 tsp (approximate) sesame oil
1/4 tsp mild curry powder
pinch of sea salt

1 sheet rice paper

1 sheet nori seaweed, torn into small pieces --very healthy!
1 small handful of fresh bean sprouts
1 tbsp finely minced red onion
1 small anchovy, finely minced

What you do:

Put the first 5 ingredients into a ziplock plastic baggie. Evacuate all the air and zip that puppy shut. Very gently massage the bag to mix everything together. Then toss it in the fridge. I left mine in for 30 mins. This left the middle raw with a couple of mm of "cooked" fish on the outside. If you want it "cooked" through, then leave it in the fridge a longer time.

With about ten minutes left of your fish "cooking" time, put the next 5 ingredients in a wok and stir fry on high heat for 45 seconds to a minute --tossing/stirring frequently. Set aside to cool.

Put your sheet of rice paper into lukewarm water to soften. It'll take a couple of minutes so now's the time to thin slice the fish.

Take the cured fish out of the bag and thin slice it. I try to get my slices around 2 to 4 millimetres thick. A sharp knife is a MUST for this step. Also, the cooler the fish is the easier it is to thin slice.

Spread the semi-cooled cabbage from the wok on a plate. Then arrange the fish and the last 4 ingredients however you'd like. Oh, I sprinkled a small pinch of dried chilli flakes on mine, nice kicker!

Next time I'll take pictures, especially of the slicing part so you can see how to thin slice the fish.

Feel free to liberally substitute any of the salad fixings, no worries. This is just what I happened to have handy and would also be quick 'n' easy as I was making dinner for everyone else too.

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