Naomi Duguid's River Fish Celebration

Name: Naomi Duguid's River Fish Celebration
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 red cayenne chiles, minced, or 4 dried red chiles, broken in half; 8 coriander stalks; 567 grams cleaned whole firm-fleshed fish, such as snapper or trout, rinsed and dried; 4 servings Fish; 1 Tbsp minced galangal; 2 garlic cloves, minced; 1 Tbsp minced ginger; 1 lime, including skin, minced; 3 Tbsps peanut oil; 4 servings Aromatic Rub; 1 teaspoons salt; 1 medium shallot, minced; 118 milliliters thinly sliced shallots; 0 teaspoons turmeric; 59 milliliters About hot water

Naomi Duguid's River Fish Celebration might be just the main course you are searching for. This recipe makes 4 servings with 264 calories, 30g of protein, and 13g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of water, lime, peanut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Combine all the rub ingredients in a mortar or mini processor, and pound or process to a coarse paste. Rub the fish all over with the paste and set aside for 15 minutes.

Ingredients you will need

Fish

Dry Seasoning Rub

Equipment you will use

Mortar And Pestle

Place a wide shallow wok or a heavy skillet that is big enough to hold the fish over high heat.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Wok

Add the oil, heat for a minute, then lower the heat to medium.

Ingredients you will need

Cooking Oil

Add the shallots and cook, stirring frequently, until translucent, about 5 minutes.

Ingredients you will need

Shallot

Add the garlic and cook for another minute.

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Garlic

Toss in the chiles and raise the heat to high.

Ingredients you will need

Chili Pepper

Add half the coriander, place the fish in the pan, cover tightly, and lower the heat to medium-high. Cook for about 4 minutes, then add the hot water. Bring to a boil, turn the fish over, add the remaining coriander, cover, and cook for another 3 minutes, or until the fish is just cooked through (the flesh should be opaque and should flake when pulled with a fork).

Ingredients you will need

Coriander

Water

Fish

Equipment you will use

Frying Pan

Serve from the pan or transfer to a platter and serve.

Equipment you will use

Frying Pan

Equipment

Mortar And Pestle

Frying Pan

Wok

Ingredients

Servings:

red cayenne chiles, minced, or 4 dried red chiles, broken in half 8

coriander stalks 567grams

cleaned whole firm-fleshed fish, such as snapper or trout, rinsed and dried 4servings

Fish 1Tbsp

minced galangal 2

garlic cloves, minced 1Tbsp

minced ginger 1

lime, including skin, minced 3Tbsps

peanut oil 4servings

Aromatic Rub 1teaspoons

salt 1medium

shallot, minced 118milliliters

thinly sliced shallots 0teaspoons

turmeric 59milliliters

About hot water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.