About us

We are two friends, one living in town and one in the country, who love to cook and entertain at home. We share a passion for our gardens and for the easy-going lifestyle of sub-tropical eastern Australia. And, yes, we both have garden ponds teaming with frogs.

Saturday, 14 December 2013

Fingers of fish and other ideas...

It's been a while between blogs, lots of life going on between town and farm!


Use a bought pesto to make the herb crust, and this rather stunning finger food dish is quick and easy to prepare. Alternatively make you own fresh herb paste, which takes more time but, as always, fresh tastes best!

Use fillets of a lower-end-of-the-budget fish, with the skin on. The skin cooks to a crispy base and holds the cooked flesh together. (In the photos – ocean mullet, an oily, strong-flavoured fish that will take a strong-flavoured Asian-style herb crust).

Use four fillets of fish, lightly dusted on both sides with flour or cornflour.

Ingredients for the fish and herb paste:
4 fillets fish, skin on
2 tbs pesto
2 level tsps flour (or 1 teaspoon cornflour)
2 tbs olive oil

1. Combine pesto with flour. Press this mix to the flesh side of whole fillets. Then slice fish into serving size portions. Fry in hot pan in a little oil, skin side down for 3 minutes with the lid on to partly steam the paste.

2. Carefully turn the fish and flatten slightly. Cook further 2 -3 minutes until paste has browned to a light crust. Lift out and arrange on serving plate with sweet potato fingers and dipping sauce.

For the dipping sauce:

1. Combine equal parts light soy sauce with lime or lemon juice. Add chopped hot chilli or chopped shallot tops.

For the sweet potato fingers:

1. Peel and cut yellow sweet potato into 2cm fingers.
2. Lightly pan fry in a smear of olive oil until golden, turning once ( ≈ 5 minutes total cooking time).



Try the same herb crust idea on trimmed chicken drumsticks or wing drumettes.

1. Dust chicken with flour. Coat well with herb paste.

2. Cook on medium heat in frying pan for 10 minutes with lid on. Turn carefully, cook for 10 – 15 minutes more with lid off. Rest 10 minutes in pan to finish cooking in retained heat before serving.

Next: another fishy idea...
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