Firstly, Happy Easter to you all. I hope you had a lovely time with your chocolate and loved ones.
Today I will not, I – absolutely – will – not, post about chocolate. This I know for sure, however sometimes I find it so hard to choose which recipe I want to write to you about. I get a little stuck. There are just so many I want to share but with the little time left after cooking classes, three children and other paid work, I don’t lock myself away to write anywhere near as much as I would like to and alas, will never be able to post as quickly as I eat. When I can knuckle down, I find I am presented with even more challenges and distractions (If you have been following for a while now, the fact that I am easily distracted will present no great surprise). I lose so much time with the many recipes and tastes smacking me in the head that I find it so hard to choose which will be the hero this time around. Will what I choose tickle your taste buds as it does mine? Will you think, darn, I wish she had have posted about the amazing red duck curry she bangs on about or the marble cake she cooked with the girls last week to celebrate the successful completion of her daughter giving up cake for 40 days (what better way to celebrate this successful mission than with a super moist cake – a playful and colourful marble cake………although I am glad I didn’t think like this when I gave up my bout of smoking many moons ago!).
I am mostly a savoury kind of gal but try telling that to my cravings that strike at 4pm most days. It is now 4:26pm and after two weeks of giving you nothing, I finally sit here at my desk and here it comes…… distraction strikes again. I have just satisfied my 4pm afternoon slump with 2 home made honey jumbles, washed down with a cup of green tea (as if the green tea makes it better). So many times, I find that I intend to post about one thing and then I sit, 4pm strikes and my mind wanders to sweeter tastings and I change path altogether. Well…………not today my friends!!! Today, I will remain strong. I will remain focused and no matter how much I want to go back to the sweet blue cookie tin in my pantry, I am going to give you something super good, super tasty, super healthy. I’ll succumb next post, just in case your shoulders have suddenly slumped with the words ‘super good for you’ but I figure after all the chocolate that has passed our lips since Easter, consider this a pallete cleanser, a little goodness for your bootie and despite all of this goodness, a whole lot of taste on that sweet, sweet plate.
This is a gorgeously simple fish in a bag recipe with a little asian coleslaw and cucumber salad on the side . You will put this together in less than 15 minutes so it is perfect mid week tucker (not sure ‘tucker’ belongs in the same sentence as asian coleslaw but never the less, it is perfect mid week tucker.
I hope you enjoy!
Don’t be alarmed by the list of ingredient’s. I still stand by this being a 15 minute dish. Most is in the dressing but although a few things going on there, it is all thrown in the one bowl and Voila!
For the fish
4 firm white fish fillets (a fave of mine is Rockling for this recipe)
80g unsalted butter, cut into 4 squares
Zest of a lime
Juice of a lime
Sea salt & freshly cracked black pepper
Spring onions, julienned to garnish
Baking paper for wrapping fish
For the asian coleslaw
400g wombok (chinese cabbage), finely shredded
3 spring onions, julienned
For the cucumber and sesame salad
2 lebanese cucumbers
Toasted sesame seeds to garnish
Dressing for the coleslaw and cucumber and sesame salad
1 tablespoon of mirin
1 tablespoon of rice vinegar
1 teaspoon of sesame oil
1 tablespoon of extra virgin olive oil
2 tablespoons of soy sauce
2 teaspoons of caster sugar
Juice of 1/2 a lime
1/2 red chilli, de-seeded and finely chopped
Sea salt and freshly cracked black pepper, to taste
Preheat the oven to 180oC.
To make the salad dressing, place all ingredients in a small bowl and whisk to combine. Taste for seasoning and set aside.
Take 4 large squares of baking paper and sit each piece of fish in the middle. Place the butter, lime zest, lime juice, salt and pepper on top of fish. Join the two horizontal sides of the baking paper and fold a couple of times to seal. Fold the two vertical sides underneath the parcel.
Place the fish parcels on a baking tray and cook on a middle shelf for approx 14 minutes or until just cooked through. Remember that fish keeps cooking when removed from the heat source.
Place the shredded cabbage in a bowl and dress with 2/3 of the salad dressing. Toss to combine.
Use a vegetable peeler to peel long ribbons from the cucumber. Toss with as much of the remaining salad dressing as required (you may not need it all). Dress with toasted sesame seeds.
Place the cooked fish on serving plates along with the asian coleslaw and cucumber salad. Garnish the fish and the coleslaw with the spring onions.