Posts Tagged ‘Gurnard’

Green Thai Curry Fish

February 15, 2011 Leave a comment
Preparation Time: 15 minutes Cooking Time: 30 minutes Yield: 4

Spicy green Thai curry fish with Basmati rice

This is one of my earliest forays into stir-frying. I’d recently purchased a mild steel wok, from a Chinese food store at N1 City. After seasoning it well, I decided to test drive it. This is the result.

With the onset of winter, and the imminence of cooler weather (and a not inconsiderable prod from the Editor!), I felt that my Green Thai Curry Fish recipe would be appropriate for this week.

It introduces the concept of stir frying, which is ubiquitous with Asian style cooking, and if that scares you, don’t let it. It’s a lot easier than you might think.

With fish increasingly under threat – the WWF’s SASSI List System wouldn’t be around if there was no problem – finding decent fish is becoming difficult. Other than those listed below in the recipe, you may also want to try Gurnard or if you can get it, Mackerel, since Yellowtail is not that easy to get.

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As happy as a clam in a pot of chowder!

August 23, 2010 2 comments
Preparation Time: 60 minutes Cooking Time: 45 minutes Yield: 4-6

Yummy New England Clam Chowder

“It’s not easy to get hold of big clams,” said Claudio. I was chatting to Claudio Paioni, co-owner of Seafood on Sail, during a recent visit in search of some good fresh fish. In the course of conversation, Claudio noted that he had acquired a stock of good quality clams, in shells and they were quite large. “These come from Moçambique, and they’re really nice,” said Claudio.

“Well, now you mention it, I was planning to do a clam chowder,” I said hopefully. “Take a kilo and see what you can do with them,” said Claudio thrusting a package into my outstretched hand. I left with a kilogram of frozen clams and about the same weight in fresh Gurnard fillets (more about them in the near future) clutched to my chest, humbled as always by Claudio’s generosity. Read more…