Lemon Ginger Curry Fish
Inspired from a book and made to be my own.
I just discovered something. I have a lot of cookbooks. But unless I have a perfectly stocked kitchen, I will never be able to cook many of the recipes I want. And small ingredients, like mustard seeds or heavy cream or tomato paste, I just don’t have. Only a month into my new apartment, it will take me a while to get there.
Instead of feeling bad, I decided to see it as a challenge. Take shortcuts. Omit something if it can do without, or substitute another if it will work just the same. That is what I did here. The ginger-curry sauce for the fish required fresh curry leaves, mustard seeds, diluted tamarind sauce, sunflower oil, dried chillies, and possibly more. I went to the supermarket to buy the ginger (which was 3.50 a lb), and wound up coming away with soy sauce, fish sauce, and teriyaki sauce. They were on sale. And could last a while at least.
Ginger Lemon Curry Fish
I made the base of the sauce with the ingredients I had on hand. Then I added a few more ingredients. Parsley instead of cilantro, red pepper flakes instead of red chillies, lemon juice, and curry powder. Which I found out was only turmeric powder with salt. Either way, the end result came out great so I didn’t really care. I lined a baking dish with foil so the fish didn’t stick to the bottom. I laid the fillets down and poured over the sauce. In the oven for 20 minutes on 375 and it was golden and flaky.
Ginger goes a long way. I only used about an inch of it and bam! it hit your tongue. The lemon juice complimented it perfectly. There was a nice kick from the red pepper and curry powder, which also gave a beautiful aroma that filled the rooms. I made simple rice that absorbed the sauce wonderfully. With sautéed vegetables, the dish was a symphony of flavors. I can wait to use the sauce on chicken or a hearty vegetable dish.
LEMON GINGER CURRY FISH
2 tilapia fillets
1 tsp lemon juice
2 tbsp soy sauce
1/4 cup white wine
1 inch ginger, grated
2-3 cloves garlic, chopped
1 tsp curry powder (or turmeric)
2 tsp chopped parsley or cilantro
3 tsp olive oil (or enough to thicken)
Salt and Pepper to taste
1. In a food processor, blend the lemon juice, soy sauce, wine, ginger, garlic, curry, and parsley.
2. Slowly add the oil until the sauce thickens.
3. Salt and Pepper each side of the fillets.
4. Line a baking dish with aluminum foil. Lay the fillets on the foil.
5. Pour the sauce over the fish. Crimp up the sides of the foil to prevent the sauce from overflowing.
6. Place in a 375 degree oven for 20 minutes or until the top of the fish is flaky.
7. Serve with rice and vegetables.
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