A recipe from “Casa Moro: The Second Cookbook” by Sam and Sam Clark.
Ingredients
- 4 x 225-250g thick Fish steaks use Hake, Sea Bass or Cod
- 4 tbsps plain flour
- 6 tbsps olive oil
- sea salt and black pepper
Marinade:
- 2 plump garlic cloves peeled
- 5 cm piece root ginger peeled and finely chopped
- juice of 2 limes and finely grated zest of 1
- 1 tsp crushed cardamon seeds green husks removed
- 2 tbsps extra virgin olive oil
Servings:
Instructions
- First make the marinade. Crush the garlic with a pinch of salt in a mortar until a paste has been formed. Add the ginger and lime zest and crush again, then add the lime juice and crushed cardamon seeds. Stir well.
- Place the fish in a bowl and rub the marinade all over the fish. Drizzle on the olive oil and mix in. Leave to marinade for 4-8 hours.
- When ready to cook the fish lift out each piece and dry on kitchen paper. Spread the flour out on a plate, season it well and coat each piece of fish. Shake off any excess flour and set the fish aside on a clean dry plate.
- Put a large frying pan over a medium to high heat and add the olive oil. When the oil is hot carefully place the fish in the pan and fry for 4-5 minutes on each side or until cooked through, depending on thickness, When cooked the flesh should flake easily and be white all the way through.
- Place on kitchen paper to absorb any excess oil then serve immediately with a potato salad or chips and a wedge of lime.
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