At his time of year, we all want to buy seafood as we see it as that "special occasion" item that is a MUST to have on our Christmas tables. However it is worth remembering that there are many delicious, low cost Queensland seafood options out there that can be transformed into something extra special and unique for your Christmas meal or any week night meal throughout the year for that matter. I've teamed this fish dish with bananas which are now in plentiful supply after a very bad year. Let's keep our fingers crossed - no cyclones in 2012 please!Grilled Fish with Spicy Banana Salsa and Poached Rice
Serves 6
Ingredients
6x150gm of fish - coral trout or the more affordable barramundi (bones removed)
prawns or bugs can also be used.
1 tsp garam masala
1tsp cumin
1tsp tumeric
3 cardamom pods
1tsp black peppercorns
Pinch grated nutmeg
¼ cinnamon quill
1 bay leaf
1 clove garlic (finely chopped)
1 tsp ginger (finely chopped)
200ml vegetable oil
2 cup basmati rice
2 limes (juiced)
6 lime wedges
2 large red chillies (seeds removed sliced thinly)
12 leaves mint (sliced thinly)
2 dessertspoon coriander leaves (sliced thinly)
3 kaffir lime leaves (thinly sliced)
1 cavendish banana (diced)
1/2 cucumber (peeled and diced)
1 small spanish onion (diced)
3 dessertspoons of extra virgin olive oil
Method
In a heavy based pot, heat on low heat, garam masala, cumin, tumeric, cardamom pods, black pepper corns, nutmeg, cinnamon and bay leaf.
Stir for 10 minutes.
Remove and blend in a coffee grinder or mortar and pestle.
Sieve and add vegetable oil, garlic and ginger.
Brush fish with mixture, cover and place in the refrigerator overnight.
Bring 2 litres of water to the boil and add basmati rice, reduce to simmer for 15 minutes. Strain and reserve.
In a preheated heavy based non stick pan, add fish fillets and cook on medium for 5 minutes either side. Remove from pan.
Mix banana, chilli, lime juice, lime leaves, coriander root, coriander leaves, diced onion, extra virgin olive oil and cucumber.
Divide rice evenly onto 6 plates.
Place fish next to rice, spoon salsa around and serve with lime wedge.
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