Crispy
alfonsino, chorizo and chickpea salad
Crispy alfonsino, chorizo and
chickpea salad
·
Place a pan over
medium heat and sauté chorizo until browned. Remove from heat and drain on a
paper towel.
·
Return pan to the
heat and place fish skinside down in the pan to cook in the oil from the
chorizo. When the skin is crispy and browned, turn the fish. Season and cook
for a further three minutes.
·
To make dressing,
whisk together mustard, vinegar, garlic, orange zest and oil. Season to taste.
·
Combine spinach,
red onion, chorizo, capsicum, orange segments and chickpeas in a bowl and toss
with the dressing.
·
To serve, divide
salad among four plates, then top with fish fillets.
Bengali-style
fish curry
Bengali-style fish curry
·
Dice fish into
2cm cubes. Sprinkle with turmeric and salt, mix and set aside.
·
To make curry
paste, using a mortar and pestle grind chillies, ginger, garlic and mustard
seeds. Remove and then grind onions and tomatoes. Mix both pastes together.
·
Add a splash of
soy bean oil to a heated pan and seal fish on both sides. Remove fish from the
pan.
·
Add mustard oil
to the pan and fry off curry paste until aromatic. Add 1½ cups water and bring
to the boil. Simmer for five minutes. Add fish to cook through. Fold in
coriander and season to taste.
·
Serve curry with
rice.
Cook’s
note: Try using
leatherjacket in fish curries or stews. Leatherjacket is usually sold headed,
gutted and skinned (then also known as cream fish). Simmer in the curry or stew
for four minutes, then take off the heat and leave to rest for a further two
minutes. Also try barbecued leatherjacket. De-head and gut the fish (or request
your fishmonger to do this for you), brush with spice-infused olive oil and
place on a medium–hot grill for two minutes each side. The thick skin will
protect the flesh so that it stays juicy and moist.
