I couldn’t think of a name for this dish; it is something I made up as I went along cooking. Like you, I too have a hard time thinking of what to cook and how to cook so that there can be variety to what I eat.
I was out on an errand and happened to pass by one of the fish markets and picked up some freshly caught fish. The fish I bought is sometimes called black snapper, congalee or leaf fish. With the fish already cleaned and cut up (a service paid for right at the market), all I had to do when I got home was to cook. Here’s how it went.
The fish was rubbed with a freshly made herb paste comprising of celery, thyme, garlic, parsley and onions along with salt and pepper to taste. Think green seasoning. While the fish was marinating, oil and butter were added to a pan along with a couple springs of fresh thyme.
As the butter melted, the thyme infused the melted mixture. A tablespoon of mashed roasted garlic and some red chili powder were added to the mix followed by vegetable stock and whole milk. Stirred together, the pan was brought to a boil and then simmered for several minutes before the seasoned fish was added and brought to a gentle boil.
I had a packet of snow peas that was meant to be used earlier in the week for a salad. I sliced the peas thinly and scattered it over the fish a couple of minutes before it was done cooking. The dish turned out so well that I am sharing it with you. I ate it for 3 straight days. One day with boiled green bananas, another day with mashed potatoes and on the final day I had it with bread for a hearty breakfast.
Here is the “recipe”.
INGREDIENTS
- 1 x 3-lb snapper or other type of white fish, cleaned and cut into 2-inch thickness and pat dry
- 3 tablespoons freshly made herb paste
- Salt and pepper to taste
- 2 tablespoons oil
- 2 tablespoons butter (salted or unsalted)
- 3 springs very fine thyme (use only 1 sprig of Guyanese thyme)
- 1 tablespoon roasted garlic paste
- ½ teaspoon red chili powder (optional)
- 1 ½ cups hot vegetable stock
- ½ cup whole milk
- Minced hot pepper to taste
- 1 teaspoon fresh lime juice (optional)
- 2 whole scallions sliced thinly
DIRECTIONS
- Season the fish with the herb paste along with salt and pepper to taste and set aside.
- Add oil, butter and thyme to a deep or large wide frying pan and place on low heat to melt the butter. When the butter is melted, raise heat to medium and add garlic paste and chili powder. Mix together and cook for 2 minutes.
- Pour in stock, milk, minced hot pepper and stir to mix; bring pot to a boil then reduce heat to low and simmer for 7 – 9 minutes.
- Raise heat to medium bring the pot to a boil. Add fish to the boiling liquid, cover, reduce heat a little and cook for 10 – 12 minutes or until fish is cooked through. Taste broth for seasoning and add salt and pepper to taste along with lime juice if using; sprinkle in scallions. Remove from heat and let rest for 5 minutes before serving.
NOTES
- If you do not have chili powder, add paprika for the colour.
- Water can be used in place of vegetable stock.
- In place of milk, coconut milk or heavy cream can be used.
- Quick cooking vegetables like sliced cabbage, pak choi or other spinach can be added a few minutes before the fish is done cooking. Thinly sliced pumpkin would work too.
