Sunday, 14 April 2013

Fresh Fish from Chinatown!

What's the best thing about living in Toronto?
It absolutely has to be the access to fresh, exotic, inspiring foods!

We live on the East side, so it's no big deal for us to stop off in East Chinatown (Gerrard Street at Broadview) and grab all the ingredients that we need to make a fantastic dinner. Last month Chris cooked up pork tongue tacos that were totally incredible, not to mention cheap!

This past week we purchased a small fresh red snapper; it made for an easy, healthy, flavorful meal.
A bit of cous cous, lots of fresh herbs and one juicy lemon was pretty much all it took. My family has always been crazy for sea food, so I'm excited to have access to it again. I'll let you know when Chris figures out how to cook octopus. Until then, here's the recipe for our fish dish.




Recipe: Fresh Whole Fish with Cous Cous Salad


Ingredients

1 fish, cleaned and scaled (we used red snapper)
1/2 lemon sliced in rounds
1 clove garlic or fresh scape
2 oz (60 ml) white wine
fresh cilantro
parchment paper

1 cup cous cous
1 cup cherry tomatoes, halved
1 red pepper, diced
1 green onion, diced
1 lemon
1 clove garlic, minced
olive oil
salt
fresh herbs, cilantro, basil, mint, parsley
tin foil

Instructions

Preheat oven to 400 degrees.
Start with a whole fish that has been cleaned and scaled. Salt the cavity (the inside) of the fish as well as the outside of the fish. Then stuff the cavity with the lemon slices, scape or garlic, and fresh cilantro. Place the fish on a large piece of parchment paper. Next pour the wine onto the fish, then get ready to quickly fold the parchment paper. Fold the sides of the parchment lengthwise over the fish and staple the fold shut with a stapler. Then fold the ends up and staple shut. Basically you just want to make sure the entire fish is wrapped in the parchment and then sealed with the staples. Lay the package on a baking sheet. Cook for 25-35 minutes. (Cooking time is dependent on the size of the fish). You want the internal temperature of the fish to be at 60 degrees C (140 F). 

To make the cous cous, bring cold water to a boil using a kettle or pot. Put the dry cous cous in a large bowl. When the water has boiled, pour 1 cup of boiling water onto the cous cous. Add 1 tbsp olive oil, minced garlic and a pinch of salt. Stir mixture quickly with a fork, then cover the bowl using tin foil and leave for 5-10 minutes. 
After the cous cous has sat for a few mintues, remove foil and fluff with a fork. Add tomatoes, red pepper and green onion. Add another 2 tbsp olive oil and the juice of one lemon. Add salt to taste. Finally, add in two very large handfuls of fresh ripped herbs. I like to use cilantro, basil, parsley, even a bit of mint. Give everything a good stir and the salad is ready to serve. 

Note: the cous cous should be delicious served hot or cold; it's totally up to your personal taste. I also like to add a bit of cheese, such as feta, to this salad. I didn't this time simply because we didn't have any.

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