don't start with me, cobber
so i go to the market this morning right? and the fish dude, herr mück or whatever, has barramundi on show right? and so i wait in line while all the pensioners get their mid-morning fish snacks (read: seven years) and then finally get up front and say guten morgen usw., can i please have some of your luverly looking barramundi fillets (i suppress the 'mate')? and the dude is all like barra-mundi? ach soooo, barra-MOONDI. and so i'm all like dude! ich bin eine australierin, kay? we say barramundi... mate. seriously, the cheek of these freakin' fishmongers. anyways, barramundi with szechuan eggplant and a little gruvi = heaven. the recipe is from ms skye gyngell, who is a goddess in the kitchen. i will forward the details i promise (check the comments for a recipe). right now though, i'm off to bed. love!
so i go to the market this morning right? and the fish dude, herr mück or whatever, has barramundi on show right? and so i wait in line while all the pensioners get their mid-morning fish snacks (read: seven years) and then finally get up front and say guten morgen usw., can i please have some of your luverly looking barramundi fillets (i suppress the 'mate')? and the dude is all like barra-mundi? ach soooo, barra-MOONDI. and so i'm all like dude! ich bin eine australierin, kay? we say barramundi... mate. seriously, the cheek of these freakin' fishmongers. anyways, barramundi with szechuan eggplant and a little gruvi = heaven. the recipe is from ms skye gyngell, who is a goddess in the kitchen. i will forward the details i promise (check the comments for a recipe). right now though, i'm off to bed. love!
3 Comments:
the next time the fishmonger tries to pull that on you, tell him that you're from australia and start explaining to him all about what things are like in australia and how german isn't your first language and then ask him if he speaks english (innocently, of course).
i once did that in a bakery after the woman snapped at me for not knowing the names of the 700 000 types of bread. she got all flustered. seriously, dude. you gotta stand your ground. it's not your fault that you're not from germany. THEY, however, could try to make a BIT of an effort.
(but maybe i'm just projecting some of my east german frustrations)
yeah i shoulda called him out, i guess. although i was just having way too much fun being corrected on one of the few truly australian words that crop up around these parts. har har.
ok here's the recipe. it's by ms skye gyngell, of petersham nurseries. she is one of my favourites.
(serves 4)
4 x 160g barramundi fillets, skin on
3/2 tbs olive oil
extra virgin olive oil, to drizzle
szechuan eggplant
500g eggplant
bunch of coriander
5cm ginger, peeled and finely chopped
3 eschalots, peeled and finely chopped
4 garlic cloves, finely chopped
2 tbs light soy sauce
2 tbs dark soy sauce
100ml rice vinegar
100ml Chinese rice wine
1 tbs chilli oil (recipe below)
1/3 cup caster sugar
1 tsp szechaun peppercorns, roasted and ground
for the szechaun eggplant, cut eggplant in half lengthways and then into 2.5cm cubes. place in a colander, salt well and set aside for 10 minutes.
meanwhile, separate the coriander stems and roots, saving a handful of leaves. pound the roots and stems using a mortar and pestle. rinse eggplant and pat dry with paper towel.
place a wok over medium-high heat, add the oil and heat until almost smoking. fry the eggplant in small batches, stirring occasionally, for 3-4 minutes until golden brown on all sides. remove and drain on paper towel.
pour off any excess oil from the wok, then add ginger, eschalots, garlic and pounder coriander roots and stems. stir-fry for a minute or two, then add the soy sauces, rice vinegar, rice wine, chilli oil and finally the sugar. allow to bubble vigorously for a minute or so.
return the eggplant to the wok, turn down the heat a little and cook for a further 2 minutes, tossing and turning the eggplant so it absorbs the sweet-sour flavours. roughly tear the reserved coriander leaves and toss them through the eggplant with the ground szechaun peppercorns.
preheat the oven to 180°C.
season the fish generously with sea salt and freshly ground black pepper. heat a large ovenproof pan that will hold the fish without overcrowding over medium-high heat. add olive oil and when it's just starting to smoke, lay the fish, skin-side down, in the pan. cook for 2 minutes without moving or turning, then place pan in the oven (still without turning fish) and cook for a further 3 minutes. by now, the skin will be gloriously brown and crunchy.
place a spoonful or two of the pickled eggplant on each warm plate. carefully turn the fish fillets and lay alongside the eggplant. drizzle with a little extra virgin olive oil and serve.
chilli oil
halve 4 red chillies lengthways and remove seeds. slice the chillies lengthways into very fine strips, then cut across into tiny squares (almost mincing the chillies). place chillies in a bowl, add a pinch of sea salt and then pour over 200ml olive oil. use within 1 or 2 days.
oh! i should have probably mentioned that it is published in the november 2006 issue of australian delicious magazine. ba da bing!
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