A mackerel remarked to a trout:
"So what was that swordfish about?
I found him quite rude
with a bad attitude
and a pointy and dangerous snout!
I have deep and abiding devotion
For what lives on the floor of the ocean.
There's nothing profounder
Than coral and flounder,
And the benthos is god's greatest notion.
Whether slippery, silvery, slithery, shiny, sleek or scaly – fish are undoubtedly the jewels of our underwater world. And you can eat them. Unless you're a vegan - obviously.
"Ruling a large kingdom is like cooking a small fish." ~ Lao-tse, Chinese philosopher
In other words....handle gently and never overdo it.
JANIE'S CHILLI & GINGER SEABASS
Sea bass with its firm, large-flaked, juicy white flesh, is the perfect candidate for baking in foil. This is SO easy and quite divinely delish. (Bows low to esteemed Mpishi Janie)
- 1 sea bass (about 1.5kg), scaled and gutted
- 1-2 tablespoons sesame oil
- 6-8 spring onions, chopped
- 2 fat red chillies, deseeded and thinly shredded.
- a walnut-sized piece of fresh ginger, slivered
- 2-3 tablespoons soy sauce
- A good squirt of fresh lime juice
- A pinch of sugar and sea salt
Heat the oven to 180°C (160°C fan oven) gas mark 4. Score the fish 2-3 times on both sides and lay it on a sheet of well-oiled foil, shiny side up. Sprinkle inside and out with spring onion, ginger, soy, sugar, salt, lime juice and a little more oil. Fold the foil over the fish and then make a double fold over the top and tuck in the sides.
Bake the fish for 25-35 minutes, depending on its thickness. Test for doneness with your thumb - the flesh should bouncy but firm. Remove from the oven and rest for 5 minutes before unwrapping. Serve with lime quarters, a sprinkle of the slithered chilli and more spring onions.
You could also whack this on the BBQ if the sun in shining and you feel so inclined. (Turn it over after about 10-ish minutes on one side.)