Tuesday, November 9, 2010

Fish and Fennel (小茴香)

Source: Martha Stewart "Martha Stewart Living"

Serves 4 as part of a shared meal

EVOO*, 4 tsp
Water, 5 tbsp + 1 tsp
Skinless grouper fish fillets^, ~200g/pc of ~1 inch thickness, 4 pcs
Fennel ( 小茴香) bulb, medium size, 1 head
Red tomatoes, medium size, coarsely chopped, 2 units
Garlic, thinly sliced, 4 cloves
Coarse salt, ½ tsp
Pepper powder, ¼ tsp
Lemon, skin removed, 4 thin slices

* Extra Virgin Olive Oil, can substitute with cooking oil
^ Can substitute with other white fish like halibut or striped bass

Salt, ½ tsp
Pepper powder, ¼ tsp

Fennel fronds, a few sprigs

1. Prepare fennel bulb.  Trim fennel by cutting off feathery fronds (= leaves with many divisions) at the top of the bulb, slicing the bulb in half, then cutting the triangular core out of the bulb.  Slice the bulb thinly.  Reserve fronds for use in garnishing later.

2. Marinate fish with salt and pepper just before cooking.  Set aside for later use.

3. Combine EVOO and water in a heated wok.

4. Add in all ingredients, except for fish.

5. Cover and cook with occasional stirring for 5-7 mins, till tomatoes begin to fall apart.

6. Add in marinated fish.  Cover and cook for 10-15 mins till fish is cooked or turned opaque.

1. Garnish with fennel fronds and serve hot. 


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