Monday, 16 January 2012

Clay-pot caramelised cinnamon cod.

This is what I call fusion cooking. An asian recipe cooked in a Middle Eastern tagine. One would think that this was something invented by the nutty professor himself Heston Blumenthal, but in fact it comes from that f****** great chef Gordon Ramsay. It's a really f****** simple dish but the flavours will blow your b******* off I swear, or rather he does, rather a f****** lot. The recipe is good for two people and as the flavours particularly from the sauce are so intense, I suggest that it is served with some jasmine rice and some steamed chinese greens like pak choy. For 2 people...

Ingredients : 2*200g fillets of cod (other meaty white fish), tsp cinnamon, seasoning, tbs vegetable oil, 2 smashed garlic cloves, 2 tbsp fish sauce, 125ml water, 2 star anise, cinnamon stick, 3cm piece of ginger peeled and shredded, 25g caster sugar.

1. Heat oven to 180/gm 4. For the sauce mix together the garlic, fish sauce, water, star anise, cinnamon and ginger.
2. Pat dry the fish with kitchen roll and sprinkle with ground cinnamon and seasoning on both sides.
3. Gently fry the fillets in the oil for a minute or two either side and add to tagine / clay pot.
4. In a pan make a caramel by gently dissolving the sugar. Once syrupy, add the sauce. At this point, the sugar may set and become brittle. Continue to heat and it will soon blend into sauce. Cook till syrupy again.
5. Pour sauce over fish and bake for 10-12 minutes.

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