Fish for dinner always sounds like a good idea. Making it simple and delicious means it is a meal that has a high likelihood of happening. Not only that, but you are able to use the white fish of your choice by adjusting the cooking time depending on the thickness of the fillets.
This recipe comes to me via one of my favourite chefs Alison Roman and I have made it many times now using a variety of fish, depending on what is looking best and available on the day. I have at different times added baby potatoes or white beans to the broth making it my one pan dinner, and at other times simply served crusty fresh bread on the side to mop up the delicious broth.
The key to this, is in the initial sautéing of the garlic, shallot and chilli flakes creating a delicious oil to start and finish your fish with, and the secret ingredient being a few splashes of fish sauce. As always food is all about flavour, texture and colour, and this delivers on all levels. These crispy bits are gold and over the last year or two I have found them turning up in a few of my favourite recipes.
RECIPE
Ingredients
- 300-400 grams fresh fish
- 1/3 cup extra virgin olive oil
- 2 small shallots finely sliced
- 4 garlic cloves finely sliced
- 1/2 tsp chilli flakes
- Approximately 250 grams cherry tomatoes
- Optional 1 tin of lima beans or 1-2 cups cooked baby potatoes
- 1 Courgette
- Handful fresh herbs – coriander, mint, basil – something to add a fresh finish to your fish
- Approximately 1 Tablespoon fish sauce
- 1 -1 1/2 cups water
- Salt (be careful fish sauce is salty)
- Optional aioli to finish
Cut your potatoes into small bit size pieces (small waxy ones NZ Pearlas are a good option) and cook until just tender.
Cut your fish into portions for cooking.
Add your oil to a pan large enough to cook the whole meal in one layer, and heat over a slow to medium flame (temperature). When the oil is warm add your finely sliced garlic, shallots and chilli flakes. It is important that this is not too fierce a heat, you want the the garlic and shallots to slowly sizzle and brown.
Once the garlic and shallots are golden brown tip the pan on an angle so the oil drains to one end and push the garlic, shallots most of the chilli flakes to the other end to drain, before scooping out and putting to the side. These are the gold in tonights dinner!
Add the potatoes to the deliciously flavoured oil and allow to quietly warm at the same medium/low temperature for a few minutes.
Add the cherry tomatoes and cook until the start to split and collapse – approx 5 minutes.
Turn up the heat a little and add the water, fish sauce, and courgette if using. Allow the sauce to bubble away and meld together for a minute or two. If you feel it is not saucey enough add a little more water and season to taste. The fish sauce is quite salty so you won’t need much salt.
Lay your fish portions over the top and cover to cook in the steam created by the broth. If you have thick portions of fish you may need to turn them to allow even cooking. This process will only take minutes and is done when the fish has turned opaque and can be flaked off.
I like to serve this in bowls topped with the garlic, shallots and chilli mix and fresh herbs. If you are feeling decadent a spoon of aioli drizzled over the fish before the shallots … and herbs is delicious as well, but certainly could be called guilding the lily. Don’t forget to use all the brothy juices.
