Wednesday, May 6, 2009

Sleeeepy...nighty night!

Am postponing today's history until sometime tomorrow arvo when the many meetings, appointments and kneecappings have been taken care of.

Until then I'll leave you with a nice recipe I've created over several months for my fish.
*My dead fish. The yummy, scrumptious fish from the fish mongers. The fish that is welcomed into the warmth of my frying pan. The fish that goes so nicely with a variety of vegetables. The fish that left its skeleton at the door along with its skin.

In a saucepan on low heat toss in a large chunk of butter (or no-fat marg if you're watching your intake), with finely chopped onions, leeks, garlic and white pepper (you may substitute or add other things like asparagus, mushrooms, capsicums, etc).
Brew till nice and bubbly ( the food not you, back away from the alcohol while in charge of a stove!) then toss in a large chunk of Wasabi cheese (oh, yes it does exist) and slowly melt it through the mix, stirring constantly and dribble in enough milk to make it a very runny consistency.
Now, get your pan and oil it up like it's a teen frying their skin in Summer.
Heat it on medium heat but then lower the flame and throw the fish fillets in.
Pour the cheese and onion mixture over the fish, turn the flame down as low as possible and whack a lid on it.
No, you may not have a drink now.
Do whatever you're going to do with other vegies...what do you mean "what other vegies?".
Mashed spud, maybe?
OK, ok, you can have potato wedges and/or chips.
Anyway....check the fish, you probably will not need to turn it but make sure it's not sticking or cooking too quickly - the whole idea is to poach it slowly and infuse it with the flavours of the onions, leeks, and Wasabi cheese.
Ooooooooo, don't I sound like I know what I'm talking about there?!
When the fish is done serve on a plate with whatever and enjoy.


  1. We used to own fish. We didn't have any special recipes for them though. We just used to feed 'em these little flakey things that we bought at the pet shop. Your fish are very fortunate to have such a considerate owner to cook for them.

  2. Yes, they are pretty little pets, Brian, we get ours from the fish mongers but we must be doing something wrong coz although we've tried on many an occasion to warm some life back into them they don't use the hamster wheel or ring the little bell in their fish tank at all :P

    Thanks, Lidian, it's yummy on a bed of green salad :)

  3. This recipe sounds fantastic. I don't think it would go well with mashed spuds though. Chipped potatoes? Maybe, just a few, homecooked so they're hot and yummy. Definitely some greens, steamed beans and/or broccoli. Maybe add a few julienned carrots too.

  4. Yep, light cooked vegies, River or salad :)

  5. mmmmm wasabi cheese. I made a fish pie the other night and I will try it with some wasabi cheese next time instead of the pecorino that I used..

  6. Kim, it will fly out of the pie dish before you can blink!
    Wasabi cheese really compliments fish dishes beautifully.