Friday, August 9, 2013
Spanish Mackerel - Tangigue Steak with Vegetables and White Wine
Jan and I love Jamie Oliver. He’s inventive, a bit of a maverick and wears cooking like a second skin. Also, he makes British cooking look extremely tasty.
As expected though, replicating his dishes isn’t easy for Jan. There are too many ingredients that aren’t found in our city. This wonderfully perplexing mish mash fish recipe however is largely inspired by Oliver’s daring style of just putting things together.
½ kilo Spanich mackerel (tangigue) steak (about 3 slices)
1 ½ cups white wine
1 cup milk
5 tsp olive oil
1 pc onion, chopped
5 pcs cherry tomatoes, halved
15 pcs water spinach (kangkong) leaves
2 tbsp dill, chopped
2 tbsp parsley, chopped
1 tbsp salt
1 tbsp pepper
1. Shape aluminum foil into a rectangular dish, about 1 ½ inch deep.
2. Season tangigue with salt and pepper on each side and arrange in aluminum foil.
3. Arrange along the sides the cherry tomatoes and onions.
4. Cover steaks with mixed parsley and dill.
5. Drizzle lemon zest all over the dish. Slice the lemon thinly and put on top of dill/parsley mix.
6. Put the dish on top of grill and pour white wine and olive oil.
7. Cover the dish with aluminum foil and let it boil (around 5-10 mins).
8. Add the milk and arrange on the sides the kangkong leaves and cook for another 5 mins.
9. Gently remove the fish and arrange on a plate with the kangkong, onions and tomatoes on the sides. You can add grilled asparagus to serve.
Wife’s Verdict: Sweet. Zesty. Heavy. Light. Sharp. Dull. Never has there been such a joyful, agreeable contrast in flavor and texture.
Jan’s Conflict Resolution Strategy: Keep me well-fed.