This week's #SundaySupper event is being co-hosted by Marlene of Nosh My Way along with Cindy Cindy's Recipes and Writings. They have chosen a tropical theme.
I immediately started humming Aloha Oe while I mentally listed the possibilities. We haven't been to Kauai in far too long. I thought about the daily sunshine markets; I remembered the smell of beans roasting at the coffee plantations. I even considered burying a whole pig over hot coals.
Ha`aheo ka ua ina pali,
Ke nihi aela ka nahele
E hahai ana i ka liko,
Pua ahihi lehua o uka
E ke onaona noho ika lipo
A fond embrace,
a hoi ae au,
Until we meet again.
O ka halia`loha i hiki mai,
Ke hone ae nei ku`u manawa.
O oe no ka`u ipon aloha,
A lo ko e hana nei.
Then I realized that we were in Costa Rica much more recently. I dreamt of the funky tropical fruits we bought at every roadside stand...
...and the guava tree across the street that we pillaged every morning for breakfast.
But, in the end, it was memories of wildly fresh seafood that determined my dish for this week's event.
I decided to roast whole fish with a ginger-tamarind sauce. I served 4 people with the two bream, but - on further thought - we all easily would have finished our own fish, so I'm changing this recipe to only serving 2 people.
Ingredients serves 2Fish
- 2 whole bream, approximately 1 pound each, scaled and gutted
- 2 Meyer lemons, thinly sliced
- 1 leek, trimmed and thinly sliced lengthwise
- 1-1/2 piece of fresh ginger, thinly sliced lengthwise
- 1/2 C fresh parsley, roughly chopped
- 4 T olive oil
- 2 t soy sauce
- freshly ground pepper
- 1 T minced fresh ginger
- 1 T minced fresh leeks
- 1 T fresh parsley, roughly chopped
- 1 T ginger paste
- 1 T tamarind paste
- 1/2 t hot sauce (I used Sriracha)
- 1 C water
Preheat the oven to 400 degrees F. Lay out the whole fish on parchment-lined baking sheets. Stuff the cavity with lemon slices and some parsley.
Lay the leeks and ginger slices on top of the fish. Pour olive oil and soy sauce over the top. Sprinkle with freshly ground pepper and top with more parsley.
Roast in the oven for 20 minutes. The fish is done with the flesh in the thickest part has turned opaque. While the fish is cooking, make the sauce.
Place all of the sauce ingredients in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is thickened and reduced by half. Set aside
To serve: lay the fish on top of lettuce leaves. Spoon the tamarind sauce over the top and lay more fre lemon over the sauce. Garnish with parsley and serve immediately.
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Tidbits and Pupus
Tidbits and Pupus
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- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog