月曜日, 7月 19, 2004

Eh, lapar lah! (part IV)

I just love the kuah, made up of the lemon, olive oil and fish juices


this is one of my fav cincai piscine concoction, bastardised from a jamie oliver veg recipe and a nigel slater-esque method of cooking fish. it's also something that i started making after joining a gym (i'm not getting any younger). place the fish, in my case either trout or salmon filet, on a large piece of kitchen foil. a generous squeeze of lemon juice, fresh ground black pepper, parsley (fresh or otherwise) and a bit of colman's wholegrain mustard on the ikan. chuck in veg. from the illustration above, i only had green peppers in the fridge, but sliced carrots, petit pois or anything of the sort would do. then wrap the whole fish-and-veg combo loosely with the foil. bang it in the oven, gas mark 7, for a good 10-15 minutes. the looseness of the foil wrap allows the fish and veg to be steam-cooked. once ready, squeeze a little more lemon juice and drizzle some of the extra virgin. no salt. bung in some leaves, rocket, radicchio and the like. paruk!