Fish Steaks with Ginger and Lemon
Try this recipe with any fish steaks such as hapuku, ling, bluenose, salmon, cod or kingfish. The gelatinous bones keep the fish moist and flavoursome.
- 6 fish steaks, cut about 5 cm thick
- 4 tablespoons olive oil
- 100g piece of fresh ginger
- zest and juice of 1 lemon
- salt and freshly ground black pepper
- 2 large carrots
- 200g snow peas
- 3 tablespoons chopped flat leafed parsley
- 4 tablespoons vegetable or fish stock
Rub 2 tablespoons of the olive oil over the fish.
Finely chop a small piece of the ginger, grate the zest of the lemon with a zester and scatter the ginger, lemon zest and salt and pepper over the fish steaks.
Squeeze the lemon juice over the steaks and cover to absorb the flavours for at least half an hour.
Prepare the vegetables by cutting the carrot, snow peas and remaining ginger into fine julienne strips. Chop the coriander.
Heat the remaining 2 tablespoons of olive oil in a heavy frying pan. When the oil is smoky hot, cook the fish steaks for 2-3 minutes on each side.
Remove to a serving platter and keep covered and warm while you cook the vegetables.
To cook the vegetables, toss all the carrot, snow peas and ginger julienne into the fish residue remaining in the frying pan. Toss well over a high heat, adding salt and pepper and the stock. Cook for 2-3 minutes until the vegetables just start to soften. Finally add the parsley and serve over the fish steaks.
Don Higgin’s Wine Suggestion
Wild South Sauvignon Blanc 2007
Palliser Estate Sauvignon Blanc 2006
Pegasus Bay Sauvignon Semillon 2006
Lawson's Dry Hills Unoaked Chardonnay 2006