Thursday, August 25, 2011
Once a week we're making a regular trip to our local fish market on Wednesday's to get fresh caught local fish. Next time we go I've got to get a photo of the guys arriving on their boat at the back door, how much fresher could that be? Yesterday we got some mangrove snapper which was new to me. Gary said the meal looked great presented on my handmade leaf and fern serving trays. Maybe lunch or dinner plates don't have to be round. Square or rectangular ones would be easier to fit in the kitchen cabinet too.
Put your black rice on the stove to cook and use two cups of water for every one cup of rice. Put a small pat of butter in the water and bring to boil and then add the rice and cook till water is completely gone, about 20 minutes. The pat of butter helps the rice stay nice and flaky. Meanwhile remove skins from one shallot and a one inch cube of fresh ginger and chop very fine.
Cut your fillet of mangrove snapper to serving size (or any snapper or mild white fleshed fish will do).
Sautee the ginger and shallot over medium heat to soften in a pat of butter.
Add the snapper and sprinkle with your favorite spices. Cook about five to seven minutes on each side depending upon thickness. Don't over cook fish otherwise it turns mushy; you want it flaky. Test for flakiness by inserting a fork into fish and twisting to the right or left a half a turn if it turns easily it's done.
See how the fish flakes while I'm eating it. Oh boy, was it delicious. Gary liked the fish and the black rice too. Dinner took less than half and hour to make. We'll have this mangrove snapper again sometime. Thanks for reading and for all your comments.