Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
I mentioned that, in this round of Worldfoods challenges I wanted to try and do something different from last time. And, when I used the lemongrass and turmeric marinade to make satay before, I made chicken, beef and prawn kebabs, which didn't leave a lot of room to try something different this time around. Except fish.
I've
been cooking trout quite a bit lately, and using it as a cheaper alternative to
salmon. And I'd read recently that fish satay is popular in Malaysia, so I
decided to use this marinade on some trout fillets.
I
pin-boned the fillets, laid them out in an oven dish lined with foil and doused
them in the marinade, leaving it for about 30 minutes. I then gathered the foil
over the top to make a parcel and pinched the ends to seal it. After 15 minutes
at 190C it was ready.
The
marinade had given the fish a sweet, lemony flavour and you could definitely
taste the muskiness of the turmeric in there too. I kept the juices that were
left behind in the foil and spooned this over the fish before serving. Just
goes to show that you can perk up a trout or salmon fillet easily with
marinades such as this one. You could try it with a white fish fillet such as
pollack or whiting too. I'd definitely serve this with some soft, fluffy rice and maybe some stir-fried vegetables, with the juices in the foil spooned over. Lovely.
Check
out the Worldfoods Facebook Page to keep up with what they're doing and to see
what other delights the rest of the Fusion Taste Team have been cooking up.
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