31st Jul 2018
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Fish with Ginger and Chilli
Fish with Ginger and Chilli

There are several fish species that people turn their noses up at, many for reasons unknown. In this recipe, we recommend Australian salmon because the flavour is quite light and allows you to add a whole bunch of different culinary elements. However, you can substitute salmon with most other fish varieties.

Serves: 2

Ingredients

  • 1 1/2 tablespoons freshly grated ginger
  • 40g plain flour
  • 2 Australian salmon fillets (or fish of your choice)
  • 1–2 tablespoons olive oil
  • 20g butter
  • 1/2 lime, sliced, to serve
  • coriander leaves, to serve
  • chilli, sliced, to serve
  • salt, to taste
  • pepper, to taste

Method
Mix the ginger with the flour and coat the fillets in this mixture.

Heat a glug of olive oil with a knob of butter in a frying pan over medium heat, and cook each fillet for 2–4 minutes on each side, or until cooked.

Serve with a slice of lime, coriander and chilli, and season to taste.

Feast.

Recipe taken from A Year of Practiculture by Rohan Anderson
Rohan Anderson left his desk job in the city for the richer pleasures of living a simpler life on the land. Over the years he developed his own principle of practical living. Practiculture is a lifestyle choice. It’s about direct involvement in the day-to-day elements of living, and at the heart of it, the rewarding choice to grow, hunt and forage beautiful, healthy, sustainable food. A Year of Practiculture features 100 of Rohan’s simple, rustic, seasonal recipes, as well as his observations, victories and failures, and the realities of living a practical life surrendered to the bounty (and hardships) of the land through the seasons.

You can purchase A Year of Practiculture at cooked.com.

Published by Hardie Grant Books.

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