Wednesday, January 24, 2007

Curried Baby Shark Fillet on Bed of Potato Cake

I am so stressed - and just came back from a super duper holiday in Phuket too!

One more boss added to our structure - means one thing : do more reports... Actually, am stressed out thinking about Claudia having to be spayed this Friday. My fault. Should have done it earlier instead of now that she is 5 years old. Every year when she goes for her annual vaccination, the vet would say "spay". I would say "I will think about it and arrange a time when I can stay at home with her after surgery".

Five years came and went... and she hasn't been spayed yet. Time flies! Now, I am as worried as any mom would be for her baby....

Anyway.... my baby will be fine.

I have been cooking but have been very lazy in posting stuffs... esp. since the earthquake in Taiwan causing the net to go all unstable a couple of weeks back.

Anyway, I liked what I made for dinner tonight and decided to blog about it so that I will remember in the future.

Curried Baby Shark Fillet on Bed of Potato Cake

Proudly made impromptu when I got back from work...

2 baby shark fillet (size of half a fist each - mine were about 125gms each)
2 shallots - sliced thinly
2 cloves garlic - chopped finely
1 red chilli - sliced thinly
2 tbsp curry powder (for fish)
2 tbsp extra virgin olive oil (EVOO)
1/2 tsp sea salt (crushed)
1 lime

1 large potato (Peeled and "sliced" with peeler)
2 tbsp Parmesan cheese
1 tbsp corn oil

Broccoli (size of a fist) - cut into florets
1 tsp EVOO
a pinch of salt

Method :

1. Preheat oven to 200 deg C
2. Pour 2 tbsp EVOO onto baking dish. Sprinkle salt on the oil.
3. Rub fish with curry powder and then coat with oil/salt on the baking dish before placing them on the dish.
4. Sprinkle chopped garlic, sliced shallots and chilli evenly onto fish. Set aside.
5. Place broccoli, 1 tsp EVOO and sprinkle a pinch of salt onto a dish.
6. Place sliced potato carefully onto a separate dish.
7. Place broccoli and potato into a steamer and steam at high for 10-15 mins. Leave aside. Make sure potato strips are just sticky but not totally cooked that they are too soft to handle.
8. Heat 1/2 tbsp corn oil in a non-stick pan. Medium heat. Lay strips of 1/2 of the steamed potatoes to form a cake of about 10cm X 10cm approximately. Sprinkle 1/4 tbsp Parmesan on top of potatoes. When slightly browned at the bottom, flip over carefully. Sprinkle 1/4 of Parmesan on the new side. When bottom is golden brown, flip one more time so that both sides of the potato cake are browned evenly.
9. While cooking the first potato cake, place fish into oven. Bake for 15-20 minutes depending on the thickness of fish.
10. Repeat step 8. with remaining potato strips.
11. Place 1 pottao cake on a plate. Place fish on top of potato. And broccoli florets randomly. Squeeze some fresh lime juice over each fish while hot.
12. Serve hot.

No comments: