𝕄𝕖𝕕𝕚𝕥𝕖𝕣𝕣𝕒𝕟𝕖𝕒𝕟 𝕊𝕡𝕚𝕔𝕖𝕕 ℍ𝕠𝕜𝕚 𝕨𝕚𝕥𝕙 ℂ𝕒𝕣𝕣𝕠𝕥 & ℙ𝕦𝕞𝕡𝕜𝕚𝕟
An easy, fresh and tasty fish dish for the family.
Vegetarian/vegan option: use a cauliflower steak as a substitute for fish
1.5kg Blue Grenadier Hoki (Serves approx 6) 🐟
2 tbsp Smoked Paprika
2 tbsp Ground Cumin
2 tbsp Ground Coriander
2 tbsp Turmeric
1tsp Cayenne Pepper (add more for spiciness)
Pinch of Salt & Pepper
6 medium sized Carrots 🥕, cut into rounds
1/4 Pumpkin, cut into chunks pumpkin 🎃
1/2 Brown Onion, sliced
200ml Chicken Stock
2 cups Pearl Cous Cous
1 Zucchini, diced
1 Bunch of Asparagus, cut into small chunks
1 tbsp Ground Cumin
1 tbsp Ground Coriander
1/2 tsp Dried Tarragon
1 tbsp Thyme, diced
1 pinch Salt
1 pinch Pepper
1. Prepare Vegetable Puree. Preheat oven to 200° Fan Forced. Put carrots, onion and chicken stock in a large pot. Bring to a boil and simmer for approx 15 minutes or until carrot is soft. Meanwhile, place pumpkin on a large tray and roast for approx 30 mins or until soft.
2. Once vegetables are cooked, using a blender or food processor, mix vegetables together until combined. There should be no lumps. Using a clean bowl, strain the puree through a sieve until it is smooth with no lumps visible (I used a cake spatula to push it through). Tip: sieve puree in smaller batches- causes less mess and wont overcrowd the sieve. Put in fridge until ready to use.
3. Follow instructions on packet to cook the pearl cous cous. Set aside. Sauté zucchini and asparagus in a large pan with oil, cumin, coriander, tarragon, thyme, salt & pepper for approx 10 minutes or until vegetables are soft on the outside but crisp in the middle. Toss through cous cous until combined. Drizzle with 1 tbsp of olive oil. Set aside.
4. Combine paprika, cumin, ground coriander, turmeric, cayenne pepper, salt & pepper in a bowl. Pat the seasoning on the skin side of the fish.
5. Heat a large pan with oil and cook fish for 3-5 minutes each side, starting with skin side on pan. Serve all together.