06 Apr Isolation Libations – Pair the Lot
One of our favourite mid-week meals is even more special when the best of New Zealand is delivered to your front door. We adore a feed of fish in our house and New Zealand has access to some of the best and varied seafood in the world. This week we delighted (again) in the bounties of Stewart Island and Big Glory Bay salmon delivered to our front door by the fantastic team at Sanford and Sons.
To make the dinner table conversation livelier (after all, it has been an isolation week in the constant company and we need new chat), we decided to play a game. “Pair the Lot”. That is, which wines would you pair with this recipe from our current auction.
This is what we came up with for the recipe below.
And for those who prefer the bounties of Burgundy.
Recipe Source/Credits – The Instant Cook by Donna Hay
Caramelised Lime Fish
- 4 x 200g skinless salmon fillets
- 1 teaspoon vegetable oil
- 2 tablespoons lime juice
- 3 tablespoons brown sugar
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon chilli flakes
- 400g bok choy, blanched
- 4 spring onions, sliced
- ½ cup coriander
Combine the lime juice, sugar, fish sauce, soy and chilli. Heat a non-stick frying pan over a high heat. Add the oil and fish and cook for 2 minutes on each side. Add the combined sauce to the pan and cook for 4 minutes (or until cooked and the sauce has thickened), turning the fish once.
To serve, place the blanched bok choy and spring onions on pates, top with the fish and spoon over the pan sauce. Top with coriander.
*photo credit: Cafe Delites