Fish was a family staple while we were growing up. We probably ate it once a day until I was 14-years-old. These were the cheapest kind of Filipino fish – galungong, dalagang bukid and others. We only ate it deep fried from the top of the head to the tail. The eyeballs were doable, but other than that, I was not a big fan. It has taken me many, many years to realize that fish can taste fantastic and be as satisfying as meat or chicken.
These days I have even more incentive to eat it as much as possible because its omega 3 and DHA are excellent for the small one inside of me. White fish is my preference, and so far cod – or le cabillaud royale in French – is definitely my favourite.
Cookbooks are one of my favourite wedding presents and some of the presents that I use most frequently. A friend of mine bought me the Thai Bible by Jacki Passmore, and the Fish Cooked in Butter recipe is a winner for cod. I followed the recipe closely with the exception of putting very little butter and no cornflour on the fish. I skipped the breading part entirely and put the fish directly in the pan. I also left out the bamboo shoots – didn’t have any – and added pak choy instead.
- Fish Cooked in Butter season with salt and pepper 400 g of firm white fish (sliced), coat evenly with 1/2 cup of cornflour (no need, really), shaking off the excess. Melt 120 g butter in a large pan over medium heat and cook the fish slices for about 40 seconds on each side, until golden brown and almost cooked through. Carefully lift out of the pan and onto a plate and set aside.
- In the same pan sautee 4 thin slices (shredded) of ginger, 3 spring onions (chopped), 1 clove of garlic (sliced), and 1 chili (sliced). Sautee for about a minute, stirring. Add 60 g of bamboo shoots and 2 tomatoes (cut into wedges) and simmer for a few minutes, stirring. I added the pak choy here instead of the bamboo shoots.
- Season with 1 tablespoon of fish sauce and 1/2 a teaspoon of brown sugar, and add 3-4 tablespoons of water to make a sauce. Simmer for 1-2 minutes, then return the fish to the pan and heat gently in the sauce. I also added some lime juice to it because I think lime juice is always a good addition to Thai dishes.