Tuesday, June 11, 2013

Poached Fish in Tomato Ginger Sauce with Curried Couscous

This recipe is similar to an Italian dish called Fish in Crazy Water.  In this version I added a little bit of Moroccan flavors along with some Asian influence in the ingredients.  Tilapia is a very common fish choice in Filipino cooking and poaching the fish in ginger, tomatoes and green onions is done often. I combined those ingredients with the cooking method for Fish in Crazy Water and added a little bit of curry and cumin to the sauce.   Serving the dish with curried couscous seemed like a natural choice to make it a complete meal.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 60 minutes
Active Cooking Time: 20 minutes


Poached Fish
2 Tablespoons Olive Oil
3 Garlic Cloves sliced
1lb Red VineTomatoes diced
1 Inch Ginger sliced
1 Serrano Pepper chopped
1 Teaspoon Yellow Curry
1/2 Teaspoon Cumin
2 Cups Chicken Broth or Vegetable Broth
1.5 Cups Water
4 Green Onions julienned (divided)
Salt and Pepper
2 large Tilapia fillets

Curried Couscous
1.3 Cups Chicken Broth
1 Tablespoon Olive Oil
2 Teaspoons Yellow Curry
Kosher Salt
1 Cup Moroccan couscous
1/4 Cup Flat Italian Parsley chopped

In a large saute pan with lid, heat the olive oil. Add the garlic and ginger to hot oil and saute until fragrant (about 1 minute).  Add the tomatoes, serrano pepper, curry and cumin to the pan and stir the ingredients together until well combined.  Pour in 2 cups broth, 1.5 cups water and half of the julienned green onions.  Stir and bring the ingredients to a boil.  Reduce the heat to medium low, cover and let simmer for 40 minutes.

While the sauce simmers start the couscous.  Moroccan couscous are the smallest grains of couscous. This couscous cooks very quickly.  In a small sauce pan bring the combination of chicken broth, olive oil, yellow curry and salt to a boil. Stir in the couscous and return to a boil then cover and remove the sauce pan from the heat. Let cool for 5 minutes.  Fluff the couscous with a fork and stir in the flat parsley.  Set aside.

Returning to the sauce after 40 minutes, remove the cover and let the sauce simmer for another 10 minutes. Salt the tilapia fillets.  Lay the fillets into the sauce (do not stack the fillets - you can cut the fillets in half to fit in the pan).  Add the remaining green onions, cover and let the fish poach for about 8-10 minutes.

To serve, carefully place the fish fillet over a bed of curried couscous and spoon the sauce over the fish.  Enjoy.

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