I saw this idea over at Christopher James Clark’s blog and loved its flavours and simplicity and, of course, it was another great way to that excess of coriander!
Garlic Coriander Kingfish
In this recipe the unique flavours of coriander and saffron combine to
create an almost magical paste that complements the fish perfectly – this paste works well on any thick fish fillets or steaks.
500g kingfish fillet cut into 4 equal sized pieces
SAFRRON & CORIANDER PASTE
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp grated fresh ginger
1 bunch fresh coriander, finely chopped
1 tbsp cumin
lemon or lime juice
sea salt and black pepper
1 Preheat oven to 200°C.
2 To make paste, soak saffron in ¼ cup hot water for at least 10 minutes
3 Place oil, garlic and ginger in a small saucepan over a low heat and heat to gently cook the garlic, when fragrant remove pan from heat. Stir in saffron water, then add coriander and cumin and season with a squeeze of lemon juice and a grind of salt and black pepper.
4 Place fish on a baking tray, pour paste over fish and bake for 10-15 minutes – exact cooking time is going to depend on thickness of the fillets – or until is cooked and flakes when tested with a fork. Serve with lemon or lime wedges.
Serving suggestion: On this occasion, I served the fish on a bed of braised leeks and spinach – a slight variation on this recipe, I omitted the peas – and baked potato wedges.
So tell me, is saffron a spice that you use?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Saffron: Terrza Saffron – Hastings; Garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ground coriander, ginger, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe slightly adapted by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Follow my blog with Bloglovin
Other recipes using saffron you might like to try: