Baked espresso teriyaki fish

Coffee - Part 2.

A flavourful yet light dish for picky eaters.

Ingredients (serves 4):
2 tbsp grapeseed oil
500g fish fillet, cut into 4
3 cloves garlic, crushed
3 tbsp teriyaki sauce
2 tbsp brewed espresso
1/4 tsp mustard powder
1 tsp dried coriander
1 onion, sliced
1 tsp raw cane sugar
3 tbsp orange juice

Method:
1. Heat oil in a non-stick pan, put the fish in and sear for 3 minutes on each side. Transfer to a baking dish.
2. In the same pan, saute the garlic, teriyaki sauce, espresso, mustard powder, coriander, onion and sugar. Let it boil for 2 minutes, then pour the sauce over the fish in the baking dish.
3. Bake the fish in the oven at 175 deg C for 10 minutes, using the top and bottom heat.
4. Check that the fish is cooked, then pour orange juice over it and serve immediately.

Tips:
Leave the fish semi-cooked from the pan - it will cook fully in the oven.

Recipe source: Simply Her magazine (Sep 2007)

Radish and fish soup

Ingredients (serves 4):
300g fresh fish fillet (threadfin, cod, snapper)
200g shredded radish
2 cloves garlic, peel and crush
2 pcs x 4cm long leek, julienne
4-5 stalks chrysanthemum leaves (tang orr), optional
2 fresh green chillies
Flour - corn, potato or tapioca
Sesame oil

A:
1 tbsp cooking wine
1/2 tsp salt
1 tbsp chopped spring onion
3/4 tsp grated ginger

B:
1 tbsp cooking wine
1 tsp soya sauce
Salt to taste

Method:
1. Cut fish fillet into 1 cm thick slices. Season with ingredients (A) for at least 10 minutes.
2. Dust fish slices with your choice of flour. Drop in boiling water and cook for 1 minute. Remove and add to simmering soup.
3. Grease a soup pot with sesame oil and heat over moderate heat. Add crushed garlic and shredded radish. Stir fry for 2-3 minutes.
4. Add 5 cups of water and bring a a rolling boil. Continue to boil until radish is soft.
5. Add sliced green chillies and blanched fish fillets to radish soup.
6. Add seasoning (B) and sliced leek. Turn of heat.
7. Place some clean chrysanthemum leaves (if using) in each soup bowl. Pour piping hot soup over leaves in bowls. Serve immediately.

Recipe source: Lifestyle magazine