Kudos to Hanin and Thomas for Norah, the most amazing addition to the Williams family. She’s adorable! She even has a hat that says so. The sun is shining and Norah is one week old today! Big happy!
There was so much excitement and anticipation here in Herblay last Sunday that I have to admit cooking was far from uppermost in my mind. All the same, Beth set the bar very high , producing those great crab and shrimp raviolis in broth. What did I have to work with? Some beautiful thick cod and runner beans fresh from the market, plus my usual odds and ends in the pantry. Beth made it Asian so I had to complement that in the main course.
Beth was very flattering when she named my recipe Thai Fish but this isn’t the least bit authentic. It is a total cheat, so my apologies to lovers of the real thing. What I will say though is that there wasn’t one grain of rice, slice of bean or drop of sauce left on anyone’s plate.
Had there been a contest between the two courses, the best I could have hoped for was a tie (Thai). Groan.
Here’s all I did for the three of us.
I took my cod (about 750 grams or one and a quarter pounds) and placed it gently (i.e. chucked it) in a lightly greased glass oven proof dish and seasoned it with salt, pepper and ground chilli flakes. Then I mixed 200 ml (not quite a cup, but a cupful would be fine) of light coconut milk with 60 grams (about a quarter of a cup) of red Thai curry paste, a handful of chopped coriander and poured half of it it over the fish. The fish baked uncovered in a 200 degree Celsius (400 degrees Fahrenheit) oven for about twenty minutes. Cooking time will vary of course depending how thick your fish is. Before serving, I sprinkled the fish with some more freshly chopped coriander and heated up the rest of the sauce in the microwave. Yeah, I know, this isn’t really even a recipe; it’s a throw together.
In Ottawa, I had a good friend who was married to a Chinese man. This is how he taught me to cook rice. It works with all non-precooked rice. Put the rice in a big bowl and fill with cold water. Swish the rice around with your hand. The water will go white. Drain off the water and repeat until the water stays clear. This is a serious investment in water I know, but you will get great rice. Next put the rice in a pot and level it out. Pour in cold water, being careful not to make a ‘hole’ in the rice. Put one of your index fingers on the rice and keep adding water until it comes up to your first knuckle. Cover the pot (glass lids are fabulous for this!) and bring to a boil. Turn down the heat and simmer for about eleven minutes. Don’t lift the lid. Tip the pot. Here’s where the glass lid is so great. If you don’t see water coming to the side then your rice is done. Remove from the heat, fluff with a fork. Beth, who doesn’t always tidy up as she cooks, left a couple of green onion tops lying around so I sliced those up and sprinkled them on the rice for a bit of colour.
I cut the runner beans on a slant and steamed them for about six minutes and grated a little lemon rind over them at the last minute.