Friday, 28 October 2011

Shark with Spiced Rice and Orange and Avocado Salsa

Terrible person alert: I saw shark at a fishmonger and bought it. Then ate it. Argh. But it was such a delicious apex predator! I can only hope I'm so delicious when our insect overlords finally arrive. I don't know how to cook shark, so I had a look round on the internet, then invented my own recipe. It was pretty awesome.

  • For the shark:
    • 300g of shark fillets
    • half a cup of orange juice
    • 1 red chilli, finely chopped
  • For the rice:
    • a handful of cashew nuts
    • 200g basmati rice
    • 1 tsp turmeric
    • 1 tsp cinnamon
    • 1/2 tsp ground coriander
    • two bay leaves
    • two lime leaves
    • a handful of frozen peas
    • 1 tsp black mustard seeds
    • butter
  • For the salsa:
    • 1 ripe avocado
    • 1 ripe orange
    • juice of half a lime
    • a handful of fresh coriander, finely chopped
    • a little finely chopped red onion (optional)

Marinade the shark for 1-24 hours in the orange juice and chilli.

Halve, peel and cut the avocado into chunky pieces. Peel the orange with a sharp knife and cut segments out, leaving all the pith behind. Squeeze the juice from the remaining core and combine with the orange segments, avocado pieces, chopped coriander, lime juice and onion, if using. Stand for 30min-2 hours before serving.

Toast the cashew nuts, either in a non-stick pan on the hob or in a 200C oven for five minutes. Put the rice, turmeric, cinnamon, coriander, bay and lime leaves in a small saucepan and add hot water at a 2:1 ratio. Simmer gently for 10 minutes, until the rice is cooked but still has form. Fry the mustard seeds in butter for thirty seconds then stir through with the peas. Chop the cashews and just before you serve.

Brush a cast-iron ridged griddle pan with vegetable oil and heat until it is just beginning to smoke. Fry the shark fillets for 90 seconds each side, until charred with grill marks and cooked through. Serve on top of the rice, with a dollop of salsa on top and more in a bowl to serve.

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