Lately I have taken on experimenting with various varieties of fresh fish available in the Victoria Market here in Melbourne. Have I told you about this market earlier?? I think no, and even if I have, please bear with me again coz I just love that market!!! Its like a gold mine for foodies like us…you get everything….from Indian veggies like Karela or bitter gourd, to Southeast Asian fruits like Durian, to the Latin American Tamarillo…you really get everything there…and that’s not just the fresh fruits and veggies am talking about!! There is also an exhaustive Deli section with a lovely spread of cured meats, cheese and chocolatiers; a Meat wing where one can buy crocodile meat to quail & rabbit meat; and last but not the least a Seafood section where numerous varieties of fresh fish, molluscs and crustaceans are available!!
Trust me, this is THE place to be for foodies who love to cook and try out new things. Since Niloy and I are totally adventurous when it comes to food, we have tried out many new things…since I had experimented with many things during my stay in Germany and South Africa, it was easier for me to buy them here and cook them as well. I can happily say that now our normal day to day food does not have the Indian daal chawal roti sabji fare…instead it consists of things like oyster mushrooms, silverbeet, celery, leeks, shitake mushrooms, sausages, hams, cured meats and cheese…recently we have started our fishy encounters 😀 (how can we ignore our Bengali pheeshy blood?). These days fish varieties like snapper, silver whiting, trouts, salmon and trevally find their way to our dinner table (and we are planning to try out John Dory and Flounder next). Hence today’s post is about the fish recipes that I have cooked in the last weeks. We don’t get these varieties in India, but pomfret, prawns or any other boneless fish steaks can be used to replace these. I derived the concept of baking the fish in a parchment paper bag from the classical French dish, ‘Fish en Papillote’. It is made by placing a fish steak or whole fish with herbs, lemon, butter and other seasoning in parchment paper which is then sealed from all edges and baked. One can even use foil instead of paper.
Grilled Snapper with Chermoula