Poached cod fish in cherry tomatoes with garlic chilli oil
Cooking fish and be intimidating but poaching fish is a quick and flawless way to serve fish. Poaching works best with more meaty varieties like cod, hake, halibut or salmon. We adapted our recipe from Alison Roman's recipe in the New York Times, "Foolproof fish Isn't a Myth"and we would have to agree. This dish can be made in under 30 minutes and is made in one skillet. So not only delicious and healthy but quick and minimal mess to clean up! We used fresh tomatoes but you can substitute for can tomatoes and you can omit the chili, although highly recommended, for a non spicy version.
INGREDIENTS / INGREDIENTS
1/4 cup sesame oil
1 teaspoon olive oil
5 garlic cloves
1 shallot thinly sliced
1 teaspoon of pepper flakes
500 g of cherry tomatoes cut into half
1 inch piece of ginger grated
1 teaspoon fish sauce
1 teaspoon soy sauce
4 cod or hake fish fillets
Zest of one lime and juice of half a lime
1/2 cup cilantro leaves chopped and stems chopped separatley
1/2 cup mint leaves roughly chopped
salt and pepper
Basmati rice for serving
To make the oil, in a large skillet heat up sesame oil then add shallot and garlic and cook until garlic is turning crisp on the edges, add chili flakes and continue to cook another minute. Set aside in a bowl.
In the same skillet add olive oil and once hot add ginger and cook over medium heat for 3-4 minutes before adding halved tomatoes. Cook stirring occasionally until the burst and starts to form a jam consistency about 8 - 10 min. Add 1 1/2 cups of water, fish sauce, salt and pepper and lime zest and reduce heat and cook until the sauce thickens some but like a thick broth stirring ocassionly.
Add seasoned fish fillets and cover and cook for 5 -6 minutes depending of the thickness of your fish. Uncover and drizzle over lime juice.
To serve add fish and some tomato sauce over the rice, sprinkle cilantro and mint leaves and drizzle the garlic chilli oil and enjoy.