Here’s an exotic dish to impress a crowd in the summer season!
For an end of year banquet in 2011 we decided to cook up a flavoursome favourite. Sharing houses with your best friends has its perks… The evening started off with some XXXX Gold tinnies – gifts given to a house member from the laborers on his construction site, a site-standard christmas gift.
Another house member leveraged her visual merchandising skills to decorate our table with conveti system pom poms, shiny mirror table cloth and upside down christmas trees.
Late arriving guests walked into kitchen shenanigans as the three blondes and man of the house were trying to workout how to fit our freshly caught 50 cm Mangrove Jack into our 500mm compact oven.
This acquatic beauty was picked up from Morgan’s Seafood Market in Redcliffe. They’ll do they dirty work for you if scaling or filleting isn’t your thing. The dish for the night was a take an old classic cookbook Terrific Pacific.. a scan of the book shows our love for this dish..
We have a few ‘aquatarians’ in the house so we cooked two variations, one organic chicken and the other, whole baked fish.
This fragrant number is light and exotic with cloves, star anise and plenty of citrus tang from juices and rind…
Make sure you start a few hours early with the marinade – evening preceding, if you’re that organised.
Sweet soy and citrus baked chicken and/or whole baked fish
3 1/2 organic chicken pieces (a combination of breast, thigh and drumstick works well for some more fatty and some more lean)
or 1 whole fish (we used Mangrove Jack)
2 teaspoons ground coriander
1 teaspoon ground cayenne pepper
Salt, to taste
1/2 cup kejap Manis (kitchen menace, we look to call it)
2 tablespoons dark soy
1 small orange, peeled, chopped and deseeded
4 cloves of garlic, chopped
1 tsp grated lime zest
1 tblsp grated orange zest
1 tblsp white wine vinegar
2 tblsp fresh lime juice
1 1/2 tblsp maple syrup
1/4 cup chopped mint leaves
1/2 tsp dried red pepper flakes
1/2 cup of chicken/vegetable stock
1. If using whole fish, it should be cleaned and gutted ready for use. If using chicken, rinse the chicken pieces well and pat dry with paper towels. Prick skin with tines of fork.
2. In a bowl, combine the coriander, cayenne pepper and salt. Rub the chicken/fish with the mixture and set aside.
3. combine the soy sauces, orange, garlic, orange and lime zests, vinegar, lime juice, maple syrup, mint and pepper flakes in a food processor and process to a puree.
4. Place the chicken in a large shallow dish, add the marinade, and turn the pieces to coat well. Cover and refrigerate for 4-6 hours or overnight (not always doable, but definitely recommended!)
5. Preheat the over to 180 degrees.
6. Place the marinated chicken/fish in a large roasting pan. Roast until the chicken begins to brown, about 15 minutes, then reduce the oven temperature to 150. Pour the stock into the pan and roast the chicken until cooked through – about 25 mins more. Add stock if marinade gets too dry.
7. Transfer the chicken to a serving platter, spoon the pan juices over it, and serve.
Tomato flavoured basmati rice
1 1/2 cups basmati rice
1 1/2 tblsp of tomato paste
2 1/2 cups of chicken stock
3 tblsp of peanut oil
2 bay leaves
1 whole cinnamon stick
1 whole star anise broken into points
4 cardamon pods
4 whole cloves
Salt, to taste
2 tablsp evaporated milk
freshly grated nutmeg
1. Place the rice in a strainer and rinse under lukewarm water until the water runs celar. Drain the rice, place ina bowl and soak in cold water to cover for 30 minutes. Drain and rinse well.
2. Dilute the tomato paste in 2 tablespoons of the stock. In a large pit with a tight-fitting lid combine the remaining stock, tomato paste, oil, bay leaves, cinnamon stick, star anise, cardamon, cloves, and salt. Bring to a rolling boil and pour in the rice iin a slow, steady stream. Return to boil – reduce heat to medium and cook covered, stirring only once, until the water is almost absorbed and bibbles appear on the surface of the rice.
3. Add the evaporated milk. Reduce the heat to very low, cover tightly, and steam until the rice is tender, about 15 mins. Remove from the heat and let stand, covered for about 10 minutes.
Great one to feed a small crowd with big flavour!