2012 Cooking Club Week 39: "Asian" Shark Steak with Lemon Rice

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I don't know what to call this really, we had a BBQ earlier in the year and I just whacked the flavours together and it turned out to be very nice.

I've used Shark Steaks here - they are available in most fishmongers, and are quite inexpensive (I got 2 for about €3.50 for this recipe). I've also used Swordfish Steaks and Ling Cod.

I had Lemon Rice recently in a restaurant, and thought it would be a good accompaniment for the flavours on the fish.

First of all the ingredients for the "Asian" marinade. I call it Asian because they are kind of asiany flavours.

Soy Sauce, Garlic, Chilli and Lime Juice.



Chop the Chilli and Garlic roughly,



add to enough soy sauce and juice of a lime to cover the fish, leave in the fridge for an hour, or more, so the fish absorbs the flavours.



Now, the rice.

You need some pre-cooked rice. Basmati is good for this, make sure you cook it, then let it cool. Also Curry Leaves, Turmeric, Ground Coriander, Lemon Juice and a handful of peanuts per person.



Heat some Oil in a wok, and add the curry leaves, fry off until they start to change colour slightly.



Add the Lemon Juice, peanuts and Turmeric, be careful not to burn the turmeric, it can taste bitter.



Next add the rice, and heat through



We are going to cook the fish now - with Shark, I cook it on a Griddle Pan, but the very best way to cook this is on the BBQ, unfortunately it was raining this week though. Swordfish would also be good this way, with the Cod I oven baked it.

Put the fish on the pan for a few minutes each side until done



When done, plate up. I used some of the marinade on the plate too.

Malari

Looks tasty! Is there any reason you have to use cold cooked rice? Could you add just cooked rice to the pan with the spices?

Also do you keep your citrus fruit in the freezer? They look like the have a fine sheen of frost of them!

Curry Addict

looks nice, i have never had shark, how does it taste and texture?

John Mason

Malari wrote: »

Also do you keep your citrus fruit in the freezer? They look like the have a fine sheen of frost of them!

LOL, yes we do

ChewChew

Des and IB.... Where did ye get shark, and could I get some next weekend? I don't live near a good fishmonger...

John Mason

ChewChew wrote: »

Des and IB.... Where did ye get shark, and could I get some next weekend? I don't live near a good fishmonger...

there is a great fish shop in Glasnevin, i can pick you up some

http://www.tasteofthesea.ie/

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Curry Addict wrote: »

looks nice, i have never had shark, how does it taste and texture?

It's texture is not unlike Ray, but a bit meatier. It's nice and soft too, and soaks up the flavours of the marinade.

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Malari wrote: »

Looks tasty! Is there any reason you have to use cold cooked rice? Could you add just cooked rice to the pan with the spices?

I used warm rice before and it turned out very badly, like a rice pudding consistency.

ChewChew

irishbird wrote: »

there is a great fish shop in Glasnevin, i can pick you up some

http://www.tasteofthesea.ie/

If it's not out of your way, I'd be very grateful

The plate is back in the cooking club, hooray!

Never had shark before but I'm definitely intrigued.