This recipe was inspired by two recent events. First, I had just made the most delicious tonic water ever which I was keen to use in as many ways as possible. The other is that I was the lucky winner of a draw for a fabulous cookbook, Pimp My Rice by Nisha Katona thanks to a lovely blogger, Anjana, author of At the Corner of Happy and Harried. She wrote a very compelling review in this post which will help explain my pure delight in receiving this collection of varied and inspirational recipes using every kind of rice I know of for sweet, savoury and everything in between.
To add my own thoughts on this book, it appeals to me for two main reasons – its sheer diversity of origins and the use of what I consider to be really good ingredients and flavours. To wit, I have found some of my old favourites, like Indonesian gado gado, Portuguese piri piri and kedgeree from the British raj – all pimped in such a way it is like discovering these dishes for the first time. There are others not so familiar but which I look forward to trying such as Fig Anise Dribbled Pancakes, Hibiscus Lime Sherbet and Tea Steeped Chickpea Pot to name just a few.
As for the ingredients, I was particularly drawn to those I have in abundance in my garden but am still looking for ways to use – lavender, rose, juniper berries, rhubarb and capers. Also lots of great spices and no shying away from using beer, wine or even the hard stuff for flavouring in a few recipes. Definitely my kind of cookbook!
My original intention was to follow her recipe for Gin and Tonic Coriander Salmon and follow it rigorously, using of course my own tonic water just because I can. However, at this time of year my freezer is pretty full and I try to limit myself to using what I already have, so the one thing I did differently was to use some local walleye (aka pickerel) which I had picked up at a gas station just a week ago. In the recipe I write, I will just refer to fish fillets, and as long as it is a good firm variety, you can pick your own, although the salmon is rather pretty!
The other change I made in the recipe was to omit the ‘tenting’ in foil. Instead, I baked it in a shallow, covered casserole dish which worked just fine.
G&T Coriander Walley
1/2 tsp olive oil
1 garlic clove, crushed
2 juniper berries, crushed
grated zest and juice of 1 1/2 limes
2 tsp coriander
1 tsp chopped coriander leaves, plus extra to serve
3 tbsp gin
5 tbsp tonic water
1 – 1.5 lbs fish fillets (original recipe calls for 4 x 4 oz salmon fillets)
1 lime, cut into wedges
salt and freshly ground black pepper
Put the oil, garlic, juniper berries, lime zest and juice, ground coriander and leaves and gin and tonic in a mixing bowl and season with salt and pepper. Put the fillets, flesh side down, in the mixture and refrigerate for at least 2 hours. (I did about 20)
Preheat the oven to 200 C or 400 F/ or Gas 6.
Select a shallow heatproof casserole. Transfer the fish and the juices to the casserole and bake for 15-20 minutes.
Spoon the cooked basmati rice around the sides of this into the juices. Sprinkle with a few coriander leaves, grind a little black pepper over the top and dot with lime wedges to serve.
Her recipe for the rice is exactly the way I make it. Rinse and drain 1 cup of rice and put it in a heavy based saucepan with 2 cups of water (a little salt is optional). Bring it to a boil, reduce the heat and simmer for about 10 minutes until the rice has absorbed almost all the water. Clamp a lid on the pan, remove from the heat and leave for 10 minutes.
Linked to Fiesta Friday #97