Recipe Courtesy of Jenny Linford’s Garlic cookbook
Calling all fellow garlic lovers! This new cookbook by Jenny Linford is all about garlic–it even begins with a wonderful tutorial on the many forms of garlic before it dives into recipes that the author cleverly categorizes as ‘mellow’ to ‘fiery’ and even ‘comforting.’ I adore the punch that garlic gives just about any type of recipe, as well as the inherent health benefits of garlic. I cook with garlic everyday and can’t imagine my kitchen without it!
The first recipe I decided to try from the cookbook is a baked fish recipe with Thai-inspired ingredients. The topping for the fish is simple and very fragrant: chopped lemongrass, fish sauce, hot red peppers and shallots to be precise. After the fish is baked and flaky, you serve it with thinly sliced garlic that has been fried up in olive oil until golden-brown. A lovely garlic-infused dish that is wonderful when served with rice and sauteed bok choy and baby corn.
(To view this recipe, click on the blue title of the blog post above*)
‘Thai-Style Fish with Fried Garlic’
Ingredients:
- Recipe Courtesy of Jenny Linford’s cookbook, GARLIC**
- 1 lemongrass stalk
- 1 lb. 2 oz. white fish (I actually used salmon, but cod or halibut would be great, too!)
- 2 Tablespoons sunflower or vegetable oil
- 1 1 /2 tablespoons fish sauce
- 1 shallot, finely chopped
- 1 red chile, de-seeded and finely chopped
- 4 garlic cloves, sliced finely length ways
- freshly ground black pepper
Directions:
- Recipe Courtesy of Jenny Linford’s cookbook, GARLIC**
- Preheat the oven to 400 degrees.
- Remove the tough outer casing from the lemongrass. Finely chop the white, bulbous part, discarding the rest.
- Place the fish skin-side down in a shallow ovenproof dish or roasting pan. Mix together 1 tablespoon of the oil, the fish sauce, shallot, chile and lemongrass, season with pepper and pour evenly over the fish, coating it well. Bake the fish for 15-20minutes until cooked through.
- Just before the fish has finished cooking, heat the remaining oil in a small frying pan/skillet. Add the garlic and fry until golden-brown, taking care not to burn it, as this would make it bitter. Pour the hot garlic and oil over the cooked fish and serve at once.
Tagged: Asian, baked fish, fish, fish sauce, fried garlic, garlic, Jenny Linford, lemon grass, red chile, salmon, shallot, Thai
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