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Blackened fish with coriander oil

Name: Blackened fish with coriander oil
Ingredients: ¼ cup Olive oil; 2 Tbsp Fresh coriander, finely chopped; 1 Tbsp Fresh ginger, finely chopped and peeled; 1 clove Garlic, crushed; 2 Tbsp Smoked paprika; 1 tsp Fennel seeds; 1 tsp Cumin seeds; 1 tsp Dried basil; 1 tsp Dried oregano; 1 tsp Dill, use dried dill leaf tips; 1 tsp Onion powder; 1 tsp Garlic salt; ½ tsp Chilli flakes; ¼ tsp Freshly ground black pepper; 3 Tbsp Olive oil; 4 fillets Fish, firm-fleshed, such as gurnard or kingfish, 150-180g each (Main); 500 g Mushrooms, use a mix gourmet of brown and shiitake mushrooms, wiped and sliced if large; 2 tsp Sesame oil; 1 tsp Fresh ginger, finely chopped and peeled

Tamara West

Kathy Paterson

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Make the coriander oil and spice mix two days ahead, then it's just a quick fish cook-off for dinner.

¼ cup	Olive oil
2 Tbsp	Fresh coriander, finely chopped
1 Tbsp	Fresh ginger, finely chopped and peeled
1 clove	Garlic, crushed

2 Tbsp	Smoked paprika
1 tsp	Fennel seeds
1 tsp	Cumin seeds
1 tsp	Dried basil
1 tsp	Dried oregano
1 tsp	Dill, use dried dill leaf tips
1 tsp	Onion powder
1 tsp	Garlic salt
½ tsp	Chilli flakes
¼ tsp	Freshly ground black pepper

3 Tbsp	Olive oil
4 fillets	Fish, firm-fleshed, such as gurnard or kingfish, 150-180g each (Main)
500 g	Mushrooms, use a mix gourmet of brown and shiitake mushrooms, wiped and sliced if large
2 tsp	Sesame oil
1 tsp	Fresh ginger, finely chopped and peeled

Heat the oil in a small saucepan until warm. Add remaining ingredients and heat for about 2 minutes over a low heat.
Remove from heat and pour into a heatproof jug. Cover and rest in a cool place to steep for 24 hours. (If weather is particularly hot, place in the fridge.)
Strain through a fine mesh sieve into a jar, screw on the lid and refrigerate until ready to use.

Mix all ingredients together and store in an airtight container.