Make the coriander oil and spice mix two days ahead, then it's just a quick fish cook-off for dinner.
Coriander oil - make 2 days ahead
| ¼ cup | Olive oil |
| 2 Tbsp | Fresh coriander, finely chopped |
| 1 Tbsp | Fresh ginger, finely chopped and peeled |
| 1 clove | Garlic, crushed |
Blackening spice mix
| 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 |
Fish and mushrooms
| 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 |
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Directions
Coriander oil
- 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.
Blackening spice mix
Mix all ingredients together and store in an airtight container.
Fish and mushrooms
- Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Rub fish fillets with the blackened spice mixture and place in the frying pan. Pan-fry for 3-4 minutes, turning once, for thinner fillets (6 minutes for fillets about 2.5cm thick). Transfer to a plate to keep warm.
- Wipe out frying pan if a little too blackened, then pour in the remaining oil. Add the mushrooms and pan fry until lightly browned. Sprinkle over sesame oil and ginger and pan fry until aromatic.
- Serve fish and mushrooms drizzled with a little coriander oil. Serve with a green salad with a few small radishes.
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