Albacore with turmeric & chickpeas
Ingredients: (Serves 4)
This recipe is a simple take on classic Chinese style steamed fish. Ocean perch has moist flaky flesh, that is ideal for steaming. Use a bamboo or metal steamer for best results, drop a second basket of Asian greens such as bok choy or Chinese broccoli on top for the last few minutes and the meal is complete.
The recipe below is a dry curry that is finished with yoghurt. The earthy turmeric and ginger marry really well with the albacore, to make it a complete meal.
- 700 g albacore fillet or steak
- 1-1/2 teaspoons ground turmeric
- sea salt
- 2 tablespoons ghee
- or 1 tablespoon of butter and 1 tablespoon grapeseed oil
- 1 teaspoon brown mustard seeds
- 8 curry leaves
- 2 medium onions, finely sliced
- 400 g tin chickpeas, drained and rinsed
- 3 cm piece ginger, cut into fine slivers
- 2 small green chillis, finely sliced
- 1 teaspoon garam masala
- 150g natural yoghurt
- 1/4 cup coriander leaves
- Serve with steamed basmati rice
Remove any skin and dark muscle from the albacore using a sharp knife. Cut the albacore into large even cubes approximately 3cm in size.
Place in a large bowl, add the turmeric and a good pinch of salt and gently toss until the fish is evenly coated.
Heat a large heavy based frying pan over a moderate heat. Add the ghee or butter and oil, the mustard seeds and curry leaves and stir constantly.
Add the onions as soon as the mustard seeds begin to pop. Reduce the heat and cook the onions for 10 minutes stirring occasionally until the onions have softened and turned a pale golden colour.
Push the onions to the side of the pan, increase the heat and add the albacore in a single layer and allow it to seal on all sides. Add the chickpeas and cook for a further 3-4 minutes stirring occasionally, until the albacore is still pink in the centre.
Add the chilli, ginger, garam masala and yoghurt and fold through.
Take the pan off the heat and sprinkle with the coriander leaves. Serve immediately with steamed basmati rice.