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Chermoula Fish for dinner

January 31, 2012

Moroccan Steamed Barramundi

Guess What?! Mr CC cooked dinner last night!! Actually, that’s no surprise, he is a fantastic cook and does so quite regularly. Lucky me! What it is that’s worth crowing about, is that for the last 10 months, 2 weeks & 4 days, he has tenaciously refused to use the Thermomix! Why not? I think a matter of male stubbornness, mixed in with a bit of purism and skepticism, perhaps…

Anyway, of his OWN accord, he tentatively lifted the lid and asked, “what speed do I grind my chermoula paste?” I nearly fell off my chair!

Mr CC has a fine collection of recipe champions, one of which is his Moroccan Steamed Barramundi.

It goes like this:

1 tab cumin seeds

1 tab coriander seeds

1 1/2 tabs dried chilli flakes

1 tab turmeric

1/2 tab sweet paprika

1 1/2 tabs ras el hanout

1 Spanish onion

4 cloves garlic

1 bunch coriander, including stalks & roots, well washed.

1 bunch flat leaf parsley

1 heaped teaspoon salt

185g olive oil

1 lemon, peeled & depithed

500g firm white fish

125g chermoula spice paste

1 tab honey

125g water

1 preserved lemon, pith removed and rind finely sliced.

coriander leaves to garnish

Roast the dry spices on VAROMA temp SP soft for 6 minutes. Mill for 30 seconds SP 10.

Add the rest of the paste ingredients and mix on SP 8 40 – 60 seconds. Scrape down the bowl if required. You want it to have a bit of texture to it.

Coat the fish liberally in 150g marinade for at least 1 hour. The rest of the chermoula marinade freezes really well.

Soak the couscous in some cold water  for 5 minutes and then drain. Place onto some crumpled baking paper, set on the shallow tray of the Varoma.

Arrange the fish in a bowl and insert into the deep Varoma dish with the couscous tray above. Add the water, honey, lemon juice, salt to taste, and preserved lemon. Use 500g warm water and steam for 15 – 18 minutes, SP 3 VAROMA temp. The time will depend on the thickness of the fillets and how you like it cooked. Garnish with some extra preserved lemon and some ras el hanout. (Recipe here)

Serve with the couscous and a mixed salad or green vegetables.

This is delicious done as a vegetarian dish using zucchini, baby squash, turnips & cauliflower too!!

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One Comment leave one →
  1. February 11, 2012 7:11 am

    Look at all the healthy, pretty colors!

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