You might have seen on Instagram that I just went to Siem Riep in Cambodia for a short me-time trip (travel video coming very soon!). During this trip, I stayed with an old friend who I met years back in the textile market. He’s actually from Madagascar and he taught me that they use VANILLA even in their savory dishes. I wasn’t sure how that would work out at first but I was blown away by all the food he was making, so when I got home, I decided to try to cook up something inspired by the dishes he served. While making this, I didn’t have an exact recipe, but I used ingredients he told me about and I think it turned out pretty good.
It was fun to experiment and try something new cause I’ve been enjoying cooking on my La Germania stove sooo much. Showing you guys a photo of it cause it’s actually a fire stove, which I personally feel makes my food taste so much better.
And I know you guys know that I don’t really eat rice, but this recipe made me. Lol. It’s honestly impossible to eat without any rice just because the sauce is so flavorful. I think it goes best with sticky white rice, but I went for black rice, which is healthier because it isn’t as refined.
Okay, let’s get cooking!
My Most Favorite Fish Recipe Yet (Serves 2)
WHAT YOU NEED:
– 1 maya-maya fillet (or any white fish of your choice)
– 4 passion fruits (you can add more if you like)
– 2 big oranges
– 1/2 onion
– 3 garlic cloves
– Olive oil
– Laurel leaves
– 2 vanilla pods
– Spring onions
– Salt and pepper (to taste)
HOW TO MAKE IT:
1. Soak the fish fillet in water with salt to take out the fishy taste and smell.
2. Juice the oranges and passion fruits and get the seeds out. You can use a strainer for this. Set aside.
3. Heat olive oil in a pot and cook the onions until translucent. Then add the garlic.
4. Sear the fish quickly then set aside.
5. On low heat, add the juices to the onion and garlic. Add the laurel leaves and vanilla. You can also opt to add 2 tsp of butter for a creamier texture.
6. Put the fish in. I cut mine into pieces.
7. Then add the coriander, spring onions, and salt and pepper to taste.
8. Top with coriander to finish and serve with your rice of choice. I had mine with a side of stir-fry veggies like carrots, sayote, and baby corn tossed in olive oil and garlic.
You can find more of my recipes on Instagram when you search the hashtag #SolennCooking. Tag me when you try out this recipe!
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