TRANSCRIPT Ep 16 WHAT’S MY LINE?
Welcome to The Simmering Chef.
Cooking with a smidgen of anger, a pinch of crass, a dollop of irreverence, a sprinkling of science, and a handful of spice.
I’m back! Hello, and a big welcome to all my new subscribers! As always, it’s a pleasure spending time with you today. It’s been so long since I’ve done the podcast that I am jumping right in, hoping I don’t [bleep] this up too much.
Today’s letter is a local one from Atoka, OK. For those who don’t know, I’ve moved to Oklahoma to help out my family. As much as I miss the Colorado mountains, walking outside in sunny, 60-degree February is incredibly pleasant.
Let’s get going.
Dear The Simmering Chef,
Welcome to Oklahoma. Although we’re a landlocked state, we have lots of freshwater lakes, rivers, and creeks. That means I eat plenty of bass, carp, and the almighty catfish. My doc loves that I eat so much fish and has suggested I try some of the stuff from the ocean. Problem is, I think it all tastes nasty. Could you help me out with a recipe to make it taste better?
Throwing you a line from,
Atoka, OK
Dear Atoka Fishing Line,
I hear where you are coming from and applaud that you eat as much fish as you do. We would all benefit from eating more fish.
Bass fishing in Oklahoma is a professional sport, making me wonder if you trek the hundred miles or so to Broken Bow Lake, considered one of Oklahoma’s prize-winning, trophy-sized bass fishing locations. Here’s hoping the fish keep biting.
Marinating fish is my suggestion for you. Depending on the fish, you can marinate for as little as 20 minutes and as long as 24 hours. Simply keep the following rules in mind. You need an acid, such as citrus juice or vinegar, plus lots of your favorite flavors. Think garlic, ginger, and some herb or spice. Then, depending on the fish’s thickness and whether it’s an oily fish (salmon, mackerel, or sardine), which will benefit from longer marination, or a white fish (halibut, cod, or hake), which should marinate for less time, you’ve got yourself a lovely saltwater fish upon to chow down.
The recipe for a Cardamom Ginger Cod, which is my favorite, is in the transcript. The bright and happy flavors give me goosebumps; they are that good. Plus, I’ve added a beetroot and potato salad as the side for the dish. It’s so good, I eat it by itself.
Thank you so much for listening! As always, fail brilliantly and eat well.
The Simmering Chef
CARDAMOM GINGER COD
I love this marinade. The flavors are bright and invitingly tasty. As my British friends say, this is a very more-ish recipe.
INGREDIENTS
MARINADE
2 - 4 garlic cloves
¼ teaspoon salt
1-inch piece of fresh ginger root, peeled and minced
2 limes, zested and juiced
1 teaspoon crushed cardamom seeds, green husks removed (How-To Video Here)
3 Tablespoons extra virgin olive oil
FOR THE FISH
4 thick hake, sea bass, or cod steaks (aim for 6 to 8-ounce pieces)
¼ cup potato starch (for gluten-free) or all-purpose flour
Olive oil to cook in
Salt and pepper
METHOD
This recipe works well with a mortar and pestle or in a blender.
MORTAR AND PESTLE METHOD
In the mortar, crush the garlic and salt into a paste.
Add the ginger and lime zest, and keep crushing.
Stir in the lime juice and crushed cardamom seeds.
Place the fish onto a tray or into a bowl and rub the marinade over all the steak.
Drizzle the olive oil over the fish and mix to coat.
Cover and refrigerate the fish for at least two hours and as long as eight hours. The longer you let it sit, the stronger it will taste of the marinade and less of the fish.
BLENDER METHOD
I find this method easier with more ingredients. For best results, double or triple the above marinade recipe before proceeding.
In the blender bowl, add garlic, salt, ginger, lime juice, lime zest, and cardamom seeds.
Blend to combine.
Place the fish onto a tray or into a bowl and rub the marinade over all the steak.
Drizzle the olive oil over the fish and mix to coat.
Cover and refrigerate the fish for at least two hours and as long as eight hours. The longer you let it sit, the stronger it will taste of the marinade and less of the fish.
COOKING THE FISH
Lift fish pieces from the marinade and dry them on paper towels.
Spread the flour onto a plate.
Season each fish piece with salt and pepper.
Dredge each fish piece into the flour to lightly coat each one.
Shake off the excess flour.
Place a pan or cast iron skillet over medium heat.
Add enough olive oil to cover ¼-inch of the pan’s depth.
When it begins to shimmer, not smoke, carefully place the fish into the pan.
Pan fry for 4 to 5 minutes on each side or until cooked through. The crust should look golden brown.
Place on a paper towel to blot off any excess oil.
Season with a sprinkling of salt.
Serve immediately with the beetroot and potato salad.
BEETROOT AND POTATO SALAD
I love this salad on its own or accompanying anything on the fatty side.
INGREDIENTS
1 pound of fresh raw red beetroot
¼ teaspoon salt
12 ounces firm yellow potatoes, peeled and wedged
¼ cup apple cider vinegar
¼ teaspoon salt
5 green onions, sliced finely on the bias
1 lemon, juiced and zested
¼ cup extra virgin olive oil
Salt and pepper
1 or 2 handfuls of baby arugula
METHOD
Wash the beetroot.
Place in a saucepan and cover with cold water and ¼ teaspoon of salt.
Bring it to a boil.
Cook the beetroot to tender. Depending on the size, this could take 30 minutes to 1½ hours.
They are ready when you can easily slide a knife into their center.
Drain, place under cold running water, and rub away the skin with your fingers.
Cut into wedges and add to a bowl.
While the beetroot is cooking, boil the potatoes in a saucepan with vinegar, ¼ teaspoon of salt, and enough water to cover them.
When the potatoes are cooked, drain and add to the bowl with the beets.
While everything is warm, toss in the green onions and dress with lemon juice and olive oil.
Taste and season.
In another bowl, add the arugula.
Drizzle some of the beetroot dressing over the greens.
Toss gently.
Mound the greens into a bowl or onto individual plates.
Top with the beetroot and potato salad, and serve while everything is warm.
What's My Line?