CookingTimor-Leste

Recipe: Mariana’s poached fish
One of my favourite recipes cooked by
Mariana in her beachside restaurant in
Bebonuk, Dili, is whole poached fish – a
tasty and colourful dish topped with finely
sliced ginger, capsicum and parsley.
This recipe is best cooked with a whole,
white-fleshed fish, like trevally. It goes
well served with rice and a side dish of stirfried
leafy green vegetables, like kangkong
(water spinach).
Serves 4
Ingredients
1 whole, medium
(approx. 660 g)
1½ L (or enough to
just cover the fish)
fish (such as trevally)
water
1 tablespoon salt
1 finger-length piece
(approx. 6 cm)
ginger
2 medium capsicums
1 small bunch parsley
½ teaspoon
pepper
1 tablespoon cooking oil
½ teaspoon
½ teaspoon
½ teaspoon
fish sauce
sesame oil
liquid seasoning
(such as Maggi
Seasoning, soy sauce
or Bragg’s Liquid
Aminos) (optional)
Method
1. Scale, gut and wash the fish. Cut part-way
through the flesh in several places (to
reduce cooking time).
2. Put water into a large frying pan or wok,
add salt and bring to a gentle boil. The
water should be enough to just cover the
fish.
3. Place the fish in the pan and simmer for
10–15 minutes. Turn the fish once or
twice to ensure both sides cook evenly.
4. Peel the ginger and wash the capsicums
and parsley. Slice the ginger and
capsicum into long narrow strips and
roughly chop the parsley.
5. Remove the fish from the pan, place on
a serving plate and scatter the ginger,
capsicum, parsley and pepper over the
top.
6. Heat the oil in a small pan. Pour the hot
oil over the fish, followed by the fish
sauce, sesame oil and liquid seasoning (if
using).
7. Serve with rice and vegetables.
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Te’in ikan no hahán tasi iha Timor - Leste