This is the second week of our CSF (community supported fishing). Last week was Black Cod, this week, Ling Cod and Rock Fish (red snapper). Craig and I talked this morning about how we were going to prepare the fish and side dishes. I was pretty set on the cucumber feta salad, and when I mentioned green onion rice, he said, maybe I should make traditional Persian rice with saffron. Any time he offers to cook, I'm just fine with that.
When we picked up our fish today, we noticed that both fish combined, we at least 2 meals. So while we had planned for tonight's dinner, we quickly planned a dinner for tomorrow. Back to tonight’s dinner, when I heard we were getting Ling Cod, I immediately thought of an Asian marinade. Garlic, Ginger Lemongrass marinade. So dinner tonight was a team effort. Craig did his traditional Persian rice with saffron and I made Cucumber Feta salad and the marinate for the fish.
Lemongrass Garlic Ginger marinade
2 stalks lemongrass
2-inch piece fresh ginger (about 3 tablespoons finely minced)
5 garlic cloves, finely minced
1 jalapeno or Serrano pepper, finely minced
4 tablespoon palm sugar (or use brown sugar)
3 tablespoon fish sauce
2 tablespoon soy sauce
2 tablespoon canola oil
2 tablespoon rice vinegar
If you haven’t used lemongrass before, this is what you do for this recipe: Peel outer layer of lemongrass. Cut off top third of stalk, then cut off root end of stalk; discard. Thinly slice rest of stalk crosswise, and then finely mince it. It should smell lemony!
Peel and finely mince the ginger and garlic. Finely minced the pepper (if you like a milder flavor, begin by slicing pepper in half and removing seeds before mincing). I have done all this mincing of ginger, garlic and pepper by hand, or the short way in my mini food processor. Suit yourself.
In a small bowl or measuring cup, stir together lemongrass, ginger, garlic, pepper, sugar, fish sauce, soy sauce, oil and rice vinegar.
Place fish in marinade, and let set for 15-20 minutes. Drizzle a little of the marinade on top of the fish.
Pull fish out and place on lemongrass, slices in half and placed on the hot grill. Grill for 3-5 minutes, until fish is firm.
Cucumber and Feta Salad
1 large cucumber, peeled, seeded and diced into pea-sized pieces
8 ounces (225g) feta cheese
1/4 cup (60ml) olive oil
2-3 tablespoons freshly squeezed lemon juice
1 tablespoon water
freshly ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon (each) chopped fresh mint, parsley and fresh dill
1. Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.
2. Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.
3. Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.