I love to eat fish and we were shopping and having a mooch around the fish stalls when this beautiful fish with a broad yellow stripe down the middle caught my eye. I hadn’t seen this fish here before and assumed that it was now in season.
The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.
In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.
As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.
This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.
For two servings.
2 x 150 g pieces yellow tail fish.
Freshly ground black pepper
Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.
1 egg white whisked until it is foamy.
3 tbsp sesame seeds.
Oil for frying…I use coconut oil.
For chilli, lime and soy sauce.
60 ml Soy sauce
2 tbsp honey……I use honey from the comb
1 clove garlic, crushed
1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
Juice of 1 lime
A drizzle of sesame seed oil
Fresh coriander leaves to serve
Preheat the oven to 180 °C.
Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.
Dip the seasoned fish into the egg white and coat both sides with sesame seeds.
Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.
Cook in the oven for about 10 minutes or until the fish is just cooked through.
Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.
Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.
Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.
Remove the garlic clove and set to one side…
Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.
Served with jasmine rice, steamed pak choi and fresh lime wedges.
If you liked this recipe then please share or reblog 🙂
We came back from the village with some goodies freshly picked you won’t get any fresher than that will you…Some beautiful squash so I made my basic soup and then when I reheat I just add my customary chillies…Of course, I do….ha ha….The recipe Hunter kindly added to her WP for me so I thought I woud share it with you as well. I hope you enjoy 🙂
I am taking part once again in The Recipe Hunters monthly Challenge and it is any recipe with F in the title. So my homemade Fajita mix it is..which was always very popular when we had our restaurant in Phuket.
Since living here in Thailand there are a lot of foodstuffs which I used to buy and can no longer buy as no one stocks them here. Some I get bought over by visitors others I have learnt to substitute with another vegetable or product or make it myself.
I have also been very surprised at…..
1. How easy some things are to make.
2. How little they cost for a larger portion and no nasties.
Hence this Fajita Mix was born.…You just measure out your ingredients and mix together, put in an airtight container and voila…Done!
3 tbsp Cornstarch.
2 tbsp Chilli Powder.( I use dried chillies ground to a powder)
1 tbsp Salt.( I use Himalayan pink salt or mineral salt which is produced locally)
1 tbsp Sugar.
1 tbsp Paprika
2 1/2 tsp Powdered chicken stock/seasoning.
1 1/2 tsp Onion Powder.
1/2 tsp Garlic Powder.
1/2 tsp Cayenne Pepper.
1/2 tsp Cumin Powder.
Mix together and seal in a container. This makes equivalent to 3 packets of Fajita Mix.
It is also very easy to double the quantity.
To keep this mix as natural as possible I dry my own onions and garlic to make into a powder and buy organic powders where I can if I cannot make them myself.
Now you still have 2 days to get your entry in if you wish to join us…it’s good fun and you meet lots of new people if you do then click the link below and all will be revealed.
Who doesn’t love mustard on your Ham or other cold meats??
I can get it here on occasions although as it is imported and I know you can’t have everything at local prices…. Once it disappears from the shelves…stock control is not great here…It could be months before you see it again and yes we could stockpile but only so much….A little while ago one of my fellow bloggers Rex posted a great post on how to make your own mustard.
A big cheer went up from me…Well, that didn’t last…. I have got the mustard seeds from here before…but not anymore it’s that black hole of…” we no have, madam”
I tried online and unless I wanted to buy a minimum of a Tonne..yes this is not a typo a tonne of Black mustard seeds. Or it was we don’t deliver to your area…. mmm
Then salvation came along in the guise of our friend Jan and he posted me some…. Oh for good friends…I owe you a jar Jan 🙂
Well, the recipe didn’t go quite as planned however the result is a very nice whole grain mustard… but I now know why my Indian friends dry roast their spices it is not only to release their lovely flavours but to dry them out and then you should get a nice powder.
It took a while and a few tweaks but thank you for the recipe, Rex.
1/4 cup cold quality vinegar (wine vinegar, rice vinegar etc.)
1/2 a cup of cold water
1 teaspoon salt
1 teaspoon ground turmeric
1/4 of a cup of mustard seeds
Mix together the water, vinegar, salt, and turmeric, then chill this in the refrigerator for a half hour to an hour.
Grind the mustard, then pour the cold liquid over the ground mustard immediately. Set it in the refrigerator overnight before using, for the best flavour.
If you don’t want yellow mustard, simply omit the turmeric.
The reason for the emphasis on cold vinegar and water is because this retains the flavour of the mustard, otherwise, it loses its pungency quickly. Let it stand overnight as this reduces the bitterness although I found 2/3 days was much better.
Also, as it chills, it should thicken up. This is the reason that store-bought mustard can be difficult to get out of the container if it comes directly from the refrigerator and isn’t at room temperature.
This mustard will keep in the refrigerator for about a year due to its vinegar content.
My second batch as you can see from the photo is smoother but I think I need to either dry my seeds in the oven or in the sun as dry frying it is so easy to burn them..which I did with the first batch so had to start again. However on doing a little research of my own I have found another recipe which recommends soaking the mustard seeds for 24/48hrs and then putting them in a small food processor and you will have a smooth paste after then passing the paste through a fine metal sieve however if you want a grainier mustard then pass on the final step.
My quest for a smooth mustard like the famous Colman’s mustard is not yet over but a work in progress……I will keep you updated…
In the meantime, my son taste tested …we had a little Colman’s mustard left so he used both on his dinner and said he really couldn’t taste any difference so it got the thumbs up from him and as he is a very good chef that was praise indeed!
About me and my cooking:
I use natural ingredients wherever possible. I do not use packet or bottled ready made mixes. I also do not use a microwave ( for personal) reasons.
I cook as far as it is humanly possible with fresh, home grown or home made condiments. I support local farmers as much as I can. Saying that I am not fanatical and on occasions, I buy a bottle of salad cream…I just don’t buy ready meals or meals in a packet or tin I like to make my own.
To be honest, a lot of foodstuffs which I used to buy are so easy to make, more flavoursome and cheaper and importantly better for your health.
Once I have perfected this mustard I will be attempting to make Worcestershire sauce. Will it taste like the famous Lea & Perrins sauce? Which I buy at the moment but intend to add it to my repertoire of homemade sauces etc….The list is growing.
My new blog will be much easier for you all to find the recipes as they will be in their own sections. Once it is completed I will let you all know..It is a work in progress at the moment.
N.B. I have added a clickable link on mustard seeds which will give you further benefits and uses of this little seed.
Until net time enjoy!
You are what you eat…The benefits of Mustard Seeds.
Those tiny little seeds belong to the Brassica family and do they contain a bounty of benefits to your health and beauty.
I am loving what I am discovering about all these seeds and herbs we have so much at our fingers tips or growing naturally in our environment which benefit us for little or no money…Some effort? Yes, but some of that is minimal.
How long does it take to mix some mustard seeds with lavender or rose oil and you have a completely natural scrub and skin exfoliator?
Mix mustard powder with Aloe Vera and it is a natural skin hydrator…I am lucky that I have some growing in my garden…Do you or could you grow some?
I do think that more and more of us are becoming aware of just what we can make or grow and that is good…
Better for our health and easier on our pockets…
Mustard seeds have been found to have been mentioned in the ancient Sanskrit writings which go back 5,000years. They have been mentioned at least 5 times in the Bible and in the New Testament, The Kingdom of Heaven is compared to a grain of mustard seed.
There are about 40 varieties of Mustard seed but generally, they are divided into 3 principal categories of black, white and brown.
Black is the most pungent and is found growing in the Middle East.
White mustard seeds are actually yellow in colour and come from the Mediterranean region, the mildest in flavour and American yellow mustard is made from these.
Brown mustard seeds are actually dark yellow and grown in the foothills of the Himalayas and are what Dijon mustard is made from.
There have and are currently many studies in the health benefits of mustard seeds and they are known to contain plentiful amounts of phytonutrients called Glucosinolates. They are also an excellent source of Selenium and Magnesium which is proven to help reduce inflammation in this case particularly beneficial in the gastrointestinal tract and colectoral cancers.
They have also been found to be an excellent source of Omega 3 fatty acids, manganese, phosphorus, copper and Vit B1.
The powder can be used as an effective muscle soak.
Also due to containing sulphur mustard has excellent antifungal properties.
It can be used in your diet in many ways, it can be used to baste meat or fish, a dip for vegetables or add the seeds to cabbage at the end of cooking.
Once my new blog is up and running I will be giving you recipes to help you integrate some of these seeds and herbs into your daily diet.
In the meantime, you can always message me and ask …I am happy to help.
Have fun and enjoy!
Here is my recipe for homemade mustard
Until next time enjoy!
The Recipe Hunter has very kindly shared my post for the BEST crispy Pork Crackling ….This is my failsafe method and it works everytime…I can always be found screaming at the TV screen every time these cooks on Masterchef or My Kitchen Rules have trouble with their crackling…TURN up the oven! …….