Hugh Fearnley's Fish Wars, Recipe for Fish steamed over Onions
Haddock and chips
Recently I’ve been enjoying watching the documentaries about trawler men, but I have been surprised and disgusted by the quantity of fish that is thrown away. Tons, perhaps thousands of tons of good quality and supposedly endangered species are being dumped because of either the quota system or trawling methods. Species like Cod and Haddock which are probably the nations favourites are dumped because of ridiculous rules. Once again, our politicians have and are letting us down, after this last year’s revelations we all know that they are not to be trusted. Perhaps they are all too busy filling in their expense forms to bother about an issue such as this.
To the rescue, I am delighted to see is Hugh Fearnley-Whittingstall, last time he took on Tesco and the supermarkets about the treatment of battery hens he really shook things up. I just hope that he can galvanise the nation into putting pressure on our politicians and get something done about it.
The onus is on us however, firstly to change our demand for these fish and to buy and ask our fishmongers to supply alternative fish, Pollack, and monkfish are just as tasty as haddock and cod. I personally like Sea Bass and flat fish such as lemon sole, and of course fish like mackerel which seems to be quite abundant around our shores.
The fisheries minister Richard Benyon, showed just what the government know about fish and what’s going on, when HFW invited him to Billingsgate to check out the fish. After the questions were over and everyone had agreed that the current Common Fisheries Policy is nuttier than a lorryload of squirrel poo, HFW sprung a surprise on the minister.
HFW has lined up the seven most important species for the British fishing fleet. ‘Name them, he challenges the man from the ministry.’
"Oh God, this is so cruel," Benyon moaned, caught entirely off-guard by HFW. "I'm a land-lubber. I come from as far away from the sea as you possibly can. [sorry I thought this man was in charge of our fishing interests, I believe he was even shadow minister for fisheries.]
So what do you think, can we make a difference and shake up this and other useless MPs.
This might sound an odd combination, but trust me, it is very good and healthy.
450gms fish, [pollack, monkfish anything you like]
6 spring onions;
Stick of celery
Herbs coriander, parsley, dill,
1teaspoon of lemon grass paste
Garlic powder, ginger powder, coriander powder one dessertspoon of each.
A splash of; Chinese cooking wine, white wine vinegar, Chinese style fish sauce [instead of salt] and two tablespoons lemon juice.
A deep frying pan with a lid or similar.
Fine chop the onion and the celery, and course chop the spring onion, [you could also add slivers of carrot] slice the fish into strips.
Extract the lemon juice and grate the rind.
Sweat the onion dry and then add a little oil, mix in the celery and mixed powders. keep everything moving so as not to burn, now add the wine etc. give it a good stir. If it is a little bit dry, add more lemon or add some orange juice.
Now place the fish in strips on top of the mix, pour a little more lemon juice over them, then sprinkle with herbs, and then just let it steam.
Don’t over cook the fish!
Serve with trad vegatables or pasta, noodles, or rice.
- 450gms Fish, Whatever you like
- one Onion, finely chopped
- six sping onions, chopped
- herbs parsley, tarragon, dill, fresh or dried
- one stick celery
- one lemon,, juice and zest
- two tablespoons Balsamic vinegar
- one tablespoon Worcestershire sauce
- one tablespoon anchovy paste or 4 anchovies
- a good splash chinese cooking wine
- teaspoon of each garlic, corriander, ginger powder
- Fine chop the onion and the celery, and course chop the spring onion, [you could also add slivers of carrot] slice the fish into strips.
- Extract the lemon juice and grate the rind for the zest
- Sweat the onion without oil to begin with, and then add a little oil, mix in the celery and mixed powders.
- keep everything moving so as not to burn, now add the wine etc. give it a good stir. If it is a little bit dry, add more lemon or add some orange juice.
- Now place the fish in strips on top of the mix, pour a little more lemon juice over them, then sprinkle with herbs, and then just let it steam.
- Serve with, noodles, rice or on toast
This is a tasty healthy meal, fish is full of all kinds of good stuff for our bodies.
You can enjoy this with a nice bottle of slightly chilled white wine, or a tangy fruit drink.
More by this Author
Bread making made simple with this guide and explanation of how to make bread at home. ALso a recipe for wholemeal bread
Home made Crumpets and muffins, what can beat that? smothered in delicious butter, warm from the oven.
Today I’m making a British curry using white fish and spinach.