Wednesday, April 20, 2011

Cooking Session with Esther & Omega (April 14th)





If you really want to taste the spice of Grenada, there is no other place to experience this than at the Dodgy Dock Restaurant Cooking Session. Every Thurday afternoon at 3 pm. The dish prepared last Thursday was Pan Seared Mahi Mahi with Sweet 'n Sour Passion Fruit Sauce & Cucumber Sambal. The taste was just unique. The subtle tangy taste of the Vegetables combined with the sweet of the passion fruit was tantalizing.

SAUCE
1/2 c passion fruit concentrate or nectar
1/2 c water
1/2 c sugar
1/2 c vinegar, white distilled
1/2 tsp sesame seed oil
1 tbsp water
1 tbsp cornstarch

Mix concentrate, water, sugar, vinegar and oil in sauce pan, bring to boil
Mix tbsp water and cornstarch
Add to sauce pan, stir 1 minute nd remove from heat
Should coat back of spoon

SAMBAL
1 c thin slice seeded cucumber
1 tsp salt
1/4 c diced bell pepper
2 pce lemongrass smashed
1/2 tsp lime zest peel
4 sprig cilantro chopped
juice 1/2 lemon
2 tbsp olive oil
1 tbsp fish sauce
1 tbsp tamarind paste OR 2 tbsp tamarind nectar
1/2 tsp chili sauce, Asian

Mix cucumber and salt, let stand minimum 4 hours
Rinse and drain well
Add balance of ingredients, let blend 2 hours
Remove lemongrass and lime rind before serving

FISH
8 filets, 8 oz each
olive oil, salt and pepper
Season fish, sear to finish
Pool sauce, plate fish and top with sambal

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