Fish is one of those things I strangely cannot remember having watched my mother cook when I lived at home, though we had fish curry quite often as both she and my father loved this dish and a friend of my father’s would often bring us delicious fresh water fish from his village that was not far from where we lived in Bokaro. And although Boudi, who is an excellent cook, makes the most delicious fish curries including Bengali cuisine classics such as bhapa maach and doi maach, I somehow never paid attention, when she was in the kitchen making one of those dishes, either. So each time I go back now to Mumbai for a holiday I tell myself that I am going to learn from her to cook one of those dishes. I never seem to get around to it though.
So fish has remained something that I don’t really know much to do with, which is the reason I either toss canned tuna or salmon in to pasta sauce or salads, or grill fresh fish as I learned to do a few years ago. It is only recently that I have finally started to make a basic fish curry once in a while, and the girls do enjoy it.
And then this last Saturday we ate at the home of Doris and Jean-Luc, the parents of Indira’s childhood friend Celine and Doris made some excellent steamed white fish that Indira really loved. Luckily Doris cooked the fish after we arrived, so I was able to watch the process for myself. It is such a simple way to cook fish, and so healthy too, it made me regret that I hadn’t tried it all these years , especially when the girls were babies when it would have been so light and nutritious a meal for them. Anyway…
So today for lunch I steamed trout, which Indira said, in her droll way, was “deliceuse !”
Noor was very satisfied with her lunch too, but then we had the fish with a salade de ble (made with wheat berries) which she loves, so it might have been that which worked for her.
Here’s my variation on the way Doris cooked the fish :
1 tablespoons of fresh rosemary
salt to taste
lime juice – enough for a liberal sprinkling over the fish, say 2 tablespoons, or a few slices of lime
Sprinkle first the salt, then the lime juice over the fish fillets(or place the slices of lime on top of the fillets). Fill some water in the bowl of the steamer and set it to heat. Now spread the rosemary on top, place the fillets in the steamer and cook the fish till it is done.
Eat this hot, squeeze some more lime if you like after breaking up the pieces of fish a little.
This preserves all the natural taste and sweetness of trout and, once again, a process tout simple.