Pan Seared Wasabi Fish with Pea Puree

Fish Collage

Here is another quick dinner idea for you. We all look for easy to put together meals where you would rather spend more time with your family than in the kitchen.

I have been cooking fish a lot more these days. This easy recipe for a pan seared fish is great dinner option when time is short and yet one would like to put a nutritious and healthy meal together. I’ve used a fillet of John Dory that I found locally here in Mumbai. However you may substitute it with any other firm white fish if you like. This pairs really well with the pureed peas and the mint Labaneh. I’ve tried to recreate a fusion of Asian flavors with a mild middle eastern twist and it was well appreciated by everyone. The refreshing Mint Labaneh balances off the creamy texture of the Pea Puree really well.

I’d like to call this my weeknight wonder as it gets done under Thirty  minutes and tastes great too.

Pea puree watermark

For The Fish:

Ingredients:

  • 4 Fish Fillets ( John Dory,Cod or Basa)
  • 2 teaspoons of Mirin (optional)
  • 2 teaspoons of Wasabi paste
  • Dash of salt and pepper
  • 1 teaspoon grated ginger

Directions:

  1. Mix the Mirin,Wasabi paste salt and pepper and the grated ginger well.
  2. Marinate the fish fillets in the above mixture for about 20 minutes.
  3. Heat a skillet and brush with some Olive oil.
  4. Place the fish fillets on the pan.
  5. Sear on either side for about 7 minutes or until the fish seems cooked.

 

 

Pea purée

20g of Onions (Preferably White and  chopped)

1 tbsp of Olive Oil

400g  peas

200ml of milk

Salt to taste

Dash of pepper

Directions: 

  1. Saute the onions till soft and just translucent
  2.  Add the peas salt and milk and simmer for about 10 minutes
  3.  Drain off the milk  and pour the peas into a blender.
  4. Blend into a puree for 2 minutes until  smooth.
  5.  Add some milk back to make a  thickish purée.
  6. After blending, cool as quickly as possible as the colour will begin to fade fairly quickly

Mint Labaneh:

  • Take about 2 cups of Full fat yogurt and place in a thin Muslin cloth.Keep this over a large bowl over night.
  • You should have a thick creamy Labaneh the next morning.
  • Add some salt and pepper and some minced mint leaves for flavouring

12 thoughts on “Pan Seared Wasabi Fish with Pea Puree

  1. very pretty – it’s odd that on some posts the like button is at the bottom and the comment button is at the top, you then need to scroll up and down to add in a comment, probably a wordpress setting, but if you are getting more likes and less comments that may be the reason why? Looks wonderful your fish with the condiments, very yummy looking indeed

    • Thanks for stopping by Polli…yes I too find that the likes and comments seem all muddled up at times…Yes the fish is an easy one to make up especially when you are pressed for time on weekdays:))

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