Blackened fish with coriander oil

Tamara West

Make the coriander oil and spice mix two days ahead, then it's just a quick fish cook-off for dinner.

Coriander oil - make 2 days ahead

¼ cup	Olive oil
2 Tbsp	Fresh coriander, finely chopped
1 Tbsp	Fresh ginger, finely chopped and peeled
1 clove	Garlic, crushed

Blackening spice mix

2 Tbsp	Smoked paprika
1 tsp	Fennel seeds
1 tsp	Cumin seeds
1 tsp	Dried basil
1 tsp	Dried oregano
1 tsp	Dill, use dried dill leaf tips
1 tsp	Onion powder
1 tsp	Garlic salt
½ tsp	Chilli flakes
¼ tsp	Freshly ground black pepper

Fish and mushrooms

3 Tbsp	Olive oil
4 fillets	Fish, firm-fleshed, such as gurnard or kingfish, 150-180g each (Main)
500 g	Mushrooms, use a mix gourmet of brown and shiitake mushrooms, wiped and sliced if large
2 tsp	Sesame oil
1 tsp	Fresh ginger, finely chopped and peeled

Directions

Coriander oil

1. Heat the oil in a small saucepan until warm. Add remaining ingredients and heat for about 2 minutes over a low heat.
2. Remove from heat and pour into a heatproof jug. Cover and rest in a cool place to steep for 24 hours. (If weather is particularly hot, place in the fridge.)
3. Strain through a fine mesh sieve into a jar, screw on the lid and refrigerate until ready to use.

Blackening spice mix

Mix all ingredients together and store in an airtight container.

Fish and mushrooms

1. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Rub fish fillets with the blackened spice mixture and place in the frying pan. Pan-fry for 3-4 minutes, turning once, for thinner fillets (6 minutes for fillets about 2.5cm thick). Transfer to a plate to keep warm.
2. Wipe out frying pan if a little too blackened, then pour in the remaining oil. Add the mushrooms and pan fry until lightly browned. Sprinkle over sesame oil and ginger and pan fry until aromatic.
3. Serve fish and mushrooms drizzled with a little coriander oil. Serve with a green salad with a few small radishes.