Friday, June 10, 2011

Crispy Pan Fried Haddock with Jalapeno Mango Salsa, Asparagus, and Kaffir Lime Scented Jasmine Rice

That could've been plated a lot better Michael... fail.

So, I finally started buying food again, and I had a mango in the fridge, and frozen haddock in the freezer, and dry rice in the cupboard, so this happened. I did go to the grocery store and spend $3.16 on Jalapeno peppers and Asparagus to make the meal a little better. The meal was good, but still had some flaws, my girl said the rice smelled like Fruit Loops though, and frankly, she wasn't wrong. Also, I owe some credit to my older sister for this meal as I was discussing it with her earlier that evening and she suggested add the kaffir lime leaves to the rice. If she had a blog, you should read it.


4 Frozen Haddock Filets
1 Green Mango
1 Jalapeno Pepper
1 Tsp Ground Ginger
1 Cup Jasmine Rice
6 Kaffir Lime Leaves
1.25 Cups Water
30g Butter
1 Tbsp Olive Oil
40 ML Chinese Rose Wine
1 Bunch of Asparagus
1 Lemon
Salt and Pepper

Kaffir Lime Leaf Scented Jasmine Rice

1. Combine jasmine rice with water in rice cooker at ratio of 1.25 unit of water to 1 unit of rice. Add about 6 dried kaffir lime leaves for every cup of rice. Remove leaves before serving.

Mango and Jalapeno Salsa

1. Break down a green mango, and mince till smooth. Finely dice 1 jalapeno pepper and combine with the mango. Add 1 Tsp ground ginger, and 1/2 Tsp ea salt and pepper. Stir.

Crispy Pan Fried Haddock

1. Melt 20g butter and 1 Tbsp Olive oil in a frying pan over low heat. Add frozen haddock filets, skin side down. Cook until defrosted, turn flesh side down, season skin side. Cook until softened throughout.

2. Tip liquid from frying pan and reserve. Increase to high heat, add 1 Tsp olive oil. Cook haddock on both sides until crispy. Season on both sides. Remove fish and reserve.

3. Add reserved liquid to hot pan, add chinese rose wine, reduce for 1 minute. Spoon pan sauce over fish to serve.


1. Clean and trim asparagus, boil in salted water until tender crisp. Drain and reserve water, makes decent beginning of vegetable stock. Remove asparagus, add 10g butter and reduce to medium heat. Return 8 stalks to saucepan, and saute in butter for 1 minute. Enough for 2-3 servings. Add 1 tsp lemon juice to stalks to serve.

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