The great thing about innovations and new products is that you are often invited to examine your habits again. So I went to buy a ginger beer, a new and trendy drink. It inspired me to make a fun mix-match dish full of surprising ingredients.
Main course, serves 2. Preparation time: approximately 20 minutes (plus 30 minutes in the oven).
• 600 grams of firm potatoes
• 4 cloves of garlic
• 1 red pepper
• 2 tablespoons of sesame oil
• 1 bottle of ginger beer (375 ml)
• 1 tablespoon of ginger syrup
• 2 tablespoons of fish sauce
• 4 spring onions
• 350 grams of assorted fish (e.g. white fish and wok shrimps)
• ½ bunch of coriander
Peel the potatoes. Cut into slices of 1 cm and cook them for 7 minutes (this can be done in boiling water, but steaming is even tastier).
Meanwhile, peel the garlic and cut into thin slices. Cut off the end of the pepper and remove the seeds. Cut the pepper into rings. Heat the sesame oil in a saucepan with the garlic and the red pepper. Leave it to infuse for a few minutes. Add ginger beer, ginger syrup and fish sauce and bring to a boil. Leave to boil down to about half.
Slice the spring onions into small rings. Distribute the potato slices over the bottom of an oven dish. Sprinkle with salt and pepper. Divide the fish (and shrimps) and the spring onion over them. Pour over the reduced ginger sauce (with garlic and red pepper). Cover with aluminium foil and place in the pre-heated oven for 30 minutes. Finely chop the coriander and sprinkle on top when you serve it.
Tip: If you alternately roll the red pepper through your hands and then tap the seeds out, you often get all the seeds out of the pepper completely.
Ingrid van den Arend, Cook it!
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