Just made this recipe with some pollock. Made way too much (not my fault) and made it too hot
& a few bones made it in (my fault
) but it was very tasty
.
I added a carrot & sprouts (1 per person) to the potatoes (1 per person + 1...a little too much). To the fish (which I fried in olive oil, rather than poaching), I added a couple of mushrooms, a little red & green pepper & celery (supposed to be a taste enhancer, an alternative to salt).
The above was all great, what I messed up was the seasoning. Ground pepper corns, garlic, cayenne pepper, fresh basil, dried mixed herbs, just 4 corriander seeds, ginger powder, dash of tabasco, pinch of salt. Would have been fine, except for the extra dash of cayenne pepper (must have watched the Cajun chef too many times).
After cooking the first batch, I added some pre-cooked basmati rice to the mix. This added some additional texture & taste & thinned out the seasoning, making for a more pleasant warmness. I fried it in a mix of olive oil & canola.
If I did it again, I'd significantly reduce the amount of pepper in the seasoning (I love the taste though) & use less fish & potato (could easily have fed 2 more people).
