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Archive for April, 2010

This weekend I went down to the fish market! Watch my video……

Filmed by the talented Mike McKelvie and edited by the equally talented Xan Blacker with huge thanks and appreciation!!!

The purpose of this trip was to show a little of old Dubai, throughout history Dubai has had strong links with the sea with pearl diving, dhow building and fishing. The fish market remains, to this day, a special place!

The recipe I want to share is a very healthy, light dish which has the flavours of the Middle East and the freshness of a salad.

It is Sumac Coated Fish.

Sumac is a deep red spice often used in this region and parts of Italy and is described as a souring agent. It is delicious with both meat and fish but most people will recognise it as a flavouring on Fattoush, a refreshing Lebanese salad. Check www.apinchof.com for fascinating facts on herbs and spices!

The fish I chose was hammour, a local favourite. It is a white fish with succulent flakes. Hammour is of the Grouper family and is also related to Sea Bass. It can grow up to 1 metre long, luckily I managed to purchase one that was a little smaller!!! As with alot of fish there is evidence of hammour stocks dwindling and in 2004 the Dubai Government introduced fishing guidelines on hammour quantities so please don’t eat this everyday even if it is too delicious!

Ingredients:

For the Salad: Green Beans, Asparagus, Spring Onions, Brown Lentils, Flat Leaf Parsely

For the Fish: White Fish, in this case Hammour

For the Dressing: Olive oil, Thyme or Red Wine Vinegar, Lemon, Salt and Pepper

Cook the beans, asparagus and lentils. mix all the salad ingredients together. Lightly fry the sumac coated fish in a little olive oil until cooked through and place on top!

Feel the amour for hammour and enjoy!!!!

Food Styling Fish:

”The texture of most fish flesh is delicate when compared to beef and pork. For this reason, the styling and cooking techniques for fish are different. Because most types of fish have a texture that flakes when cooked, fish cooked for photography must be handled very carefully. ….. Like other proteins, fish flesh will tighten up during the cooking process. The tightening of protein will cause the piece of fish to shrink slightly in the surface area it will take up on the plate and it will become a little thicker or taller in size. When you begin the cooking process for fish photography, there are several advantages to starting the process with well-chilled fish. If the center of the fish is very cold, the outer surfaces can be cooked while keeping the center of the fish flesh still intact…..” by Linda Bellingham, US food stylist extraodinaire!!!

To find out more amazing food styling tips, check out ‘Food Styling for Photographers’ by Linda Bellingham and Jean Ann Bybee.

 

 

 

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