24 March 2010
It’s been a while
…since I last posted, gosh time sure flies a lot quicker than I thought. Being at home makes one lost sense of time and date, really. Anyway I hardly do much cooking these days because well, it’s not that I have lost interest in cooking and blogging, no never but I hardly find time to do so now that Ashley is much bigger and she wants all the attention. The moment I leave her alone with her toys, she would start to look for me so now am trying to adjust her routine and my routine as well so that I can go back to cooking and blogging about it.
Ok back to the recipe, this is something inspired by my favourite dish at one of my must-go dining place during the weekend, Delicious. Each time we go there I am for sure to order this pasta dish, Duck Confit Spaghettini with Sundried Tomatoes and Coriander. Now to be honest I was never a fan of coriander AND tomatoes but when I first tried out this dish, I actually love it a lot, so much that I kept ordering it each time I dine at Delicious. I used to love pasta with loads of sauces but these days I prefer a lighter version , Aglio Olio and this is just perfect; the yummy and tender Duck Confit with a slight tartness of the tomatoes and the fresh taste of coriander comes together in a lightly tossed pasta with olive oil, salt and freshly cracked black pepper.
And even though I would love to go there every week for the dish, we can’t afford to do so on weekly basis, so I tried to come out with my own adaptation of the dish by using seabass instead of duck confit. And to my surprise it’s quite similar with Delicious’ version although I can’t 100% say for sure I’d nailed it :) So here’s the recipe for Pan Fried Fish Pasta with Sun dried Tomatoes and Coriander
250g of spaghetti, cooked until al dente
300g sea bass fillet
1/2 cup sun dried tomatoes ( you can easily get them from the supermarket, they usually comes in a bottle filled with oil and herbs)
2 to 3 cloves of garlic, minced,
3 tablespoons of olive oil ,
1/2 cup of chopped coriander,
salt and freshly cracked pepper to season
1. Clean and pat dry the fish with kitchen towel and season with salt and pepper.
2. Heat oil in a skillet or pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Set aside.
3. In the same pan saute the garlic and sundried tomatoes briefly and turn off the heat.
4. Toss hot pasta with the tomatoes and coriander. Season with salt and pepper.
5. Top with the pan fried seabass and garnish with coriander. Serve hot.