Savoury and meaty, sturgeon pairs perfectly with the bold flavours of this recipe. Fresh curry leaves have nothing to do with the powder that shares their name and are worth seeking out. An edible herb with a unique citrus aroma and a lightly bitter taste, curry leaves elevate this dish from delicious to sublime.
Instead of white Pacific sturgeon, this recipe is also delightful using lingcod, Pacific cod, or rockfish. Just take note that cooking time for each fish is different—ask your fishmonger for advice.
In medium bowl, whisk together garam masala, salt, tamarind, and water. Add sturgeon fillets and turn to coat in marinade. Refrigerate for 30 minutes.
While sturgeon is marinating, make Cilantro Lime Rice. In medium saucepan, warm oil over medium heat. Add rice and stir until lightly toasted, about 3 minutes. Add water, lime zest, and salt, and bring mixture to a boil. Cover and reduce heat to low. Allow rice mixture to simmer until all liquid has absorbed, about 30 minutes. Remove from heat and stir in lime juice and chopped cilantro. Set aside and keep warm.
To cook sturgeon, heat oil in large frying pan over medium-high heat. Remove sturgeon from marinade and reserve any excess marinade. Add sturgeon, skin side down, working in batches if needed, until seared, about 1 to 2 minutes, before flipping over and searing on the other side for 1 minute. Reduce heat to medium-low before stirring coconut milk, reserved marinade, and curry leaves into pan. Cook, uncovered, stirring occasionally, until sturgeon is cooked through and sauce has thickened slightly, about 3 to 5 minutes.
To serve, divide rice among serving bowls. Top with sturgeon and some sauce. Garnish with snow peas and cilantro.
This recipe is part of the Sea's Bounty collection.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.