Sometime when I’m walking around the supermarkets I yearn to see some fish from home, cod, haddock, trout, lemon sole etc. But then I remind myself that I should make the most of fish in Dubai because I won’t be here for ever and may never come across them again. When I go to Carrefours in the Mall Of the Emirates, the fish counter is extensive and it’s always very busy and I don’t have the patience to queue, so I go to the pre-packed section and see what they have and try to choose something different. This time I chose a white fish called Cream Dori. It reminded me of home, as I thought it was part of the Dory family and I like John Dory, so snapped it up.
When I got back to the apartment I looked up saw that the word dori was part of the dory family, but then as I kept ready I saw cream dori – talk about false advertising. Cream dori is actually a S.E. Asian fish cat fish called Pangasiu and with its rather pungent odour I was really irritated as I was looking forward to just grilling it with some minted butter.
As I mentioned it didn’t smell to pleasant, and even after washing and cleaning it still had a lingering smell, but I could tell it wasn’t off. The flesh is not dense like other white fish and came come away in my fingers quiet easily and wondered how I could cook this. As I was still a little concerned that the smell would come through in it’s taste I decided to make a kind of light curry stew with it, to hopefully mask the aroma and it worked. After cooking the smell was gone and the taste was really lovely and is a perfect light fish for a stew.
- 100g dried canneilli beans, prepare as on packaging(or 200g canned beans)
- 1 tbsp oil
- 1 onion, finely sliced
- 2 cloves of garlic, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 small cauliflower
- 500ml – 1ltr of water – depending on how much liquid you want
- 400g cream dori (you could use any light white fish)
- (serves 4)
Put the oil in a pan and gently heat. Add the onions and garlic cook until they are soft.
Once cooked add the cumin, coriander and turmeric and mix into the onions and cook for 2 minutes.
Add the cauliflower and beans and mix into the spiced onions and garlic
Add the water and stir until the water turns a light yellow
Gently place in the fish and cook until the cauliflower is tender.
I served this with couscous, but you could easily serve with rice, quinoa or potatoes