How to Cook in Dubai

 
For the next few weeks I will be posting a recipe for healthy eating and talking with James Piecowye on Dubai Eye 103.8 fm about the ingredients.

Grilled King fish, pak choi, sweet potato, soya & sesame dressing

4 x king fish steaks marinated in 2 tablespoons of soya sauce and the juice of 2 limes. Tuna or swordfish would work if king fish is not available.

4 x heads of Pak choi ,trim off the white crown, wash and drain

2 cm cube of ginger, peeled and chopped

1 long green chilli de seeded and chopped

2 tablespoons of toasted sesame seeds

1 large sweet potato, peeled and cut into 2 cm squares

Fresh coriander, soya sauce, honey, limes, avocado, black pepper.

Make a dressing with toasted sesame seeds, 4 tablespoons of light soya sauce, the juice of 2 limes and a tablespoon of honey, stir in the chopped ginger and green chilli.

Place the chopped sweet potato into a pan of salted, boiling water. Cook for about 5 minutes. Mean while heat a grill pan to a medium heat. Cook the King fish for a couple of minutes each side, slightly under if possible.  Strain the sweet potatoes, into a small bowl, reserving the liquid in a wok like pan. Cook the pak choi for a couple of minutes in the wok, untill it wilts. Fold the green part over the white for decoration and reserve on a plate. Add a couple of tablespoons of chopped coriander to the sweet potato and the avocado, season with black pepper.

Arrange the King fish, pak choi, sweet potato drizzle with soya dressing and garnish with a few stir fried bean sprouts.

 
What is in season ?      

Scouring the suppermarkets I found some of the following local produce.

Cauliflower: Try a classic cauliflower cheese, add a little mustard or cajun spice to liven it up for these cooler winter nights.Gratinate with breadcrumbs and a little of reserved grated cheese.

Make little crispy bites to enjoy as an appetiser.  1 shallot finely sliced cooked in a tablespoon of olive oil for 5 minutes add a small head of cauliflower finely chopped with 2 tablespoons of cream and 60 ml water, cook till soft. Blend together. Pass through a sieve. Pour into a mini greased muffin tray and freeze. Cover in flour then beaten eggs and lastly breadcrumbs. Deep fry in vegetable oil for  5 -7 minutes @ 170c. 

The puree could be used with gridled scallops or with fish.

Courgettes, tomatoes and aubergine : A Provencal ratatoullie goes well with roast chicken, a courgette tian made with tomatoes or cumin grilled aubergines on the barbecue laced with chopped parsley, garlic, lemon and olive oil, both go well with or eaten on their own.

Top tips

1. Under cook the fish slightly as it will keep cooking when removed from the grill, this will stop it becoming too dry.
2.  Get some one to help with the peeling and chopping this will let you concentrate on cooking your fish correctly.
3. Buy local vegetables this will encourage the farmers to grow a greater variety in the future.
4. Always taste a little of everything before serving , in case you need to adjust the seasoning.
5. ENJOY !

              

Comments

[trevor75]

I was in Dubai two years ago and I was really impressed! It is very beautiful city and of course I was in some restaurants. The food is really delicious and I want to visit it again!
Take it on write my essay

[chef andy campbell]

Iam currently writing up recipes using local ingredients, sourced from the varying ethnic mix of the Middle East. Please sign up as a follower. Kind Regards Andy.