It’s been a while hasn’t it since I last shared anything and my blog’s been a little unloved and neglected. Well my New Year’s resolution is to try and blog more often, at least once a month if not weekly, we’ll see how it goes.
I’ve got plenty to share with you, I’ve had some lovely trips to Algeria, Norway and Malaysia over the last 18 months or so and my notebook is packed full of yummy recipes that I’ve picked up along the way.
This one is a very simple yet very tasty fish dish that I discovered in a little Algerian village on the Mediterranean coast. Walking down a dusty road we were called to from a house with a hand written sign reading, ‘Restaurant’ hanging outside. Now even by Algerian standards, I think he was being a little over ambitious by calling himself a restaurant, two sets of plastic chairs and tables outside your house and a gas BBQ inside doesn’t quite make you a restaurant.
Now when Westerners visit these parts of the World, they tend to avoid these sorts of eating establishments. Big mistake, I say! Ok, their hygiene standards might not exactly be up to the standards that you’re used to but you’ll often find some of the best and most authentic food that you’re likely to come across.
So we sat down, were served a very nice glass of freshly squeezed orange juice and I ordered the simply named ‘fish with peppers’, from the hand written menu.
I’ve got no idea what fish was used, I did ask but to be honest didn’t understand the answer. Neither my French or Arabic is very good when it comes to types of fish so I’ve been using mackerel when making this at home which seems to work very well.
Algerian Fish with Peppers
Serves Two
Ingredients
2 Mackerel fillets
1 Red Chilli
1 Red Pepper
1 Handful of coriander
1 Lemon
2 Flat breads (I will give the recipe for a good North African flat bread soon) or pita bread
Method
Dice the pepper and chilli and fry over a medium heat until the pepper is just starting to soften.
Add the mackerel, skin side down and drizzle the juice from half a lemon over.
After three minutes, flip the fish and add a handful of chopped coriander.
Cook for another three minutes and serve with the flat bread and perhaps a salad.