Thursday, 21 March 2013
Going Italian again with red snapper carbonara spaghetti
One of the fish we got from the fish market by the sea, last week, was a red snapper. We already cooked the head and tail parts in a curry. The middle part was cut as fillets which some was made into soup for the kids. Red snapper is a prized fish in Malaysia, prices ranges from RM 24 to RM 34 for one kilogram. We got a whole fish for RM 41.00. Being Malaysians, we use every part of the fish, including head, tail and bones.
For a simple pasta lunch, I poached some fillets that was cut into small pieces and added them into a carbonara sauce. Instead of milk, I used the liquid from poaching the fillet for the carbonara sauce. The liquid and filet combination made a delicious pasta meal, another of my son favorite.
Red snapper carbonara spaghetti:
2 of 2 by 4 inches red snapper fish fillets
3/4 cup water
Heat water, add salt and pepper. Once boiled drop into it the fish fillets. Let simmer for 3 minutes. Separate fish from liquid, cut it into smaller pieces. Set aside both fish and liquid aside.
1 tablespoon olive oil
1/2 tablespoon flour
1 clove garlic, mince
1/4 cup mix cheese (mozzarella, cheddar. parmesan)
liquid from the fish poaching
and the poached fish fillets
Heat oil, add minced garlic, and fry till a little toasty. Add flour, heat it till a little brownish. Add liquid, salt & pepper, mix well. Once the mixture is getting thicker, add cheese, and mix well. Then add fish fillets. Finally add cooked pasta. Once pasta is coated with the sauce, it is ready to be served.
So there was our dinner, very Italian, very Mediterranean. We do have to go slow on the cheese and up the olive oil to benefit from the Mediterranean diet (theory) for heart health.
Happy dining everyone,