Baked Fish with Basil, Garlic & Olive Oil
My mom-in-law gave me a few blocks of fresh ikan tenggiri caught in east-coast Malaysia. I've used some for my baby's meals. Now, I make a baked fish dish because I want to pack my own lunch the next day.
One 400g tenggiri fish block, pat dry
Salt and pepper
4 cloves garlic, smashed
A bunch of fresh sweet basil leaves
1/4 cup olive oil
1 teaspoon apple cider vinegar
1. Marinate fish with all ingredients listed above in baking foil. Keep in the fridge for about 45 minutes.
2. Take the marinated fish out from the fridge and leave it to warm to room temperature for about 20 minutes. Meanwhile, preheat the oven to 180°C.
3. Bake (covered in foil) in a glass baking dish for 20 minutes. Then, uncover the fish and bake at 160°C for another 20 minutes, turning once in the process.
Note: Baking time depends on fish's size.
Tip: How to check when fish is done baking in the oven
Polenta is a mush made from coarsely ground yellow cornmeal. Its texture resembles mash potatoes.
1 cup water
1/2 cup milk
1/4 cup coarse yellow cornmeal
2 tablespoons unsalted butter
1/2 cup cream cheese, softened
1. Put water in a deep saucepan and bring to the boil.
2. When the water is boiling, add cornmeal and whisk continuously. Stir for 1-2 minutes until it thickens.
3. Turn the heat down and stir well for about 10 minutes, until the polenta begins to come off from the sides of the pan. Add milk and stir until well-combined. Stir in butter and cheese until fully melted. Serve warm.