Pike is not my favourite fish. But I tend to get them quite often. So many good pike recipes are needed. My three favourite ones are Garlic-shrimp-pike-soup, Pike in a Curry Sauce and Thai Pike. If you get a better fish than Pike, there are even more delicious things to do with it (eg. Sushi, Sashimi, Pickeled Raw Fish).
Pike doesn’t turn into a salmon with this recipe. But the recipe goes well with salmon too.
Ingredients for two:
- about 350 g fresh fish files (eg. half of a pike, don’t use too large one, small ones taste better)
- 1 dry stem of lemon grass
- 1 dry red chili pepper (without the seeds)
- 6 g dry onion
- a little bit of dry garlic ships (or one fresh clove)
- 1 dry stem of (thai) basilica
- 11 g dry champignons / shiitake
- 4 g dry mixed vegetable chips
- 15 ml thai fish sauce (note, this has a lot of salt)
- 30 ml lime juice (pack this is the same 5 cl plastic bottle with the fish sauce)
- 10 g vegetable oil
- 7 ml sugar
- 2 ml white pepper
- 125 g whole grain rice (10 min cooking time)
- touch of salt
Weight: c. 210 g
Water: < 5 dl
- Clean the fish and cut it in file pieces. If you plan to cook a bit later, put the fish in pot with the spices and keep it cold (if this takes over night, add a touch of salt).
- Rehydrate the dry champignons, onions, lemon grass and vegetables for at least 30 min in a small amount of clean water.
- Put the spices (scrape and shake them off the fish if you put them there first) on a frying pan with the vegetables and champignons and the remaining liquids. Bring to boil and add oil. Let it waite a while.
- Cook the rice.
- Add the fish on the frying pan. Cook few minutes with the rest of the incredients, turn the fish around, cook few minutes more.
- Warm up the rice if it’s cold by now.
- Dish out and enjoy!