Hi Vicki
That looks lovely. I’ve done fish (and lamb and chicken) coated in Dukkah
before and pann fried which is very tasty also.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 3 July 2021 7:16 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] ling for lunch!
Went to Fyshwick Markets this morning to replace some of the years-out-of-date
spices I recently threw out. I hate going there on weekends (it’s only open
Thurs-Sun) because of the crowds, but needs must – amongst other things, I was
out of pepper!!! While there we went to the fishmonger (the only one I know of
and certainly the closest at about 15 mins away) and bought some ling, which we
had for lunch.
[cid:image001.jpg@01D770B9.B93F19E0]
This is Yoghurt Baked Fish with Walnut-Herb Crumbs from the book Saraban by
Greg and Lucy Malouf. I replaced the breadcrumbs in the recipe with ground
almonds. It was just so delicious.
It strikes me how different, though, it is to cook in my air fryer oven
compared with my drawer type air fryer. The drawer air fryer is like a
fan-forced oven on steroids. It cooks way faster and at lower temperatures. The
air fryer oven is just like a toaster oven with a fan, and its only advantage
over the ‘real’ oven that I can see is that it only takes a few minutes to heat
up. Still, it’s convenient for us because it’s too big to put away and bench
space is too limited to pull out the drawer air fryer unless absolutely
essential. I miss my drawer air fryer! *sad face*
Anyway. It was SO VERY YUMMY and a relatively quick and painless meal – except
before I’d finished cooking it my back was giving me grief, and then I couldn’t
get comfortable while eating, which kind of detracted from it somewhat. But I
did register that it was delicious! 🙂
Vicki. :-)
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