GURNARD WITH WHITE PEONY TEA
I recently started eating fish again, primarily for the omega 3 fatty acids. It’s really important that you’re eating sustainably line-caught fish, fish and game have an app you can download that tells you which types of fish are ok to eat in various parts of the country. Don’t buy it from the supermarket, find a small local fish monger or a sustainable fishing company and support them.
1 whole fish (gutted)
3 cloves of garlic
2 stalks of lemongrass (split and bruised with a knife)
A small knob of ginger grated
1 red chilli
4 tablespoons Storm+India White Peony Tea
500ml coconut cream
1 cup of water
How to Make
Preheat your oven to 180°C.
Gently sauté the onion and garlic in some olive or coconut oil until translucent.
Add the lemongrass, ginger, chilli, tea, water and coconut cream. Heat to a simmer, place the lid on the pot and allow it to gently simmer for 10 minutes.
Turn off the heat and strain the liquid into a bowl.
Place the whole fish onto a tray lined with baking paper, pour over the poaching liquid. Place the tray into the oven for 10-20 minutes depending on the size of your fish. You can test its readiness by gently prodding it with a fork, if the meat comes away easily, its ready.
Serves with fresh coriander and chilli and sautéed Asian greens.