…and Okaïbé was it! Last Sunday, Deedee left her fan club back in Batroun, and on the way stopped at the seafood vendors in Okaïbé to pick up a couple dozen of those sweet little scallops when she found a bunch of crab sittin’ there screamin’ “Deedee, take us with you!” So I did and they really enjoyed that hot tub I made for them with lemon chunks, bay leaves, cinnamon sticks and some whole pepper. Deedeelightful! Grab them while they’re in season.
This Sunday, I was in the mood for fish, so I snatched away that gorgeous 800 kg redish amber Loukkoz Sakhré (rock fish) or Hafshé as the gang calls it (thanks T for the tip). So turns out Loukkoz may actually be Grouper rather than Sea Bass. There’s a debate going on about that, so if you know the answer, puhleez enlighten us. Anyhoo, Deedee thinks the sakhré rocks! It’s much meatier, in a chunky sort of way, than the ramlé (sand fish).
Decided to bake it, so chopped coriander and garlic, shredded ginger, lemongrass, and red chili pepper, then added lemon slices. Put some inside the fish, some on the outside and bake for 20-30 mins, depending on the size of the fish.
On the side: Basmati rice, with a herbal concoction to add aroma (bay leaves, cinnamon sticks, cardamom pods, and cloves)… I had grated some lemon rind which I forgot to put with the fish, so threw that in with the rice and it gave a great kick!!
When serving, drizzle some soy sauce on top of the fish. It culminates the dish with an Asian motif.
Deedee literally screwed open a bottle of Metis Sauvignon Blanc 2008 from Hawkes Bay in New Zealand. This wine, from Vintage in Saifi Village, is a light greenish yellow and smells of citrus and some vanilla. It is round and full in your mouth tasting of both citrus and passion fruit. A very suitable partner to Deedee’s Hafshé à la Asiatique.