Ask your fishmonger to gut, scale and fillet your fish but to leave the head and tail attached so as to just remove the spine and pin bones!
In a mortar and pestle pound the garlic, coriander root, cumin and ginger with a little salt to a fine paste. Then add the tomato, limejuice and preserved lime zest and white wine.
Pour this over your fish and allow to marinate for tem minutes. In a targine or heavy saucepan warm the olive oil. Add the fish and marinade as well as the chickpeas. Bring to a simmer and cook for about 10-15 minutes continually spooning the sauce over the fish. You may
Need to turn the fish half way through.
Correct the seasoning, and garnish with the remaining chopped coriander tops and the fried onions.
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» 21m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 7h ago