Author Jean Morrison
Cheap And Easy Fish Recipe For Aboriginal Fish
A couple of years back we were on holidays in Exmouth at a lovely place called the Seabreeze Resort. All of the rooms there have access to a shared kitchen. At the time we were in Exmouth it was NAIDOC Week (NAIDOC stands for National Aboriginal Islander Day Observance Committee) so there were several aboriginal events we were able to attend. We shared our kitchen with some lovely aborigines who were very talented musically. I was heating up an apple pie which I had bought from one of the local shops when I noticed a sweet burning smell in the kitchen. When I opened the oven door I was greeted with an apple pie with very burnt edges. I was parading around showing everyone this disastrous pie quite unaware that I had set off a smoke alarm in the complex. Shortly after, we had two firemen arrive to check out the rooms. Boy, there was a lot of embarrassing laughter. The crux of the story is that these kind aborigines wanted to share their meal with us. I tried one of their fish dishes and was blown away by its taste. They told me how to make it and we now have it very frequently in our family. I have added the extra ingredient of lime juice but if you don't have lime juice then use lemon juice or go without. It will still be absolutely delicious.
Preparation time: 5 minutes
Cooking time: 25 minutes
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1 large onion sliced very thinly
2 teaspoons of oil
600 - 700 gm (1 and 1/2 pounds) white fish fillets
1 teaspoon runny honey
1 teaspoon of lime juice
Very gently cook the onion in a shallow frying pan. The onion should be just barely turning a golden colour. Don't cook them until they are brown or you will wreck the recipe.
Place the fish fillets on top of the onions and cook for 5 minutes.
Turn the fillets over, drizzle the honey over the fillets trying, as best as possible, to keep the honey on the fish rather than on the surface of the pan. Sprinkle over the lime juice and continue cooking a few more minutes until the fish is cooked.
The onions caramelize with the honey and make the fish so tasty.
Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.
Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease. Fish is full of protein but low in calories and low in fat, particularly saturated fat.
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