Friday, August 24, 2007

couscous recipe with fish

The aim of this video is to show the process of preparing the pan with fish and vegetables to go with the couscous recipe.

OK, the meal on show was actually part of an art video project, but the meal was taken home and eaten by my family straight afterwards. You can ask my two sons.


1 rather splendid looking Parrot fish
2 chopped onions, celery, garlic, chilli and ginger.
3 Oil
4 sweet peppers
5 Real cider

6 Instant couscous


Well you can see what to do in the video. Start by sauteing the chopped onion, garlic and ginger in a pan with some vegetable oil. After a while add more chopped vegetables. Lay the fish on top. Pour in the cider. Now this is important, it must be real cider made from apple juice, not industrial cider which is chaptalised with glucose syrop and concentrate then watered down to strength. So forget Strongbow and Magners and get something like Westons organic vintage or a good Normandy brut.

Turn the fish over after a few minutes, turn off the heat and cover.

To make the couscous, place two cups of instant medium grain couscous in a bowl, ladle on a couple of spoonsfull of the liquid from the fish, and add freshly boiled water so that the couscous is covered with an extra half inch of liquid above the surface of the grains. This half inch will quickly be absorbed so measure it by eye straight away, then cover the bowl with a plate.

Three minutes later you can divide up the couscous onto three plates and place the vegetable and fish on top. How you share one fish between three people is up to you - it's only a lunch.

I hope you enjoyed this video and couscous recipe. Cheers