Food You Can Eat : Farscys Fishy Dishy

its a dishy....made with fishy

29/8/20 farscythe 23

umm yeah…like using recipes or measures…or cooking times…naming my dishes is yet another thing i dont normally do…im sure nobody noticed

anyhoo what you will need:

pandan rice (about 250 gr to feed 3)

tilapia fillets (1 per person)

fresh runner beans (canned will work too…but then you wont have to pre cook them..also i used 150 gr)

and for the sauce:

1 can of cubed/chopped tomatos

1 onion

2 cloves of garlic

some shrooms

some olives (i used green pre sliced ones from a jar..coz im lazy and i like them better than the black ones…but black ones are fine too)

and 1 madame jeanette pepper aka a lemon habanero apparently (but tbh less hot peppers work fine too)

anyways…first off you boil the runner beans for 10-15 minutes…just let ’em bubble away and do something else…you’re busy after all

like so yes?

once you’ve established the beans are now drowned and cooked to your liking it’s time to drain them and rinse out the pan coz that’s where the rice is going.

right…time for the rice (which goes in the pan…not anywhere else)…you want about this for a water to rice ratio for how i cook rice:

might as well throw the beans in there again too…they’re already drowned so they wont care

put a lid on it and bring it to the boil ’til it tries to boil over then take it off the heat and ignore the shit out of it whilst you start cooking the fish and sauce…the rice will cook itself if you leave the lid on.

right sauce… take your ingredients…murder the hell out of them with a knife (my favourite part)

put a little sunflower oil in a little frying pan…put that on the heat and throw the whole shebang in there

whilst that’s sizzling away it’s time to put the fishys on…likewise in a frying pan with a little oil

add a little salt and pepper to taste and a little squeeze of lemon (all completely unnecessary as that sauce is powerful stuff…but it’s the principle of the thing) and make sure to flip it to cook it evenly….or use a lid i guess…that works too…you’ll need to use a lower heat for that tho.

of course the one time i take pics as i go the damn fishy gets stuck to the pan…that’ll cost me some points for presentation…but didn’t affect the taste any

damnit! uhh…but i digress…soon as you put the fishy on you’ll want to add your tin of cubed/chopped tomatoes to the sauce pan

stir it ’round ’til it bubbles as it’s good and hot…by now the fishy should also be about cooked… soo…kill the heat for everything and add the sliced olives to the sauce

and then remember the rice you’ve been ignoring the shit out of ’til now

tole ya it would cook itself….

and serve

ideally you’d have a little oregano or something to sprinkle on top for added fancy…but i didn’t have any

(and yes i realize my cooker needs a clean..i made a bit of a mess making lunch earlier and figured if i ignore it long enough someone else would clean it….this proved to be wildly optimistic)

anyhoo..welcome to how farscythe cooks…i hope it made sense to someone.

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23 Comments

  1. Oh my God, this is fabulous.  I’ve actually made something similar for my meatless Fridays. Have you ever tried this with salmon? And instead of the rice used boiled potatoes? You don’t mash them, you cube them.
     
    Right. This has nothing to do with your recipe. Sorry.

    • lol… tbh…what you just said..is exactly how i cook
      ooooo look at the fancy recipe…im just gonna change this and this and that too 😀
      and for what its worth….i do have a dish thats basically baby potatos wokked with leek and smoked salmon served with bourgois creamy garlic cheese and french stick…
      (i think i came up with that one looking at pictures of fajitas……..)

  3. I can’t wait to make this. Except that I’ll have to go to Whole Foods for the pandan rice and I’ve been trying to avoid shopping there. But I’m out of sushi rice too so whatever.

    • tbh….pandan rice is not an essential ingredient…any rice will do…i just use pandan a lot coz it smells and tastes awesome
      (my rice cooking method seems to work for damn near all rices tho)

  4. …I guess I might leave the olives out (I’m a heathen) but this looks great & I shall be trying to remember where to pick up nice fish from (it’s been a while) so thank you

    …also…my job might be clean but one day I’m going to have to really clean the damn oven & I am not looking forward to that even an itty bitty

    …unlike this fishy dishy…which I’m very much looking forward to

    • yeah cleaning the oven sucks…
      tbh…if its an option…i vote for spraying the meanest oven cleaning chemicals you can in there…let that shit work for a couple hours whilst not being in the kitchen…then give it a scrub…
      (maybe still with a facemask…them chems are no joke..)..but it will save you a lot of scrubbing
      anyhoo…i hope you like the fishy dishy when you make it

      • This is why i LOOOOOOVE self-cleaning ovens, and someday when i have a tiny space of my own, I WILL have one there (been lucky enough, that the last…4 living places have ALL had one, and it’s SO much easier–just set it to “clean” walk away,  and come back in about… 3 hours? To wipe out the incinerated crumbly-bits!😉

  5. That looks soooo delicious, and congratulations on your successful first Food You Can Eat post! (May there be many others!!!) Your fishy dishy is on my list of “stuff to make” for the long weekend coming up in the US, along with  few of Cousin Matthew’s.

    I spent the morning cooking (from 8AM to 2PM.) Tried out the new appliances, delighted in the running water, learned that the stove/oven “cooks hot”, and burned one batch of cookies (so sad). I made: banana bread, chocolate chip cookies, meatloaf topped with bacon, tortellini with mixed mushrooms, leeks, and spinach in a crème fraîche and parmigiano-reggiano sauce, and shrimp al greque. Plus did up some burger to hide Violet Chihuahua’s 9 pills a day in.

    The only down side to these new-fangled appliances is that they all beep at me, and I can’t always determine which one is yelling or why it requires attention.

    Spoiler alert – next week’s FYCE will be brought to you by Butcher Baker.

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