Boozeat kicks starts August on an exciting note. A series of secret menu with fine food and wine pairing. Diners can expect featured dishes by selected restaurants paired with premium wines. Adding to a unique gourmet experience, some of these secret menu tastings will be accompanied by an experience guider to support diners throughout these first-time experiences. The first of these secret menu kicks off with Banfi Wines and Mr Wolf Bar and Restaurant.
2 things caught my eyes today during grocery shopping - a block of mozzarella and barracuda. Bought them both of course. While the mozzarella was purchased with the idea of pizza nights and baked mozzarella with honey, the barracuda was more of an impulse buy. I had not idea how to cook it or what preparation I had in mind. It was more like I was intrigued by the idea of it being the much feared barracuda - in my mind, I was forming possible stories of barracuda fillet attacking its diners or chefs in the kitchen. Obviously those stories didn't happen or else dinner wouldn't have been Baked Mozzarella Barracuda. Hmmmm the dish sounds nice...it rhymes!
Since the barracuda was nicely thawed by the time we got home while the barramundi and salmon were still frozen, I decided that the idea of baked mozzarella fish will be the barracuda fillet. No idea how it would taste but the hubster said "Go ahead and cook it whatever style you feel like doing. It is fish and looking at the fillet, the taste won't be dory". I don't quite fancy dory fish.
Prep and cook time was approximately 45 minutes but it was all fine. I had much to eat during the day in the office with nasi lemak and breads from Mandy, a pasta salad from Albert for lunch and a kind neighbour gave a tub of sweet rambutans from her garden. That were just the main meals since I was busy nibbling on some pumpkin seed - almonds - goji berry mix that I was testing for Craze Ultra's fuel. And here's the ingredients and instructions to cook a Baked Mozzarella Barracuda.
• 3 potatoes
• 2 carrots
• 4 bulbs of garlic (chopped)
• salt and pepper to taste
• olive oil
• dried rosemary
• dried oregano
• 1/4 lemon
• 150g grated mozzarella
• 400g barracuda fillet
• Cube potatoes and carrots.
• Toss potatoes, carrots, chopped garlic with salt, pepper, oregano, rosemary and oil. Squeeze lemon juice and grate some lemon zest.
• Roast in oven for 20 minutes at 160°C and tossing it once every 10 minutes.
• Pat dry fish and rub with some olive oil salt and pepper.
• After 20 minutes, place fish on roasted vegetables. Baked at 160°C for 10 minutes or until fish looks opaque.
• Topped fish with grated mozzarella and oregano and bake for another 3 to 5 minutes depending on how you like the mozzarella to be melted.
• Served baked fish on a bed carrots and potatoes.
Barracuda is a salt water fish. Taste is rich and the flavours are almost similar to tuna. I definitely am looking forward to buying this fish again for another meal.
This quick and simple meal was served with a bowl of soup and salad which I made while the fish and vegetables were cooking in the oven. Soups are simple at home. I have vegetable broths ready and all I needed was to add my choice ingredients. Today was a simple creamy but not cream based soup of mashed potatoes and pumpkin (recipe coming up on another day). A salad of baby spinach tossed with nuts and cherry tomatoes. Total cost for dinner is approximately RM38 for 2 persons.
Happy trying out this recipe and if you can find barracuda fillets, do give it a try! THANX for reading. Do also head over to the following channels to socialise!
The first Spongebob run in Asia takes place on Saturday 6th August 2016 in Sentosa Island in Singapore. Journey through the underwater city of Bikini Bottom at Siloso Beach with SpongeBob SquarePants and friends. A fun run of 5km that also requires participants to find SpongeBob’s best friend Patrick Star at SpongeBob’s pineapple house. Kids aged 4 – 10 years old can participate in the SpongeBob Run Kids Dash.