Semolina Crusted Tillapia with Dukkah

I was introduced to dukkah by a woman I worked for at Little Nest, and instantly fell in love with it. It’s a beautiful thing dukkah, rich with fennel seeds and cumin drenched in olive oil, and in this version with loads of parsley and cilantro chopped in too. People will tell you that it isn’t dukkah, and they’re sort of right, this is a totally bastardised version, but also the version that I was introduced to, and so now the one I prefer. Traditionally it doesn’t have fresh herbs in it, but it turns what is essentially a spice blend into something to dip bread in, pour over poached eggs, and in this case spoon on top of fish.

Semolina Crusted Tilapia with Dukkah

2 fillets Tilapia

1/4 cup Semolina Flour

Salt and Pepper

Dukkah

1/2 cup Hazelnuts

1/4 cup Toasted Sesame seeds

1 tsp Fennel Seeds

1 tsp Cumin Seeds

1 tsp Corriander Seeds

1 cup Flat Leaf Parsley Leaves

1 cup Cilantro Leaves

1/2 cup Olive Oil

Salt Pepper

Preheat the oven to 350F.

Put the hazelnuts in the oven and cook for about 15 minutes, tossing them every few minutes until they are toasted all the way through.

In a small pan over low heat toast the fennel, cumin and coriander seeds until they are fragrant but not smoking.

Put them into a food processor, a spice grinder, or a mortar and pestle and grind until fine.

Add in the hazelnuts and the sesame seeds and crack them but you want them still coarse.

If your using a food processor add in the leaves and the olive oil and blitz until the leaves are broken up but not pureed. Or you can cut them by hand.

Add in the salt and pepper and check your seasoning.

Turn your broiler on high and let it warm up a bit.

Mix the salt, pepper and semolina together on a plate and dip the fillets in making sure they’re well coated. Put them on a lightly oiled pan and then on the top shelf of the oven.

Keep them in until the tops are slightly browned and they are cooked all the way through.  

Coconut Corn Soup.

 

I live in a pretty funny little part of East Van. It was the Italian area and then at some point it became the hippie hang out and now it’s the part of town that has the best cheese shop, a shockingly good vegan Mexican joint, and home to the coffee shop that wakes me up at 7am from crowds of Europeans shouting over soccer goals. It’s a wonderful place, most of the time.

It’s also very food oriented. It has more greengrocers then probably anywhere else in the city and my new favourite fish shop.

And on my way to my new favourite fish shop a couple days ago I noticed a very sweet little man outside with a small truck and a sign that said “Chilliwack Corn”. Now, who am I to refuse fate?

So instead of getting tuna I got sidestriped shrimp (the best shrimp ever doncha know?) and made a big batch of coconut corn soup.

This is good soup.

It’s rich and satisfying, it freezes well because of all of the starch in the corn, and it’s very flavourful. It’s loaded with lemongrass and ginger and lime and it is wonderful. Best takes less then 20 minutes on the stove and it is also terrific chilled, so you can make it the day before company comes by and be totally prepped up!

Coconut Corn Soup

A healthy glug of Olive Oil

1 large Onion, diced

2 cloves Garlic, sliced,

1 stalk Lemon Grass, sliced or chopped,

1 inch piece of Fresh Ginger, sliced,

2 cans of Coconut Milk

4 Pieces of good fresh sweet Corn

1 Lime

Fish Sauce to taste.

8 Shrimp

A small handful of cilantro, mint and/or thai basil.

* because your going to be pureeing the soup don’t worry about how nicely anything is cut!

In a medium sized pot on medium heat warm your olive oil and add in your lemongrass, ginger and onions.

Once the onions are soft and everything is very fragrant add in the garlic and cook until you just start to smell it. Then add in the coconut milk and 1 cup of water.

Cook this mixture for about 10 minutes, and then add in the corn. Cook the corn out for 5 minutes and then take it off the heat and puree it. You can use an emersion blender or a standing blender but either way I recommend pushing it throw a sieve. With the ginger and the lemongrass being so fibrous you just won’t get as nice a texture without that extra step! It doesn’t take long but it does make a big difference.

Now you can either bring it back up to a simmer and serve or chill it to serve. Either way check your seasoning. Add in lots of lime and lots of fish sauce and make sure theres enough salt.

For the prawns, just bring 1 cup of the soup of to a boil in a small pot, and add in the shrimp for 1 minute and then serve them right away!

Garnish with the herbs, and you have a perfect summer meal.