There’s been a bit of research about the role of turmeric in preventing or delaying Alzheimer’s Disease which has been quite interesting. I don’t have a family history of Alzheimer’s Disease, but it’s always good to do the right thing so it has been added to my list of things I should eat more of in my diet, along with sardines, salmon, quinoa, brown rice and…actually the things on my “I should eat more of” list are quite numerous, so we will leave it there.
I am also quite keen to try fish beyond my normal go tos of Snapper, North West Snapper (which isn’t actually snapper), Barramundi, Salmon and Tuna. I especially want to find out more about breeds of fish around Perth and/or Western Australia and preference them in my diet.
I bought a couple of fillets of trevally (I don’t think I have ever had it before) and combined it with my “must eat more turmeric” good intention, to come up with this Turmeric Fish, which just adds turmeric to the traditional dusting of flour many people put on their fish.
Although it looks yellowy and sinful, like battered fish, it’s not:
- 2 Trevally fillets
- 2 tbsp Plain Flour
- 1 tsp Turmeric
- Salt and Pepper
- 1 small knob of butter (1 tsp size 10-20gm)
Pop the flour, turmeric, salt and pepper into a plastic bag (reuse a veggie bag or use a freezer bag) and shake well to mix. Put the fish fillets in the bag one at a time, again shake the bag to make sure they are properly coated with the spiced flour.
Heat your fry pan, throw in the butter and let it melt. Move it around so your frypan is fully coated.
Put your fillets in the pan and cook. Fish doesn’t take very long (5-8 minutes tops), so when it becomes firm and opaque on one side turn it over onto the other.
Serve with a salad (mine was quartered grape cherry tomatoes and spinach with a drizzle of white wine vinegar), et voila!
Other breeds of fish I am going to check out: Nanagai, Orange Roughie. Then I am going to look into WA fish breeds…