So this week we visited Fiji. When I was in 5th grade, I took a trip with my family to the islands and that trip is still one of my favorites. Fiji wasn’t so developed then and the hotels were few and far between—to get to where we stayed we flew from San Francisco to Sydney, Sydney back to Fiji, then drove across the island to the local airport where we caught a small plane to Taveuni. Once on Taveuni we took a van to the other side of the island where we caught a boat to the island we were staying at. It was an adventure, especially when Cyclone Gavin decided to make an appearance.
Here are some styling pics from the 80s:
Anyway, Liam picked Fiji on his own and selected Ginger Fish to make. The dish is easy (not as easy as Seswaa, but still easy) and fairly healthy. We had it with snapper and next time we’d probably pick a different (less boney) fish and serve in the summer since it’s a pretty light dish.
First we marinated 3 lbs of fish in the juice of one lemon for about an hour. While that was marinating, Liam made the cooking sauce which consisted of soy sauce, oil, garlic, ginger, white wine, and sugar. You can find the exact recipe on Tastebook.
We cooked it at 350 degrees for about 35 minutes (I think this would vary depending on the thickness of the fish. Our snapper fillets were quite thin). It smelled amazing while it was cooking, very ginger-y.
We served it with rice and salad (staples in our house). Here’s mine plated with a glass of wine (also a staple) and Liam looking very serious with his dinner.
All in all, yet another good recipe. Not sure where we will head to next week, he was thinking he’d go back to Asia and maybe to Afghanistan, but we’ll see!