Coalfish with Baby Aubergines and Red Peppers Recipe

The coalfish is a member of the cod family. They are common all around the British Isles and Ireland. They are particularly fond of wrecks, rocks and kelp forests, keeping quite close to these features. Younger fish will be found closer to the shore, again particularly around rocks – using them as camouflage. They normally grow to over 1m long and weigh up to 30lb, but the average fish caught will be around half that length and weight. This makes them be rich source of fats and proteins necessary for daily growth. The aubergines on the other side are also quite a good delicacy. In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn't really necessary now, although salting does make them absorb less oil when they’re fried. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before cooking as it loses colour quickly. They are a so nice when cooked with the salmon. Taste this.

Cook time is 30 minutes (serves 3)

Ingredients for the recipe

600g coalfish fillet

100ml rice wine

3 red peppers

200g baby aubergines

4 tablespoon vegetable oil

1 teaspoon small green chillies

4 tablespoon oyster sauce

Procedure for the recipe

• Dry the coalfish fillet and cut into 3cm cubes. Pour the rice wine over the fish and marinate for 30mins. Dry the peppers; seed them and cut into 3cm lozenges. Rinse the aubergines and halve lengthwise.

• Heat the oil and stir- fry the aubergines until golden brown. Add the peppers and chillies and continue frying.

• Add the marinated fish cubes and carefully fold in. Towards the end, pour the rice wine marinade and oyster sauce over. serve.