WHB : Coriander

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This Mothers Day, we took mom to Sea Treasure in Crows Nest for dinner. One of the dishes we always order when in a chinese restaurant is the steamed fish dish. First you pick a fish from the selection of live fish they have on the menu. Once we had parrot fish, but this time we opted for barramundi, a beautiful freshwater fish with soft and delicate white flesh. Next you select the way in which the fish is prepared, and my family always goes for the steamed option. I believe this truly brings the flavour of the fish to the fore and there’s no better way to steam this fish than in a soy and wine based broth, finished with bright green sprigs of fresh coriander.

Coriander, cilantro or chinese parsley. As far as I’m concerned, a rose by any other name… but I know some people who absolutely cannot stand the herb, and never quite understood why until I read on Wikipedia that there are some people who apparently have a genetic trait that causes them to perceive coriander leaves as tasting “rank” and “soapy”. I don’t have that problem that’s why I’m often seen piling coriander onto my plate like it’s salad. Admittedly, it’s a strong flavoured herb – so strong that it was used in medieval times to mask the flavour of rotting meat.

Aside from the leaves and stalks, the rest of the plant is also extremely useful. The roots can be chopped or pounded finely and added to Thai curry pastes, while the seeds when dried and ground form an important component of rubs, marinades and Indian curries.

This doesn’t really explain why I love coriander so much. The best I can come up with is that it must have something to do with it’s savouryness. From her book Recipes and Stories, the ever trustworthy Kylie Kwong has a great recipe for steamed fish that replicates my family’s chinese restaurant fish experiences. If you should try it, don’t forget the coriander. It’s so much more than just a garnish!

(Rinku of Cooking in Westchester is hosting this week’s WHB. Check out her website for a delicious sounding Moong Dal (mmm..dal!) recipe and for other herby ideas!)

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4 Comments »

  1. Anh said,

    May 21, 2007 @ 5:35 pm

    I, too, love corriander. It’s one of my most-used herbs.. The steam fish sounds beautiful. I have yet to try any of Kylie Kwong’s recipes (I tend to rely on Elizabeth Chong). Hopefully will try one soon. 🙂

  2. Kalyn said,

    May 22, 2007 @ 3:07 pm

    I agree, cilantro is fantastic. I think it sounds great with fish.

  3. Anne said,

    May 24, 2007 @ 2:36 pm

    cilantro is possibly the most amazing thing ever. for some reason, i’ve learned that it goes well with everything mexican, so whenever i’m eating a burrito — or tacos — or rice — or corn — i tend to bust it out. yummy.

    – anne, menuism.com intern
    and #1 cilantro fan

  4. Y said,

    May 27, 2007 @ 7:16 pm

    Anne and Kalyn : Heh heh.. Maybe we should start a cilantro club!

    Anh : I don’t own any Elizabeth Chong recipe books, so haven’t tried her stuff, but I do like Kylie for her enthusiasm and easy to follow recipes.

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