On the second day of Christmas my true love said to me: "Can we please have something light and crisp..."
And this is what came out of the kitchen that evening; white fish, cooked to translucent perfection in a little butter, some sea salt and fresh ground pepper.
I "made the beds" that night with some "zeekraal" (literally seabeads) which is a vegetable found in saline environments along our coast. I think it's called samphire or seabeans in English. Salicornia is another name I've found. Due to the nature of this vegetable it's a great companion for seafood and goes really well with lamb as well. It's already salty by itself, no need to add anything. I think the flavour and texture can best be described as a cross between green baby asparagus and maybe haricots verts.
Very easy to work with, just blanch for a couple of minutes in boiling water, drain and you're done! I did add extra flavour by stir frying the samphire after blanching in some sesame oil, just a few quick turns et voilà.
For a crisp topping I deep fried some glass noodles of which you can see the remnants scattered on the plate.... the kids were so quick to eat it I couldn't get a decent picture!
I served this with rice and a soy dressing.
1 cup of japanese soy sauce (Kikkoman)
1 ts grated fresh ginger
1 tbs honey
In a small saucepan reduce soy sauce by half, turn off the heat and dissolve the honey in the soy, add ginger and stir well.