Suthep's Thai Cobia Laab
100-150g per person. Neatly sliced / chopped
Marinade:
Juice 3 limes, Fish sauce, V finely sliced shallots, lemon grass, spring onions and limeleaves
Dry chilli flakes to taste
Garnish to taste... cucumber, lettuce, tomatos, limeleaves
Finely slice fish, prepare sauce and garnish. Toss fish in sauce a few minutes before serving
Sarah's Baked Cobia
50-200g per person
Seasoning
1 Onion, dill and spring onion finely chopped
Splash of fresh lemon juice and dry martini or white wine
Salt and Black pepper
V hot oven. 350 F 180 C
Use covered oven dish or foil parcel
Bake pieces covered for 10 minutes then open and grill for 3-5 minutes.
Whole fish, 45 minutes to 1 hour covered then 3-4 minutes under grill
Cobia Moolee
6 People 750g 2cm cubes skinned
30ml strong tamarind water
Coconut cream 500ml
Large Onions (3) Garlic (6 cloves) finely chopped
Fresh Ground Spices: Fresh Ginger (2cm), Lemon Grass (2 stalks), Red chillies (3), Raw Cashews / Peanuts (10-15) Tumeric (1 tsp) , Salt (1 tsp)
Fry onions and garlic until soft, add spice mix, turmeric and salt , fry for few mins until brown.
Add coconut milk and tamarind and heat until boil.
Add fish and soak in sauce for about 20 mins, then heat gently and simmer until tender (5-10 mins)
Hot Smoked Cobia
Marinade for 1 kg fish
2 tbsp brown sugar or honey
2 tsp salt, 2 tbsp whisky or rum
Rub salt and sugar over large fish pieces, place in plastic bag overnight in fridge.
Drain liquid and add spirit e.g. whiskey/tequila/rum. Leave another 6 hours and drain.
Smoke 15 minutes over 2 cups high quality damp deciduous fruit tree sawdust (e.g. Manuka or Apple) in smoking box or in BBQ
Serve warm or cold.
Tandoori Cobia
6 People 750- 1kg 2-3cm cubes skinned
Marinade – overnight
2 Tbsp Yogurt
1 Tbsp each Chilli powder, Coriander power, Cumin plus 1 Tsp Tumeric
Grated large onion, 6 cloves garlic and 4cm ginger
Chopped fresh coriander
Salt and Pepper to taste
Drain excess juice and spread out pieces on oven tray or skewers
Bake ~ 15 mins v hot oven (400F 200C)
Toi's Sweet & Sour Cobia
4 People 400-600g fish for 4 people (depending on other dishes)
Spices - finely ground 5 cloves garlic, 5 red chillies 2 cm ginger
1 medium onion chopped, 1/2 red pepper long slices
2 spring onions chopped , Juice from 1/2 lemon
Slice fish 0.5 cm, lightly flour & fry 3-4 mins until golden in 2 cm hot oil
Sauce: Fry chopped / crushed spices for 2 minutes, stir in 1/2 cup hot water and 1 tsp plain flour
Add 1 tbsp sugar and fish sauce to taste plus onion and red pepper and tomato purée ( or ketchup) for colour Fry until tender. add lemon juice just before serving.
Cobia Fish & Prawn Parcels
150g fish and prawns per person in 3cm cubes or chunks
50ml very good fish stock
25 ml dry martini or white wine
1 large onion finely chopped
2 Egg yolks
Flour & butter
Sauce. Soften onion, add 6 tbsp flour & 2 tbsp butter, fry for 3 mins
Add stock and wine, stir constantly until thick, whisk in 2 egg yolks, season to taste
Parcels: 30 cm grease proof paper per parcel. 400F, 225 C 25-20mins
Place portion of fish / prawns on one side of paper with large spoon of sauce Fold up parcel with many turns so juice stays in . Bake in oven dish
Miso Soy Ginger Cobia
200g Cobia fillet per person - Sauce makes 4 servings
2 tsp freshly grated ginger
2 tsp sugar
2 tbsp white Miso paste
1/2 cup light soy sauce
1/4 cup mirin (Japanese cooking wine)
Whisk together all ingredients and pour over cobia fillets in a bowl/deep dish and soak one hour
Place fillets in a shallow baking pan and pour marinade/glaze mixture over it then pop it in the oven under a grill for 10 minutes
Cantonese Steamed Cobia
150-170 g Cobia per person
2 tbsp each light soy sauce and rice wine
1 tsp each rice wine vinegar, sugar and toasted sesame oil, pinch white pepper
1 inch (30g) fresh ginger finely sliced
Garnish: 30g spring onions finely sliced
Combine sauce ingredients, mix to dissolve sugar. Place fish in shallow dish inside steamer. Pour sauce over and top with spring onions. Cover and steam until fish cooked through 10-15 mins
Simon's Cobia Paella
The Stock
Prawn shells and heads plus any fish bones, 1-2 Litres Chicken Stock or Water 3 onions & lots of chopped garlic and fennel bulb. 3 large carrots, 3 ripe tomatoes & 6 celery sticks with leaves roughly chopped. Big pinch of saffron heated then pounded
Sweat the shells and most of the vegetables in olive oil. Add rest of the ingredients plus stock/water and simmer for 1 ½ hours. Strain & squeeze out all the juices from the vegetables.
The Sofrito
3 large onions, 2 green peppers chopped to less than 1cm square 2 ripe tomatoes, 2 tbl sp Spanish pimento dulce (sweet smoked paprika)
Lots or garlic finely chopped & big bunch of parsley
Stew the onions v slowly till very soft and beginning to turn golden, ( 45 mins). Half way through add the peppers then the garlic, lastly the tomatoes and chopped parsley. It should be almost homogenous by the end. Add Spanish pimento dulce
The Seafood
1kg of Cobia boned, skinned /cut into 2cm pieces 1kg Prawns shelled (for stock) 5 small squid cleaned and skinned and sliced into 5mm rings Muscles or clams as desired.
The squid and fish should be dredged in seasoned flour then fried quickly in hot olive oil till lightly brown and about 2/3 cooked. Do in batches to ensure oil is hot. Boil off liquid fast to fry not steam !
Vegetables and garnish
3 red peppers -Blackened, softened and skinned. Thin asparagus chopped into 2cm lengths or peas (frozen fine).
The Assembly
Heat the sofrito and add the rice (Spanish rice or risotto rice). Stir till rice coated, add olive oil as required. Add 2 glasses dry white wine. Heat vigorously to boil down. Add the heated stock and season with salt and pepper. Cook approx. 20 mins . Add the other ingredients towards end of cooking . Fish 10 mins before Prawns 5 mins, Pepper & Aspargus 3 mins . When tender and slightly crusted on the pan, cover and leave for 5 minutes. Garnish with lemon wedges.
Optional… add garlic and parsley paste mid cooking.
Karen's Parmesan & Quinoa Crusted Cobia
1 whole fillet or 6-8 Pieces (150-200g per person)
Crust
3 cups cooked Quinoa (boil 2:1 water to quinoa until dry)
1 large onion & 6 cloves garlic finely chopped
1 cup Parmesan cheese, 200g butter
I/4 cup sweet basil chopped, 1 lemon zest
Black pepper and salt to taste.
Mix crust ingredients and spread on fish in 1cm layer. Place in oven dish to catch juices
Bake very hot oven ~30 mins pieces., 45mins whole fillet