Here's something with a beer essence.
Steamed Fish with IPA and Pineapple Salsa
This dish uses IPA and a mix of fruity, spicy ingredients to steam a piece of white fish. It then serves a pieapple salsa on the side, which is made with the same IPA- It's best served in soft tacos or tortillas with some chopped avocado on top. The fish recipe is per person with the filet being wrapped in individual foil parcels.
For the IPA and Pineapple Salsa:
¼ of a fresh pineapple, chopped into small pieces
1 green chili pepper, deseeded and finely chopped
Juice of 1 lime
1 tsp granulated sugar
1 tsp salt
A handful of cilantro (coriander) leaves, finely chopped
2 tbsp (30ml) IPA
For the Steamed Fish
1 fillet white fish (such as cod or haddock)
Juice of ½ an orange, plus 1 thick slice of orange
2 garlic cloves
½ fresh chili pepper, deseeded and finely chopped
1 in (2cm) piece of fresh ginger, chopped into matchsticks
1 star anise
A few cilantro (coriander) leaves
1 tsp clear honey
1 tsp soy sauce
2 tbsp (30ml) IPA
1 The salsa is best made an hour or two before you eat. To make the salsa, mix all the ingredients together apart from the beer and then leave in the refrigerator until you are ready to serve. Add the
beer to the salsa just before serving—this ensures that you get the maximum amount of beer flavor and fragrance.
2 To steam the fish, preheat the oven to 400°F/200°C/Gas 6. Put all the steamed-fish ingredients on top of a piece of aluminum foil and wrap them up until you have a neat parcel. (I recommend doublewrapping for this: simply take two sheets of foil and fold up the edges to create a parcel.) Place the parcel on a baking tray and cook for 25–30 minutes. Remove the fish from the parcel when you’re ready to serve.
3 To serve, I like to put the fish in some soft tacos, spoon over the salsa, and then add some chopped avocado. It’s great with a glass of IPA.
(*Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)