Quick & Easy: Monchong with Thai "Pesto"

Recently I bought Mark Bittman's Kitchen Express and I am loving it. Of course what's not to love about "404 Inspired Seasonal Recipes You Can Make In 20 minutes Or Less"? I tabbed a bunch of the recipes, (or "sketches" as Bittman refers to them), and was happy to find this one for Fish with Thai "Pesto" as it seemed like a great way to highlight local fish along with herbs and Thai chilies from the farmer's market. I used fresh monchong, (also known as "pomfrit" outside of Hawaii), a firm, white-fleshed fish.

Bittman says: "Use this herb paste on almost any seafood, chicken or meat; it also works beautifully tossed with noodles."

Fish with Thai Pesto

Mark Bittman's Kitchen Express

In a food processor or blender, combine a few good handfuls of Thai basil, some cilantro, a few tablespoons of olive or vegetable oil, a fresh Thai chile, a clove of garlic, and a sprinkle of salt and pepper. Puree until nearly smooth, adding a bit more oil if needed. Season the fish with salt, pepper, and a pinch of cayenne. Heat a couple of tablespoons of butter or oil and cook the fish, turning once, until both sides are golden and the fish is cooked through. Top the fish generously with the pesto and serve.

Notes/Results: Yum! Love the pesto, it is nicely herbal with a kick from the chile, (I used 1/2 of a small red bird chile). It went perfectly with the moist, mild fish and helped flavor the Kashi 7 Whole Grain Pilaf I served it over. A flavorful meal that takes just minutes to make, this "pesto" is a keeper recipe. I can definitely see it with some shrimp over some pasta or rice noodles or on top of some steamed veggies.