Rekorderlig sent me some of their new orange ginger cider to use in a recipe.
Here’s the thing.
I actually drink Rekorderlig (I’m a sucker for the winter cider on a cold Sunday afternoon) and I can tell you that pouring a $8 bottle of cider into a meal, isn’t my idea of using the product well. I buy Rekorderlig to drink it.
So instead I wanted to create a dish that complemented the flavours of Rekorderlig’s newest cider, orange and ginger. And white fish, lime and green onion are three flavours that synch well with orange and ginger. The lime gives the citrus to match the orange, and the zip to stand toe to toe with the ginger. You sit back with your cider and here’s the dish I would serve you.
Note: This recipe was originally written and published on brytontaylor.com, and the Rekorderlig orange and ginger cider was provided courtesy of Exposure PR/Rekorderlig Cider. This recipe has since been moved to seasaltair.com as the recipe no longer fit the blog theme.
- juice of 1 lime
- zest of half a lime
- 4 tbsp mayo (choose a good brand please. A cheap brand can make it flop)
- 1 green onion, finely chopped
- 1 garlic clove, crushed
- 2 white fish fillets, skinned and deboned (and defrosted if frozen)
- Preheat oven to 200C for 10 minutes.
- In a baking dish, line with aluminium foil.
- Place in the two white fish, and squeeze a tbsp of lemon juice between the two.
- In a bowl mix together the rest of the lime juice, lime zest, mayo, green onion and garlic clove.
- Scoop half the sauce onto the fish and smooth. Set aside the other half of sauce for serving.
- Take another sheet of aluminium foil and tuck over the baking dish.
- Place in the oven and bake for 10 minutes (depending on how thick they are)
- Once baked, serve with a dollop of sauce.