These strange looking fish are sometimes referred to as Sea Robins and are utterly delicious and really versatile. As a whole fish they can be roasted or popped on the barbecue, or if you prefer your fish filleted, simply pan-fry. The have a distinct flavour and lovely firm texture.
There are several different types of gurnard landed around the South West. Red and Rock gurnards are usually smaller, around 4-800g each but the larger tub gurnard can be over 2kg each. If you've never tried them before, they're definitely one to add to your 'wish list'.
Ingredients - 30 ml fish sauce / vegetable oil / salt and pepper / 1 shallot, thinly sliced / 2 cloves garlic, thinly sliced / 2 chillies, thinly sliced with or without seeds / 25 g palm sugar
/ 1 tbsp tamarind pulp
Method - Heat 1 tbsp oil in a wok and stir fry shallots until crisp and golden. Remove with slotted spoon and drain on kitchen roll. Do the same with the garlic, then the chilli – be careful not to burn any of the ingredients. / Put the fish sauce into a small saucepan. Add the tamarind and the palm sugar. / Add 2-3 tbsp of water and bring to the boil, let it simmer until it has reduced to a thick sauce. / Add half the shallots, garlic and chilli and pour it over the fish. Scatter the remaining crispy shallot mix over the pan-fried fish fillets and enjoy