To be very honest, this dish sounds funny to me. The whole idea looks warped, but I decided to give it a go anyway, after quite a long deliberation.
My verdict? Try it at your own risk. Don’t get me wrong. It’s edible, and it is not poisonous. But it felt to me like the ingredients were all put together very randomly. There’s no start and end to it. There’s no highlight to it.
Maybe it’s another Gen Z thing that I don’t understand.
Ingredients:
- Olive oil: 1 tbsp + 1 tbsp + 1 tbsp
- Potato wedge: 300g (about half a pack)
- Tomato: 1 big, diced
- White onion: 1 big, sliced into thin rings
- Salt: 1 tsp
- Ground blackpepper: 1/2 tsp
- White fish fillet: 150g, cut to finger lengths
- Tiger prawn: 150g (about 10), deshelled, washed, dried
- Squid: 150g (about 2), sliced into rings
Method:
- Drizzle 1 tbsp olive oil on bottom of baking dish.
- Place half of wedges on the bottom of baking dish.
- Place half of tomatoes and onion rings on top of wedges.
- Sprinkle with half of salt & blackpepper. Drizzle with 1 tbsp oil
- Layer with all the fish, prawns & squid on top of flavouring.
- Line sides and top of dish with remaining wedges. Sprinkle with remaining salt, blackpepper & oil.
- Bake at 200 degrees Celsius for 30min till browned and steaming.
Tricks:
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The original recipe instructed the baking to be done at 180 degrees Celsius for 20min with the aluminium foil, and then removing the foil to bake for another 15min. I tried that the first time and the dish was undone. So I decided to follow more closely to the instructions on the wedge packaging and leave it unwrapped during the entire duration of baking instead.
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I used a combo of potato wedges and crisps in this recipe to spice things up a bit and make it look more interesting.
Serving:
4 persons
