I believe the cobbler is a form of catfish or basa fish. It plays a large part in the international food market and is a short stout creature. It’s also pretty cheap, with most UK supermarkets selling 240g-250g for around £2.50. Bonanza!
This is a delicious recipe. It perfectly combines simple Asian flavours with that salty smokiness of the fish; this is all subtly undercut with fresh lime, chilli and a pak choi crunch.
Ingredients (this cooks enough for 1 person so up the ante accordingly):
Smoked river cobbler fillets- 1 per person (I had 2 because I was locked out of my house for 5 hours and starving but that is a story for another time.)
½ a red pepper (sliced)
½ red chilli finely chopped (medium heat)
1 bulb of garlic (crushed)
1 medium sized pak choi (chopped)
1 portobello mushroom (chopped into thickish chunks)
1 small white onion (sliced)
2 tsp of dark soy sauce
Handful of chopped basil
Juice of ½ a lime (plus wedges for garnish)
Olive oil for frying
Small pinch of salt and pepper
Sprig of coriander
Preheat the oven to 200C/Fan 180C/375F/gas mark 5/ and line a baking tray with foil and place cobbler fillets on the tray. Drizzle over a little olive oil to stop it from sticking.
Once the oven is hot cook the fish for 10-12 minutes.
While the fish cooks, heat a table spoon of olive oil in a very hot wok or frying pan. Add your garlic, chilli, peppers and onion moving them around until the onion starts to yellow.
Add the mushroom, pak choi, basil and cook until the thicker parts of the pak choi soften. Add the soy sauce and let it reduce.
Finally add the fresh lime juice, pinch of salt & pepper give it a good stir then take it off the heat.
Plate up with a lime wedge and sprig of coriander for garnish. Tada!