Braised Shark in Coconut: A Recipe

So shark isn’t something I’d normally seek out. But having been rather terrified by the crawling langoustine in the fishmongers, Meek & Wild, the shark fillets didn’t seem like such a bad option. At least it was already dead.*

For anyone who hasn’t been, Meek & Wild are in Highbury. Their fish comes in fresh each day, is sustainably sourced and the people who work there are fabulous. Great for banter, great for dinner ideas (like this one) and knowledgeable about all things fishy. Take a trip. And say hi to Paul when you go.

It is even more important to visit a reputable fishmonger’s if you’re specifically after shark as they have to be prepared properly (they urinate through their skin so will be inedible otherwise) AND there are strict guidelines about fishing these creatures.

Meek & Wild  |  13 Highbury Park, Highbury N5 1QJ

Open Tuesdays – Saturdays.

Find them on Facebook

Braised shark is delicate and light which go perfectly with the aromatic flavours of the coconut and lemongrass. Once piece of advice I’d recommend, however, is to remove the skin before you serve; it has a rubbery skin with what looks like a gelatinous layer underneath. I’m a bit squeamish so this had to go.

How to make Braised Shark in Coconut

Ingredients

• 2 shark steaks
• 1 red chilli
• 1.5 cans of coconut milk
• 3 bay leaves
• Zest of 1 lime
• Juice of 1 lime
• 5 kaffir lime leaves
• Dash of fish sauce
• Dash of sesame oil
• 1 white onion
• 3cm of ginger, finely chopped
• Tablespoon of coconut oil
• 1 lemongrass stalk

Method:

1. Preheat the oven to 150’
2. Chop the red chilli, onion and ginger finely.
3. In a heavy-bottomed casserole dish, add the coconut oil and heat the chilli, onion and ginger.
4. Add the shark fillets and sear.
5. Add the bay leaves, lemongrass, lime (zest and juice), dash of fish sauce, sesame oil and lemongrass. Give it a quick stir ensuring the shark is covered by the liquid.
6. Simmer for 3 minutes then move to the pre-heated oven.
7. Bake for 25 minutes.
8. Serve with brown rice and stir-fried vegetables. (courgettes with green beans go well)

If you’ve got any other shark recipes, let me know. And if you try this at home, send me a picture!

*I’m getting all weird about eating animals in my old age. I think I’m going to have to go vegetarian soon.