Last week I was in Finland. In south-west Finland, in and around Turku, to be precise. One apparently defining feature of the Finnish life is to spend at least some of the summer months in a summer house in “The Archipelago”*. And a great custom it is too. A few days frolicking among the pine trees, taunting bears and finding inexplicable piles of apples.
The archipelago has quite a lot of water, being an archipelago, which is ideal for fishing (and canoeing, but let’s not digress). I haven’t been fishing since about the age of twelve, and even then I failed to catch anything. This time, after spending ten minutes or so digging up worms (and a solitary beetle grub we christened Harold), iida and me headed of to the jetty armed with nothing but a couple of sticks with a bit of fishing line and a hook tied on the end.

A Bream about 1 2/3 the size of a size 10 shoe
So imagine our surprise when, five minutes in, iida hooked a whopper (Having shown this photo to a fisherman friend of mine, he swears it’s “6 pounds if it’s an ounce” – my words, not his (though the sentiment remains unchanged)). We checked with some locals if it was edible and were told hat it was a Lahna, and was good to eat, but full of bones. It looked like a Bream to me, and a Bream it was, and here’s how we cooked it. (Incidentally, it tasted much better when we had the leftovers the day after, so prepare a day in advance and reheat if possible).
Ingredients
- Some potatoes
- About half a bulb of garlic
- A red pepper or two
- 2 biggish onions
- A thumb of ginger
- A sneeze of garam masala
- Salt as you like it
- Rice
- About 5-6 tomatoes (or a tin of chopped tomatoes)
- Any veg you care to put in
- As much chilli as you think appropriate
- A big white fish (or several fish if your angling skills aren’t as impressive as iida’s)
- A little butter
Cooking
- Dice the onion, cut the peppers into strips and cut up the ginger, garlic and chilli fairly thinly, though it’s probably best if you don’t dice them into tiny bits. Cut the potatoes into big-toe sized pieces, or maybe a bit smaller.
- Blanch and chop the tomatos. If you don’t know how to blanch you should have got a tin, but never mind – look it up on the internet.
- Melt the butter in a saucepan and fry the onions. After they’ve gone pretty soft chuck in the peppers, garlic, ginger, potatoes, garam masala and chilli. A few minutes later, chuck in the chopped tomatoes. Stir and leave to simmer until it’s starts to look like a mixture of soft stuff rather than just bits of different things. No more than 10 minutes.
- Put the fish in a baking dish and pour the sauce you’ve just prepared over he fish (if it’s a whole fish make sure you stuff some inside too. Cover with foil and put in an oven (preferably a hot one, though how hot is left up to you).
- Depending on the size of the fish it will take somewhere between not very long at all and quite long to cook. Make sure you start checking on it after about half an hour. And remember to cook the rice!
It’s rare I can say something I’ve cooked is one of the nicest things I’ve ever eaten. It’s even rarer I can say that something I caught then cooked is one of the nicest things I’ve ever eaten, but the meal described above is the bees knees. Even though some of the preparation (gutting and killing the fish (which clung to life more stubbornly than you’d think)) wasn’t exactly pleasant, the difference putting in your own freshly caught fish makes to the taste and satisfied feeling in your stomach is astounding.
*The collective noun for the many unconnected archipelagos of Finland is “The Archipelago”