I hadn't cooked cobia until tonight. The fish is sometimes called black kingfish - possibly because it's shaped like a kingfish but is black up top. Fish names aren't very creative, are they? Apparently cobia is genetically closest to suckerfish, those guys with suction pads on their foreheads that attach themselves to sharks, whales and sometimes stingrays. Anyway this cobia was caught off the Queensland coast. And now here it is with a salad of herbs, crushed peanuts, eschallots, ginger, grated galangal, chilli, palm sugar, fish sauce and lime juice.
COBIA WITH THAI HERB SALAD
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