I love John Dory. I can’t believe I’ve gone this far in my life without trying it until this year. Its sweet and delicate fleshy meat personally reminds me of shrimp. This made me wonder if dory would be equally delicious as a substitute in dishes typically made with shrimp.
So I decided to try and poach it in one of my favorite Mexican dishes: camarones a la diabla. However, being here in Malaysia and so far away from Mexico, it can be difficult to get habaneros, pablanos and all the other delicious chilies so plentiful in Mexico. So, what did I settle with? A hodge-podge of local red chilies. The end result is a slightly spicy sauce tomato and white wine broth that doesn’t overpower but instead compliments the delicate meat of the dory. Add the citrus elements of the fresh cilantro and lemon juice and it’s one tasty dish!