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Film Released: 1993
Genre: Action, Adventure, Sci-Fi, Thriller
Film Directed by: Steven Spielberg
Cast/Actors include: Sam Neill, Laura Dern, Jeff
Goldblum, Richard Attenborough
The story is set on an island off the
coast of Costa Rica, where a company called InGen owned by billionaire
John Hammond, played by Richard Attenborough, has figured out how to
breed all manner of dinosaurs using DNA from fossilised mosquitoes.
He has leased the island to create a dinosaur theme park which he names
Jurassic Park, where the dinosaurs can roam free as nature intended with
the hope of turning it into a tourist attraction.
placate his lawyer, he invites some experts namely palaeontologists Alan
Grant, played by Sam Neill and Ellie Satler played by Laura Dern and
mathematician Ian Malcolm, played by Jeff Goldblum to get endorsements for the
theme park, along with his grandchildren to participate in the first test run of
the proposed tour.
Whilst initially overwhelmed at the feat of recreating the now extinct
dinosaurs, the endorsees quickly realise the folly of such a venture, only to be
proved right when the test tour goes horribly wrong due to one of the
technical programmers who wants to get rich quick by stealing and selling
dinosaur embryos to a rival company. He sabotages the programs which shut down
the park's security features allowing the various animals, including
T-rexes and velociraptors, to escape their enclosures, with dire
consequences for some . . . including himself.
food aspect (apart from those humans who get eaten) occurs near the beginning of
the film when the endorsees first arrive. Whilst being shown how the park feeds
the velociraptors on live cows, John Hammond mentions that the chef
"....has prepared a delightful menu for us of Chilli and Sea Bass".
Here's our version of this flavoursome recipe.
and Sea Bass HT MC
4 Hot Fish Herbs Vegetables Main Course Gluten Wheat
2 tbsp Vegetable Oil
5cm/2-inch Fresh Root Ginger, finely shredded
1 Red Chili, deseeded and finely sliced
2 Shallots, finely chopped
2 Garlic Cloves, crushed
1 tbsp of Tomato Paste
1 tbsp Water
4 large Tomatoes, diced
4 Sea Bass Fillets
Salt and Pepper
1 tbsp freshly chopped Coriander
Salt and pepper
1. Heat 1 tablespoon of the oil in a small saucepan, add the ginger, chilli,
shallots and garlic and sauté for 2-3 minutes, stirring from time to time.
2. Add the tomato paste and water and cook gently for 2 minutes, stirring.
Add the diced tomato, salt and pepper and leave to cook gently whilst you cook
4. Heat the remaining oil in a large frying pan. Season the fish with salt and
pepper then add to the frying pan, skin side down, and fry over a high
heat for 3-4 minutes or until the skin is browned and crispy.
5. Reduce the heat to medium
then turn the fish over using a fish slice and continue to cook for about 5
minutes or until the fish is cooked through.
6. Add the butter and coriander to the tomato mixture, stirring well.
Serve the fish topped with the sauce.