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Category Archives: Fish

Smoked Haddock & Colcannon


A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!



2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …


Peel, cut potatoes into quarter and boil with some salt


Blanch the cabbage or kale and chopped it up …. finely chop the onion


Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff


Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale


Season with freshly ground pepper and salt


Turn the potato mixture onto a very hot pan ….


… spread potato mixure out .. fry until brown …


….cut it roughly into pieces ….


…continue frying until it is crisp and brown


Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover


Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Garlic & Herbs Crusted Oven-Fried Halibut


This fish recipe mimics fried flavor without the added fat … the fillets are coated in crunchy, Japanese-style breadcrumbs called panko and they bake up so crispy, you’ll swear these tender halibut fillets are deep-fried! 😉


STEP 1: For the coating, you will need …. 1 cup panko (Japanese breadcrumbs) + 1 Tbsp chopped fresh basil + 1 Tbsp chopped fresh flat-leaf parsley + 1/2 tsp onion powder + 1 large garlic clove, minced … combine all together in a shallow dish


STEP 2 : Season your Halibut fillets with freshly ground black pepper & salt


STEP 4 :  Beat an eg and dip fillets into a beaten egg … okay … point of note : this should be STEP 4 … after dredging fish in flour then only dip into beaten egg! 😳


STEP 3 :  Place 2 Tbsp all-purpose flour on a shallow dish … dredge fish in flour … yes, this is STEP 3 ..dredge fish in flour then only dip into beaten egg 😝


Firmly coat the fish with the panko breadcrumbs mixture


The nicely coated fillets ready to be fried


Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat … slide in the fillets and cook 2 1/2 minutes on each side or until slightly browned


Place fish on a broiler pan coated with cooking spray … bake at 230°C for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness .. optional : grate some Parmesan cheese atop fillets if you so wish to .. I did so 😉 … serve up with vegetables (+ potatoes?) of your choice

Grilled Seafood Skewers


Was gonna make Seafood Paella for dinner tonight but ended up with Grilled Seafood Skewers and since this was impromptu, I wanna quickly blog my recipe lest I forgot the marinade I concocted which tasted relish!


Whisked together all ingredients for marinade … i.e. 2 Tbsp tomato sauce, 1 Tbsp Sriracha Chili Sauce, juice of 2 lime, 1 Tbsp soy sauce, a dash of freshly ground black pepper, 3 Tbsp olive oil, 1 Tbsp chopped fresh basil, 1 Tbsp chopped fresh parsley and 1 Tbsp minced garlic … marinate seafood with marinade for 30 minutes …. thought to self : try adding 1 Tbsp fresh ginger juice or 1 tsp ginger powder next time 😉


Thread prawns, scallops & squid onto pre-soaked bamboo skewers


Preheat barbeque grill on high heat until hot … reduce heat to medium-high .. grill skewers, basting with marinade, for 1 to 2 minutes each side, or until cooked through


Bon Appetito!!

Sesame Crusted Tuna with Chili & Ginger Dressing


Absolutely lip-smacking delicious .. served up with an Avocado & Cucumber Salad … this is done medium-rare the way I love my tuna steak to be done 😉


Chopped-up shallots, chillies & finely grated ginger for the dressing


More ingredients for the dressing … light soy sauce, fish sauce, rice vinegar, lime juice, sugar


Fry ginger, shallots & chili in the heated oil for 3 minutes


The Chili & Ginger Dressing done … set aside to cool


I served up with an Avocado & Cucumber Salad …. slice avocado & cucumber thinly and put all in a bowl along with one tablespoon of chopped peanuts & some chopped chives


Toss the salad ingredients with lime juice to combine and set aside


I used a block of 500g tuna steak which I sliced into 2 x 250g steaks … in this pix is the coating ingreadients … fennel seeds, freshly ground pepper & sesame seeds


Tuna coated with the seeds mixture ready to be pan-fried


Cook the tuna to the doneness of your liking … I love mine medium-rare whereas my hubby likes his to be done medium!


Hubby’s dinner … a medium-done Tuna 😉


Ingredients :

2 avocados

2 Lebanese cucumbers

1/4 cup roasted peanuts, roughly chopped

2 Tbs chopped chives

Juice of 1 lime/lemon

1/3 cup sesame seeds

1 tsp fennel seeds

2 x 250g pieces tuna steak

1 Tbs oil

Ingredients for Chili & Ginger Dressing :

2 ½ Tbs olive oil

4cm piece ginger, finely grated

3 shallots, finely chopped

1 bird’s-eye chilli, seeded, finely chopped (add more if you like spicy)

1/3 cup caster sugar

½ cup rice vinegar

1 Tbs light soy sauce

1 Tbs fish sauce

Juice of 1 lime/lemon


  • To make chilli and ginger dressing …. heat oil in a small saucepan over low heat … add ginger, shallots and chilli and cook, stirring, for 3 minutes or until soft……stir in sugar and vinegar until sugar dissolves, then simmer for 5 minutes to mellow the vinegar taste …add 2 tbs water and bring to the boil….remove from the heat then add soy sauce, fish sauce and lime juice, and stir to combine ….set aside to cool
  •                To make salad, cut avocados into thin wedges ….slice cucumbers in half lengthwise, remove seeds and thinly slice on the diagonal …place avocados, cucumbers, nuts, chives and lime juice in a large bowl and toss to combine
  •                 Place sesame and fennel seeds on a plate and season generously with freshly ground black pepper…press a piece of tuna into seed mixture to coat evenly then turn over and coat the other side….repeat with other piece of tuna
  • Heat oil in a large frying pan over medium–high heat…cook tuna for 1½ minutes each side for medium–rare or until cooked to your liking
  • Divide salad among plates ….slice tuna and place next to the salad… drizzle the chili & ginger dressing over the salad and the tuna

Perfect Chips

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The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano or Desirée potatoes. Use a good vegetable or oil!


Not the healthiest cooking methods ever but deep-fryng is best way to get golden, crisp chips 😉


Golden, crisp home-made chips …. seen here served up as Fish & Chips meal with some garden peas!



250g potatoes per person, peeled

1 litre Vegetable oil, lard or dripping to cook


  • Cut the potatoes into 1cm slices then slice these into 1cm-wide chips …place the chips into a colander and rinse under cold running water
  • Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 – 4 minutes … drain through a colander and dry with kitchen paper
  • Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan…blanch the chips a few handfuls at a time in the fat for a couple of minutes…do not brown them
  • Once they seem drier and slightly cooked remove from the fat and drain, set aside and keep covered and at room temperature until needed
  • Reheat the fat to 200°C and cook the chips until golden and crisp about 5 – 8 minutes … serve immediately

Daddy’s Beer Battered Fish & Chips

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If anyone does this well, my hubby certainly does … I, personally, have yet to master the batter so light as crispy as he does it so whenever I fancy a break from the kitchen, yups! it’ll be ‘FISH & CHIPS’ night 😉


Seen here, made with a lovely Croaker fillet 🙂


Here, it’s some lovely Cod Fillets … first coated with flour then coat with the beer batter


for home-made chips, click here ‘How To Make Perfect Chips‘ for the the Perfect Chips recipe 🙂


Heat a wok of oil for deep frying and fry the battered fish fillets until batter is brown and fish cooked through


Seen here served up is the Cod Fillets Beer Battered Fish & Chips … served with some garden peas & tartare sauce … yummeh!


Ingredients :

fish fillets of your choice, 1 fillet per person

garden peas (frozen or fresh)

120g plain flour

pinch of salt

1 Tbsp olive oil

150ml beer

Egg white from 1 large egg

Methods :

  • In a bowl, mix the flour, salt, oil and beer and beat well together
  • Cover and let stand … just before you use the batter, beat the egg white until stiff and fold into the batter
  • Heat wok or deep fryer with enough oil for deep frying
  • Coat your fish fillets with plain flour then dip into batter to coat evenly
  • Deep fry fillets until batter is golden brown and fish cooked through
  • Serve up with mushy peas or boiled garden peas & some home-made chips

Chilli Spiced Mango Sauce

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A tangy, sweet & spicy mango sauce which goes well with chicken or any strong flavoured fish such as tuna, shark or swordfish


Ingredients needed … from top clockwise : (in the mug) lime juice, rum, chopped mango, (on plate, from top clockwise) chopped chilli, chopped garlic, chopped ginger, chopped coriander leaves and sliced onion


Shown here with Sesame Coated Tuna


Ingredients :

1 large ripe mango

1 Tbs oil

1 red onion, finely sliced

3 cloves garlic, finely chopped

1½” piece fresh ginger, finely chopped

2-3 red chillies, seeded and finely chopped

¼ cup coriander leaves, chopped

1 Tbsp honey

¼tsp ground cinnamon

pinch of ground cardamom

pinch of ground nutmeg

pinch of ground cloves

¼cup dark rum

¼ cup lime juice

Methods :

  1. Peel the mango and dice the flesh … heat the oil in a frying pan and add the onion, garlic, ginger and chilli and cook for about 3 – 4 minutes, or until the onion is soft
  2. Add the mango, honey, cinnamon, cardamom, nutmeg and cloves and miss well then bring to the boil … simmer gently for 5 minutes an then add the rum and simmer for a further 5 minutes… add the lime juice, coriander and salt & pepper, to taste

Sesame Coated Tuna with Chilli Spiced Mango Sauce

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This is a an awesome way to cook your Tuna Steak …. with a touch of Oriental taste … and the Chili Spiced Mango Sauce is good with chicken or any strong flavoured fish, such as swordfish 🙂 … you could serve these in smaller portion as a starter on a bed of rocket salad!


Seasoned tuna steaks with freshly ground pepper and some salt


Brush steaks with some oil and coat with sesame seeds … you may use a mix of white & black sesame seeds if you so desire …. seen here coated with all white sesame seeds … then pan fry on a heated pan with some Canola oil to the doneness you prefer your steak to be

Gratin of Cod with Wholegrain Mustard


Served up with Brussels Sprouts stir-fried with some lardons … I luuurve this recipe as it is so easy and fast to whip up 😉


Straight outta oven … top a little browned and bubbling and the fish underneathe flaky and tender 🙂


Ingredients :

4 cod steaks (approx 175g/6oz each) (I cut mine into 2 steaks only)

200g/7oz/1¾ cups grated Cheddar cheese

15ml/1 Tbsp wholegrain mustard

75ml/5 Tbsp double (heavy) cream

salt and ground black pepper

Methods :

  • Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  • Check the fish for bones …butter the base and sides of an ovenproof dish then place the fish steaks skin side down in the dish and season
  • In a small bowl, mix the grated cheese and mustard together with enough cream to form a spreadable but thick paste
  • Make sure that the cheese and mustard are thoroughly blended to ensure an even taste … season lightly with salt and ground black pepper
  • Spread the cheese mixture thickly and evenly over each fish steak, using it all up
  • Bake in the preheated oven for 20 minutes
  • The top will be browned and bubbling and the fish underneath flaky and tender
  • Serve up immediately on warmed plates

Samrod Salmon

If you love fish, this is a definite must-try … a Nyonya style recipe … very simply prepared but awesomely tasty …we luuuuurve it!!

Deep-fried Salmon topped with a sweet and spicy sauce … I would say it is kinda a cross between Nyonya and Thai style …. extremely tasty and simple and fast enough to prepare 😉

Mix all the sauce ingredients in a saucepan, bring to a boil and continue to simmer in low heat until sauce thickens

mise en place … Salmon steaks – marinaded with some oyster sauce, beaten egg and flour mixture


Deep fry the coated salmon until cooked and crispy



4 pcs or 500g Salmon steaks

1 sprig Thai basil leaves 

1 egg, beaten

1 Tbsp oyster sauce

Oil for deep-frying


7 red chillies, finely chopped 

3 bird’s eye chillies, finely chopped (optional)

6 shallots, peeled and finely chopped

9 cloves garlic, peeled and finely chopped

1″ Asian shrimp (prawn) paste, toasted and crumbled 

400ml water

4 Tbsp white/malt vinegar

2 Tbsp lime juice

1 tsp salt

10 Tbsp sugar

Flour mix:

70g tapioca flour

35g rice flour

35g wheat flour


  • Mix all the sauce ingredients in a saucepan, bring to a boil and continue to simmer on low heat until sauce thickens … set aside
  • Marinate the salmon with the oyster sauce for 5 minutes
  • Dip salmon into beaten egg then coat with the flour mixture
  • Heat oil in wok and deep-fry salmon steaks until cooked and crispy, transfer onto serving plate
  • Re-heat the sauce and add the basil leaves
  • Pour hot sauce over the salmon steak and serve hot with steamed rice