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Category Archives: Fish

Smoked Haddock & Colcannon

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

 

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

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Peel, cut potatoes into quarter and boil with some salt

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

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

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

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Season with freshly ground pepper and salt

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Turn the potato mixture onto a very hot pan ….

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… spread potato mixure out .. fry until brown …

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….cut it roughly into pieces ….

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…continue frying until it is crisp and brown

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

RECIPE

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

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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! 😉

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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

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

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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! 😳

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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 😝

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Firmly coat the fish with the panko breadcrumbs mixture

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The nicely coated fillets ready to be fried

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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

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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

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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!

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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 😉

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

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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

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Bon Appetito!!

Sesame Crusted Tuna with Chili & Ginger Dressing

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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 😉

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

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

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

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The Chili & Ginger Dressing done … set aside to cool

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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

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

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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

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

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

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Hubby’s dinner … a medium-done Tuna 😉

RECIPE

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

Methods:

  • 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!

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

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

RECIPE

Ingredients:

250g potatoes per person, peeled

1 litre Vegetable oil, lard or dripping to cook

Methods:

  • 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 😉

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Seen here, made with a lovely Croaker fillet 🙂

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

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

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

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

RECIPE

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

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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

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Shown here with Sesame Coated Tuna

RECIPE

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!

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Seasoned tuna steaks with freshly ground pepper and some salt

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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

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

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

RECIPE

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

RECIPE

Ingredients:

4 pcs or 500g Salmon steaks

1 sprig Thai basil leaves 

1 egg, beaten

1 Tbsp oyster sauce

Oil for deep-frying

Sauce:

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

Methods:

  • 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