All posts filed under: Fish

Prawn Caldine with tamarind and ground almonds

Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and help to thicken the sauce but can be omitted if you prefer. Prep time: 15 minutes  Cooking time: 15 minutes Ingredients: 500g fresh or frozen prawns(defrosted), preferably with tails left on OR 500g firm white fish 2 tablespoons white wine vinegar 1 tsp turmeric powder 1 tsp black peppercorns 1 tsp cummin seeds 1 tablespoon coriander seeds 1 onion thinly sliced 4 cloves garlic and equivalent amount of fresh ginger 2 tablespoons ground almonds (optional) 400ml coconut milk 3 tablespoons tamarind water (made using tamarind seeds or concentrate) 4-5 mild green chillies, cut into long strips coriander to garnish salt vegetable oil Method Place peeled (and defrosted) prawns/fish chopped in pieces in a bowl and marinate for 10 minutes or so …

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Catch restaurant NYC

Review: Super Catch in Meatpacker’s District NYC

Catch is one of the super trendy restaurants in Meatpacker’s featuring all-the-rage Asian fusion in a souped up warehouse like space over 3 levels in the Meatpacker’s district in New York City. With a wide ranging menu, and an expectedly seafood focus, menu decision-making is difficult but the over the top pricing for some offerings helps to cut down the options if you’re not straight from Wall Street. Originally opened by by US Top Chef program winner, Hung Huynh, the menu features Raw Bar with Seafood Towers, rolled, cold and hot selections as well as US “entrees” and extensive sides. Here’s the current Dinner menu We sampled the Tartare Trio of salmon, hamachi and tuna served with American Caviar and a wasabi creme fraiche, Crispy Prawns with a tangy mayonnaise, Chicken San Choy Bow, Wagyu on a Rock and the Charred Cauliflower. We also had a special on the night a “pizza” with figs, proscuitto, rocket and quail eggs and Parmesan which was super good. (The low key lighting makes it a bit challenging for good …

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Baked fish with spicy Tahini and onion sauce

Baked Fish with spicy Tahini and onion sauce

This is my take on a traditional Lebanese sauce to go with baked fish. It’s simple to make and the cholesterol free Tahini(sesame paste) sauce I use makes it a much healthier option than cream. The lemony, garlic flavours combine with the nutty flavour of the Tahini and sweet, slightly caramelised onion and spicy chilli into a delicious creamy topping to go with the baked fish. We had it here with a mixed salad including  artichokes which complimented the middle Eastern flavours well. Prep time:  5 minutes. Cooking time: 20 minutes Ingredients: 500g firm fish fillets like  flathead or snapper 1 lemon finely sliced into rings 2/3 cup fresh lemon juice 1/3 cup Tahini sauce 3 tablespoons olive oil 3 cloves garlic crushed 1 medium onion thinly sliced in half moons 1 large red chilli finely chopped 1/3 cup cold water 1/ 2 teaspoon cummin powder 1/2 teaspoon dried chilli flakes (optional) 1/2 teaspoon salt fresh ground black pepper 2 tablespoons chopped parsley or coriander Method: Heat oven to 200 degrees celcius (400 Farenheit) Line an …

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Salmon En Croute with fennel, chilli and dill butter

Salmon En Croute with fennel, dill and chilli butter

This recipe is inspired by Rick Stein and Jamie Oliver who both have very different versions of the classic Salmon en Croute. According to my google search the term “en Croute” refers to food cooked in pastry in the oven, most commonly salmon or beef. For the Salmon En Croute, Rick Stein in his recipe book Seafood Cookbook uses a butter with currants and mace spiced butter filling, whereas Jamie Oliver uses a spinach and watercress creme fraiche filling. As I decided to make this after I had already done the grocery shopping, I thought I’d try a filling with ingredients I had which I knew would go well with salmon. The resulting pastry parcel with a homemade fennel, dill and chilli butter was absolutely delicious seved with a homemade kale,carrot and red cabbage coleslaw with avocado and tomatoes. It was easy to make using store bought frozen pastry and you could just experiment with the type of flavoured butter filling you’d like. I would recommend using some substantial ingredients, like the thin fennel slices I …

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Fish Briyani with tomato chutney and turmeric rice

Fish Briyani with Tomato Chutney & Turmeric Rice

This Fish Briyani is based on a recipe from my Aunty Vimala who inspired my interest in cooking when I was young. I can still vividly recall the enticing smells of spices cooking and the delicious flavour combinations that came from her kitchen. I wrote this recipe down, taking notes as she made it, when I last visited South Africa in 1997. The spicy tomato chutney, fresh herbs, sweet caramelised onions and lightly fried fish combine to create a more-ish, layered fish dish that is delicious on its own or with youghurt, mango or mint chutney and pickles to the side. This is a lovely dish to serve as part of a buffet lunch or dinner as it is actually nicer warm, rather than piping hot, and even better the next day. Don’t put off by the number of steps and spices, it really is a matter of making each of the components seperately and then combining into the completed layered dish. Once you’ve done the prep it’s just a matter of putting it in …

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Nasi Goreng Java at Warung Mendez in Ubud

Javanese dining in Ubud – Warung Mendez Penestanan

After a wonderful Christmas eating lots of delicious traditional English and Australian food, we are now in Bali for a fortnight of feasting and relaxation up in the hills of Ubud. There won’t be too much cooking but certainly a lot of eating planned. We have been regulars to Bali over the last ten years and can’t help but feel instantly relaxed when we get here through the combination of the warm Balinese hospitality, heat of the tropical sun and diversity and quality of the food. This visit we are staying in the village of Penestanan on the edge of the rice fields, once quite a sleepy part of Ubud but which has now been populated with great cafes and restaurants, spas and villas. We started our first day here lazing by our pool before choosing to lunch at Warung Mendez, a restaurant specialising in Javanese cuisine. From tempting appetisers and soups to specials such as slow cooked goat’s leg and Tempe fried in a special spring onion batter, deciding on what to eat is …

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Snapper in Indian "Crazy Water"

Snapper in Indian “Crazy Water” Broth

This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner. Prep time: 15 minutes  Cooking time: 55 minutes Ingredients: 2 large snapper fillets with skin on 3 large, very ripe tomatoes 3 cloves garlic 3 red chillies 1/2 tspn sea salt small handful coriander leaves small handful mint leaves 1.5 tsp tamarind concentrate or 2 tspns tamarind juice 1/2 tsp turmeric 2 star anise 60ml olive oil 900ml water Method Place tomatoes in bowl of boiling water, then peel …

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Stunning spanner crab omelette with oyster sauce

Spice Temple Cooking Class – Sydney Seafood School

On a cold and drizzly Monday night in Sydney I ventured down to the Sydney Fish Markets for a cooking class at their Seafood Cooking School. They offer a big variety of courses often featuring well known Chefs and I’d booked in to the class by Head Chef Andy Evans from the Neil Perry restaurant, Spice Temple. Both Andy Evans and Neil Perry have travelled extensively in regional China, and Spice Temple features their especially created recipes featuring regional Chinese cooking with a  spicy kick! The amphitheatre at the Seafood School was full of enthusiastic foodies and the class started with Andy outlining the order of proceedings and the menu. We were each given a booklet with the 3 recipes we would be making: Tuna with Blackened Chilli Dressing, Prawn and Peanut Relish and Spanner Crab Omelette with Oyster Sauce. The high tech set-up in the amphitheatre which has video screens displaying what is happening on the kitchen bench and stove makes it easy to watch the cooking demonstrations. It’s almost like watching a cooking …

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Taco Tuesday: Baja Fish Tacos

Originally posted on Fabulous Fare Sisters:
Baja Fish Tacos I’ve read that about fifty years ago, somewhere in Baja California someone created what is generally considered to be the original Baja fish taco.  This tasty taco traditionally consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla with shredded cabbage, a sour-cream- or mayonnaise-based sauce, a bit of salsa, and a squeeze of lime. I’ve changed the original just a bit in this recipe – using a cornmeal crust and using only a tablespoon or two of vegetable oil instead of deep-frying the fish. I tossed the shredded cabbage in the mayo-sour cream concoction along with some fresh cilantro and the zest and juice of a lime. The flavor combination is amazing! I hope you give these a try on your next Taco Tuesday! Baja Fish Tacos 4 fresh cod or tilapia fillets 3/4 cup cornmeal 1 tablespoon paprika 1 tablespoon brown sugar 1 tablespoon oregano 1 tablespoon cumin 1 tablespoon garlic powder salt & some fresh ground pepper 1/2 cup mayonnaise 1/2…

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Salmon fillets for tandoori salmon

Tandoori Salmon

Prep Time: 20 mins cooking Time: 25 minutes Serves: 2 Ingredients 2 salmon fillets 2 tablespoons plain traditional yoghurt 1.5 tablespoons Pataks Tandoori Paste (or other brand mild tandoori paste) 1/2 teaspoon turmeric 1/2 teaspoon cummin powder 1/2 teaspoon chilli powder 1 tablespoon olive oil Method Heat oven to 180 degrees Celsius Mix yoghurt, tandoori paste and spices together in a dish large enough to hold fish fillets Add salmon fillets and gently rub spice mix over fish Add oil over fish and allow to marinate for at least 15 minutes Place in baking paper lined baking dish and place in oven for around 20 minutes, turning at least once during this time Increase temperature to max (250 degrees) and allow fish to brown slightly on one side careful not to overcook salmon Serve with salad, vegetables and/or rice

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