COCONUT FRIED HAMMOUR TARTAR SAUCE:
INGREDIENTS: (serves 3 )
600 g hammour fillet
2 tbsp lemon juice
1/2 cup cornflour
2 eggs, whisked
1 cup grated coconut
Salt and pepper, to taste
oil, for frying
For tartar sauce
200 ml mayonnaise
2 tbsp worcestershire sauce
1/2 cup finely-chopped mix of
Onions, parsley, olives, gherkins, capsicum
Salt and pepper, to taste
METHOD:
- Season hammour with salt and pepper. Coat it with cornflour, then dip it in eggs and then coat it with coconut. Deep-fry until golden brown.
- To prepare tartar sauce, whisk all the ingredients together until thoroughly combined.
- Serve fried hammour fillet with tartar sauce, baked potato and coleslaw.
Notes: Bottled tartar sauce is available in supermarkets.
While preparing the sauce, squeeze the juice from the chopped vegetables before mixing it with mayonnaise. This way the sauce will stay fresh for a couple of weeks.
STEAMED SEABASS:
INGREDIENTS: (serves 1)
1 whole seabass, cleaned and gutted
2 stalks spring onions, cut into 2-cm long pieces
1 tbsp chopped ginger
2 tbsp light soya sauce
2 tbsp sesame oil
Salt, to taste
METHOD:
- Place the fish in a heat-proof dish that will fit in a steamer.
- Sprinkle spring onion, ginger, salt and soya sauce over the fish.
- Cover the dish with a clingfilm.
- Place the dish in the steamer and steam vigorously for 15-20 minutes.
- Place it on a plate and drizzle sesame oil over the fish. Serve immediately.
HARI MACHHI:
Fish wrapped in spicy coriander chutney. Indian cuisin
INGREDIENTS: (serves 6-8 )
8 fish fillets, each piece 2"X1" big aluminium foil cut
into 6.5- inch squares
1 tbsp lemon juice
2 tsp salt
1/4 tsp black pepper powder
For green chutney
1 cup coriander leaves, chopped
2 tbsp roasted peanuts
1 tsp chopped ginger
2-3 cloves garlic, chopped
1-2 green chillies, seeded and chopped
3 tbsp lemon juice
1 tsp each, salt and sugar
1/2 tsp cumin seeds, roasted and crushed
For rice
80 g rice
2 tbsp coconut milk powder
1 knob butter
1 tsp salt
METHOD:
- Mix all the ingredients for the green chutney in a blender and make a puree. Keep it Aside.
- Boil rice till mushy. Add butter, salt and coconut milk while still hot and mix well.
- Rub fish pieces with salt, wash with water and wipe dry. Marinate with lemon juice, 1 tsp salt and black pepper for 15 minutes.
- Grease the aluminium foil squares in the centre and place a heaped tbsp of rice on the greased portion.
- Smear both sides of the fish piece generously with green chutney and place it on the rice.
- Wrap the foil into a tight parcel securing the sides. Repeat the same procedure with the remaining fish pieces.
- Put the parcels in a steamer and cook for 8-10 minutes till done. Serve hot.
Note: For a low-cal version, prepare it without butter and coconut milk.
KAI YUD SAI KHAO POO:
Crab fried rice in omelette parcels. A Thai special
INGREDIENTS: (serves 6-8)
5-6 cups boiled rice
2 cans (170gms) crab meat
3 tsp red curry paste
1 tsp finely-chopped red chilli pepper
2-3 tbsp finely-chopped fresh coriander
6 spring onions, finely chopped
2 tbsp finely-chopped carrot
1 tbsp finely -chopped garlic
3 tbsp each, oil and fish sauce
1 tsp sugar
1 tbsp lemon juice
For omelettes
10 eggs
2 tbsp water
2-3 tbsp oil
1-2 tsp salt
METHOD:
- Heat oil in a wok and stir-fry garlic followed by red curry paste till fragrant. Add carrot and stir-fry for a while before adding crab meat along with its liquid, fish sauce and sugar.
- Cook till liquid reduces. Finally, add spring onions, coriander and red chilli. Add rice and pour lemon juice over it. Mix well and check the seasoning. Keep warm.
- To prepare omelettes, lightly whisk eggs, water and salt together. Make about 10-12 thin omelettes. Place two heaped tablespoons of rice filling in the centre of each omelette.
- Fold them into parcels and place them on a platter; folded side down. Cut a cross on the top of each parcel and open.
Notes: Crab meat can be replaced by prawns or any other seafood.
It's an easy and quick recipe which is also healthy.
CONFIT APPLE, SALMON RILLETTES AND HORSERADISH CRUMBLE:
INGREDIENTS: (serves 1)
Raspberries, red currants, shiso cress and a few pieces of
smoked salmon for garnishing
For the apple
500 ml olive oil
50 g fresh rosemary
1 green apple, cored and peeled
For the crumble
50 g each, flour, light brown sugar and butter
20 g horseradish cream
For the salmon rillettes
200 g smoked salmon, finely chopped
30 g red onion, finely chopped
20 g capers, chopped
Zest of 1 lemon
5 g coriander, finely chopped
50 g mascarpone cheese
15 ml olive oil
METHOD:
- To cook the apple: heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with a baking paper. Cook until tender. Drain and place on a piece of parchment paper to cool.
- To make the crumble: place all ingredients in a food processor, pulse until combined. Sprinkle on to a baking tray lined with wax paper and bake at 180C until golden. Remove and allow to cool.
- To make the rillettes, mix all the ingredients together.
- To serve, sprinkle crumble mixture in the centre of a plate and place the apple on top. Spoon salmon rillette on the side. Add the garnish.
FISHCAKES:
INGREDIENTS:
410 g tinned pilchards in water, drained
2 slices white bread, crumbed
Juice and rind of 1 lemon
50 g parsley, chopped
1 bunch spring onions, chopped
15 ml mayonnaise
1 egg
Salt and freshly ground black pepper, to taste
Flour, for dusting
Oil, for shallow-frying
For potato salad, mix together
300 g baby potatoes, cooked
200 g green beans, cooked
4 cherry tomatoes, halved
2 tbsp butter
Salt and freshly ground black pepper, to taste
METHOD:
- Mix the first seven ingredients and season. Reserve a tbsp of spring onion for garnishing. Shape into patties with floured hands and set aside.
- Heat oil in a pan and shallow-fry a couple of fishcakes at a time until golden brown on both sides.
- Serve fishcakes with the potato salad.
TRIPLE MUSTARD SALMON:
INGREDIENTS: (serves 4)
4 skinned salmon or steelhead fillets
Salt and freshly ground pepper or all-purpose seasoning
2 tbsp Dijon mustard
1 tsp dry mustard
3 tbsp wheatgerm, toasted
1 tbsp yellow mustard seeds, crushed
1 tbsp canola oil
METHOD:
- Season the fillets with salt and pepper. In a bowl blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fish.
- In a shallow dish, combine the wheatgerm and dry mustard seeds. Dip the mustard-covered side of the fillets in the wheatgerm mixture until thickly coated.
- In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust-side down, and cook over moderately high heat until brown and crisp. Turn over and cook until the centre of the fillet is cooked.
- Transfer the salmon to plates and serve crust-side up.
LEEK - WRAPPED SALMON WITH DATE COUSCOUS AND ASPARAGUS:
INGREDIENTS: (serves 1 )
6 asparagus spears, blanched, sauteed and seasoned with
salt and pepper
10 g each, rocca leaves, mango-papaya salsa
Crispy salmon skin, julienned bell peppers and a few pomegranate
seeds, all for garnishing
For the salmon
1 tsp olive oil
200 g salmon fillet, skin removed (to be used as garnish)
1/2 leek, blanched
For date couscous
1 cup orange juice, mixed with 1/2 cup water
100 g instant couscous
50 g dates, seeded, chopped and cooked in water until soft
METHOD:
- To prepare salmon, heat olive oil in frying pan and sear salmon fillet on both sides. Take it off the heat and wrap in the blanched leek. Now place it in a preheated oven and let it cook at 160C until done; about 10 minutes. Remove and set aside.
- To prepare date couscous, bring orange juice and water mixture to a boil. Take it off the heat and add couscous. Cover and allow it to sit for 5 minutes. Using a fork, mix in dates. Set aside.
- To serve, make a bed of asparagus and rocca leaves. Place wrapped salmon on top. Spoon mange-papaya salsa on one side and date couscous on the other. Top couscous with crispy salmon skin and bell pepper juliennes. Top salmon wrap with pomegranate seeds. Serve immediately.
- To prepare crispy salmon skin, sprinkle salt over the skin and let it rest for 10-15 minutes. pat-dry with kitchen towel and deep-fry in medium-hot oil until crispy. Drain and use.
CANTONESE- STYLE SEA BASS:
INGREDIENTS: (serves 4)
60 ml oil
250 g sea bass fillet, sliced
30 g fresh red chillies, sliced
2 g each, ginger and garlic, finely chopped
20 g button mushrooms
10 g spring onion, chopped
100 ml fish stock
3 g cornflour, dissolved in 50 ml water
30 g Chinese black mushrooms and baby asparagus, blanched
15 g carrots and baby sweetcorn, sliced and blanched
METHOD:
- Heat oil in a frying pan and saute the fish on low heat until well done. Remove, drain and set aside.
- To the same pan, add chillies, ginger, garlic, mushrooms, onion and saute for 2 minutes. Add stock and salt and stir .
- Add the cornflour solution and stir well. Return the fish to the pan. Add the remaining ingredients and cook until the fish is well coated with the sauce. Serve hot.
GRILLED PRAWNS WITH BORGHUL BANADOURA:
INGREDIENTS: (serves 10)
20 g olive oil, plus a little extra for marinade
50 g onion, chopped
6 g garlic
150 g diced tomatoes
200 g vegetable stock
12 g tomatoes, pureed
300 g borghul, washed and drained
10 g dry oregano
4 g salt
600 g prawns
60 g sour cream, for serving
100 g cucumber, chopped, for serving
For prawn marinade
1 tsp cumin powder
Salt, to taste
40 ml lemon juice
10 g garlic
METHOD:
- Heat olive oil in a large cooking pot, add onion and garlic followed by diced tomato. Pour vegetable stock into the pot, add tomato puree and boil the stock for 5 minutes. Add the borghul, oregano, salt and cook for 20 minutes on low heat till borghul is cooked.
- Meanwhile marinate prawns with cumin, salt, lemon juice, a little olive oil and garlic for 15 minutes. Grill prawns until done. To serve, place moulds of borghul on a plate, arrange a prawns over it. Swirl pomegranate molasses on the plate. Mix sour cream and cucumber and serve on the side.
