Category Archives: Fish

Meen Molee [South Indian Fish in Coconut Milk]

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Very quick and very straightforward. I made this, just about, after coming home from an 80 km bike ride with feet I couldn’t feel and hands I couldn’t stop shaking. And it still turned out alright. So it can’t be that hard…! Adapted from Mighty Spice.

Ingredients

4 garlic cloves
2.5cm ginger
2.5cm fresh turmeric (use a teaspoon of ground turmeric)
1 large onion, diced
1 large tomato, chopped
500g white fish fillet, cut into bite-sized pieces
400ml can coconut milk/cream
juice of 1 lime
1 tsp curry powder
handful of green beans
1 carrot, peeled into slivers

Method

Mince the garlic, ginger and turmeric together into a paste. If you have one use a mini blender, but I don’t so I made do with a stick blender, a large mug and a little oil.

Fry up the onions for 5 minutes over a medium heat. Add the paste and tomato and cook for a couple more minutes. Add the coconut milk and lime juice and season with salt. Stir, bring to the boil, reduce to a simmer and add the fish. Cook for 5 minutes before adding the carrots and beans then continue until fish is cooked through (approx. 3-4 minutes).

Sorry, no piccy. Wouldn’t have been able to hold the camera probably…

Sticky Chilli, Ginger, Citrus Salmon

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Oh look, I cooked fish again and oh look I cooked it with fennel. This is mainly a Hairy Dieter’s recipe, with some tweaking.

Serves 5

Ingredients

5 125-150g salmon fillets, skin on
1 fennel bulb
3 spring onions, sliced lengthways

Marinade

2 stem ginger balls, finely chopped
2 tbsp stem ginger syrup
3 tbsp soy sauce
3 garlic cloves, finely chopped
zest and juice of 1 orange
zest and juice of 1 lemon
1 small red chilli, finely chopped
salt and pepper

*I didn’t actually have a chilli so substituted 1 tsp chilli powder

Method

Make up the marinade, ideally in a large rectangular flat dish à la this one. A bowl will work fine (in fact, I used a bowl and am recommending a flat dish in hindsight). Lay the salmon fillets in the dish with the skin side pointing vertically, season with plenty of black pepper (and chilli powder if you like) and leave for a few minutes. Turn skin side down, peppper, leave, turn to the third side, pepper, leave and finally turn once more to skin side up. Cover and put in the fridge for at least half an hour. I made mine up in the morning and left it around 8 hours (!)

When you’re ready to eat, preheat the oven to 220oC/425oF/gas mark 7 tear off a piece of foil large enough to bake the salmon in. Lay out on a large oven tray, I recommend using a deep one in case of leakage. Remove the tough outer fennel leaves and cut off the manky bits (for want of a better word). Halve from top to bottom, lay flat side down then cut into thin (2mm) wedges from outside edge to centre. Put out on the foil with the spring onions then carefully place the salmon fillets on top, skin side down. Not going to lie, hands really are the best way of doing this. Drizzle over about half of the marinade, pull up the sides of the foil and scrunch together to form a seal.

Put in the oven for 15 minutes, bring out and check. My oven is a bit of a cold-burner and mine took a fair while longer. Meanwhile reduce the rest of the marinade on the hob until viscous and sticky. When the salmon is ready, plate up with the fennel, some steamed veg and drizzle over the reduced marinade.

J

sticky salmon

Baked White Fish with Fennel

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Stolen almost entirely from Rachel Allen’s Easy Meals – a very handy book, especially when you’re short of time. It’s unusual for either of us cook without an onion even getting a sniff of inclusion in the recipe so this is a rare dish indeed!

We used Whiting purely as we found some on offer in our local supermarket, however any white fish would work.

Serves 2

Ingredients

2 100g white fish fillets – preferably skinned and deboned
1 large fennel bulb, base and frilly bits removed, thinly sliced
2 carrots, thinly sliced
1 clove garlic, finely chopped
100ml white wine
50ml cream
dried tarragon
salt and pepper
1 tbsp butter

Method

Pre-heat the oven to 180oC/350oF/gas mark 4. Lay the fennel out on an oven-proof dish, sprinkle over the tarragon and place the fish on top. Pour over the white wine, season with plenty of salt and pepper, cover with foil and place in the oven for 15 minutes. Meanwhile in a saucepan half-cook the carrots and drain the water. Add the butter, garlic and cream.

Check the fish – if cooked, drain the juices (I did this by tipping up the dish slightly and using a spoon, though be careful as obviously the dish will be hot) into the carrot pan. Recover the fish with foil, turn off the oven and stick it back in to keep warm. Reduce the creamy-winey carroty sauce until it thickens slightly and the carrots are cooked.

Use tongues to remove the fennel and plate up with the carrots then use a fish slice to lift the fish hopefully intact! Drain over some more of the sauce and you are good to scoff. Though this dish looks like it needs a slightly more refined word than “scoff”…

J&W

have a little fishy, on a little dishy

 

 

Pan-Fried Mackerel with Fennel & Horseradish Mashed Potato

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I definitely don’t cook enough fish, something I feel I have gone some way to rectifying with this dish which I will certainly be making again. It’s so quick and looks/sounds a lot more impressive than the effort it takes to make. I have never cooked mackerel or fennel before so I’m quite pleased with how this turned out. I’m sure it would work perfectly well with other fish fillets too.

Serves 2

Ingredients

200-250g mackerel fillet (I had a small mackerel which I cut into 6 roughly square pieces)
1 fennel bulb, cut top to bottom into 1cm wedges
2 large old potatoes, peeled and cut into 2cm cubes
3 spring onions, sliced into rings
2 tbsp horseradish
2 tbsp mayonnaise
milk, butter
salt and pepper

Method

Put the potatoes onto boil with a little salt. Have a small plate to hand for putting your cooked fish/fennel.

Heat a large dollop of butter in a frying pan – the larger the better – and add the mackerel fillets skin-side down along with the fennel wedges. Sprinkle with rock salt and a good twist of pepper and cook on a medium to high heat for 2-3 minutes, pressing down with a burger-flipper/spatula each piece every now and again – you should see the fish flesh change colour. Once the skin side is golden brown and crisp, flip over and cook for a further minute or two, likewise the fennel. Once cooked through remove the mackerel from the pan – the fennel bulbs may need a little longer – and place on the plate.

When the potatoes are soft, drain, give a shake and return to the pan with a good glug of milk, the mayonnaise, horseradish, salt and pepper. Mash until creamy then stir in the spring onions. Return the now-mashed potato to the hob to heat through (adding a little water helps prevent it burning to the bottom of the pan) and put your fish/fennel back in the frying pan pan, also to heat through.

And essentially that’s it. Very fast, very tasty and once again no chilli or ginger! In fact that’s one of the reasons I liked this dish so much, other than salt and pepper there was nothing to mask the wonderful flavours of the fish and fennel (both of whixh I purchased at my local market, lar-di-dar. My mackerel set me back all of 98p, though admittedly I probably only had 100g).

A couple of tips:

1. You can debone the fish if you like, but I left them in and they were either eaten without hiccup or easily fished (ha!) out. I would suggest de-boning is an unnecessary faff.
2. When cutting the fennel bulb, keep a chunk of the thicker, tougher based at the bottom as it will hold all the individual leaves together

I honestly can’t wait to cook fish again now. Hurray!

J

have a little fishy, on a little dishy, with some fennel and some mash!

P.S. Sorry for the terrible picture, folks

Fancy-Pants Fish & Chips

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Who doesn’t love fish & chips? Especially when you can guarantee what goes into it. This isn’t necessarily the most straight-forward recipe but it’s not exactly time-consuming either and makes a damn tasty meal.

Serves 3-4

Ingredients

Fish

300g white fish, such as coley or pollack, cut into ‘goujons’
2 eggs, whisked
150-200g breadcrumbs
100g plain flour
½ tsp paprika
salt and pepper

Chips

1 large sweet potato, cut into chips
1 tbsp sunflower oil
½ tsp paprika
salt and pepper

‘Crushed’ Peas

2 cups peas
tbsp butter
mint, basil & coriander
salt

Condiment 1: Coriander Salsa

1 large white onion, very finely chopped
2 large handfuls fresh coriander, roughly chopped
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tsp red wine vinegar
1 tbsp olive oil
salt and pepper

Condiment 2: Garlic Mayonnaise

2 tbsp mayonnaise
3 cloves garlic, finely chopped

Method

1. Prepare the salsa: throw all the ingredients into a blender, whizz up for 30 seconds until finely chopped but not puréed.

2. Prepare the chips: throw everything into a large bowl and mix to ensure the potatoes are well coated in oil and spice. Arrange evenly spaced on a baking tray so they don’t stick together.

3. Prepare your fish: grab three bowls. Put the flour in one bowl, eggs in another and breadcrumbs in a third. Season the breadcrumbs with salt, pepper and paprika. Take each goujon of fish, coat in flour, dip in the egg and roll in breadcrumbs, ensuring they are well coated. Arrange on a baking tray.

4. Bake: stick the oven on 180oC, throw in the chips and ten minutes later, throw in the goujons. Bake for approximately 20 minutes.

5. Prepare the rest: mash up the garlic and mix well with the mayo. Simple, no? Boil the peas when you have six minutes to go. When cooked to your liking, drain, throw in the herbs and gently mash.

6. Arrange professionally and enjoy!

J&W

Oohlala

Easy Chinese Prawns, Asparagus & Rice

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So I’m not really a Jamie Oliver fan. Too much olive oil, too much salt, too many annoying cockney-isms. But his food is good and his 30 Minutes Meals book is pretty useful when you want to cook something tasty and new, knowing it’s not going to consume your whole evening. So we basically stole this recipe from there.

Serves 2

Ingredients

200g prawns
1 cup basmati rice
½ cup peas
½ cup sweetcorn
200g asparagus (9-10 fat sticks, 15-16 skinny sticks)
2 handfuls baby spinach
5-6 spring onions, chopped
1 egg, beaten
juice of 1 lemon
1 tbsp soy sauce
glug of sweet chilli sauce (or similar)
handful fresh coriander
1 tsp chinese five spice
1 chilli
2 cloves garlic

Method

Boil water for the rice. Add two cups of water to one cup of rice in a pan and cook to taste. Place the prawns in a sandwich bag, add a glug of olive oil and a glug of chilli oil/sesame oil/any interesting oil you have to hand, the chinese five spice, salt and pepper and give it all a good shake (make sure to close the bag first!). Stick some oil in a frying pan and add the prawns on a medium heat. Squeeze over the juice of ½ the lemon. If you fancy a sticky sauce, add a glug of honey or golden syrup.

Add the asparagus to a hot griddle pan with a sprinkling of salt and cook until “al dente” (approximately 7-8 minutes, we took one off to nibble and check). Wilt the spinach in a saucepan with a knob of butter. Check the rice – if cooked add the spring onions, peas, sweetcorn, egg, soy sauce, chilli sauce and the other half of the lemon juice. Allow time for the rice to steam and the egg to cook. You may have to whack on the heat for a minute or two.

A couple of minutes before you serve add a handful of flaked almonds to the prawns. Once everything is ready, plate up, drizzle with a dash of soy sauce, sprinkle with coriander and eat*!

J&W

*we had ours with the birthday champagne W bought. Lar-di-dar.