Seafood Recipes
Creamy Coconut Fish Curry
INGREDIENTS:
1kg Cob, Yellowtail or Snoek
3 Large Tomatoes, chopped
30ml Crushed Garlic
20ml Cayenne Pepper
5ml Turmeric
30ml Fish Masala
15ml Salt, or to taste
60ml Water
200ml Coconut Milk
45ml Oil
5 Curry Leaves
3 Whole Green Chillies
45ml Corainder, finely chopped for garnishing
METHOD:
Wash and drain fish. Liquidise tomatoes, garlic, spices, salt, water and coconut milk.
Over medium heat, add oil to a pot. Ideally, the pot should have a wide bottom to allow fish to lie in a single layer. Add curry leaves and chillies and fry until slightly brown and aromatic.
Pour liquidised tomato mixture into pot and allow to simmer for 15 minutes until sauce is thickened and reduced. Place fish in pot and simmer for about 10 minutes until cooked.
Remove from heat, garnish with coriander and serve with white rice, poppadums and onion salad.
Variations:
Add mustard seeds to oil with curry leaves and allow to splatter to release the flavour of the seeds. Peel and slice quince when in season, and boil in lightly salted water until soft. Drain and add to fish. Slice and rinse brinjals in salted water. Bring to boil in lightly salted water and cook until soft. Drain and add to fish. Add green mango to curry before adding the fish and then let it cook as usual.
Serves 4 – 6
Grilled Fish With Ginger and Lemon
INGREDIENTS:
2 Medium Onions, finely chopped
15ml Ginger Paste
Juice of 2 lemons
50ml Black Vinegar
50ml Olive or Cooking oil
30ml Soy Sauce
30ml Peri-peri Sauce
10ml Turmeric Powder
4 Chillies, finely chopped
1kg Fish of your choice
100ml Fresh dhania, chopped finely
15ml Sesame Seeds
METHOD:
In a bowl, mix together the first nine ingredients. Stir well. Marinate fish in mixture for 1 – 2 hours. Preheat grill and prepare a baking tray.
Brush fish liberally with remaining ginger mixture and place on tray. Grill under high heat for 2 – 3 minutes on each side.
Mix coriander with remaining sauce and pour over fish. Sprinkle with sesame seeds and grill for a further 3 – 5 minutes. Remove from grill and garnish with some sprigs of coriander.
Serve with baby corn, baked tomato and white rice.
Serves 6 – 8
Fish Roe in Mornay Sauce
INGREDIENTS:
500g Fish Roe
Grated Parmesan Cheese
MORNAY SAUCE:
2 Table spoon Butter
2 Heaped Table spoon Flour
2 Cups Milk or milk and Cream
1 Tea spoon English Mustard
¾ Cup Grated Cheddar Cheese
METHOD:
Melt butter in small saucepan. Remove from heat and blend in flour, stirring until smooth, then add mustard and seasoning. Stir in ½ cup milk, blend well, then add remaining milk and cheese. Return to heat and cook until thick and smooth, stirring constantly
METHOD:
Poach roe for 10 minutes in water and add 1 tea spoon vinegar. Cool, remove skin and cut into small pieces. Combine with Mornay Sauce, mixing carefully so as not to pulverise the roe.
Butter 4 – 6 scallop shells, spoon in Roe mixture, sprinkle generously with Parmesan cheese and bake for 8 – 10 minutes at 190’C until heated through and the topping is crisp.
Serves 4 – 6
Curried Prawns
INGREDIENTS:
500g Prawns, peeled and de-veined
300g Butter
1 Clove Garlic , finely chopped
1 Tea spoon Curry Mixture (below)
¼ Cup Water
CURRY MIXTURE:
1 ½ Table spoon Chilli Powder
½ Table spoon Turmeric
½ Table spoon Cumin
½ Table spoon Coriander
½ Table spoon Ground Ginger
¼ Tea spoon Cardamom (optional)
¼ Tea spoon Ground Cinnamon
¾ Tea spoon Ground Cloves
METHOD:
Melt butter over a medium-low heat in a large frying pan. Saute’ garlic for a minute or two then add curry mixture. Gently fry half the prawns at a time, so as not to over-crowd the pan. 10cm prawns needs to be cooked for 1 ½ minutes on each side; allow less time for smaller prawns. Transfer them to a heated platter while the rest are being done. Stir in water, simmer one minute.
Arrange on a bed of fluffy rice, spoon over the sauce and decorate with a sprig of parsley.
Serves 4 – 6
Creamy potato, Mushroom & Garlic Fish Bake
INGREDIENTS:
800g Hake Fillets
30ml Fish Spice
30ml Garlic Paste
5ml Peri-peri Powder
5ml Salt and Pepper
250g Mushrooms, sliced
1kg Potatoes, thinly sliced
4 Eggs
250ml Fresh Cream
500ml Sweet milk Cheese
Parsley, chopped
METHOD:
Preheat oven to 180˚C. Poach fish in simmering water for 5 minutes or until tender, and drain. Flake fish in a bowl and add garlic paste and spices.
In a medium ovenproof dish, layer half the potatoes and sprinkle lightly with salt and pepper. Place mushrooms on top of potato layer, add fish and top with remaining potatoes, layered neatly.
Combine eggs, cream and cheese and pour over layers. Bake in oven for 30 – 40 minutes, or until lightly browned. Remove from oven and allow to stand for 5 minutes.
Serve with a fresh salad.
Serves 6 – 8
Haddock Kedgeree
INGREDIENTS:
1kg Smoked Haddock
2 Medium Onions, finely chopped
60ml Butter
30ml Cooking Oil
30ml Garlic, Crushed
30ml Paprika
30ml Fish Spice
5ml Peri-peri Powder
7ml Salt
5ml Pepper
500ml Steamed Rice
250ml Frozen Peas, steamed
6 Hard-boiled Eggs, sliced
30ml Fresh Coriander, chopped
2ml Yellow Food Colouring, mixed with 125ml water
15ml butter, to top after assembling of dish
METHOD:
Cut haddock into large chunks. Arrange haddock on a prepared warm oven tray and place in a heated oven at 180ºC for 10 – 15 minutes or until cooked through. Remove from oven and keep aside. Braise onions in a pot with butter and oil until golden. Add garlic and all spices, and cook for a minute or two to release aroma. Remove from heat and leave aside.
In a flat ovenproof dish, place cooked rice at the bottom. Sprinkle with a layer of peas. Place hard-boiled eggs on top of the peas. Then layer with the haddock. Place braised spiced onion over haddock. Sprinkle with dhania. Cut the butter into small cubes and place on the haddock mixture. Sprinkle with yellow water and place in the oven for 15 – 20 minutes or until heated through.
Serve with roast potatoes or a green salad.
Serves 6 – 8
Grilled Prawns
INGREDIENTS:
500G Shelled King Prawns
2 x Cloves crushed Garlic
1 x Teaspoon Olive Oil
1 x Tablespoon Peanut Butter
x Small Onion (Minced)
x Tablespoon Lemon Juice
1 x Teaspoon Black Pepper
1 Teaspoon Salt
METHOD:
Mix olive oil, onions and garlic.
Add prawns tossing them to coat.
Allow this to marinate for at least 3 hours in the refrigerator
Grill prawns for about 5 minutes turning once.
Arrange neatly on a serving platter.
Prawns cook very quickly, make sure to watch them.
The remaining ingredients will be used as a dipping sauce for the prawns.
Whisk peanut butter, lemon juice, salt and pepper in a serving bowl.
Place the serving bowl in the centre of the prawn platter where family and guests will not be able resist temptation to dip.
Garlic Prawns served with Persian Rice
Garlic Prawns
30 – 36 Prawns, prepared for grilling (in and out of their shells)
8 Table spoon butter
8 Table spoon olive oil
2 ½ Teaspoon lemon juice
¼ Cup finely chopped spring onions
2 ½ Teaspoon finely chopped garlic
3 Table spoon chopped parsley
Salt and freshly – ground black pepper
Lemon wedges for garnishing
Method
Preheat grill. Melt butter and olive oil in a shallow baking dish just large enough to hold the prawns in one layer. Stir in lemon juice, onions, garlic, salt and pepper.
Add prawns, turning until they are well coated. Grill 12cm from the heat for 4 – 5 minutes on each side, until cooked. (Prawns in shell will take a little longer)
Transfer to a clean, heated serving dish, pour over the garlic sauce, sprinkle with chopped parsley and garnish with lemon wedges.
Serve with Persian Rice and a green salad.
Persian Rice
4 Large, ripe tomatoes, peeled and sliced
175g button mushrooms, sliced or quartered
4 spring onions chopped
4 Table spoon butter
1 cup long-grained rice
1 ½ chicken stock
1 Clove garlic, finely chopped
¼ Tea spoon dried oregano
2 Table spoon finely chopped parsley
4 Table spoon white grape juice
Salt and freshly-ground pepper
Method
Saute’ onions in 4 table spoon butter in a medium saucepan until golden. Add garlic, tomatoes, mushrooms, salt, pepper, oregano and parsley. After a minute or two stir in rice. Pour in white grape juice and chicken stock. Simmer gently until all the liquid has been absorbed and the rice is cooked.
Mustard Mackerel
INGREDIENTS:
• 4 Mackerel, cleaned and beheaded – ready for baking.
• 2 Table spoons butter
• ½ Table spoon English Mustard
• 1 Table spoon French Mustard
• 1 Table spoon Tomato Puree
• ¼ Tea spoon Brown Sugar
• 4 Table spoon Fresh Cream
• ¼ Tea spoon Mixed Herbs
• ½ Tea spoon Salt
• Freshly Ground Black Pepper
METHOD:
Place 1 table spoon butter in an oven-proof dish and pop into the oven for a few minutes to melt.
Mix Mustard, Tomato puree, sugar, fresh cream and seasoning. Place fish side by side in the buttered dish, pour over mustard sauce and bake at 180”C for 15-20 minutes, turning fish once during the cooking process.
Garnish with lemon wedges and a little chopped parsley and serve with boiled potatoes tossed in butter.
Serves 4 – 6
Hake and Prawn Feta Balls
INGREDIENTS:
500g Cooked Flaked Hake
500g Cooked Prawns cut finely
1 Small Onion, chopped finely
60ml Bread Crumbs
1 Egg, beaten
10ml Garlic Paste
15ml Fish Spice
5ml Coarse Black Pepper
2 Chillies, chopped
60ml Chopped Coriander
5ml Lemon Juice
100g Feta Cheese, crumbled
METHOD:
In a bowl, combine all ingredients into a firm mixture. Leave to stand for 15 minutes to infuse flavour.
Roll into equal-sized ping pong balls. Chill for at least 1 hour. Heat oil in a deep pan and fry balls till golden. Place on absorbent paper and serve hot.
Serve with a chilli dip.
Makes 18 – 20 balls
Paprika Salmon
INGREDIENTS:
1kg Cape Salmon, cut into 3cm slices
4 Table spoons melted butter
2 Table spoons chopped Parsley
1 Tea spoon Salt
2 Tea spoon Paprika
¼ Tea spoon Basil
6 Table spoon Fresh Cream
Squeeze of Lemon juice
Freshly ground Black Pepper
METHOD:
Mix together butter, parsley, lemon juice and seasoning. Wash fish slices, pat dry and arrange on a pre-heated, buttered grilling pan. Spread half the sauce over the fish and grill for 3-4 minutes. Turn fish slices over, spread with remaining sauce and cook for a further 2-4 minutes until fish is cooked.
Remove fish to a heated serving platter.
Pour cream onto grilling pan on top of stove. Mix well with buttery fish juices and pour over fish.
Serve with boiled potatoes, tossed in butter, and a French salad.
Serves 4 – 6
Phyllo Pillows with Potato and Shrimp
INGREDIENTS:
15ml canola oil
500g shrimps
30ml fish spice
4 large potatoes, cooked and mashed
10ml garlic paste
2 green chillies, finely chopped
salt to taste
5ml ground turmeric
10ml cayenne pepper
5ml whole coriander, crushed
50ml fresh dhania, finely chopped
1 x 500g phyllo pastry
non-stick cooking spray
METHOD:
Preheat oven to 200˚C. Spray a baking sheet with non-stick cooking spray. Heat a pan over medium heat and add oil, shrimps and fish spice. Cook for 5 minutes.
Do not add any water, as the mixture must be dry.
Combine all other ingredients in a large bowl and add shrimp mixture. Form filling into ping pong-sized balls and press down slightly to form a pillow.
To ASSEMBLE:
Working on greaseproof paper, place one sheet of phyllo pastry on paper and spray with cooking spray. Repeat process with 4 more sheets of pastry.
Cut into 10 x 10cm squares.
Place filling at the base of each square about 3 cm from the edge. Fold in the sides and fold over to form a pillow. Brush edge with a little canola oil and press firmly to seal. Spray top of pillows with cooking spray and place on baking sheet. Bake for 10 – 15 minutes or until golden.
Keep extra sheets of pastry covered with a clean damp cloth until used.
Serve with chutneys and dips.Yields 35 – 40
Pickled Fish
INGREDIENTS:
1kg Cob, cut into portions
5ml Salt
10ml White Pepper
30ml Fish Spice
Oil for frying
CURRY SAUCE:
15ml Oil
6 Large Onions, sliced
4 Cloves Garlic, crushed
400ml Brown Vinegar
60ml Sugar (more if desired)
30ml Turmeric
60ml Curry Powder
30ml Cayenne Pepper
20ml Fish Spice
5 Bay Leaves
6 Whole all spice
Salt to taste
4 Dried Red Chillies (optional)
METHOD:
Season fish with fish spice, salt and pepper. Fry fish in hot oil for 5 minutes on each side or until medium brown and cooked through. Remove from oil and drain on absorbent paper.
To make the curry sauce, cook onions, oil, garlic, sugar, vinegar, chillies and all spices in a saucepan for about 15 – 20 minutes until well blended. Add salt to taste.
Place fish slices in a deep dish and cover with the sauce. Store, covered, in refrigerator for 24 hours before serving, to allow the flavours to develop.
Serves 8 – 10
Prawn Spring Roles
INGREDIENTS:
15ml Oil
250g Shelled Prawns, chopped
15ml Seafood Spice
5ml Coarse Black Pepper
5ml Garlic Paste
2 Medium carrots, coarsely grated
1 Medium Onion, finely chopped
4 Cabbage Leaves, finely shredded
1 Small Red Pepper
2 Green Chillies, finely chopped
15ml Lemon Juice
8 Large Spring Roll Wrappers or Spring Roll Pastry
Salt to taste
Oil for frying
METHOD:
Heat oil in a pot. Add prawns, spice, pepper and garlic paste, and braise for 3 minutes. Add vegetables, chillies and lemon juice, and combine through. Stir-fry for 5 minutes. Leave to cool.
Meanwhile, place a sheet of pastry on greaseproof paper and cut pastry into 15cm squares. Keep pastry covered with a damp cloth. Place one tablespoon of filling horizontally across pastry. Fold front of pastry towards filling. Then fold sides, and close up to form a spring roll. Smear the edge with a little flour paste to seal.
Keep covered with a damp cloth until all spring rolls have been completed. Fry in moderately warm oil for a few minutes till golden.
Serve hot with soya sauce or green chutney
To make flour paste: Mix 100ml flour with water to form a sticky, thick paste.
Makes 30 – 36 spring rolls
Sweet and Sour Fish Curry with Branjols
INGREDIENTS:
1kg Cob, Yellowtail or Snoek
4 Table spoon Chilli Powder
½ Table Spoon Tumeric Powder
1 ½ Table Spoon Garum Masala
1 Table Spoon Dhania Powder
1 Table Spoon Crushed Ginger & Garlic
2 Table Spoon Salt
2 Sticks Cinnamon
4 Elachi
2 Stems Curry Leaves
4 Green Chillies Slit
2 Tins Tomato & Onion Mix
1½ Cup Oil
1 Large Branjol
Dhania
METHOD:
Wash and drain fish. Heat ½ Cup oil into pot. Add Cinnamon sticks, Elachi and curry leaves. Add Tomato & Onion mix and spices. Let it simmer for +-10 minutes until it thickens. Add fish and green chillies. Shake pot regularly. Allow to cook for +-10 minutes.
In a pan Heat remainder 1 cup oil. Cut Branjols in cubes and deep fry until soft and light brown in colour. Add Branjols to pot and shake or stir well. Add Dhania to garnish. Allow to simmer for +-2 minutes.
Serves 4 – 6
Spicey Sweet and Sour Fish Bake
INGREDIENTS:
1kg Kingklip
45ml Cooking Oil
30ml Butter
10 Curry Leaves
100g Tamarind
125ml Warm Water
5ml Turmeric
45ml Tandoori Masala
10ml Paprika Powder
30ml Garlic Paste
10ml Salt
60ml Tomato Puree
60ml Brown Sugar
Corainder and Tomato, chopped for garnishing
METHOD:
Preheat oven to 180ºC. Place oil and butter in a large ovenproof dish. Heat and add curry leaves to fuse.
In a small bowl, steep tamarind in warm water. Squeeze out the pulp and discard the pips. Place tamarind in a bowl and add all the remaining ingredients. Mix into a paste. Rub spice paste over the fish and place in the hot butter mixture.
Bake for 10 – 12 minutes and turn oven to grill, leaving fish to grill for 8 – 10 minutes.
Garnish with fresh dhania and tomato.
Serve with masala potatoes and crusty bread.
Serves 4 – 6
Spicey Oven Baked Fish
INGREDIENTS:
1kg Kingklip Fish
2 Onions
2 Tomatoes
Green Pepper
10ml Oil
30ml Lemon Juice
30ml Chilli Powder
10ml Garlic, crushed
50ml Mayonnaise
5ml Turmeric
Green Chilli
Salt and Pepper to taste
Few Curry Leaves
Fresh Coriander Leaves
METHOD:
Preheat oven to 180˚C. Grease a casserole dish. Liquidise 1 onion, 1 tomato and ½ green pepper. Place oil, lemon juice, chilli powder, garlic, mayonnaise, turmeric, curry leaves and salt and pepper into a pot. Add liquidised mixture and cook over low heat until mixture thickens. Cool. Marinate fish in cooked mixture for 1 hour. Place fish in casserole dish, cover with foil, and bake for 10 – 15 minutes. Meanwhile, slice remaining tomato, onion and green pepper. Remove fish from oven, uncover and top with sliced vegetables. Place casserole back in oven for a further 10 – 15 minutes, and cook until done. Garnish with coriander and green chilli.
Serves 6 – 8
Sweet n' Sour Prawns
INGREDIENTS:
800g Peeled Fresh Prawns
8 x Tomatoes Liquidised
1 x Large Onion Finely Chopped
Half cup squeezed tamarind juice
Half cup tomato puree
2 x Teaspoon Fish Masala
3 x Teaspoon Chilli Powder
1 x Teaspoon Salt
1 x Teaspoon Tumeric Powder
1 x Teaspoon Dhania Powder
1 x Teaspoon Garlic Paste
2 x Tablespoon Sweet Chutney Source
2 x Tablespoon Sugar
Peppers and Dhania for garnishing
METHOD:
Braise the Onion, add Prawns & Garlic & Simmer for 5min.
Add all spices & Tomatoes until tomatoes are done.
Then add tomato puree & chilli.
Cook for 10min, add sugar and sweet chutney sauce.
Garnish with Peppers and Dhania.
Serve with savoury Rice or Roti.
Creamy Mayonnaise Baked Fish
INGREDIENTS:
1kg Whole Fish (kept whole, filleted or sliced)
Marinade
3 Green Chillies, finely chopped
30ml Crushed Garlic
20ml Fish Spice
10ml Salt
5ml Black Pepper
30ml Lemon Juice
60ml Mayonnaise
50ml Margarine, melted and kept aside
Sauce
100ml Mayonnaise
100ml Cream/Milk
30ml Margarine
30ml Garlic Paste
Salt and Pepper to taste
50g Chopped Nuts of choice
5ml Corn flour
Topping
Finely Chopped Parsley
Green Chilli, finely chopped
50g Nuts, chopped
Method:
Wash and drain fish.
Combine all marinade ingredients, except butter. Form a paste and smear over fish. Marinate for a couple of hours or overnight. In a buttered oven dish, layer fish and pour over butter. Place in a preheated oven of 180ºC for 15-30min. or until done. Remove from oven and pour sauce over fish. Sprinkle with topping.
Sauce: Place all ingredients in a pot and boil till sauce thickens. Once thickened pour over fish.
Serve with baked or roasted vegetables and a salad.
Salmon Avocado Boats
Prep time: 15 minutes
- ½ cup nonfat plain Greek yogurt
- 2 tsp. light or olive oil mayonnaise
- 1 tsp. Dijon mustard
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- 1 Tbsp. lime juice, freshly squeezed
- ¼ tsp. cumin
- 1/8 tsp. cayenne pepper (can use more, for additional spiciness)
- 2 (5-oz.) cans or pouches salmon, drained and flaked
- 2 avocados
- Salt and pepper, to taste
- Hot sauce, for garnish (optional)
- In medium bowl, combine first 8 ingredients (yogurt through cayenne pepper); mix well.
- Add salmon to bowl; mix well.
- Cut avocados in half lengthwise and remove pits. Scoop about 1 Tbsp. of the flesh from each avocado half and add it to salmon mixture; mash well. Add salt and pepper, to taste.
- Fill each avocado half with ¼ cup of salmon mixture, creating a mound on top of avocado halves. Drizzle with hot sauce, if desired.
Thai Red Curry with Salmon
Prep Time: 20 minutes
- 1 lb. fresh salmon
- 1 cup dry jasmine rice
- 1 Tbsp. oil (preferably canola or other light-tasting oil)
- Salt
- 1 Tbsp. butter
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 green pepper, chopped
- 4-oz. jar of red curry paste
- 3 Tbsp. canola oil (for making curry)
- 2 cups chopped tomatoes
- 1 1/2 cups chopped canned pineapple + 2 Tbsp. juice
- 1 can full-fat coconut milk
- Fresh basil
- While you are preparing the curry (see below), cook the rice in 2 cups of water.
- Heat 1 Tbsp. oil (canola or other light-tasting) in a frying pan on medium heat.
- Debone the salmon. Wash and cut it into 3- or 4-inch pieces. Sprinkle salmon pieces with salt, place them into frying pan skin side down, and cook for 2-3 minutes. Flip salmon and cook for an additional minute. (You want the salmon to be slightly cooked, not fully.)
- Remove salmon from pan and place onto a cutting board. Remove salmon skin and discard it.
- Chop the salmon into smaller, bite-sized pieces and set them aside.
- In large frying pan, heat butter on medium. Add diced onion and fry until translucent.
- Add garlic and chopped pepper and fry for an additional minute or two.
- Add curry paste and 3 Tbsp. canola oil and fry for a minute or two, until fragrant.
- Add tomatoes, pineapple + 2 Tbsp. juice, coconut milk, and salmon. Let the curry simmer for 15 minutes, until the vegetables are soft and the salmon is cooked through.
- Season with salt, to taste. Serve with rice and garnish with basil.
Lemon Herb Tuna Steak and Potatoes
- 4 3/4-inch-thick tuna fillets
- 6 tablespoons olive oil, divided
- Juice of 1/2 lemon
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 teaspoon dried oregano, divided
- 1/2 teaspoon dried thyme, divided
- 1/4 teaspoon dried basil, divided
- 1 teaspoon garlic powder, divided
- 1 1/2 pounds baby red potatoes, halved
- 4 tablespoons grated Parmesan cheese
- Additional lemon slices for garnish (optional)
- Preheat oven to 450 degrees.
- Combine in a large resealable bag: the 4 tuna fillets, 4 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil and 1/2 teaspoon garlic powder.
- Seal the bag and massage the fillets to rub in the seasonings and evenly distribute all the ingredients. Chill bag for 15 minutes while you move on to the next steps.
- In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat.
- Stir together remaining salt, pepper, oregano, thyme, and garlic powder. Sprinkle mixture over the potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan and bake for 15 minutes.
- After tuna fillets have chilled for 15 minutes, place them on the empty half of the sheet pan and top them with lemon slices, if desired. Sprinkle Parmesan over the potatoes and return pan to the oven for 6 minutes. Then flip the tuna fillets and bake for another 6 minutes.
- Serve and enjoy!