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Seafood Archive
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Prawn Saganaki
Posted on August 24, 2010 | No CommentsTweetAfter a day in the sun I was feeling all Mediterranean. This called for something healthy and delicious – nobody does this better than the Greeks. I’d already bought a bag of super fresh prawns that morning, which I had planned on making into a delicious curry of some description, but I abandoned that in favour of one of my favourite Greek dishes, prawn saganaki. Prawns in a simple tomato sauce topped with sharp, salty feta cheese. It’s so simple to prepare and just excellent on a warm winter’s evening like we were having in Sydney. We even cracked open a bottle of retsina in celebration. Opa!
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Pipis & Prawns Steamed in Spicy Yellow Coconut Sauce
Posted on August 20, 2010 | No CommentsTweetThai cuisine is full of surprises – none more than their amazing techniques with seafood and shellfish. Pipis are like small clams and are delicious served in a spicy sauce. This yellow sauce is just that, but also sweet and sour all in one hit. It works perfectly with the lovely salty flavour of the pipi and prawns. I ate a similar dish from a hawker stall in Thailand a couple years ago and have been talking about them ever since. Once you’ve pounded the yellow paste, this dish is extremely quick and easy to make (make the paste in advance and you can have this on a plate in about 10 minutes!). What I also love is that it looks and sounds pretty impressive too as you clatter the shells into the wok.
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Indonesian Chicken & Prawn Salad
Posted on August 14, 2010 | No CommentsTweetThis Indonesian cold salad dish was absolutely amazing. A melange (good word!) of complex flavours that work in unison to create a dish that isn’t too much of anything – isn’t too sweet, too salty, to sour or too spicy. It’s an intricate blend of everything that leaves an overall taste that is perfectly balanced. It tastes fresh and healthy too which is quite something for Indonesian food as it can often feel a little, how do I say this tactfully? heart clogging. I’m also quite surprised just how well chicken and prawn work together – not two proteins you’d naturally put together, but they get along splendidly. Are you up for a different kind of salad?
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Filipino Crab Fat Rice
Posted on August 12, 2010 | No CommentsTweetAs terrible as this dish sounds, it is in fact quite a revelation! My other half, Brendan came back from the Philippines from a cheap dentistry holiday (I joke not), raving about the crab fat rice he’s been gorging on. The dish is made using crab roe from a jar (or crab paste as it’s named) to lend a unique flavour and colour to the rice – I had been informed that it was “Out of control delicious.” I had been kind of enthusiastic about trying it at first, but then conveniently forgot about it for two years. Recently, on rediscovering the Filipino crab paste in the back of my cupboard, my curiosity got the better of me, mainly as I wanted to stop Brendan harping on about it. Wouldn’t you know, it was amazingly full of flavour and quite delicious. As weird as Filipino food is, this is pretty damn delicious. Give it a try, I think you’ll be very pleasantly surprised.
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Sri Lankan Prawn Curry
Posted on August 6, 2010 | No CommentsTweetI’m constantly amazed just how splendid Southern Indian and Sri Lankan food can be. The freshness and tastiness of their seafood dishes is quite unlike any other place on earth. What makes this dish so great is that it’s very quick and simple to prepare. There’s not complex paste to create, no marination – it’s all done within 10 minutes! Don’t let the short cooking time fool you into thinking this dish doesn’t deliver in flavour either – it’s simply brimming over with taste! One of the highlights of the year so far!
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Salmon with Punched Potatoes and Lemon Oil
Posted on July 23, 2010 | 2 CommentsTweetSimple and delicious are the first two words that spring to mind with this recipe. Simple, it didn’t stretch my ability or patience levels in any way. Delicious, because it was! I love salmon anyway, but the sharp, sweet lemon oil is just perfect alongside both the fish and the potatoes. As far as the potatoes go, I have no idea why they are ‘punched’, but the Portuguese have being doing it for years so who am I to argue? It’s a great, refreshing dish for any day of the week – give it a go.
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Thoramalu – Sri Lankan Fish Curry
Posted on July 21, 2010 | 2 CommentsTweetThe great thing about fish curries, aside their taste, is the cooking time involved. Excellent news when you’ve been sat behind a desk all day doing nothing. Quick as you like they’re on the plate. If, like me, you make the curry powder in advance and store it in anticipation you’ll have your dinner on your plate in the time it takes for the rice to boil. This curry, from Sri Lanka uses coconut milk to give a creamy fragrant gravy which sits in perfect harmony with the fish. I bought pretty cheap fish for this curry which is all it needs. The delicious sauce more than makes up for any of the fishes shortcomings, so don’t think you have to spend a fortune on expensive seafood. Nobody will thank you for it.
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Vietnamese Steamed Fish
Posted on July 7, 2010 | No CommentsTweetWords fail me! After a week of trying to cook fish (none of which made the final cut for the blog!) I gave it a final try tonight with this Vietnamese dish. Thank god I gave it another night. This was sublime – I kid you not, it was superb. The marinade for the fish is splendid – a peppery, spicy dream come true. It was amazing – I chose a whole snapper from the supermarket – it was cheaper than meat which is quite something, and it really delivered in taste, texture and freshness. There was very little I could find with this meal that I didn’t like. The only thing would be that it took too long to get to the table, and the fact that I couldn’t finish the whole thing (Which is a very rare event in itself!). Give it a try – you won’t be disappointed!
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Prawn Biryani
Posted on June 15, 2010 | No CommentsTweetI love this! Biryani is one of my favourite Indian dishes. It’s a one stop shop of a meal – everything’s in the one pan! I’ve only ever eaten meat biryanis so I was very keen to try a seafood version. I must say, it works pretty fabulously. It’s a spicy dish, but not massively so feel free to tone down the heat by adding fewer chillies if you like. It may seem like a bit of an effort, but it’s actually quite a simple dish to prepare if you’re organised.
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Moroccan Sardine Balls with Spicy Tomato Sauce
Posted on June 1, 2010 | No CommentsTweetI bought some fresh sardines a short while ago and stupidly didn’t use them immediately. So they’ve been in the freezer ever since. I had to use them today so decided instead of serving them whole, with some kind of dressing, that I would make this Moroccan dish – the fish moulded into balls, served alongside a spicy tomato dipping sauce. A great appetizer dish – intense balls of sardine flavour which complimented the sweet, spicy sauce perfectly.
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Green Masala Prawns
Posted on May 24, 2010 | No CommentsTweetI ate an amazing version of green masala prawns a couple of weeks ago at one of my favourite restaurants in Sydney, Newtown’s Janani. It ranks as one the tastiest things I’ve ever eaten. The lovely chatty chef there refused to give me her recipe but throughout our conversation I managed to wean more and more ingredients out of her. My resulting recipe makes a very very tasty, spicy dish, albeit different to the version at Janani. For that delight, you’ll have to go and taste it at the restaurant yourself.
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Prawn & Curry Leaf Fry
Posted on May 16, 2010 | No CommentsTweetThis super quick preparation for prawns hails from the South of India. It’s a quick, stir-fry dish which is ready within 10 minutes – start to finish. It’s absolutely full of flavour and great if you’re in a hurry – or about to miss your favourite TV show…
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Tartare Sauce
Posted on May 14, 2010 | No CommentsTweetTartare sauce is one of those things that should ONLY be eaten if you’ve made it yourself. I cannot begin to describe the rankness of the shop bought, jarred variety. It’s beyond foul. I wouldn’t feed it to a cat. That said, the home made variety is utterly delicious, creamy, slightly tart, salty and sour all in one burst of flavour. I love it with fish of course, but it’s also great with boiled potatoes hot or cold. Don’t be tempted to buy shop bought, make your own instead -it’s easy.
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Thai Steamed Fish with Ginger, Chilli & Lemongrass
Posted on May 8, 2010 | No CommentsTweetI had a few random things lying around the kitchen that went into this delicious and simple little marinade for fish tonight. I hadn’t really planned the meal too well, so was just making it up as I went along – turns out it was pretty damn tasty. Really fragrant and fresh.
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Fish with Thai Lime and Chilli Dressing
Posted on April 16, 2010 | No CommentsTweetHere’s something which is guaranteed to leave a lasting impression! It’s a really simple dish which packs an almighty punch of spice together with the sweet, sour and salty flavours synonymous with southern Thai food. It was amazing!
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Thai Crab Fried Rice
Posted on April 14, 2010 | No CommentsTweetThis was the star of the week, without a doubt. I already love Chinese style egg fried rice, but this Thai variation with the addition of crab meat was not only a revelation it was a taste sensation. A subtle and delicate dish but one that really stands out with a personality of it own. It was a really simple meal to prepare but has a sophistication that’s sure to impress anyone fortunate enough to be served it. Lovely stuff.
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Sri Lankan Sour Fish Curry
Posted on March 18, 2010 | No CommentsTweetHere’s a recipe for a delicious fish curry from Sri Lanka. The Sri Lankans know how to make a mean fish curry – this one is everything Iove in a seafood curry. It’s complex, spicy and beautifully sour in flavour. This works perfectly with fish – especially with firm white fleshed fish. It’s also great with a more oily fish like mackerel or even sardines.
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Thai Style Fish Cakes
Posted on January 15, 2010 | No CommentsTweetNow I know this is not strictly an authentic style Thai fish cake, in fact it’s nothing like an authentic style Thai fish cake, but it takes inspiration from the flavours of South East Asia – using somewhat of a western technique by binding the mixture with potato. The dish came about as I’d baked a gigantic trout the previous day for a lunch with friends – I’d baked the fish in a delicious home made Panang curry paste. It was absolutely divine, but there was so much leftover that I had to invent something to use it up. As the Thai flavours were already running through the fish, I just created the dish around it. They were pretty delicious too! The great thing is, I now have a sizeable batch in the freezer too, for those days when I can’t be bothered to cook.
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Thai Baked Trout
Posted on January 13, 2010 | No CommentsTweetI had a summer lunch party the other day. I wanted something not too stressful as I knew I would have a hangover from the previous night. I was right – the hangover was in full effect – I hadn’t really thought my stress free plan of baking a whole ocean trout – the thing was so huge it wouldn’t even fit in the oven – so, with a large headache and a delicate stomach, I had to hack off its head and tail. Not too bad – and after that, the rest was pretty plain sailing as I’d planned curry paste’s ahead!
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Spicy Prawns in Garlic & White Wine
Posted on December 21, 2009 | No CommentsTweetSometimes the simplest dishes are the best. Prawns and garlic work amazingly well together, especially with a little dash of white wine and a drizzling of good quality olive oil. Perfect for a summer’s afternoon in the garden. When I made this I ate SO many prawns I had to have a little lie down to sleep them off. I wish I wasn’t so greedy sometimes.
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Thai Orange Curry with Tuna & Prawn
Posted on December 17, 2009 | No CommentsTweetI found a frozen curry paste in the freezer tonight from god knows when. At the time, I had thankfully had the foresight to write ‘Thai orange paste’ on the bag. Armed with this knowledge I rummaged further into the depths of my freezer and found a bounty of bits and bobs to add to the curry. Some prawns, tuna and an array of vegetables ‘on the turn’ from the firdge. I love it when a meal comes together this way. Before opening the freezer door, I was about 30 seconds away from a takeaway pizza. Instead I had a rather tasty curry which was ready in about 20 minutes – the pizza wouldn’t have even been out of the oven!
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Kolkata Prawns
Posted on October 7, 2009 | 1 CommentTweetHere’s a simple prawn curry from Kolkata – it’s ready in a snip! And just packed with spice and flavour. I had a great old time eating two helpings. I must say it’s one of the easiest curries you’re ever likely to come across. Give it a whirl.
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Salad Niçoise
Posted on October 5, 2009 | No CommentsTweetThere are many schools of thought as to what goes into a salad Niçoise, some camps becoming pretty animated and heated as to the correct combination of ingredients. One book BEGGED me not to add any cooked vegetables while another added as many as five. It would seem the French can’t make up their minds so, I am giving you Salad Niçoise as I have always made it. A truly filling and satisfying salad, packed with interesting texture and flavour – perfect as a meal in itself or as part of a larger buffet style affair.
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Thai Fish Steamed in Banana Leaves
Posted on September 25, 2009 | No CommentsTweetThis is a delicious, if fiddly dish which is guaranteed the “WOW!” from any dinner guest. It’s a great looking but even better tasting dish – full of fragrance and complex Thai flavours. I absolutely loved it, but will admit the steaming took longer than the recipe suggested. Way longer – I think the best option is to wait till you have the right texture whether it takes 20 or 60 minutes. The results are divine.
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Bengali Fish
Posted on September 23, 2009 | No CommentsTweetI really enjoy fish cooked Indian style. Here’s a great and simple way to get your taste buds moving with a Bengali recipe. It’s not a spicy dish but has a little heat running through it which compliments the fish perfectly. I love that it doesn’t overpower the fish at all, just adds a sweetness to the sauce which I loved.
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Keralan Style Fish
Posted on September 5, 2009 | No CommentsTweetI really really enjoyed this! I was very surprised just how much! It’s amazing how something so simple could create a flavour so utterly satisfying. The spice is there, but it leads to a delicious, slightly sour fragrance of the sparse sauce. It’s not a typical fish curry. There’s hardly any gravy, but what little there is, is incredible. Top tea!
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Scallops with Saffron Vinaigrette
Posted on August 10, 2009 | No CommentsTweetThis was delicious starter course for a dinner I cooked. Scallops are clever, because they don’t take much cooking so can appear on the plate as quick as a flash. This lovely, bright dressing to accompany is sweet and sour with a hint of saffron flavour. It was very tasty indeed.
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Indian Fish Curry with Zucchini
Posted on July 27, 2009 | No CommentsTweetAs with most fish curries, this was a fuss free zone. The whole dish was prepared and eaten well within 40 minutes. It’s a really simple, but tasty dish that has plenty of flavour and spice to make anyone think you’d been slaving over a pestle and mortar for the good part of a week. Good food quicker than your local Indian takeaway could scramble something half as nice to your door.
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Spaghetti With Prawns, Tomato and Garlic
Posted on June 23, 2009 | No CommentsTweetHere’s a quick and easy dish guaranteed to impress in both flavour and in ease. Pasta can be the quickest dish out of the blocks if you do all your prep work in advance. The way to succeed is to have everything at hand – ready to go it’s guaranteed to stop you rushing about like an idiot. This dish is sweet from the tomatoes and prawns with a hint of the ocean from the pasta cooking liquid and little hit of chilli right at the end. It’s pretty understated, but packed full of the right flavours. Could this be everything you’re looking for in a weekday dinner?
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Fish Tagine with Potatoes & Olives
Posted on June 11, 2009 | No CommentsTweet I hate people who never do anything interesting with fish. Those smug folk who exclaim that you SHOULD just “let the fish speak for itself”. Well for one, fish can’t talk, but if they could I’m sure they’d demand to spend their last moments in a tasty sauce, rather than a frying pan with a bit of salt. I do love a bit of fish simply cooked, but I also like to change it up once in a while and make something truly exciting with it.
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Fish Coated in Walnut, Sumac & Paprika Crumbs
Posted on May 26, 2009 | No CommentsTweetThis was a great little surprise hit tonight. I’d been slightly craving some kind of coated fish for a few days, no idea why. I settled on a middle eastern theme. After purchasing way too many walnuts for the Circassian Chicken a few days earlier, i incorporated them into a crunchy breadcrumb coating. Other flavours came in the form of sweet paprika and slightly tangy sumac. The flavour combination was a success, perfect with the soft, flaky flatheads I used.
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Spanish Week: #4: Prawns with Romesco Sauce
Posted on March 5, 2009 | 1 CommentTweet Here’s one of my favourite Spanish dishes. I love the spicy, nutty romesco sauce from Tarragona in the Catalonia region of Spain. It’s the perfect partner for seafood, and in particular prawns. Great for parties or indeed a Wednesday evening in front of the TV. I love this stuff! I usually serve this as a starter course or tapa, but It can be made into a main course pretty easily. Tonight I ate it, tapas style with a couple of other dishes. Namely a simple red capsicum tortilla and some fried chorizo.
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Fish with Spicy Lentil Dal
Posted on January 20, 2009 | No CommentsTweet Who can fail to like dal!? It’s one of those simple foods that just keeps on giving. It’s perfect as a sauce, like in this dish with flaky white fish fillets. A lovely earthy spicy finish to the succulent fish. Very refreshing and pretty healthy too!
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Sri Lankan Fish Curry
Posted on December 26, 2008 | 2 CommentsTweet Fish curries are quicker to make than other curries. Fish cooks so quickly the curry is ready in a flash. This Sri Lankan dish is a creamy, spicy treat. It packs a bit of a punch too, which is always good. If you don’t want it too spicy, then leave out the cayenne. One other point, fish curry doesn’t really reheat all that well as the fish will just break up and turn into a big old mess, so either don’t eat all day prior and be suitably hungry or invite some friends to share it.
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Smoked Trout & Dill Pate
Posted on December 6, 2008 | No CommentsTweet This is the easiest thing to make, and it’s great for a light lunch snack or party dip. I love smoked fish so when I saw a little packet at the supermarket with an “oops! I’m reduced” sticker smacked over it. I snatched it from the shelf as quick as you like. Give this a try – you’ll be amazed how tasty it is.
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Nyonya Salmon Curry
Posted on November 26, 2008 | 1 CommentTweet After a few days in Singapore on my return from the winter in the UK I sampled some delicious local food. I ate an amazing fish head curry which was cooked in a traditional Nyonya sauce. Nyonya food takes its influences from Chinese Malay cuisine but with a real south east Asian twist. While this curry was delicious, I decided to recreate it at home using salmon instead of a fish head. It’s a little more appealing to most people’s palette. Be sure to use the garnish of tomatoes, spring onions and coriander for this curry. It REALLY makes a difference.
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Baked Snapper with Lentils & Capsicum
Posted on October 20, 2008 | No CommentsTweet This was a delicious light dinner. It was a baking hot day in Sydney and I really didn’t feel like something heavy. Although I used lentils, which can be quite wintery, it turned out to be filling but not too heavy at all. Be sure not to add salt to the lentils until the end as it prolongs their cooking time and can actually make them IMPOSSIBLE to soften. It’s a lesson I learned the hard way after almost 2 hours of simmering with the results still like little pellets of rock.
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Prawns with Garlic, Herbs and Wine
Posted on September 16, 2008 | No CommentsTweet There are times I wish I hadn’t set a precedent of cooking from scratch every night. Tonight was one of those nights. All I wanted to do after work was heat up some oven chips and make some chip sandwiches. Sadly oven chips do not exist in my house, so after a little scour in the freezer I happened upon some prawns. I wasn’t particularly hungry either so I decided on this really simple little snack! A really easy litte starter or tapas dish. It’s so quick to make and the taste is surprisingly delicious. Less time in the kitchen, more time in front of the TV – lovely.
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Baked Cod Fillets with Walnut Sauce and Green Vegetables.
Posted on July 5, 2008 | No CommentsTweet I hadn’t had cod in years! I always remember it as a poor man’s fish. It hasn’t got a lot of taste, but the texture is delicious. So, I created this lovely dish. It was very very tasty indeed. The walnut sauce is just perfect with fish. You’ll probably have some of the sauce leftover so do what I did and char grill some vegetables and use it as a dip – perfect!
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Cullen Skink
Posted on July 3, 2008 | No CommentsTweet This is one of my favourite soups ever. It reminds me of sitting in a cafe in Edinburgh’s city centre watching the shoppers pass by. Laughing as they are thrown about by the freezing gale force winds as I sit, all smug and warm, scoffing my face with this delicious creamy soup. Generally, Scottish grub is firmly on the forgettable side, but this little smoky treat is one dish worth singing loud about.
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Baked Salmon with Tartar Sauce
Posted on June 27, 2008 | No CommentsTweet After suffering one of the worst hangovers in recent years all day I decided something healthy and easy was the order of the day. I was desperate to redeem myself after throwing all manner of unhealthy rubbish in my mouth all day – so, fish and vegetables it was. This is one of the easiest ways to cook fish and together with some home spun tartar sauce it’s a deliciousness on a plate.
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Tom Yam Goong (spicy prawn soup)
Posted on June 19, 2008 | No CommentsTweet As Asian soups go, I adore Malaysian Laksa – But (and it’s a huge but) it’s horrendously fattening – not to mention impossible to make properly. This Thai soup called Tom Yam Goong is much more manageable and pretty damn delicious. Who knew it would be so easy to make!?
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Malaysian Spicy Squid
Posted on June 9, 2008 | No CommentsTweet I do love a bit of squid, so when I happened upon this recipe in one of my many South East Asian cook books I had to make it. Malaysian food is up there as one of my favourite styles of cuisine. I eat it at least once a week. This is pretty healthy by Malaysian standards, giving me the excuse I need to eat it more often!
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Southern Indian Mackerel Curry
Posted on June 5, 2008 | 1 CommentTweet I bought a large piece of mackerel at the markets the other day. It was an impulse purchase and the more I thought about it, the less I was enthused about cooking it. It’s a strong, oily creature which, if I’m honest isn’t the most splendid of fish. However! After some cookery book investigation, I determined that the Indians prize this fish, especially in Southern India and Sri Lanka where they use it to make the most delicious curries. Now, I know some folk get very opinionated about putting a fish in a curry. Well, to this I would say, “millions of Indians can’t be wrong”. And let me tell you now, they’re not. This was the perfect solution to my fish quandary. A deliciously flavoursome dish that keeps all the character of the fish, but blended with a rich and satisfying sauce.
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Spicy Prawns with Penne
Posted on June 3, 2008 | 1 CommentTweet This was a simple sauce to serve with pasta. It was a cinch to make. The addition of anchovies to the sauce really lifts the seafood element of the dish. It was extremely moreish and thankfully very healthy!
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Salmon On Spicy Noodles
Posted on June 1, 2008 | No CommentsTweet I have eaten variations of this dish for many years. I love the spiciness of the noodles alongside the flavour of salmon. The two work perfectly together. It’s a pretty simple and quick dish to prepare and you can use whatever vegetables you like in the noodles.
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Tandoori Fish
Posted on May 28, 2008 | 1 CommentTweet Yum Yum! This is fabulous and healthy. It’s a simple marinade made for fish. It just goes under the grill!! What could be easier? I tried this thinking I knew what I was in store for, but I was amazed just how delicious it really was. Great for dinner parties as you can pre marinade the fish and stick it in the fridge. Plenty of time left to clean the toilet and have a wash before your guests arrive!
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Sardines Baked in Tomato
Posted on March 29, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! I think sardines are the most underrated of fish. Fresh sardines are the most intensely satisfying little morsels. This is another Turkish recipe. I’m having a bit of a Mediterranean phase at the minute. I love this dish. It’s SO easy to prepare.
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Tomatoes Stuffed with Capsicum & Tuna
Posted on March 19, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! I love a stuffed vegetable! I have had a very expensive jar of tuna in my cupboard for months that has been willing me to use it. This recipe is from one of my all time favourite food writers Claudia Roden. She manages to make the simplest of ingredients taste beyond exceptional. There’s nothing difficult here. Give it a go.
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Bangkok Fish
Posted on March 13, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! The first time I tried this dish it took my breath away. Literally. I used the tiny, fiery Thai chillies and when I put them into the pan the fumes were so potent that I could barely breathe. I have since toned it down into a spicy but not lethal blend. This is delicious, give it a go.
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