FISH PARCELS
Serves 4
60g butter
2 small leeks, finely sliced
4 x 180g pieces of white fish fillet
8 pieces of sun-dried tomato
16 capers
salt and pepper
lemon juice
Preheat the oven to 220°C. Tear four squares of tinfoil 20x20cm each.
Add a 15g blob of butter to each square of tinfoil, then divide the sliced leeks between them. Top with a piece of fish, then with sun-dried tomatoes and a few capers. Season with salt, pepper and a squeeze of lemon juice.
Fold the tinfoil up, sealing in the fish and bake for 7-10 minutes.
Serve immediately in the parcels.
l Great idea for the braai – put it over hot coals for 5-10 minutes.
PICKLED FISH
Serves: 4
500g frozen hake fillets
80g chilli-bite mix powder
oil for frying
1 onion, sliced
3 whole cloves
5ml curry powder
5ml ground coriander
50ml apricot jam
250ml white vinegar
125ml water
2ml turmeric
40ml brown sugar
5ml crushed ginger
5ml chopped garlic
80ml golden sultanas
salt and pepper
Partially thaw the fish, and roll each piece in the chilli-bite mix powder until well coated. Place into a pan of hot shallow oil and fry on both sides until golden brown – about five minutes. Do not move the fish pieces around or turn them over too quickly as you don’t want to break the coating. Remove and set aside.
Gently fry the onion slices in a little more oil. Add the cloves, curry powder, coriander and jam. Stir in the vinegar, water, turmeric, sugar, ginger, garlic and sultanas.
Season and simmer until the liquid reduces slightly, then pour the sauce over the cooked fish. Cool completely before covering and refrigerating.
MEXICAN FISH WRAP
Makes 4
Re-fried beans
15ml oil
1 onion, chopped
10ml cumin
10ml coriander
5ml ground paprika
10ml chopped garlic
1 stalk celery, finely chopped
400g can red kidney beans, drained and rinsed
400g can of butter beans, drained and rinsed
400g can of chopped tomatoes
60ml chopped coriander
Fish
500g white fish cut into fingers
125ml seasoned flour
2 eggs, beaten
oil for frying
4 flour tortillas or wraps
lettuce leaves for serving
sliced avocado
onion sprouts for serving
BEANS: Fry the onion until glossy. Add the spices, garlic and celery and cook for 2-3 minutes. Add the beans and tomatoes and simmer for 15 minutes. Add the fresh coriander just before serving.
FISH: Dip the fish fingers into flour, then egg, then flour again and fry in shallow oil until golden brown on both sides and cooked through. Drain on paper towel.
Put a wrap on your serving plate, add some lettuce in the centre. Top with 3 fish fingers. Spoon over some beans. Add a few slices of avocado and garnish with onion sprouts.
Roll up and secure.
REAL FISH FINGERS
Serves 4
500ml fresh breadcrumbs
zest of 1 large lemon
15ml crushed garlic
180ml grated Parmesan cheese
generous handful coriander
salt and pepper
500g hake, cut into fingers
100ml flour
2 eggs, beaten
Fennel and radish salad
1 fennel bulb
4 radishes
1 small red onion
15ml chopped coriander
10ml balsamic vinegar
20ml olive oil
salt and pepper
In a food processor, chop the breadcrumbs, lemon zest, garlic, Parmesan cheese, coriander and seasoning until well blended.
Dust a hake finger with flour, then dip it into the beaten egg and then into the breadcrumb mixture. Arrange it on a baking paper-lined oven tray.
Repeat with the remaining fish fingers. Bake at 180°C for 15-20 minutes or until cooked (a fish finger should flake easily if broken in half).
Serve with fennel and radish salad and sweet chilli sauce for dipping.
SALAD: Slice the fennel, radishes and red onion finely. Add them to a large bowl with the coriander, vinegar, oil and seasoning. Toss well.
FISH PIE WITH BUTTERNUT AND SWEET POTATO MASH
Serves 4
45g butter
1 small onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
5ml chopped garlic
45ml flour
125ml white wine
125ml milk
125ml cream
250ml grated cheddar cheese
10ml wholegrain mustard
salt and pepper
300g frozen shrimps
500g white fish fillets, cubed
Topping
250g butternut, peeled and chopped
250g sweet potatoes, peeled and chopped
50g butter
salt and pepper
Heat the butter in a saucepan and fry the onion, celery, carrot and garlic over a medium heat until soft.
Stir in the flour and cook for a minute. Add the wine, milk and cream and stir until mixture boils and thickens.
Simmer for 2-3 minutes.
Remove from the heat and add the cheese, mustard and seasoning. Fold in the shrimps and fish.
Spoon into an oven-proof dish and set aside.
TOPPING: Combine the butternut and sweet potatoes in a saucepan, cover with water and simmer until soft. Remove and drain.
Mash with the butter and season to taste.
Pile this on to the fish mixture and bake at 180°C for 30-40 minutes. - The Star