Showing posts with label fish dish. Show all posts

Green Curry Salmon Cakes with Vegetable Couscous

Serves 4 / Approximate cooking time 25 minutes 

These fishcakes are versatile, healthy, packed full of flavour and adaptable. I served these fishcakes with a fragrant vegetable couscous but you can easily make larger ones for a fish burger, put them in a wrap or even tacos. The green curry paste could be changed to any other that you enjoy.

Ingredients 

 4 skinless salmon fillets
3 garlic cloves
juice of 2 and half limes
2 tbsp Thai green curry paste
250g of couscous
400 ml of boiling water
stock, as per instruction on packet
1 large bunch of fresh coriander (cilantro)
1 red pepper
a handful of edamame (soy beans)
1 chilli
salt and pepper

Preparation 


  1. Pour the boiling water over the couscous. Make sure to use a heatproof bowl. Set aside.
  2. Chop the salmon into small chunks. Put in a food processor with the lime juice, garlic, stalks of the coriander, curry paste and salt and pepper.
  3. Form into 12 patties, set aside in the fridge. 
  4. Meanwhile, chop the chilli, red pepper and coriander leaves. 
  5. Fluff up the couscous, add the edamame, chilli and red pepper. Set the coriander aside until serving. 
  6. Heat some oil in a pan (I recommend coconut oil for added flavour). Turn down the heat to medium. 
  7. Fry the salmon patties on each side for about 5 minutes. 
  8. Serve the patties with the vegetable couscous. Make sure to season the couscous with salt and pepper. Juice some lime on top and sprinkle over the fresh coriander leaves. 
  9. For dipping sauce I recommend sweet chilli sauce and/or some greek yoghurt drizzled with honey. 
couscous fish fish cakes
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Buttery, Lime Tilapia with Mashed Potato


This dish is one of my mum's staples. It is seriously good and even my little brother (aka the pickiest boy in the world) loves this dish despite his apparent "hatred"of fish. Yes there is a lot of butter, but keep in mind this recipe serves up to 8 people. If you want to make this dish less buttery, I would suggest serving it without the mashed potatoes and with a salad instead. Either way I am sure you will love it!

   Prep Time      		       
Cook Time      		      
  Serves      
10-15 min 15-25 min 6-8

Ingredients 

Fish 

15 tilapia fillets
2 limes (zest and juice)
2 large cloves of garlic, minced
8 tbsp of unsalted butter
salt and pepper

Mashed Potato 
6 large potatoes
3-4 tbsp of unsalted butter
400-500ml of milk or cream (depending on desired richness)

To serve: broccoli or the vegetables of your choice.

 Preparation 

  1. Preheat the oven to 200C or 390F. 
  2. Cream together the butter, lime zest and garlic. Set aside. 
  3. Peal and quarter the potatoes. Place in a large saucepan and cover with water (at least 2cm above the potatoes). 
  4. Add half a tsp of salt, turn on the heat and bring to a boil. 
  5. Reduce the heat to a steady simmer and keep covered. 
  6. Cook the potatoes for 15-20 minutes or until soft enough to pierce with a fork. 
  7. Put a knob of butter into a large frying pan on a medium/high heat. Let the butter melt completely and then add the tilapia. It saves a lot of time if you do a couple at a time but make sure not to crowd them. 
  8. Season with black pepper and salt, cook for 2-3 minutes or until opaque on both sides. You do not want the fish to brown. The fish will cook in the oven.
  9. Place the tilapia in a large oven proof dish. 
  10. Evenly distributed the lime and garlic butter in dollops on top of the tilapia. 
  11. Cook in the oven for 10-15 minutes or until cooked through. 
  12. When the potato has finished cooking, drain and place into a large bowl. 
  13. Partially mash the potatoes. Add the butter and half of the milk cream. Using an electric mixer on a medium/low speed or a fork, combine everything. Add the rest of the milk and cream in increments, combining as you go along until desired smoothness. 
  14. Juice the two limes and poor the juice on top of the cooked tilapia. 
  15. Serve the tilapia with the mashed potatoes and your choice of veg. Drizzle the melted lime, garlic butter on top of the mash and veg for extra yumminess! 
  16. Enjoy! 
fish fish dish lime
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Easy! Coconut Crusted Salmon with a Spicy Apricot Dip


I was really craving some coconut shrimp, but unfortunately my supermarket was sold out. I decided instead to try coconut crusted salmon, and the experiment payed off! The coconut paired very well with the salmon and both were excellent with the dipping sauce. Baking the salmon also makes it a lot healthier than having fried shrimp. However, you can easily adapt the recipe by using shrimp instead and turning the shrimp half way through cooking to have equal crusted sides. 

Ingredients 

2 salmon fillets 
1 egg
20g of breadcrumbs
20g of desiccated coconut  
salt and pepper 
1 tbsp of flour 
1 pinch of salt 

Dip 

3 heaped tablespoons of apricot jam or preserves
3/4 tsp of chilli flakes
1-1.5 tsp of white wine vinegar 

Preparation 
  1. Preheat your oven to 200C fan. 
  2. Gently dab the fillets with a paper towel.
  3. Line a large oven dish with baking or parchment paper. 
  4. In a bowl or on a large plate, combine the breadcrumbs, coconut and salt. 
  5. Dip your salmon fillets on top a plate with the flour. Shake off the excess. 
  6. Dip again in egg (whisked) and then in to the bowl or plate with the coconut, breadcrumbs and salt.  
  7. Place your salmon on to the lined dish. 
  8. Bake in the oven for 12-15 minutes or until just opaque. 
  9. Combine the apricot jam, chilli flakes and white wine vinegar. Combine and the store in the fridge until the fish is done. 
  10. Serve the fish along side the dipping sauce and your choice of salad. I simply combined cucumber, edamame and tomato with a sprinkle of salt and pepper and a dash of lemon juice. 
  11. Enjoy :) 
apricot baked fish coconut
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Simple and Light Kedgeree




I was in the mood for a curry, but one without all the calories. Since it is revision time here in the UK, I am in the mood for quick, filling and healthy meals. Especially since all this revision is seriously cutting down on my motivation to exercise. This kedgeree dish is based on Jamie Oliver's  with some tweaks to suit my tastes and budget. It still is under 300 calories! Hope you enjoy :)

 Ingredients 

 2 large eggs
2 medium sized fillets (I used de-frozen pollock)
2 bay  leaves
170g of cooked rice, basmati preferably
1 tablespoon of butter or ghee if you've got it!
about 1 tablespoon of fresh, grated ginger
1 brown onion, finely chopped
1 clove of garlic, minced
1/2 tbsp of mustard powder
2.5 tablespoons of curry powder (I used medium)
1/2 a red or green chilli, deseeded and finely chopped
1-2 tablespoons of fresh coriander
3 large tomatoes, deseeded and chopped
juice from 2 lemons, 6 tbsp



Serve with greek yoghurt and toasted almonds.

Cooking Time!

  1. Boil the eggs for 10 minutes. 
  2. After they finish boiling, immediately transfer the eggs into cold water. When they have cooled, peel and quarter them. 
  3. Put your fish fillets into a pot with water and the bay leaves. Bring to a boil and then simmer for 5 minutes. Remove the skin if necessary. 
  4. Once the fish is cooked through, drain it and put it to the side to cool. 
  5. Saute the ginger, garlic and onion in the butter. 
  6. Once browned, add the mustard and curry powder. Combine well and cook for another 2-3 minutes.
  7. Add the lemon juice and tomatoes. 
  8. Finally add the egg, rice, crumble in the fish, add the chilli and half the coriander. Combine well.
  9. Serve with greek yoghurt and toasted almonds. Top with the remaining coriander. 
  10. Enjoy! 
breakfast british food cooking
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Sesame Grilled Tuna with Asian Slaw and Sweet Potato Fries


Tuna and salmon constantly compete for my favourite fish spot. Salmon wins on sustainability and nostalgia, but tuna definitely wins in flavour. Make sure when cooking with tuna to get it from as ethically a sustainable source as possible. If you are unsure, ask your fish monger if he or she can help you out. Tuna steak is completely different from the cat food looking stuff you get in a tin. I seared tuna steak, rare in the middle, exists another culinary level of its own. It pairs very well with Asian flavours such as sesame seeds and tangy glazes, which is exactly what I went for in this recipe. In this end, I was super happy with this creation and combination of flavours. Alternatively, this dish would look stunning sliced up and serves as fish tacos.

Ingredients 

 Tuna  

 4 tuna steaks 
approx. 60g of sesame seeds
1 tbsp of olive oil
1 tsp of sesame oil 
black pepper 

 Slaw 
400g of broccoli, sliced very thinly
1 red bell pepper, deseeded and sliced
1 small jalapeno, deseeded and finely chopped
3 tbsp of rice vinegar
1 tbsp of sesame oil
1 tsp brown sugar
1 tbsp of lime juice
1 knob of garlic
2 tbsp of fresh coriander
2 tbsp of chopped peanuts

 Sweet Potato Fries

 2 large sweet potatoes
olive oil, to drizzle on top 
sea salt 
thyme 
ground nutmeg 

 Cooking Time!

  1. Preheat the oven to 200C. 
  2. Take the tuna out of the fridge and let it reach room temperature.  
  3. Gently press the sesame seeds onto the fish to make sure they do not fall off. 
  4. Peel and chop the sweet potato into wedges and place on an oven dish. 
  5. Sprinkle the sweet potato with the olive oil, sea salt, thyme and ground nutmeg. 
  6. Bake in the oven for 25-35 minutes. 
  7. For the slaw, combine all the ingredients and stir until well mixed. Set aside.
  8. Prepare the grill.
  9. Using a pastry brush, add the olive oil mixed with the sesame oil onto the tuna. 
  10. Ground or sprinkle the black pepper on all sides of the tuna. Then repeat the process with the sesame seeds. 
  11. Grill the tuna on both sides for 2-3 minutes. The fish needs to remain pink the middle. 
  12. Let the fish rest for 10 minutes. 
Serves 4. Approximate cooking time: 40 minutes. Prep time: 10 minutes. 
asian slaw fish fish dish
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