With only one pot and a few ingredients this tasty dish (from NYT Cooking recipe by Sarah DiGrigorio) is definitely a winner. Heat your oven to 205ºC (450ºF). In a pan or skillet that’s oven safe melt 2 tablespoons of unsalted butter with 1 tabelspoon of sesame oil over high heat. Wait until the butter…… Continue reading kimchi salmon + Korean cucumber salad
Category: fish & seafood
salt cod stew
Originating from the Basque region in Spain, Bacalao a la Vizcaina is also popular in many Latin American countries. This Puerto Rican version is from Milly Suazo-Martinez via AllRecipes. Soak 450g (1 lb) of salt cod (wet or dry) in at least 2 litres (quarts) of water, changing the water three times over the course…… Continue reading salt cod stew
salmon tofu balls + green bean goma-ae
This delicious Japanese dish, Sake tofu agedango, comes from a well-used favourite cookbook JAPANESE COOKING CLASS COOKBOOK by Consumer Guide. Best made with fresh salmon but canned salmon will work as well. First cook your salmon. Place 340g (12 oz) of salmon in 2 cups of cold water with ½ a teaspoon each of sake…… Continue reading salmon tofu balls + green bean goma-ae
gravlax
Scandinavian gravlax is fresh salmon cured in salt and sugar with dill. Linda made this excellent version from another great recipetineats recipe. You will need 1kg (2 lbs) of very fresh deboned salmon. Roughly grind 1 tablespoon of white peppercorns in a mortar and pestle. Combine the pepper with 1 cup of finely chopped fresh…… Continue reading gravlax
mussels with chilli
Simple but always delicious! Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt a generous knob of butter and gently fry 2-4 diced shallots, 4 finely diced cloves of garlic and 2-4 finely sliced birds-eye chillies. Pour in 1 cup of dry white wine…… Continue reading mussels with chilli
ceviche 2.0
Ceviche is a dish of fresh fish cured in citrus. Traditionally Peruvian, many versions of ceviche are found in Central and South America. In Mexico tomato and avocado are often included and the ceviche is served with tostadas. This dish cannot be made ahead of time as the fish will overcook. Make sure the fish…… Continue reading ceviche 2.0
Balinese baked fish + asinan sayur
Try this delicious recipe, by Justine Scholfield, with barramundi or snapper. Preheat your oven to 180°C (350ºF). Heat ¼ of a cup of coconut oil in a large frypan over high heat. Add 6 finely chopped purple shallots, 6 finely chopped cloves of garlic, a finely chopped 5cm piece of ginger, 5 very finely sliced…… Continue reading Balinese baked fish + asinan sayur
fish stew a la Mexicana
This colourful Mexican style fish stew is best made with firm white fish – I used rockling. Serve it with fresh corn tortillas, avocado and refried beans. And don’t forget the hot sauce! In a wide pan heat some vegetable oil over medium-high heat and fry a chopped onion and a sliced red pepper until…… Continue reading fish stew a la Mexicana
fish and potato tagine
Mary cooked this fish tagine from a recipe by Samantha and Samuel Clark. Tagine is not only the name of the Moroccan stew but also the earthenware dish in which it’s cooked. Any white fish is suitable for this recipe – this one was made with rockling, a firm white fish that holds it’s shape…… Continue reading fish and potato tagine
steamed blue cod with chilli sauce
Blue Cod (Maori: Rāwaru) is a wild-caught reef delicacy endemic to the coastal waters of New Zealand. Named for it’s colour, Blue Cod is not technically a cod, but rather a type of Sand Perch. It has moist white flesh with a delicate flavour, light texture and defined flakes. If you don’t live in the region, try…… Continue reading steamed blue cod with chilli sauce
michelle picker cooks 