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
Category: fish & seafood
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
bolinhos de bacalhau
Bacalhau is the Portuguese word for cod, specifically dried and salted cod. In Portugal some say there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. However you look at it, bacalhau is an iconic and ubiquitous ingredient of Portuguese cuisine. It was once a cheap ingredient…… Continue reading bolinhos de bacalhau
grilled whole squid
A simple recipe to keep whole squid moist and tender. Because squid tentacles cook much faster than the body, here’s a little trick we learned on our travels to the Iberian Peninsula. If you stuff the tentacles into the body they take longer to cook and remain juicy and tender. Make sure to clean the…… Continue reading grilled whole squid
octopus 2
A traditional Greek style octopus recipe. Simple and super tasty. Serve with some crusty bread and a fresh salad. Place 450g (1 lb) of octopus tentacles in a saucepan with 1½ tablespoons of red wine vinegar, ¼ of a cup of dry white wine and a bay leaf. Cook for 40-60 minutes over low heat with the…… Continue reading octopus 2
baked whole fish
A Greek-style baked fish that’s light, fresh and simple to prepare. David cooked it following this Mark Bittman recipe. Preheat your oven 230ºC (450ºF). In a bowl combine 2 cups of chopped tomatoes (or halved cherry tomatoes) with 2 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of minced fresh chilli, 1 tablespoon…… Continue reading baked whole fish
fish pie
A delicious fish pie cooked by Thomas. Perfectly cooked fish and seafood topped with an excellent creamy mash. What’s not to like? Make the mash first. Peel 1kg (2.2 lbs) of starchy potatoes and cut them into 5cm (2″) dice. Place them in a pan, cover with cold water and bring to boil. Cook for…… Continue reading fish pie
michelle picker cooks 