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
Tag: fresh fish
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
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
seafood on the Iberian Peninsula
Surrounded on all sides by sea, the Iberian Peninsula abounds in seafood of every kind. On my recent travels I did my best to try as many different dishes as possible. The seafood was treated simply and with respect, not overcooked and often seasoned with just salt and perhaps a little olive oil. It was…… Continue reading seafood on the Iberian Peninsula
steamed whole fish with ginger
This delectable and surprisingly simple Cantonese dish is usually served on special occasions as part of a banquet or for a family gathering. Thomas cooked this using a 650g (1½ lb) snapper but sea bass, coral trout or flounder will work well too. The steaming of the fish is simple. Make sure the fish is…… Continue reading steamed whole fish with ginger
almond crusted fish with prunes
Moroccan savoury dishes often include fruit. This recipe, from the cookbook The food of morocco by Tess Mallos, features prunes stuffed with almonds. To feed four, you will need 900g (2 lbs) of fish fillets. I used ling but any firm white fish will work. Salt the fish and set it aside in the fridge.…… Continue reading almond crusted fish with prunes
fish with green sichuan peppercorns
After seeing this Chengdu recipe in Fuchsia Dunlop’s The Food of Sichuan, I bought green Sichuan peppercorns. This unripened version of the red Sichuan peppercorn has become popular in Sichuan cuisine over the last century. The flavour is brighter and fruitier than the red peppercorns. Altogether delicious. First cut 325g (11½ oz) of fish fillets…… Continue reading fish with green sichuan peppercorns
baked fish with saffron dressing
Dave cooked this amazing meal of whole baked John Dory served with grilled and steamed vegetables and a saffron dressing. The dressing was the perfect accompaniment for perfectly cooked fish. Preheat your oven or barbecue to 180ºC (375ºF). Place the fish – ours weighed 1.3kg (2.85 lbs) – onto a flat baking tray. Rub the…… Continue reading baked fish with saffron dressing
michelle picker cooks 