Coconut Kingklip Curry

Coconut Kingklip Curry

Ingredients

  • Fresh skin-off, filleted Fish4Africa kingklip portions
  • 1x Onion
  • 1x Red Pepper
  • Crushed Garlic
  • Grated Ginger
  • 2x Tablespoons Red Curry Paste (Homemade OR Store Bought)
  • 2x Tins Coconut Milk/Cream
  • Turmeric
  • Salt and Pepper
  • Olive Oil
  • 4-6 Fresh Limes
  • Baby Bok Choy (Alternative:  Baby Spinach, Baby Marrow, Snap Peas)
  • Coriander (Optional to garnish)
  • Red ChIllies (Optional to garnish)

Method

  1. Season kingklip portions with salt and pepper on both sides.
  2. In a frying pan, heat olive oil. Fry kingklip portions for 2-3 minutes on each side. Set aside.
  3. In a shallow casserole dish, heat olive oil. Add sliced onion and red pepper, as well as crushed garlic and grated ginger. Sauté until the onions are translucent.
  4. Add the juice of 2 limes, while reserving the remaining limes for serving. Season with turmeric. Add 2 tablespoons of Thai red curry paste. Combine ingredients and allow to cook for 2-3 minutes.
  5. Add coconut milk/cream and stir thoroughly. Bring to a simmer.
  6. Add uncooked baby bok choy. The heat from the sauce will assist in cooking the bok choy. Other alternatives (baby marrow and snap peas) may require longer cooking times.
  7. Add kingklip portions into the curry sauce and simmer for 7-10 more minutes, allowing the fish to slowly reheat without overcooking.
  8. Garnish with fresh coriander, lime wedges and thinly sliced chilies. Serve with a side of rice (alternative: cauliflower rice).

Recipe written by Fish4Africa ambassador, Claire Baillie-Stewart @cooking__with__claire

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6 Lobster Tails

Parmesan Baked Salmon

Parmesan Baked Salmon

Ingredients

  • Fish4Africa Salmon Fillets (150-200g fillets per person)
  • Bread Crumbs
  • Parmesan (Finely Grated)
  • Parsley (Finely Chopped)
  • Onion Powder
  • Garlic Powder
  • Salt and Pepper
  • Olive Oil
  • Eggs (2-3 eggs for the egg wash)
  • Fresh Lemon (Cut into wedges for serving)

Method

  1. Ensure salmon fillets are cut into desired serving size and that all bones are removed.
  2. In a bowl, add together bread crumbs and finely grated Parmesan in a 1:1 ratio. Start with 1 cup of each. Depending on how many salmon fillets you are making, you may need 2 cups of each.
  3. Season the bread crumb and Parmesan mixture with freshly chopped parsley, onion powder, garlic powder and salt and pepper to taste. Add a splash of olive oil and mix together (using a fork).
  4. In a separate bowl, prepare a simple egg wash using 2-3 eggs.
  5. Be prepared to get your hands dirty. Gently dip salmon fillet into the egg wash, ensuring all sides are coated. Then, dip into the Parmesan mixture, also ensuring all sides are coated. Repeat this step twice with each salmon fillet so that each fillet is dipped in the egg wash and Parmesan mixture twice.
  6. Once the salmon fillet is well coated, add to a baking rack (that has been coated with olive oil or spray-and-cook to avoid the fillets sticking to the rack).
  7. Add all salmon fillets onto the baking rack and add into a 200 degree pre-heated oven.
  8. Bake until golden brown (about 35 minutes).
  9. Serve with lemon wedges, a dip of your choice and delicious sides.

Tips

When purchasing the salmon, ask any of the friendly Fish4Africa assistants to cut the salmon into individual serving sizes (150-200g portions) to save you the fuss.

Recipe written by Fish4Africa ambassador, Claire Baillie-Stewart @cooking__with__claire

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6 Lobster Tails

Prawn Taco with Claire Reis

Prawn Taco with Claire Reis

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6 Lobster Tails

Seafood Boil

Seafood Boil

Ingredients

  • Shrimps or Prawns – cleaned and deveined, with legs removed
  • Mussels
  • Lobster tails
  • Crab legs
  • Corn
  • Potatoes
  • Boiled water
  • Butter
  • Smoked sausage
  • Boiled eggs
  • 2 Fresh Lemons
  • 1 big onion
  • Seasonings
  • Minced garlic
  • Salt & Pepper
  • Paprika
  • Cayenne Pepper
  • Cajun seasoning
  • Oregano
  • Chilli flakes (optional)
  • Onion Powder

For the Boil
Boil 1 litre of water in a pot and add all the seasonings and the juice of 1 lemon.

First boil the potatoes in it for 20 minutes or until they are cooked and then add the corn, then the seafood.

Please note that prawn’s cooking time is 5-6 minutes as soon as they turn orange, lobster tails are 7 minutes and mussels are 3-4 minutes. Add the smoked sausage as well as the eggs and cook for 2 minutes and take everything out of the mixture and set aside.

For the Butter Sauce
On a separate pan add 1 tablespoon of Willowcreek olive oil, 1tablespoon of butter and once it has melted add onion and sauté till soft , then add 1 teaspoon of minced garlic and then add all the seasonings and toast them.

Squeeze the juice of another lemon onto the pan and then add 4 tbs of butter gradually stirring and then add 1 spoon of the seafood broth for balance. Cook until all the spices have been mixed and cooked then pour over your seafood boil and serve.

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6 Lobster Tails

Fish Pie

Fish Pie

Ingredients

  • Apprx 500g fish of choice* (I used 250g Hake & 250g Haddock)
  • 250ml creme fraiche
  • 250ml sour cream
  • 150g frozen peas
  • 150g frozen corn
  • 6-8 potatoes
  • Lemon
  • Dill
  • 2 tsp Dijion Mustard
  • Salt
  • Pepper

Method

In a bowl, mix together the equal parts of creme fraiche and sour cream. Add in the dijion mustard, fresh dill and juice of 1/2-1 lemon. Season with salt and pepper to taste.
 
Add in the frozen peas and corn. Cut or flake the uncooked fish fillets into smaller portions.
 
Add into the mixture. The fish and frozen peas/corn will cook through during the baking process so it doesn’t need to be cooked beforehand. Set aside.
 
Boil 6-8 potatoes and once cooked (test with a knife/fork), mash the potatoes. Add in 2-3 teaspoons of butter and a dash of milk to make the mash extra creamy and season with salt.
 
Put the fish mixture into a 26-28cm pie dish and layer mashed potatoes on top.
 
Place into a 180 degree oven (that’s been preheated) for 40 odd minutes until the mashed potato pie crust is golden brown.
 
Serve warm with side dish of your choice and enjoy with a glass of wine.
 
Tips:
  • Use FRESH fish or if using previously frozen fish ensure that it has completely thawed to room temperature in order not to retain any water, as this will impact the consistency of the pie filling.
  • Upgrade this FISH pie into a FISHERMANS pie by adding de-shelled prawns.
*This recipe works well with most types of fish, but a half and half ratio of hake
and haddock are my favorite combination. Haddock adds a great smokey salty flavour, which compliments the creamy pie beautifully.

Recipe written by Fish4Africa ambassador, Claire Baillie-Stewart @cooking__with__claire

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6 Lobster Tails