Saucy White Fish

1 Kg Fish, sliced and cleaned (6 – 8 slices) or 6 – 8 fillet fish.

Combine the following ingredients:

125 ml Fresh Cream
3 teaspoons ground green chillies
4 teaspoons ground garlic
1 ½ teaspoons salt
4 tablespoons lemon juice
2 teaspoons ground, black pepper

- Marinate fish in above ingredients for +/- 1 hour.
- Lay out in oven tray.
- Arrange blobs of butter over fish and bake in preheated oven 180 degree C, for +/- 25 minutes.

Meanwhile prepare sauce as follows:

125 ml fresh cream
¾ cup mayonnaise
¼ teaspoon salt
¼ teaspoon ground, black pepper
2 teaspoons ground garlic
3 tablespoons butter

- Allow sauce to cook in a pot until it thickens.
- Pour over each slice of fish and garnish with parsley.
- Serve immediately.

This fish goes very well served with garlic and parsley potatoes

Cod Fish Cakes

 

Ingredients

• 1 lb of cod fillets
• 2 medium-sized russett potatoes
• 1 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 2 Tbsp freshly grated Parmesan cheese
• 2 garlic cloves, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, lightly beaten
• Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Method

1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.
3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

Battered Fish

Ingredients:
½ kg lean Fish Fillets – Hake is preferred
2/3 cups self raising flour
½ tsp salt
½ tsp bicarbonate of soda
1 tblsp white vinegar
2/3 cups water

Method:
Cut fillets as desired
Pat dry with paper towels.
Mix bicarbonate of soda and white vinegar.
Stir vinegar mixture and water into flour mixture,
Beat until smooth.
Dip fish into batter, allowing excess batter to drip off.
Fry fish for about 5 minutes, turning fish one, until brown.
Drain on paper towels.
Sprinkle of freshly ground pepper and a squeeze of lemon juice is perfection
Best served immediately hot with salads and chips.

Tartar Sauce
 1 cup plain yoghurt 
1 cup mayyonaise
3 Tbsp Sandwhich Spread 

Tuna Pasta Bake

Ingredients
4 spring onions or 1 small onion, finely chopped .
2 x 185g tins Tuna
300g pasta
125g each frozen peas and sweetcorn
600ml milk
25g plain flour
25g butter
125g cheese, grated
1 tsp mustard
A squeeze of lemon juice
1 tbsp olive oil

Method
1. Preheat the oven to 160°C. In a frying pan stir fry the onions for 1-2 minutes in a little oil. Drain the tuna well, and flake into a bowl.

2. Cook the pasta in a pan of boiling water for about 15 minutes or until just cooked. Add the frozen peas to the pan 5 minutes before the end of cooking.

3. To make the sauce, place milk, flour and butter in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken.

4. Turn down the heat to its lowest and let the sauce cook for 2 minutes.

5. Add the grated cheese and mustard, keeping a little cheese back for the topping. Season with a little lemon juice.

6. Mix the pasta with the peas, spring onion, tuna and cheese sauce and pour into a lightly oiled ovenproof dish. Sprinkle with the remaining cheese and bake in a preheated oven until golden on top, about 25 minutes.
Source: channel4.com

Fish Biryani

INGREDIENT:
1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice

METHOD:

Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.

Source: Radioislam.co.za

Fish Tikka

Ingredients:

• 500 gms fish pieces of any type
• 20 gms flour (beasn)
• 45 ml cream
• 1 onion, chopped in circles.
• 60 gms curd / plain yogurt
• Salt To Taste
• 150 gms vegetable oil
• 1 tbsp ajwain
• 2 tsp cumin seeds powder
• 2 tsp garam masala
• 1 tbsp garlic paste
• 30 ml lemon juice
• chili powder to taste
• 5 tbsp mint or coriander chutney
• 1/2 tsp white pepper powder

How To Prepare Fish Tikka:

1. Put yogurt in a bowl. Add garlic paste, ajwain, garam masala, cream, chili powder, lemon juice, salt, cumin seeds powder, mint or coriander chutney and basan flour in it. Mix them well.

2. Marinate the fish pieces in the mixture for 3 hours.

3. Heat oil in a pan and fry fish pieces from both sides till they become crisp and golden brown.

4. Fish tikka is ready to serve. Serve with chopped onions.