New Seafood Recipes

Ingredients

• 50 gms flaked tuna
• Mayonnaise, as desired
• Salt & pepper, to taste
• 1 lemon Juice
• 1 tbsp chopped parsley
• Finely-grated Cheddar cheese and coriander chutney, as desired
• 4 slices brown bread

Tuna sandwich Preparation:

1. Mix tuna, mayonnaise, salt, pepper, lemon juice, parsley and Cheddar cheese.
2. Spread chutney on bread slices and to pit with the tuna mixture.
3. Pan-fry sandwiches in butter until golden brown on the outer side or make toasted sandwiches in a sandwich maker.
4. Cut it into half and serve immediately.

Ingredients

• 750 gm —- cod, hake or snapper fillets or steaks
• 2 cloves —- garlic
• 1 piece —- (1 inch) ginger root grated
• ¾ cup —- each loosely packed flat leaf parsley, cilantro leaves
• 3 tbsp —- olive oil
• 2 tbsp —- orange juice plus more for thinning
• 1 tsp —- cumin
• 1 tsp —- hot paprika
• 1 tsp —- lemon zest
• ½ cup —- coriander seeds
• 1/8 tsp —- saffron (optional),
• 1/8 tsp —- cinnamon
• 1/8 tsp —- ground re pepper
• ½ tsp —- salt

Baked fish Preparation:

1. Heat oven to 232 C.
2. combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon & red pepper in a blender or a mortar & pestle; blend to a paste.
3. Season fish fillets with salt; rub in half of the spice mixture.
4. Place fillets in a greased shallow baking dish; cook until fish is just cooked through.
5. Then the remaining half of the spice mixture with orange juice to make a smooth sauce; spoon over fish fillets.

Ingredients

• 200 gms —- hammour fillet
• 5 gms —- red curry paste ( Thai )
• 20 gms —- coconut milk
• 5 gms —- green peppercorns
• 5 gms —- adrak
• 5 gms —- red chillies
• 3 gms —- lemongrass
• 3 gms —- sweet basil
• Fish sauce to taste
• 3 tbsp —- oil

Fish red curry Preparation:

1. Heat one tbsp oil in a pan & fry fish until cooked on both side.
2. Heat remaining oil in another frying pan & sauté curry paste.
3. Add coconut milk & let it simmer for five minutes.
4. Add the remaining ingredients & cook for another three minutes.
5. Place fish on a platter & pour the sauce over it.

Ingredients

• 150 gms —- fish fillet
• Oil, as need
• Basil seeds, for garnishing

For sweet chili sauce

• 50 gms —- red chilies, halved lengthwise
• 25 gms —- garlic, minced
• 25 gms —- cilantro, chopped
• 100 ml —- water
• 100 gms —- sugar
• 100 gms —- fish sauce
• 175 ml —- lemon juice

Fried fish with chili sauce Preparation:

1. Scrape red chili seeds & combine all ingredients in a pan.
2. Simmer until the chillies & garlic are soft, stirring occasionally.
3. Score the fish filled diagonally & repeat the same action in the opposite direction, leaving the skin to hold the resulting cubes together.
4. Deep fry fish till it turns crispy & golden brown.
5. Drain & place it on a platter.
6. Spoon sauce over & serve.

Ingredients:-

• 500 gms —– smoked fish (mackerel or salmon trout)
• 6 —– hard-boiled egges, peeled
• 60 ml —– milk
• 2 ml —– sugar
• 1 tsp —– lemon juice
• 60 ml —– oil
• Salad leves
• 2 —– red peppers, sliced
• Salt & freshly ground pepper to taste.

Smoked fish salad Preparation:

1. Remove the skin & bones from the fish & flake the flesh.
2. To make the dressing, remove yolk from three of the eggs & mash them with milk to make a smooth paste.
3. Add sugar & half the lemon juice.
4. Whisk in the oil, a little at a time.
5. Chop egg white finely & add to the fish.
6. Add dressing & mix well.
7. Divide salad leaves between serving plates, add pepper slices & top with fish mixture.
8. Cut remaining eggs into quarters & divide among serving plates.
9. Drizzle with remaining lemon juice & season with salt & pepper.

Ingredients:-

• 8 — sardines, cleaned & gutted

For the sauce

• 1 — tbsp cumin seed
• 1 tbsp — coriander seeds
• 3 — cloves garlic, finely chopped
• few sprigs of coriander & parsley, finely chopped
• 2 tsp — root ginger, peeled & finely chopped
• 1 tbsp — mild paprika
• zest of two lemons
• 3 tbsp — olive oil (plus extra for greasing)

Food preparation:

1. Dry roast the cumin & coriander in a pan until they begin to release their aromas.
2. Remove from the pan & set aside to cool, crush in a pestle & mortal.
3. Add the garlic & herbs, ginger, paprika & lemon zest, stir in the olive oil.
4. Alternatively blitz everything together in a food processor. Set aside.
5. Lightly brush oil on the fish & place in a sandwich rack.
6. Grill over medium coals for 8-10 minutes, turning halfway, until the flesh is firm and just cooked through.
7. Season with salt/pepper and serve with the sauce drizzled over. (Make the sauce up to 24 hours in advance, cover & refrigerate until needed)

Ingredients:-

• 750 gm —- shrimps, cooked and drained
• Quarter cup —- each diced carrot, celery & turnip
• 6 tbsp butter
• 1 cup heavy cream
• Saffron, a pinch
• 1 cup white beans
• One-third cup minced shallot
• Dill springs, for garnish
• Salt & pepper to taste

Food preparation:

1. Shell prawns & cut meat into se4rving pieces.
2. In a small saucepan sweet diced vegetables in two tbsp butter over very low heat. Cover for 6-8 minutes or until just tender.
3. Season with salt-n-pepper.
4. In a small saucepan, bring cream & saffron to a boil; simmer until reduced to 2/3 cup.
5. Cream should be thick enough to coat the back of a spoon.
6. Cook white beans in a saucepan by boiling in salted water for 30-45 minutes drain & refresh.
7. In a skillet heat 2 tbsp butter, add shallots & cook over low heat just until softened.
8. Add shrimp, season with salt-n-pepper & cook over medium-high heat for a minute.
9. Add saffron, cream, diced vegetables & beans.
10. Stir in about 1 or 2 tbsp softened unsalted butter & toss to coat.
11. Transfer to a warmed dinner plate & serve immediately, garnished with sprigs of dill.

Ingredients:-

• 90 gm —- fish fillet
• 1 tbsp —- lemon juice
• 15 gm —- cream
• 20 ml —- fish stock
• 2 gm —- saunf powder
• 2 gm —- zafran
• Salt & pepper, to taste

For the marinade

• 10 gm —- pine nuts, roasted
• 5 gm —- each, thyme & oregano
• 30 gm —- red pepper
• 20 gm —- tomatoes
• 10 gm —- shallots
• 1 tbsp —- olive oil
• 20 gm —- butter

Food preparation:

1. Season fillet with salt, pepper & lemon juice. Keep aside.
2. Blend all the ingredients for the marinade well & marinate the fish I n it.
3. Pour fish stock over.
4. Bake the fish in a preheated oven for 6-8 minutes at 180 degree C. reduce the cream, add zafran, saunf powder, salt & pepper.
5. Using a hand blender, churn the mixture to make it frothy.
6. To serve, place fish on a plate & drizzle cream around.
7. Serve with grilled vegetables & pumpkin risotto.

Ingredients:-

• 3 —— ripe tomatoes, quartered, seeded & finely chopped
• Half —— cucumber, finely chopped
• 1 —— red pepper, seeded & finely chopped
• 3 —— cloves garlic, finely chopped
• 2 —— shallots, peeled & finely chopped
• 3.5 —— cups tomato juice
• 2 tbsp —— red vinegar
• ½ tsp —— sugar
• 1 tsp —— olive oil
• ¼ tsp —— salt
• Freshly ground pepper, to taste

For grilled shrimp)

• ½ kg —— shrimp, peeled & divined
• 2 tbsp —— fresh lemon juice
• 1 tsp —— olive oil
• 1 —— clove garlic, minced
• 1/8 tsp —— cayenne
• 1/8 tsp —— zeera

Food preparation:

1. Mix together tomato, cucumber & red pepper.
2. Add garlic & shallots stir in tomato juice, vinegar, oil sugar, salt & pepper cover & allow chilling several hours or overnight.
3. Place shrimps remaining ingredients in bag & squeeze gently to coat shrimp evenly refrigerate about 30 minutes.
4. Drain & discard marinade skewer shrimp preheat grill to medium-heat or allow coals to burn down to white ash.
5. Spray grill grate with non-stick spray coating.
6. Grill shrimps 3-4 minutes per side or just until shrimp are done and turn pink; do not over cook.

Ingredients:-

• 200 gms —– Prawns
• 3 —– eggs
• One third cup —– Water
• Half tsp —– Salt
• Half tsp —– Cornflour

Method:

1. Wash the prawns & open them from the middle like a butterfly.
2. Wipe dry & place on the plate.
3. Mix the remaining ingredients to make the seasoning.
4. Pour it over the prawns & steam for 10 minutes.
5. Bake in a preheated oven till golden brown.