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Fish Recipes

Moroccan Chraimeh – Nile Perch

Ingredients:

  • 1kg Nile Perch steaks
  • 1kg Tomatoes, roughly cubed
  • ½ kg Red Bell Peppers, roughly cubed
  • 4 large Onions, chopped
  • 10 whole Garlic Cloves
  • 3-4 dried Red Chilli Peppers
  • 1 bunch chopped Coriander
  • 1 bunch chopped Parsley
  • ½ cup Olive Oil
  • 2 tablespoons Caster Sugar
  • Salt and Pepper
  • 1 large Lemon, finely sliced

Preparation Method:

  • Heat a little oil in a wide pan and fry the chopped onions, garlic and half the herbs for 10 minutes
  • Add the rest of the ingredients, not including the fish, and cook for a further 30 minutes
  • Add 1 litre water and bring to the boil
  • Lay the perch steaks flat in the pan and cook for a further 20 minutes

Serving suggestion:

On a bed of couscous or with mashed potatoes

Baked Salmon Fillet with a Soy, Honey and Cream Sauce

Ingredients:

  • 2 x 200g Salmon fillets
  • 2 teaspoons Honey
  • ¼ cup Soy Sauce
  • ¼ cup Water
  • A little melted Butter
  • Cream
  • 2 Garlic Bulbs
  • Nutmeg
  • Salt
  • Ground Black Pepper

Preparation Method:

  • Mix the soy sauce, the water and the honey and marinade the salmon in the mixture for 2 hours
  • Preheat the oven to 180° Wrap the garlic bulbs in silver foil and bake in the oven for 20 minutes
  • Grease an ovenproof dish with butter, place the salmon fillets in the dish and cover with the marinade the fish has been sitting in
  • Heat the cream in a small pan. Bring to the boil and then simmer for a few minutes
  • Halve the garlic bulbs. Keep back two cloves for decoration and add the rest to the cream and stir well, combining the garlic and the cream
  • Bake the salmon in a preheated oven at 180° C for 15 minutes
  • Plate the salmon, pour over the cream sauce and decorate with half a garlic clove on each fillet
  • Sprinkle with chopped parsley (optional)

Roasted Pepper Tubes with Pesto and Tilapia

Ingredients:

  • 1kg Red Bell Peppers
  • 1kg Yellow Bell Peppers
  • 1kg Green Bell Peppers
  • ½ teaspoon crushed Garlic
  • 1 teaspoon ground Black Pepper
  • 1 teaspoon Coarse Salt
  • ½ kg Tilapia Fillets
  • 3 tablespoons freshly squeezed Lemon Juice
  • Salt
  • White Pepper
  • 150g toasted Pine Nuts
  • ½ cup fresh Basil
  • ½ cup Olive Oil

Preparation Method:

  • Slice the peppers and remove the stalks, seeds and pith. Cover them with coarse salt, black pepper and half the olive oil
  • Scorch the peppers under the grill and remove the skin
  • Make the pesto by combining the pine nuts, basil and olive oil and pulse in a food processor until smooth
  • Slice the tilapia fillets into strips and marinade in the lemon juice, salt and pepper for 10 minutes
  • Place the peppers on a sushi mat, spread the pesto on them and place the tilapia strips on top
  • Roll the peppers and slice into rings

Baked Hake

Ingredients:

  • 1 packet of Hake from Nehemia Lachovitz
  • 2 tablespoons Oil
  • 2 finely chopped Garlic Cloves
  • 1 cup Lemon Juice
  • ½ cup chopped Onion
  • ½ cup mixed chopped Herbs (Parsley, Coriander, Dill)
  • Salt
  • Ground Black Pepper

Preparation Method:

  • Wash the hake and dry with kitchen paper. Place in a roasting tin
  • Prepare a marinade with the rest of the ingredients. Pour over the fish and leave in the fridge for a few hours for the flavours to combine
  • Bake in the oven for 10 minutes on each side, basting continuously with the pan juices with a spoon so the fish will not dry out

Serving suggestion:

Serve on a bed of green leaves with lemon wedges

Seared Tuna with Soy, Ginger and Lemon

Ingredients:

  • 4 Tuna Steaks
  • Juice of ½ Lemon
  • 1/3 cup Soy Sauce
  • 1/3 cup Mirin
  • 1 teaspoon Sesame Oil
  • 2 chopped Garlic Cloves
  • Dried Chilli flakes
  • 1 tablespoon Brown Sugar
  • 2cm chopped Ginger root
  • 2 tablespoons Canola Oil

For Serving:

  • ½ cup chopped Spring Onions
  • Toasted Sesame seeds
  • 1 teaspoon grated Lemon Zest

Preparation Method:

  • Prepare a marinade by combining the soy sauce, lemon juice, sesame oil, ginger, mirin, garlic, a touch of dried chilli and the brown sugar
  • Heat 2 tablespoons of canola oil in a heavy based saucepan and sear the tuna steaks lightly for 30 seconds on both sides. Leave aside to rest
  • Pour the combined marinade ingredients into the same pan you seared the tuna in and simmer for 3 minutes
  • Return the tuna to the pan and cook for a further 5 minutes, turning the steaks occasionally
  • Serve sprinkled with the chopped spring onions, toasted sesame and lemon zest

Sole Fish and Chips

Ingredients:

  • Canola Oil for frying
  • 1kg Potatoes, peeled and cut into chips
  • Dried Chilli or Hot Paprika (optional)
  • 1 kg Sole from Nehemia Lachovitz
  • Lemon
  • Panko Crumbs
  • Salt and Black Pepper
  • Mayonnaise and Chilli Sauce (optional)

Preparation Method:

  • Marinade the sole in lemon and water for 5-10 minutes
  • Dry the fish with kitchen paper, coat in beaten egg seasoned with salt and pepper, and then coat in panko crumbs. For a spicy kick, add dried chilli flakes or hot paprika to the panko crumbs
  • Heat oil in a frying pan and fry the fish on both sides for 2-3 minutes each. Place on kitchen paper to absorb the oil
  • For the chips [French fries], heat oil in a saucepan and deep fry until golden, then place on kitchen paper and sprinkle over with salt and chilli

It is possible to prepare this dish in the oven at 180° C. The chips [fries] will take longer than the fish, so it is advisable to put the fish in the oven shortly before the chips are ready.