SKATE WING MEDITERRANEAN STYLE: EUROPE
INGREDIENTS: ( serves 1 )
1 tbs breadcrumbs
1 tbs parsley, chopped
180 g skate wing, boned
Salt and pepper
1/2 red onion
2 tsp white vinegar
1 potato
4 cherry tomatoes
3 capers
2 anchovies
2 tbs olive oil
5 taggiasche or black Italian olives
1/2 lemon, squeezed
METHOD:
- Prepare the parsley crust by mixing the breadcrumbs with the parsley, reserving a little as a garnish.
- Season the skate with salt and pepper. Flake the red onion. Bring a pan of water, salt and the white vinegar to the boil. Blanch the onion in the liquid for 3 minutes until tender.
- Peel the potato and cut into 1/2 cm cubes. Boil them for 10 minutes until tender, then leave to cool down. Cut the cherry tomatoes into quarters, the capers in half and the anchovies into strips.
- Sprinkle a hot pan with olive oil and slowly fry the skate on both sides. Place the fish on a tray, cover with the parsley crust and put into the oven at 180c for 3 minutes.
- Heat the remaining olive oil in a saucepan and pan-fry the tomatoes, adding the cooked potato, capers,onion, anchovies and olives. Stir-fry for 3 minutes and glaze with lemon juice.
- Place the potato mixture on the plate, top with the skate and garnish with parsley.
TIPS : To recreate the dish at home, you can substitute tilapia, cod or sole fillet for the skate wing.
SALMON WITH HONEY SALSA:
INGREDIENTS:
200 gms salmon steak
1 tsp mustard paste
50 gms ripe mango, diced
25 gms sweet corn
1 tomato, diced
1 onion, diced
2 tsp oyster sauce
10 gms chopped spring onion
50 gms honey
Salt and pepper, to taste
METHOD:
- Marinate salmon in salt, pepper and mustard paste.
- Grill in a hot plate for approximately six minutes or till the fish is cooked and has changed colour.
- To prepare salsa, combine mango, tomato, onion, sweet corn and spring onion. Add oyster sauce, honey, salt and pepper.
- Arrange fish on a plate and drizzle salsa over. Serve.
SALMON WITH VEGGIES:
INGREDIENTS: ( serves 1 )
200 gms salmon fillet
100 gms new potatoes, peeled and boiled
3 gms chopped shallot
1 clove garlic, chopped
50 gms chopped French beans, carrot and baby corn
4 cherry tomatoes, grilled
20 ml fresh cream
5 gms chopped parsley
1 gm dried thyme, crushed
Saffron, a pinch
10 gms butter
1 tsp each, lemon juice and oil
Salt and pepper, to taste
METHOD:
- Mix together lemon juice, salt, pepper and thyme.
- Marinate fish in this mixture for at least 30 minutes.
- Heat oil in a frying pan and shallow- fry fish and baby corn until cooked.
- Heat butter in a heavy- bottomed pan, add shallot and garlic and saute for 1-2 minutes. Then add parsley, cream and saffron and reduce until the cream thickens. Strain and pour it on a platter. Spoon vegetables around and top it with fish fillet. Serve.
SINDHI STEAMED FISH:
INGREDIENTS:
6oo gms fresh water fish or any other flat fish
1 tsp lemon juice
50 gms finely sliced spring onion
30 gms chives
10 gms chopped coriander
5 gms chopped mint
5 gms coriander powder
3 gms garam masala powder
3 gms cumin powder
1 gm carom seeds ( ajwain )
3 gms red chilli powder
2 green chillies, chopped
Salt, to taste
METHOD:
- Clean thefish, remove scales and excess bone from the head.
- Make a slit lengthwise on one side of the fish.
- Rub salt and lemon juice all over the fish. Mix together all the powdered spices and carom seeds and rub all over the fish.
- Refrigerate for at least 2 hours. Mix spring onion, chives, coriander and mint and stuff fish with it.
- Heat water in a steamer under the level of the perforated pot and bring to a boil. Place fish in the perforated pot, close tightly and cook on medium-high heat for 40- 50 minutes. Serve .
NOTE - Serve with steamed rice.
SPICED HAMMOUR:
INGREDIENTS:
180 gms hammour
50 gms chopped onion
50 gms chopped celery
100 gms chopped tomato
1 green pepper
150 gms fresh breadcrumbs
1 tbsp lime juice
2 tsp oil
5 gms oregano
25 gms almond flakes
Salt and pepper, to taste
METHOD:
- Mix together lime juice, salt, pepper and half the oil.
- Marinate fish in this mixture for at least 30 minutes.
- Blend together onion, celery, tomato, green pepper, oregano and breadcrumbs to form a paste.
- Apply this paste over the fish and sprinkle a layer of almonds on top.
- Bake the fish in the oven for 10 minutes at 180c. Serve warm.
NOTE - Serve with butter rice and boiled vegetables.
FISH FILLET IN SAUCE:
INGREDIENTS: ( serves 1 )
180 g hammour fillet, seasoned and grilled
For the sauce:
30 ml oil
50 g garlic, finely chopped
75 g coriander leaves, chopped
150 g finely chopped tomato
50 g each, green and yellow bell peppers
5 g cumin powder
5 g coriander powder
10 g salt
METHOD:
- To make the sauce, heat oil in a saucepan and saute garlic and coriander leaves till garlic begins to turn golden brown.
- Add tomato and saute until tomato softens. Add bell pepper, cumin and coriander powders and season with salt.
- To serve, place fish on a plate and spoon warm sauce over. Optional: garnish with roasted pine seeds, a slice of lemon and flat - leaf parsley.
KADIYACHERI CHILLI FISH:
INGREDIENTS:
250 gms hammour fillets
10 gms white flour
10 gms cornflour
1 egg
200 gms onion
5 gms ginger
5 gms garlic
100 gms capsicum
100 gms carrot
5 gms coriander leaves
15 ml coconut oil
10 ml vinegar
1/2 tsp kasoori methi
A dash of tomato ketchup
METHOD:
- Cut fish into cubes. Wash and apply salt.
- Add both flours, egg amd mix well.
- Kee it aside for half -an -hour. Deep- fry the fish till golden brown.
- In the same pan, heat coconut oil and fry chopped ginger, garlic and onions till golden brown.
- Add strips of capsicum, carrot and tomato ketchup, salt and vinegar. Then add the golden- fried fish and sprinkle kasoori methi and coriander leaves.
NOTE --Serve with steamed rice.
GRILLED FISH WITH LEMON SLICES:
INGREDIENTS: ( serves 4-5 )
1 medium fish hamour
5-6 cloves garlic, sliced
1/2 cup dill, chopped
1 cup fresh coriander, chopped
1-2 medium green chillies, sliced
1 tbsp cumin
2 tbsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp crushed chillies
1 tsp curry powder
1/2 tsp turmeric
1 tsp coriander, ground
2-3 lemon, sliced
Olive oil
METHOD:
- Heat oven 180c.
- Wash the fish well; pat dry with kitchen paper.
- In a small bowl, put garlic, dill, coriander, green chillies, cumin, salt, pepper, paprika, chillies, curry, tumeric, ground coriander. Stir well.
- Fill the fish with the spices mixture, and rub some of the spices all over the fish.
- Place the fish on top of the grill rack. Arrange the lemon slices on top and drizzle with oil.
- Bake 25-30 minutes until the fish is cooked. Serve with rice.
TIPS- To reduce the odor of fish in your kitchen, add 2-3 cups of water in the pan while grilling the fish.
