Tag Archives: Fish

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

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IMG_4541Planning a “dinner for two” but stuck for ideas and can’t bare the thought of spending the whole evening slaving away in the kitchen? Why not try this amazing little dinner and dessert combo that is packed full of flavour, easy on the eye and sure to please even the toughest of critics. Despite looking like something you would see served up at a fine dining restaurant, both of these recipes are very simple and easy to prepare, leaving you plenty of time to sit back, relax and enjoy yourself.

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

 What you need…

  • 2 salmon fillets
  • 1 fresh lime, thinly sliced
  • 1 red chilli, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 shallots, chopped
  • 2 kaffir lime leaves, finely diced
  • small bunch coriander, choppedIMG_4519
  • 1 tsp green curry paste
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 2 lemongrass stalks, bruised
  • ½ Chinese wombok, finely sliced
  • 1 cup Jasmine rice, rinsed and drained
  • ½ tbsp toasted sesame seeds
  • Steamed greens to serve

What to do…

Pre-heat fan forced oven to 200 degrees Celsius.

Next place 2 cups of water in a saucepan and bring to the boil. Add a pinch of salt, the lemongrass and the rice. Turn the heat down to a simmer, cover with a tight lid and cook for about 20-25 minutes or until all the water has been absorbed.

Meanwhile, spread two large pieces of alfoil down on a clean working surface and then place a piece of baking paper over the top. Divide the wombok amongst the sheets of paper and then top each with a salmon fillet. Next start layering the salmon fillets with the fresh lime slices followed by the shallots, garlic, coriander, chilli and kaffir lime leaves.

Add the coconut milk, fish sauce and curry paste to a bowl and stir well to combine. Fold up the sides of each of the salmon parcels and then pour the coconut mixture over the fillets. Wrap each parcel up like a big present.

Place in the oven and cook for approximately 15-20minutes depending on the thickness of your salmon fillets. To test, open one of the packets, insert a fork into the centre of the fillet and gently pull back. If the inside flesh is opaque the fish is cooked. If not, return to the oven for another 5-10 minutes or until cooked to your liking.

Once cooked, remove from the oven and serve with some steamed greens and the lemongrass infused rice sprinkled with the toasted sesame seeds.

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Choc Coconut Dipped Strawberries with Pistachio Crumb

What you need…

  • 1 punnet fresh strawberries, rinsed and drained IMG_4557
  • 200g dark cooking chocolate
  • 200ml coconut milk or cream
  • 2 tbsp pistachios, finely chopped
  • 1 tbsp desiccated coconut
  • 1 tbsp almond meal

What to do…

Preheat the oven to 180 degrees fan forced. To make the crumb, mix the pistachios, almond meal and coconut together and spread over a baking tray lined with baking paper. Spray lightly with oil and place in the oven for about 5-7 minutes or until the edges of the mixture just start to brown slightly. Remove the oven and set aside to cool.

Meanwhile, use a double boiler or microwave to melt the chocolate and coconut cream, stirring occasionally until smooth.

Transfer the chocolate to a bowl and assemble on a platter with the beautiful fresh strawberries and the pistachio crumb.

Enjoy!

A

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Grilled Atlantic Salmon and Black Rice Salad

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black rice salad and pumpkinSo after a 4day foodie adventure in Melbourne (where I probably ate a few too many ridiculously tastey meals and drank a few too many delicious vinos) I needed something fresh and healthy for dinner..and what spells fresh and healthy better than a nice piece of grilled salmon and a nutritious black rice salad?!

Never used black rice before? Long been treasured in Ancient China as a luxury food, back in those days black rice soon became known as the “forbidden rice” as it was cultivated exclusively for royalty ONLY and all others were banned from eating it. Fortunately these days black rice is available for everyone to enjoy right around the globe! Though perhaps a little more expensive than your standard wholegrain rice, black rice makes a great addition to just about any dish. Not only adding more depth, texture and flavour to your meal but also obviously adding a whole heap of extra important vitamins and minerals! Hailed by many as being a “superfood” black rice contains significant amounts of the vitamin Niacin (needed to release energy from food, to control blood sugars and also plays a role in maintaining healthy skin, nervous system and digestive system), thiamin (required for optimum growth in childhood and fertility) and magnesium (essential for regulating blood pressure and in nerve and muscle function). It is also obviously a great source of fibre to keep our digestive systems healthy! The grain’s magnificent colour is due to a naturally occurring antioxidant called anthocyanin, which is also responsible for the vibrant colour of blueberries and blackberries! So really…what’s not to love about this tastey, nutritious grain?!

Ok so back to my nutritious dinner… I served up some fresh grilled atlantic salmon with roast pumpkin, a brown and black rice salad and some home made pesto! Deslishhh!

Here is what you’ll need….black rice salad1

2 salmon fillets

1/2 cup uncooked brown rice

1/2 cup uncooked black rice

big bunch of parsley

1/2 punnet cherry tomatoes

1/2 can cannelini beans (rinsed)

1 small red onion

1/3 cup currants

handful of washed roquette leaves

1/4 cup mixed seeds (pepitas, pumpkin seeds, linseeds etc) OR i think a pistachios would also go really nicely with this dish!

juice of a lime

1 tbs soy/tamari sauce

1 tsp brown sugar

olive oil

sesame oil (optional)

Home made pesto (see previous salmon recipes for how instructions on how to whip this up)

200g chopped pumpkin

What to do…

Firstly turn your oven onto moderate heat (180degrees fan forced). Chop up your pumpkin and place it on a small baking tray, spray with olive oil and a sprinkling of pepper and then place in the oven to bake for around 25-30mins (or until it is soft and slightly crispy around the edges).

As for the pesto.. it was just a last minute idea and you can, of course, always just use a bought pesto or replace it with a dollop of tzatziki or chilli jam! It’s totally up to you! I was just going with what I could find hiding in the fridge! But if you are after the recipe for this have a look at my previous posts as I have explained the process a couple of times in previous recipes!

Although I cooked both lots of rice seperately (as per instructions on the back of the packets). You could also just buy a packet of already par cooked brown rice to save yourself some time and then just cook the black rice using the packet instructions. As they both take the same amount of time to cook however, it is almost just as easy to cook them both separately!

I think that the absorption method is best for the black rice (1 part rice : 1.75 parts water) where after rinsing your rice first, you just place your water and rice in a saucepan and bring to the boil. Then reduce the heat to a simmer, and then cover and leave for about 25mins or until all the water has all been absorbed.

As for the brown rice I just filled a saucepan 2/3 full with water then brought it to the boil before adding the rice and then leaving it for around 25mins or until the rice was “aldente” and still slightly chewy.

However you choose to cook your rice, I’m sure it will work out just fine! Now onto the rest of the salad.. chop your cherry tomatoes in half, chop up your big bunch of parsley and finely dice your red onion before adding them all to a large salad bowl along with the rice. Add your rinsed lentils and the currants and mix all the ingredients through really well.

In a small jug add your lime juice, tamari/soy sauce, a dash of olive oil (or sesame oil) and the sugar and stir well to combine. Pour over the salad and mix well. Just before serving you can add in your nuts/seeds so that they are nice and crunchy!

When you are almost ready to serve, heat a non stick frying pan, spray with olive oil and when it is nice and hot, place your salmon skin side down and leave to cook on that side for 3-4 mins, then flip over and cook the other side for 1-2mins. (the cooking times will obviously vary depending how thick your pieces of salmon are!)

And it’s serving time!! (Oh yeh and I should probably let you know that I actually made this salad for 2 but it could easily have fed 4 or maybe even 6 people!! oh well lots of left overs for me! yay!)

Enjoy!

A

Day 7: Asian inspired tapas

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Tonight is the LAST night of my “meat free” week challenge and I have to say this week has been no where near as hard as I thought! I have actually really enjoyed trialling new recipe ideas with different types of seafood and Mark and I have managed to come up with some crackers if I may say so myself.. with tonight being no exception! After another trip to the Noosa Seafood Market we came home with a mixed bag of a fresh salmon fillet, some big juicy tiger prawns and a handful of scallops…then it was just a matter of deciding what to do with it!

As a true lover of Asian cooking and having a slight obsession with the concept of “share plates” and “tapas” I thought..why not combine the two! And this is what I came up with..

Salmon and avocado Tartare and Prawn and Scallop Lettuce Cups. Originally I thought of making scallop and prawn dumplings but I had some trouble locating wanton wrappers so figured lettuce cups were the next best thing! Both of these dishes were super fresh and tastey and really simple to prepare so the perfect combination for a lazy Sunday night feast!

For the Salmon Tartare..salmon tartare

What you need –

1 large salmon fillet (skinned and deboned)

1 tsp minced ginger

1 lime

3 tsp sesame oil

2 tsp sesame seeds

large handful coriander

1 tsp fish sauce

1 tsp capers

1 eschallot

1/2 avocado

What to do…

Chop up your salmon into small cubes (approx 1cm pieces) and do the same with half an avocado and add them both to a mixing bowl. Grate about 1 tsp of rind from the lime then grab a small mix master/ hand blender and add in your sesame oil, coriander, fish sauce, lime rind, eshallot, capers, ginger and the juice of half of the lime. Whiz up these ingredients until smooth and then add in your sesame seeds. Pour this dressing over your salmon and avocado and mix until combined. Transfer your mixture into a serving bowl and place in the fridge until ready to serve.

Next for your Prawn and Scallop Lettuce Cups:lettuce cups

What you need..

150g scallops

4 large green tiger prawns

3 cloves garlic (crushed)

1 large red chilli

4 med size button mushrooms (chopped)

handful of bean sprouts

1 tsp minced ginger

1 tsp sesame oil

1/2 zucchini (diced)

1/2 red onion (diced)

2 tbs chopped water chestnuts

handful of chopped coriander

1 tsp light soy sauce (or Tamari for a GF version!)

olive oil

What to do..

Heat some olive oil in a fry pan and add your onions, cooking til translucent then add in the garlic, ginger and fresh chilli. Once nice and fragrant add in the chopped mushies and zuchhini. Chop up your scallops and prawns into large chunks and add to the mixture cooking for 4-5mins (or until prawns are cooked through). Add your fish sauce, soy sauce, sesame oil, coriander, chopped water chestnuts, bean sprouts and the sesame seeds and stir through over medium heat for 1-2 mins. Peel off some fresh lettuce leaves and you are just about ready to serve! You could serve up the mixture on ready prepared lettuce cups but I like the concept of placing everything in the middle of the table and letting everyone fend for themselves! It’s much more fun making your own and probably helps everyone to eat slower too! Like most seafood dishes both of these Asian inspired tapas plates are super fresh, healthy and will be sure to curb any seafood craving!

salmon tartare 3   lettuce cups2 day 7

My Fish Tacos!

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FISH TACOS          (serves 4 people)

This is another of my regular favourites! Not only are they fun to eat but my slightly Asian inspired take on the traditional Mexican Fish tacos are fresh, healthy and seriously delicious!

For the fish:              fish tacos

600g firm white fish (I like to use snapper or mahi mahi)

2-3 cloves of garlic (thinly sliced)

1 fresh red chilli (sliced)

4 spring onions (sliced)

juice of 2 lemons (approx ½cup)

250g punnet cherry tomatoes (halved)

splash of olive oil

splash of fish sauce              crunchy salsa

handful of fresh parsely (chopped)

salt and pepper

 

Everything else:

1 large ripe avocado

1 sm Lebanese cucumber

2 roma tomatoes

1 sm red onion   guacamole

handful of coriander/parsley

½ lemon

1 tspn sesame oil

splash fish sauce

packet on mini corn tortillas

sm jar salsa

What to do…..

Ok so first up, turn your oven on to moderate heat (180degrees)

For the fish place your fish into a medium sized baking dish and pour over your oil, lemon juice and fish sauce.Then add all your chopped veggies for the fish and season with salt and pepper before placing in the oven.

(Your fish should take about 20mins or so depending on the thickness of your fillets so keep an eye on them while you’re prepping the rest of the dish! To test if the fish is cooked grab a fork and if it slides through a fillet without resistance and the fish breaks away into nice big flakes it should be just about done! Also check that the fish has turned white and is no longer that raw, opaque colour in the middle.)

While the fish is in the oven, make your guacamole by mashing the avo in a bowl and seasoning with lemon juice and salt and pepper.

Then make up your crunchy salsa by dicing up your cucumber, roma tomatoes, red onion and coriander and then adding a splash of fish sauce, the sesame oil and a squeeze of lemon (or lime).

Just before serving throw your mini tortillas either on a rack in the oven or nuke them quickly in the microwave for 30 seconds

Now its time to EAT!

Enjoy!

fish tacos