Baked fish parcels
- white fish (like snapper) or salmon fillets
- shallots
- grated ginger
- coconut milk
- light soy sauce (tamari)
- optional sesame oil
- fresh lime juice
- alfoil or banana leaves to wrap the parcels
Method:
- Preheat the oven and double layer the alfoil in case the inside layer breaks. Form little boats with the lid open.
- Put the fish inside and lay the ingredients on top. Adjust amounts as per taste. Something like a pinch of ginger and shallots and a spoonful of soy and coconut milk. Just a squeeze of lime juice.
- Bake for 20 or so minutes. Gently open one to check. The aroma should be heavenly.
Steamed Fish Cantonese-style
- white fish (like cod)
- lots of shallots, chopped into 3cm lengths on the diagonal (not that that matters!)
- fair bit of ginger and garlic, chopped
- 2 tbs cornflour
- light soy sauce (tamari)
- 1 or 2 cups of stock
Method:
- Steam the fish in bamboo stacks, then set aside.
- Fry the ginger, garlic and shallots, then set aside.
- Mix 1 part soy sauce to 3 parts stock. Mix the cornflour in and stir well.
- Add this sauce to the pan on low heat and stir until it thickens.
- Add the ginger, garlic and shallots back to the pan with the sauce.
- Place the fish on a plate and cover it in the sauce.
Squid or Prawns with Snowpeas
- squid or prawns, prepared
- snowpeas, tailed
- 5 garlic cloves (lots)
- a little sweet chilli sauce with a hint of tomato sauce
Method:
- Fry the garlic and add the snowpeas. Once they go a darker green, remove.
- Fry the squid or prawns until cooked, then add the snowpeas back.
- Add the sweet chilli sauce. Easy peasy.
Scallop Ceviche (Peruvian)
- 500g scallops
- 2 cucumbers, peeled and diced into small squares
- 2 celery sticks, finely sliced
- optional: 2 chillies, finely sliced
- 1 red onion, finely chopped
- juice and zest of 1 lemon
- 100ml red wine vinegar or similar
- a good pinch of caster sugar
- 110ml olive oil
- salt and cracked pepper
Method:
- Place all ingredients into a bowl except the scallops and mix well.
- Then add the scallops and refrigerate for at least 30 minutes, until the scallops have been cooked through by the lemon juice.