Archive for the ‘Fish’ Category

Oh my- It has been a while hasn’t it. Hopefully this recipe sparks the dawning of a new (regular blog-posting) era.  This recipe would work with chicken too, or  tofu (and if you replaced the honey with dark brown sugar it’d be vegan). In terms of the veggies- I threw in what we had in the fridge, so it is very much up for interpretation, peppers, peas and courgettes would all taste great! If you can’t find/don’t have mirin, replace 2 tbsp mirin, 2 tbsp soy sauce and  1 tbsp honey with 5 tbsp ready made  teriyaki.

teriyaki salmon on brown rice

teriyaki salmon, with flavourful brown rice and veggies (serves 4)

  • 4 salmon fillets (skin on)
  • 3 tbsp fish sauce
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 3 garlic cloves
  • 2 tsp fresh grated ginger
  • 1 green chilli, sliced
  • 1 small red onion, finely sliced
  • 1 small broccoli, broken into florets, with the heart saved and diced
  • handful of green beans
  • 2 carrots
  • 3/4 cup frozen sweetcorn
  • juice of 1/2 lime
  • 4 tbsp chopped fresh coriander
  • 300g brown rice
  • 650 ml chicken/vegetable stock

Mix  3 tbsp fish sauce, 1 tbsp mirin, 1 tbsp soy sauce , 1 1/2 tbsp honey, 1 tbsp sesame oil and 1 clove finely chopped garlic in a bowl (you might need to warm it slightly in a microwave to combine the honey). Pour into a flat dish that all the salmon fillets will fit into, place the salmon fillets in skin-side up and make sure they are well coated in the mix. Cover and place in the fridge for a minimum 20 minutes- you can do this overnight if you wish.

Combine the rest of the mirin, soy sauce and honey in a small bowl- teriyaki mix. Prepare the vegetables including the onion, ginger, chilli and the rest of the garlic.

Rinse the rice and place in a heavy based pan. Add the two carrots, peeled and chopped,the broccoli heart, diced and the stock.  Bring to the boil, then cover and simmer on low. It should take about 30 minutes but this might depend on the type of rice you are using. Preheat the grill to a medium temperature.

In a wok, heat the remainder of the sesame oil and fry the onion, ginger, chilli and garlic until the onion starts to brown, add the teriyaki mix of soy mirin and honey. If you have a firm vegetable (like the broccoli) add this to the wok with a few tbsp of stock from the rice then turn down the heat, cover and allow to steam for a few minutes. Whilst this is happening, put the salmon fillets under a medium grill skin side up. Cook until just done- this will completely depend on the thickness of the fillets so keep checking! Once cooked remove the skin, if they cook before you’ve finished the rice, cover with foil and keep in  a low oven.

Add any softer vegetables to the wok, in my case green beans followed by sweetcorn, and cover until cooked. Once the rice is finished drain any stock if it is still above the rice, if not combine with vegetables in the wok. Stir in the lime juice and coriander and you’re done!salmon on rice

On a looking to the future note- lent is coming up and after my vegan experiment last year I’m looking for a new challenge- any suggestions?


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fish stew and harissa

I served the fatayer from my last post with this fish stew and having vaguely referenced bouillabaisse recipes, I made my own version of the spicy “rouille” it is normally served with. Ever the over ambitious I even decided to make my own harissa which is an ingredient in the “rouille”. This comes with a serious health warning, I saw a recipe that told you to cut up dried whole chillies which I WOULD NOT RECOMMEND. Just buy chopped dried chillies unless you want to end up breathing in chilli dust and nearly choking to death as your lungs burn. Even wrapping my scarf over my face like a kitchen ninja didn’t help.

The fish stew became a bit of an exercise in how many herbs I could throw in a pot, to which the answer was: lots. If you wanted to simplify it I’d say the parsley is the priority, followed by the bay leaf, then the thyme and the fennel last. You could use any white fish instead of the tilapia  like cod or pollock, and any smoked fillet instead of the smoked haddock.

fish stew serves 4 generously

for the stew

  • 2 tbsp olive oil
  • 4 anchovies
  • 3 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 2 tins tomatoes
  • bunch of parsley finely chopped
  • a few sprigs of thyme
  • a handful of fennel fronds
  • a few strands of saffron
  • a bay leaf
  • 1 satsuma or clementine
  • 1 fillet haddock
  • 2 fillets of tilapia
  • 1 fillet smoked haddock
  • 1 fillet of salmon
  • a handful of prawns
  • salt to taste
for the rouille
  • 2 tsp harissa (see recipe below, or use a pre-made paste)
  • 1 tbsp yoghurt
  • 1 tbsp cream cheese
  • 1 bunch coriander finely chopped
Skin the fish fillets, and chop into bite size chunks. Select a heavy based pan and fry the anchovies, garlic , onion and the chopped stalks of parsley until the onion and parsley are softened.  Then throw everything apart from the fish in, and make sure you cut the satsuma in half, squeeze the juice in and then add the two halves to flavour the stew more. Rinse out the tomato tins with water and add the water to the pot. Simmer for 15-20 minutes, remove the satsuma halves and then add the fish. Simmer for a further 15 minutes until the fish is cooked through and season to taste. To make the rouille just stir all the ingredients together. Serve the stew in hot in bowls, with a dollop of rouille on top and fatayer or hot bread.
harissa makes 1 jar
  • 50g dried CHOPPED chillies
  • 4 garlic cloves
  • 1 1/2 tbsp wholle coriander seeds
  • 1 1/2 tbsp whole cumin seeds
  • 1 1/2 tbsp whole caraway seeds
  • 3 sprigs of fresh mint
  • 50ml olive oil
Soak the dried chillies in boiling water for an hour and then drain. After that I was really lazy and didn’t chop anything just chucked it all in a blender and blitzed it until it becomes a rough paste.  Store it in a sterilised jar in the fridge with a layer of olive oil on top to seal it. It should keep for 6 months. To sterilise a jar  preheat the oven to 120C, wash the jar soap and water, then rinse with very hot water, place in the oven until completely dry (roughly 20 minutes). Alternatively take hot from a dishwasher, in both cases just make sure you don’t dry it with a tea towel.

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