Available from .nz and all good bookstores.Some simple recipes for cooking fish at home with minimal effortįish is a healthy and nutritious food that should never be missing from a rich and varied diet. These recipes are extracted from Cook Me - 30 dishes/3 ways by Sam Parish. Spray and bake in the oven at 200☌ fan forced for 10 minutes, turning halfway, until cooked through and golden. Serve with capers, mayo, salad and lemon wedges. Heat oil in a large frypan over medium-low heat and cook fish cakes, turning halfway, for 8 minutes, or until golden and cooked through. Transfer to a plate and chill for at least 30 minutes to stiffen slightly.Ĥ. ![]() Divide mixture into 6 and shape into large patties. Add flour and mix until mixture can be shaped to come together – add a bit more flour if you think it needs it.ģ. Add hot smoked salmon, lemon zest, egg, herbs and pepper and mix to combine. Mash, or whack around the bowl with a wooden spoon, to break up. Strain, discard bay leaves and transfer to a bowl.Ģ. Add fresh fish and cook for a further 3 minutes. Bring to the boil and cook for 15 minutes, or until cooked through. Place potato, onion, garlic, bay leaves and salt in a saucepan and cover with cold water. capers, mayo, salad and lemon wedges, to serveġ.handful of chopped herbs – dill, or parsley works here.150g salmon or firm white fish fillet, chopped into 2cm chunks.500g floury potatoes (usually the dirty ones), peeled and quartered.Salmon loves flavour and will take on whatever you throw at it. You can sub the harissa for miso, gochujang, sriracha, ras-el-hanout or tomato paste. Remove and serve scattered with zest, herbs and lemon wedges alongside. Roast, basting with sauce halfway for 12 minutes or until just cooked through. Place salmon on baking tray, skin-side in contact with tray, and pour over honey mixture. Combine honey, oil and harissa in a bowl. Grease and line a baking tray with baking paper.Ģ. It’s a great ingredient to have in the pantry for a huge whack of flavour and can be found in good green grocers and delis. Harissa spice mix or paste is a perfect medley of roast peppers, tomato, garlic, coriander, cumin, lemon. finely grated zest of 1 lemon, plus wedges to serve.1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling.Totally understand if you want to claim it, no need to mention me – I imagine you’ve bought them my cookbook for Secret Santa, anyway. It’s easy, packs flavour, feeds a crowd and is on that level where someone is sure to ask for the recipe (and in turn think you’re amazing). This is the recipe to use when entertaining. Scatter with wasabi peas and serve with extra mayo and togarashi. Add radish, avocado, carrot, cucumber and edamame. Heat rice as per packet instructions, add vinegar and shake to combine. Combine tuna, onion, mayo, soy, ginger, pickling liquid, sesame seeds and togarashi in a bowl.ģ. Pour over boiling water and place over high heat. Wasabi peas - those coated crisp green things you never knew you needed as a bar snack, and shichimi togarashi - a Japanese chilli spice mix. ¼ tsp shichimi togarashi*, plus extra to serve.1 tbsp toasted sesame seeds, plus extra to serve.1 tbsp shredded pickled (sushi) ginger, and 2 tbsp pickling liquid.¼ cup (60g) Kewpie mayo, plus extra to serve.While I regret nothing, this would have been a good lunch too.) ![]() ![]() (Instead, I was wasting my money on $10 lemongrass beef in ridiculously crunchy baguettes and crying poor when I’d go out on weekends. But I am team basic when it comes to food, and this tuna rice bowl with microwaveable rice is the five-minute secret lunch I wish I knew about at uni.
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