Category Archives: Fish

Chicken and lobster sticky rice recipe

Steamed Lobster Rice With Chicken

I bet you have never eaten this dish before 😍 Yummy Yummy 🤤🤤

Publié par NTD Taste Life sur samedi 25 novembre 2017

I love this dish very much!!

❤️❤️❤️❤️❤️

 

Share This:

Little gem Wedges with Sardines & Caramelized Onions

Little Gems with Sardines Snack

 

Do you feel hungry? Are you stressed and you want to nibble something?

Or just you want a good inter-meals meal?

Don’t ever eat chips, sweet or salted snacks!

This dish gives you the right balanced snack you need.

You can use different  jams, chutneys to give a special flavour to your mayonnaise dressing.

Ingredients

2 Little gem cut to two wedges

1 can sardines, drained, broken

1 tbsp yoghurt

1 tbsp mayonnaise

1 tsp white wine vinegar

Salt and black pepper to your tasting

Caramelized onion rings

A few cherry tomatoes, halved

Seedless grapes halved

 

 

Share This:

Oven baked perch pike fillet with coconut cream glaze

 

img_20170109_000246_328

Ingredients

4 fillets of perch pike

1 can coconut milk

1 onion chopped

2 cm ginger julienned

1-2 bay leaves

1/4 red capsicum paprika chopped

1/4 yellow capsicum paprika chopped

Salt, black pepper

1-2 tbsp butter

 

Share This:

Salmon, broccoli and crispy kale in one pan

IMG_20160625_143836_372

I like salmon and I like kale’s crispness that’s why I decided to combine the two in one dish.

Salmon is a good protein source and contains good oils, kale gives fibres.

Good food combination.

Ingredients

4 pieces of salmon

1/2 bag crisp kale

1 cup broccoli

1 tbsp oil

Salt, black pepper

Drizzle

Lemon

Mustard

Oil

Chili flakes

Salt and crushed pepper

Method

Microwave the brokkoli florets, season with salt and black pepper.

Arrange on the bottom of a glass dish.

Toss the kale with the oil and arrange in the dish as well.

IMG_20160625_144024_478

Bake covered with slu foil in the oven st 230 C°   for six minutes.

In the meantime prepare the fish.

I don’t like the skin, that’s why I always cut it off.

Season with salt and black pepper and arrange on top of the greens.

IMG_20160625_144009_676

Bake at 230 C° for 8-9 minutes.

Serve on single plates, drizzle with the  dressing.

Enjoy!

Share This:

Tuna piccata


 

IMG_20160616_151322_816

You will need:

1-2 medium tuna steaks

2 tablespoons olive oil

1 tsp ginger garlic paste

2 tbsp lemon juice

1/2 cup dry wine

2 tablespoon butter

salt and black pepper

Chili flakes

Flour to coat

Chopped green coriander and lemon slices to garnish

Marinade

Lemon juice

Olive oil

Ginger and garlic paste

Black pepper

Method

First mix the ingredients of the marinade and rub the the fish with it. Keep refrigerated for two hours.

Wipe the steak pieces between your two fingers (thumb and point finger), and coat the pieces in flour. Shake off the excess flour.

Heat coconut oil and place the steaks in the pan. Fry for 3 minutes and turn.

Fry on medium heat for until it gains colour and flip to its other side. Season with salt and black pepper and fry until the colour is good.

Put the stakes aside.

Prepare the sauce.

Deglaze the pan with the marinade, lemon juice and a dash of wine. Bring to the boil. Reduce by half, add the butter.

Boil until the butter melts.

Place back the steaks bring to the boil and turn off the heat or gas.

Serve over 60 g rice. Garnish with chopped coriander and lemon slices.

I’m not allowed to eat pasta at the moment because of my fat burning diet, but if you are allowed, serve on a portion of boiled pasta.

I like to add a little wilted greens, like bok choy or kale to add fibres.

Wilted kale with broccoli.

Enjoy!

Share This:

Beetroot cured salmon

IMG_20160611_133031_209

Ingredients

I piece of salmon

1 tbsp salt

1 tbsp sugar

2 small cooked beetroots

Method

Mixt the salt and the sugar and coat the salmon with the mixture.

Purée the beetroots and cover the salmon with the mixture.

In the fridge for overnight or at least for a day.

Wash the salmon and with a sharp knife cut this slices.

Use for breakfast or for sandwiches.

Enjoy!

Share This:

Pan fried trout

IMG_20160508_155833

Ingredients

2 fillets of trout

Salt and black pepper

Olive oil

Baking paper

Method

Cut paper pieces the size of the half fillets.

Cut the fillets in half.

Season with salt and black pepper, place one fillet on one piece of paper.

Put the paper to a hot pan, brushed with a little oil.

Fry until the fish is half cooked then place under hot grill.

It will be ready in a minute or two.

Sprinkle with lemon juice and a splash of olive oil.

Serve with zucchini spaghetti.

This is an excellent warm starter.

Enjoy.

Share This:

Grilled mackerel indian style

IMG_20160321_154815

 

Ingredients

2 fillets of mackerel

For the marinade

1 tbsp ginger garlic össze

2 green chillies chopped

2 tbsp tomato purée

1  maggi chicken broth cube

1/4 tsp cumin powder

1/4 tsp garam masala powder

1/4 tsp turmeric powder

1/4 tsp paprika powder

1 tbsp olive oil

Method

Cut the fillets into two.

Mix the I gredients of the marinade.

Spoon one tablespoonful of the marinade on top of each fillet.

Cover with cling film and leave in the fridge for a few hours until you want to prepare.

Soak 4 wooden skewers in water.

Take two for each two halves. Thread fish fillets on two skewers.

Grill until ready.

This dish is very spicy, so for the sake of balance in your palate, serve with plain rice or steamed vegetables, or pasta.

Have it with a glass of red Cabernet franc or with a Shiraz/Cabernet cuvée.

Enjoy!

Share This:

Grilled mackerel with savoury garam masala spinach

IMG_20160317_160416

This is a lunch or dinner for one person.

A typical mackerel fillet is 90 g. Two fillets contains 34 g protein and good fats.

It is ideal  lunch for those who count calories, proteins, carbs and fats. Now I prepared this with a savoury garam masala spinach purée.

Ingredients

2 fillets of mackerel

For the spinach

2 tbsp olive oil

1/2 tsp cumin (whole)

2 tbsp chopped onion

1 tsp garlic or ginger-garlic purée if you like the flavour of garlic

1 cup spinach purée

1 tsp vegetable buillion powder

1/2 tsp garam masala

1/2 tsp chili powder

1/2 tsp salt

2 tbsp tomato purée

Method

For the grilled fish. Marinate the fish in lemon juice. The fish is rich in oil, so you don’t need oil in your marinade.

Season the fillets with salt and black pepper. In a hot pan, the bottom of which you brush with a little oil fry the fish with its skin down until it is crispy. Place under a hot grill and cook until it gets a little colour. It takes 3 1/2 minutes.

In microwave it takes 2 minutes to cook the fish.

For the spinach

Sauté the cumin seeds and onion on 2 tbsp oil. Add the spinach puree. Season with species and cook on medium heat for a few minutes. Add the tomato purée and cook for a minute or so. Season as you like.

Serve the fish fillets finished off with a squeeze of lemon and the spinach purée with a glass of Gewürztraminer.

Enjoy!

Share This:

Grilled fish

IMG_20160312_144602

This is a basic fish grill recipe.

You can serve with different sauces, such as tomato, aioli, mustard, hollandaise etc.

Ingredients

1 fillet of fish

Ginger and garlic paste

Lemon juice

Salt and black pepper

 

Share This: