Category Archives: Fish

Bisque with fennel, mussels and shrimps

Bisque with fennel, mussels and shrimps

I tasted this soup in Shipton under Whychwood.

In a seven hundred years old Inn.

It’s worth of visiting this beautiful building.

Both the environment and the soup were delicious.

That’s why I decided to reproduce it.

It was simply scrumptious!


300 g catfish fillets, cut to inch peace’s

Mussels, clams

Cooked shrimps

1-2 tbsp butter

1 onion diced

4 cloves of garlic crushed

2 carrots diced

1/2 fennel bulb sliced

3 celery stalk cut

50 ml brandy

500 ml chicken broth


2 star anise

Salt, black pepper

500 ml double cream

500 ml tomato passata

1 pinch saffron


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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!!



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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.


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



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Oven baked perch pike fillet with coconut cream glaze




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


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Salmon, broccoli and crispy kale in one pan


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.


4 pieces of salmon

1/2 bag crisp kale

1 cup broccoli

1 tbsp oil

Salt, black pepper





Chili flakes

Salt and crushed pepper


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.


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.


Bake at 230 C° for 8-9 minutes.

Serve on single plates, drizzle with the  dressing.


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Tuna piccata



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


Lemon juice

Olive oil

Ginger and garlic paste

Black pepper


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.


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Beetroot cured salmon



I piece of salmon

1 tbsp salt

1 tbsp sugar

2 small cooked beetroots


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.


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Pan fried trout



2 fillets of trout

Salt and black pepper

Olive oil

Baking paper


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.


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Grilled mackerel indian style




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


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.


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Grilled mackerel with savoury garam masala spinach


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.


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


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.


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