Tag: Seafood

Acaraje black-eyed pea fritters with shrimp filling is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 800g Black Eyed Peas
• 1 clove Garlic
• 1 Green Chilli
• 1 small finely diced Red Onions
• 2 tablespoons Plain Flour
• 1 tsp Salt
• 1 tsp Chilli Powder
• 1 tsp Baking Powder
• For frying Vegetable Oil
• 1 sliced Red Onions
• 1 tablespoon chopped Ginger
• 2 cloves Garlic
• 1 chopped Red Chilli
• 150g Raw tiger prawns
• 1 tablespoon Vegetable Oil
• 2 Plum Tomatoes
• 1 tablespoon chopped Coriander
• Juice of 1 Lime

Method

Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.

Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.

Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

Amok Trey – Cambodian Fish Curry is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 1 lb Fish fillet
• 1 Can Coconut Milk
• 2 tablespoons Red Curry Paste
• 1 tablespoon Fish Sauce
• 1 tsp Brown Sugar
• 1 cup Chicken Stock
• 1 Egg
• 2 Kaffir Lime Leaves
• 1 tablespoon Vegetable Oil
• Handful Banana Leaves
• Garnish Cilantro
• Garnish Lime

Method

1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.

2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.

3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.

4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.

5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.

6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.

7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.

8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.

9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.

10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

Bahia-style Moqueca prawn stew is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 450g Raw King Prawns
• 75 ml Lime juice
• 3 cloves Chopped Garlic
• 3 tablespoons Coconut Oil
• 4 Chopped Spring Onions
• 1 Onion
• 1 chopped Red Pepper
• 1 tsp Chilli Flakes
• 2 tsp Paprika
• 3 chopped Plum Tomatoes
• 400ml Coconut Milk
• 2 tbs chopped Coriander
• To serve Rice

Method

Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

Balchi di Pisca is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 1 Salt Cod
• 3 Medium Potatoes
• 1 Tomato
• 1/2 Green Pepper
• 1 medium Onion
• 1 clove peeled sliced Garlic
• 1/2 tsp Tobasco Sauce
• Dash Nutmeg
• To taste Salt
• To taste Pepper
• 1 Egg

Method

These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound of any white fish for the cod.

Soak for twenty-four hours:

1 salted cod, or bakijow Discard the water.

Place cod in saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with the tines of a fork. Strain, reserving a bit of the broth. De bone the cod and set it aside for later use. In a saucepan, bring to boil in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.

Place in the container of an electric blender:

1 tomato, peeled and chopped

1/2 green pepper, chopped

1 medium onion, peeled and chopped

1 clove garlic, slivered

1/2 tsp. Tabasco sauce, or minced hot pepper

Dash of nutmeg

Salt and pepper to taste

Blend for a few seconds and pour the sauce over the mashed fish mixture. Combine these ingredients well and add 1 egg, beaten Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it’s too dry, add the fish stock a tablespoon at a time. Fry the balls in hot, deep fat until golden brown.

Bangladeshi fish curry with daikon is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 450g White Fish
• 450g Daikon Radish
• 4 tablespoons Vegetable Oil
• 4 cloves Garlic
• 1 medium Onion
• 2 tsp Salt
• 1 tsp Ground Turmeric
• 2 tsp Ground Coriander
• 2 tsp Chilli Powder
• 2 Green Chilli
• Handful Coriander Leaves
• 1 Lime

Method

If you are using rohu fish it will usually be frozen. Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside

2

Top and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside

3

Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden

4

Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally

5

Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice

6

After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat

7

Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage

8

Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish

9

Give the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges