Fancy
Mussels
April 21, 2020
Ingredients
- Tablespoon of olive oil
- Half a cup of Cinzano extra dry (fine to be replaced with a dry white wine)
- 2 onions (sliced in slithers)
- 6 cloves of garlic (sliced thin)
- 6 rashers of bacon
- 1/2 cup of Parmesan cheese
- 1 cup of cream
- Handful of parsley
- A handful of pine nuts
Instructions
- In a frying pan cook off the bacon in small pieces.
- Find a large pot with the lid, start by lightly frying the onions and garlic in oil until clear.
- Add the Cinzano and bring it to a bubble.
- Add the muscles and put a lid on the pot so they steam open.
- Then add the cooked bacon to the mixture as well as the cream.
- Stir thoroughly but gently to make sure the muscles get covered, then add half of the Parmesan cheese.
- Remove from heat and stir in the parsley. Sprinkle with remaining Parmesan cheese and pinenuts.
- Serve with crusty bread.
GRILLED
FISH
November 3, 2014
Ingredients
- Have FISHI cut and debone your choice of fish fillet
- Salt and pepper
- Lemon
- Light oil
Instructions
- Have a pan or BBQ plate on Med to high heat, spray with light oil.
- Generously season fish with salt and pepper, place on a hot plate until fish has gone white ½ way through a portion (should take approx 3-4 mins).
- Turn fish and watch for the last of opaque colour to disappear.
- Serve with fresh salad.
- Dress by squeezing fresh lemon over the top.
CRUMBED
FISH
November 4, 2014
Ingredients
- Have FISHI cut and debone your choice of fish fillet
- Salt and pepper
- Egg
- Bread crumbs or Panko crumbs
Instructions
- Season bread crumbs.
- Place fillets of fish into beaten egg and then press into bread crumb mix.
- Have a pan or BBQ plate on Med to high heat, spray with light oil.
- Place on a hot plate until crumb has started to golden (should take approx 3-4 mins) turn fish and golden other side.
- Serve with fresh salad and home-baked chips.
- Dress by squeezing fresh lemon over the top.
- And FISHI Tartare.
WHOLE FISH
WITH SALSA
November 3, 2014
Ingredients
- Have FISHI clean your fish of choice
- 1 Avocado cubed
- 2 Med tomatoes cubed
- ½ Spanish onion chopped finely
- 1 tbsp olive oil
- ¼ cup fresh mint cut down finely
- ¼ cup fresh coriander cut down finely
- 2 fresh limes
- 1 fresh lemon
Instructions
- Cut 3-4 slits in the side of fish Season with salt and pepper but slices of lemon inside fish and the sides (this will keep the fish moist while cooking).
- Optional to but cloves of garlic in as well to taste.
- Wrap fish in baking paper if cooking on a BBQ where there could be flames wrap in foil as well.
- Cook fish until you can cut and not see any opaque flesh (approx 20 mins).
OYSTERS WITH
WAKAME AND THAI CHILLI SAUCE
November 4, 2014
Ingredients
- 2 tbsp warm water
- 1 ½ tsp sugar
- ¼ cup lime juice (about 1 lime)
- 1 ½ Thai fish sauce
- ½ tsp small red chilli finely minced
- ½ tsp fresh mint chopped finely
Instructions
- Dissolve sugar in warm water add all other ingredients except fresh herbs.
- Chill until ready to serve add fresh mint just before serving.
- Place wakame on oyster and add a few drops over Thai mix over wakame.
OYSTERS
KILPATRICK
November 4, 2014
Ingredients
- 2 rashes of bacon finely diced
- 3 tbsp BBQ sauce
- 3tbsp Worcestershire sauce
- 3 dollops of Tabasco sauce
Instructions
- Fry off the bacon in a hot pan until crisp, drain on paper towel.
- Mix in ingredients and spread between a dozen freshly shucked oysters.
- Put in a pan on baking paper under a hot grill for up to 5 mins serve with fresh lemon or lime squeezed over the top.
PRAWN
COCKTAIL
November 4, 2014
Ingredients
- 6 Prawns
- FISHI sauce
- Lettuce pieces
Instructions
- Peel 6 prawns and cut them into bite-size pieces, leaving 2 peeled with tails still on.
- Layer in glass torn lettuce pieces with prawn ( on each layer drizzle ½ tsp FISHI sauce).
- Continue until the glass is full and to finish stand the 2 full prawns against each other with another drizzle of FISHI Seafood Sauce.
FISHI SEAFOOD
SAUCE
November 4, 2014
Ingredients
- ½ cup Kewpie Mayonaise
- 3 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp fresh lemon
Instructions
- Mix all ingredients together well.
FISHI TARTARE
SAUCE
November 4, 2014
Ingredients
- ½ Kewpie Mayonaise
- 1 tsp capers (diced finely)
- 1 tsp gerkins (diced finely)
- 5 sprigs of fresh chives (diced finely)
- Pinch of minced garlic or ¼ clove of garlic (diced finely)
Instructions
- Mix all ingredients together and season with fresh line to taste.
PANCETTA WRAPPED
BARRAMUNDI
PENANG
BARRAMUNDI CURRY
THAI RED
BARRAMUNDI CURRY
CRISPY BARRAMUNDI
WITH PRAWN SALSA