Pan Fried Abalone

Abalone | 28th May 2020 | By

I was lucky enough to get my hands on some fresh farmed abalone from Greenfish. Farmed sustainably in Hermanus, this awesome source of Omega 3 has a unique flavour. Utterly delicious!

Pan Friend Abalone
Cook Time
4 min
Cook Time
4 min
  1. 6 fresh abalone
  2. 1/2 cup flour
  3. 2 tsp crushed salt
  4. 1 tsp black pepper
  5. 50g butter
  6. 1 Tbsp olive oil
  1. Clean abalone with a vegetable brush thoroughly to remove any black residue.
  2. Pat dry with paper towel.
  3. Slice abalone into thin rounds (I managed to get about 2-3 slices from each abalone).
  4. Using a meat mallet, pound the abalone until tender.
  5. Mix flour, salt and pepper together in a bowl.
  6. Dip abalone slices into the flour mixture, coating evenly and set aside in a separate dish.
  7. Heat the butter and olive oil in a pan on a high heat and wait until it's bubbling.
  8. Fry the coated abalone slices in the pan for 2 minutes a side until nice and golden.
  9. Remove from the pan and place on paper towel to absorb any excess oil.
  10. Serve with lemon mayonnaise (recipe in notes).
My easy Lemon Mayonnaise
  1. 4 Tbsp mayo
  2. 1 lemon, juiced
  3. (mix together)
The Fish Wife

Coriander and Lime Chokka

Chokka | 26th May 2020 | By

This marinade will work well with an array of fish and shellfish. Quick and easy to make, which as you know, is my specialty! Enjoy.

Coriander and Lime Chokka
  1. 250g chokka
  2. 2 Tbsp olive oil
  3. 2 Tbsp coriander (finely chopped)
  4. 2 limes (juiced)
  5. 1 tsp sugar
  6. sushi mayonnaise
  1. Cut open the chokka tubes to make fillets.
  2. Remove the membrane from the chokka tubes by scoring them with a fork length ways. Any bit of residue that is retained in the fork can be disposed of.
  3. For the heads, remove the beak and cut the eyes off.
  4. Combine the olive oil, coriander, lime juice and sugar to make your marinade.
  5. Place the scored chokka fillets and your heads in a ziplock bag and pour the marinade into the bag.
  6. Seal and allow to marinade for about 5-10 minutes.
  7. Remove the heads from the marinade and thread onto a kebab stick for easy turning.
  8. Place the chokka fillets on a sealable braai grid which presses closed - this way when the chokka cooks, it will prevent them from curling.
  9. Braai on a medium high heat for 5-7 minutes.
  10. Enjoy with sushi mayonnaise on the side.
  1. For the heads, I cut the two long tenticles off so that they don't get stuck in the braai grid (however this is only a suggestion).
The Fish Wife


Braai’d Snoek with Sticky Apricot Jam Chutney

Snoek | 25th May 2020 | By

Nothing says South Africa more than a braai’d snoek with apricot jam. Local really is lekker!

Braai'd Snoek with Sticky Apricot Jam Chutney
Sweet, sticky, smokey and delicious!
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 1 snoek (from your local fish deli)
  2. 85g butter
  3. 2 heaped tsp crushed garlic
  4. 1/2 cup apricot jam
  5. 1/4 cup chutney
  6. 1/2 lemon (squeezed)
  1. Get your braai on the go and grease the grid so the snoek skin doesn't stick to it.
  2. Place your flecked snoek on the grid, skin side down.
  3. In a small pot on the stove, heat the butter and garlic and sauté for a minute or two.
  4. Add the jam, chutney and lemon juice and combine with a whisk into a nice sticky chutney jam.
  5. Allow the jam to reduce on a medium heat for about 10 minutes, stirring occasionally with the whisk.
  6. Take the jam off the heat and allow it to cool for 5-10 minutes before basting the fish.
  7. Baste the snoek generously with the jam until evenly coated.
  8. Place the grid over the hot coals, skin side down.
  9. Cook on a medium heat, with the grid at its highest setting for about 15-20 minutes.
  10. Best enjoyed straight off the grid with your fingers!
  1. Do not add salt to the fish, as a proper flecked snoek would have already been salted in the process. Make sure your local fish deli has prepared your snoek properly by flecking and salting it accordingly.
  2. I used a braai grid with a handle so that I could quickly and easily remove from the braai once done.
  3. Make sure your fish deli supplies you with a good quality fish and not a "pap snoek".
The Fish Wife

Whole Baked Black Bream

Black Bream | 16th May 2020 | By

Hottentot or “Hottie” is another name for this super tasty fish. I absolutely love baking a whole fish, especially when it arrives scaled, gutted and completely prepped – thanks Greenfish!

What I love so much about baking a whole fish is how social the meal experience is. In my family everyone grabs a fork and tucks in straight from the pan! This recipe is super flavoursome and to me the best part is the skin which really holds all the flavour, so don’t be tempted to toss it!

Whole Baked Black Bream
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 whole black bream (600 - 900g)
  2. 2 Tbsp chopped parsley
  3. 1 Tbsp chopped chives
  4. 1 Tbsp minced garlic
  5. 1 tsp course salt
  6. 1/2 tsp crushed black pepper
  7. 1 tsp fish spice
  8. 3 Tbsp olive oil
  9. 1/2 a lemon, sliced
  1. Combine the parsley, chives, garlic, salt, pepper, fish spice and olive oil to make a marinade.
  2. Dry the fish on both sides and score diagonally, about 1cm deep.
  3. Rub the marinade on both sides of the fish, working into the scored areas.
  4. Rub some of the remaining marinade on the inside of the fish and stuff the cavity with lemon slices.
  5. Place in a greased baking pan and cook at 220 degrees Celsius for 20 minutes.
  6. Remove and enjoy hot from the pan!
  1. You can substitute the fish spice for chicken spice, which is equally as delicious!
The Fish Wife

The Best Tuna Melt

Tuna Recipes | 2nd May 2020 | By

The Best Tuna Melt
  1. 250g cooked tuna
  2. 1/2 celery stick (chopped)
  3. 1 Tbsp parsley (chopped)
  4. 1 tsp minced garlic
  5. 5 Tbsp mayonnaise
  6. 3/4 cup mozarella (grated)
  7. 3 Tbsp olive oil (retain 1 Tbsp for cooking)
  8. Salt and pepper
  9. Bread
  10. Softened butter
  1. Shred the tuna.
  2. Add the celery, parsley, garlic, mayonnaise, mozzarella, olive oil (2Tbsp), salt and pepper.
  3. Butter the bread with softened butter.
  4. Heat a pan on a medium high heat.
  5. Add the remaining 1 Tbsp of olive oil.
  6. When the pan is hot, add one of the bread slices, and brown buttered side down.
  7. When the bread is starting to brown, scoop a few tablespoons of the tuna mixture onto the bread and cook a bit longer.
  8. Add the other piece of bread and flip the sandwich over, browning the other side.
  9. Remove from the pan when the bread is a lovely golden colour and the tuna melt is starting to ooze out the sides.
  10. Repeat this step to make more sandwiches.
  1. This recipe makes about 3-4 sandwiches depending on the size of your bread slices and how generous you are with your filling.
The Fish Wife

Garlic Butter Prawns

Prawns | 30th April 2020 | By

Simple flavours of garlic and butter. There’s nothing fancy here and that’s what I love about it!

Garlic Butter Prawns
  1. 2kg Prawns
  2. 1 Tbsp Crushed Sea Salt
  3. 1 Tbsp Paprika
  4. 200g Butter
  5. 1 Tbsp Olive Oil
  6. 1 Tbsp Garlic (minced)
  7. Lemon wedges
  1. If the prawns are frozen, allow to defrost.
  2. Butterfly the prawns. To butterfly, I use a pair or small sharp scissors to cut the prawn along the spine from the base of the head until the top of the tail. Leave the tail and head on.
  3. De-vein the prawns. To de-vein the prawns, run your fingers along the butterflied spine and pull out the visible dark vein and discard.
  4. Once you have butterflied and de-veined, run the prawns under cold water to clean properly.
  5. Allow excess water to drain off the prawns and place on a tray.
  6. Combine the paprika and salt. Sprinkle this spice mix on the exposed meat of the prawns where you have butterflied them. (You can sprinkle any excess spice mix over the tray of prawns when done).
  7. In a large skillet on medium heat, melt the butter and olive oil.
  8. When bubbling add the garlic and cook for a minute.
  9. You will need to work in batches as all the prawns will not fit in the skillet at once.
  10. Place the prawns in the bubbling mixture on their backs and allow to cook for 4 minutes. Remove from the pan and set aside in the tray.
  11. Repeat with remaining prawns until all the prawns have been cooked.
  12. Once you have completed this step with all the prawns, place back in the skillet, this time on their sides and cook for a further 3 minutes, tossing them over half way.
  13. Repeat until all the prawns have been cooked.
  14. Enjoy with a squeeze of lemon and some lemon mayonnaise. (Lemon Mayonnaise: 4 Tbsp of mayonnaise and the juice of 1 lemon).
  1. I worked in the sink to defrost, butterfly and de-vein the prawns. It makes it easy to clean up the mess, rinsing while you go.
  2. I found the easiest tool to work with the prawns in the skillet was a pair of tongs.
The Fish Wife

Red Coconut Curry Mussels

Mussel Recipes | 29th April 2020 | By

This gorgeous Autumn coloured dish is perfect for the cooler weather days which are creeping up on us! Enjoy these Thai coconut curry flavours in a big bowl over some rice. Yum!

Red Coconut Curry Mussels
  1. 1.5 - 2kg black mussels
  2. 1 Tbsp olive oil
  3. 1 large onion (finely diced)
  4. 4 garlic cloves (minced)
  5. 2 Tbsp fresh ginger (grated)
  6. 1 Tin coconut milk
  7. 1 Tin coconut cream
  8. 100g red curry paste
  9. Coriander to garnish
  1. De-beard the mussels
  2. In a large skillet pan with a lid, heat the olive oil on medium high.
  3. When the olive oil is hot, add the onion and sauté for about 8 minutes.
  4. Add the garlic and ginger and sauté for 1 minute, being careful not to burn.
  5. Using a whisk to gently stir, add the red curry paste, coconut milk and coconut cream and bring to a gentle boil.
  6. Add the mussels to the curry sauce.
  7. Place the lid on the skillet and allow the curry to gently boil and the mussels to steam for 10 minutes until done.
  1. Enjoy your saucy red coconut curry in a bowl with rice.
The Fish Wife


Oysters Rockefeller

Oyster Recipes | 29th April 2020 | By

This is a favourite of mine to “jazz up” simple oysters. Impress your friends and family with this simple recipe. And if you really feel like being classy, enjoy them with a glass of bubbles – YUM!

Oysters Rockefeller
  1. 1 dozen shucked oysters
  2. 1 pack of bacon (finely diced)
  3. 1 Tbsp butter
  4. 2 small shallots (finely diced)
  5. 1 tsp minced garlic
  6. 1 Tbsp white wine
  7. 1 Tbsp parmesan
  8. 1/3 cup panko breadcrumbs
  9. Black pepper
  1. With a knife loosen the muscle of the oyster in the shell so that they are easy to eat once cooked.
  2. Place the oysters on a baking tray.
  3. Fry the bacon in a pan until crispy.
  4. Remove the bacon from the pan, leaving the bacon fat behind.
  5. Add the butter and fry the shallots and garlic in the bacon fat butter.
  6. Add the wine and cook for a few minutes.
  7. Remove from the pan and combine with the bacon.
  8. Add parmesan, panko crumbs and black pepper to the bacon and shallot mixture to create the crumb topping.
  9. Spoon the crumb topping over the oysters.
  10. Bake at 200 degrees Celsius for 10 minutes.
  11. Enjoy with a squeeze of lemon and a glass of bubbles if desired.
The Fish Wife

Lemon Pepper Ocean Trout

A lovely zesty recipe. Simple and delicious!

Lemon Pepper Ocean Trout
  1. 1 ocean trout fillet
  2. 1 small lemon (zest and juice)
  3. 2-3 garlic cloves (minced)
  4. 1/3 cup olive oil
  5. 1 tsp origanum
  6. 1 tsp salt
  7. 1 tsp crushed black pepper corns
  1. Open the ocean trout packaging and pat the fish dry with paper towel on both sides.
  2. Cut the fish into portion sizes and set aside.
  3. In a dish big enough to marinade your fish, combine the lemon zest, lemon juice, garlic, olive oil, oreganum, salt and pepper.
  4. Place the fish pieces in the marinade and cover with cling film. Refrigerate for 10 minutes.
  5. Remove from the fridge and flip the pieces over, cover and refrigerate for a further 10 minutes.
  6. Spray a baking sheet with Cook and Spray and place the pieces of ocean trout on the tray, skin side down.
  7. Spoon the remaining marinade over each piece of fish until they are covered nicely.
  8. Grill on a high heat, second rack from the top for approximately 8 minutes.
  9. Remove from the oven and allow to rest for a minute before serving.
The Fish Wife

Mussels on the Braai

Mussel Recipes | 27th April 2020 | By

This method of cooking mussels on the braai with garlic butter and cheese stems from my childhood holidays in Port Alfred in the Eastern Cape. As a family we would enjoy picking mussels off the rocks together and later in the evening we would all sit by the open fire devouring them the minute they came off the flames!  Definitely what memories are made of.

Mussels on the Braai
  1. 1,5kg black mussels
  2. 170g cheese (grated)
  3. 5g chives (finely chopped)
  4. 1 tsp garlic
  5. 125g butter
  6. Salt and pepper
  1. In a pot with a small amount of water at the bottom, steam the mussels for approximately 8 minutes.
  2. While the mussels are steaming, combine the garlic and butter.
  3. De-beard the mussels.
  4. Open the mussels discarding the half shells with no meat.
  5. Place the remaining mussel shells with meat on a tray and spoon a decent amount of garlic butter into each shell.
  6. Sprinkle the mussels with the grated cheese and chives.
  7. Season with salt and pepper.
  8. Braai until garlic butter is bubbling and cheese has melted.
  9. Enjoy straight off the fire if you wish!
  1. Don't be shy about adding toppings!
The Fish Wife