Monkfish Curry

Monkfish | 18th August 2022 | By

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Monkfish Curry
A delicious flavour infused curry.
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Ingredients
  1. 750g monkfish tail meat
  2. 2 tsp tumeric
  3. 2 limes
  4. 2 tsp curry powder
  5. 2 Tbsp crushed garlic
  6. salt & pepper to taste
  7. 1 Tbsp coconut oil (or olive oil)
  8. 1 large onion (finely chopped)
  9. 1 tsp mustard seeds
  10. 1 tsp cumin seeds
  11. 1 Tbsp dried curry leaves
  12. 1 Tbsp lime leaves
  13. 1 Tbsp grated ginger
  14. 1 Tbsp chopped green chilli
  15. 1 tin whole peeled tomatoes in juice
  16. 1 tin coconut milk
  17. 1 Tbsp tamarind paste
  18. 2 Tbsp fresh coriander
Instructions
  1. Monkfish has one bone in the middle with flesh on either side. Remove the fillets from either side of the bone and chop into bite size chunks. Set aside.
  2. In a glass bowl add the turmeric, zest and juice of two small limes, half (1tsp) of the curry powder, half (1 Tbsp) of the crushed garlic, salt and pepper and mix into a paste.
  3. Add the monkfish to the bowl, coat the meat evenly in the paste and allow to marinade, covered for at least 2 hours (can be left overnight).
  4. Add the coconut oil to a large pan on a medium high heat.
  5. Add the chopped onion, remaining 1 tsp curry powder, remaining 1Tbps crushed garlic, mustard seeds, cumins seeds, curry leaves, lime leaves, ginger, chilli, salt and pepper and allow to fry for approximately 5-10 minutes, adding some water to the pan to stop the spices from burning.
  6. When the onion is soft, stir in the tin of tomatoes, coconut milk and tamarind paste and simmer on a medium heat for 10 minutes allowing the flavours to infuse into the curry sauce. The tomatoes should soften nicely and break up into the sauce.
  7. When your curry sauce is ready and seasoned to your liking, add the monkfish and simmer on a low heat for approximately 8-10 minutes.
  8. Your curry is ready when the fish chunks are cooked through.
  9. Serve with Jasmin rice (or any other rice of your choosing) and garnish with some fresh coriander.
Notes
  1. I used two monkfish tails to make this recipe which was sufficient to feed a family of four.
The Fish Wife https://fishwife.co.za/

Crayfish on the Braai

Crayfish | 20th December 2021 | By

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Crayfish is best done simply, so as you will see from my recipe this is extremely easy to do, yet oh so satisfying!

If you don’t want to put them over the coals, you can eliminate this step and just boil them in a big pot, they are equally as enjoyable to eat, just minus the delicious smokey flavour and the addition of the garlic butter.

 

Crayfish on the Braai
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Ingredients
  1. Crayfish (as many as you please)
  2. Boiling water
  3. Salt
  4. Butter
  5. Garlic
Instructions
  1. Add the crayfish to a large pot, snapping the feelers off first. (Breaking off the feelers will just allow for more space in the pot).
  2. Add 2-3cm of boiling water and a pinch of salt.
  3. Boil on a high heat and allow to steam for approx 15 minutes. (This will vary depending on your pot size).
  4. When the crayfish have turned a beautiful bright red, take them off the stove and place them into some cold water.
  5. With some nice sharp scissors, cut the crayfish in half and remove the vein. You can then rinse the inside of the crayfish and remove any unwanted mess.
  6. If you would like to eat them steamed, and are not planning to follow the next few steps on the braai, they are now ready to devour!
  7. ON THE BRAAI: Make sure you have some nice coals ready.
  8. Melt a generous amount of butter and garlic together for your basting sauce.
  9. Place the crayfish on a grid over the coals, shell side down and bast with the garlic butter until just warmed through. (The crayfish are already cooked so you do not wish to overcook them on the braai).
  10. Turn the crayfish over meat side down for approximately 30 seconds, the butter will fall into the coals and create some smoke, which will create the smokey flavour we are looking for.
  11. Serve the boiled or smokey crayfish with mayonnaise. Eat with your fingers and get messy!
Notes
  1. This recipe uses fresh crayfish. If working with frozen, semi-defrost in the fridge overnight.
The Fish Wife https://fishwife.co.za/

Easy Octopus Braai

Octopus | 18th March 2021 | By

2 comments

Easy Octopus Braai
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Ingredients
  1. 1 Greenfish Octopus
  2. Olive Oil
  3. Crushed Garlic
  4. 1 Lemon
  5. Salt & Pepper
  6. Fresh Parsley
Instructions
  1. Place the octopus in a pot on the stove and cover with water. Bring to the boil and boil for 45 minutes.
  2. Remove the octopus from the pot and place into a dish, drizzle with olive oil, add some crushed garlic and a crack of salt & pepper.
  3. Allow to marinade and cool down for at least an hour.
  4. Once marinaded, cut the legs apart to make 8 easy strips to braai. Place back in the marinade until ready to cook.
  5. On a medium to high heat, braai the octopus for roughly 4 minutes per side.
  6. Remove from the fire and squeeze over the juice of a whole lemon as well as some more seasoning should it require.
  7. Serve with my lemon mayonnaise if desired.
Notes
  1. When boiling the octopus, watch that it doesn't boil over.
EASY LEMON MAYONNAISE
  1. 4 Tbsp mayo
  2. 1 lemon, juiced
  3. (mix together)
The Fish Wife https://fishwife.co.za/

Vietnamese Spring Rolls

Prawns | 28th January 2021 | By

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I love how fresh and light these spring rolls are.  Filled with healthy ingredients, yet extremely moreish! I could eat them every day!

Vietnamese Spring Rolls
Fresh, healthy and delicious!
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Ingredients
  1. Prawns
  2. Vermicelli Rice noodles
  3. Cucumber
  4. Carrot
  5. Red Pepper
  6. Coriander
  7. Rice Paper Wraps
  8. Hoison Sauce
  9. Peanut Butter
Instructions
  1. Blanch the prawns in a pot of boiling water for approximately 3 minutes. Remove and set aside to cool.
  2. In a bowl, cover the rice noodles with boiling water and allow to soften for about 2 minutes before straining and setting aside.
  3. Julienne the carrot, cucumber and red pepper and set aside in separate bowls.
  4. Remove the coriander leaves from stalks and set aside.
  5. Find a dish large enough for the rice paper wraps, add hot water, submerge one wrap and allow the wrap to soften for about 15-20 seconds. Remove the wrap and set on a clean flat surface.
  6. Add small amounts of the prawn, carrot, cucumber, red pepper, rice noodles and coriander, roll the wrap half way, tuck in the sides and continue rolling to create a sealed spring roll.
  7. Repeat the process to make as many as you like.
  8. To make the dipping sauce, add 2 Tbsp Hoisin Sauce to 1 Tbsp peanut butter.
  9. Enjoy cold.
Notes
  1. I have not given quantities as this will depend on how many spring rolls you want to make and how full you like them. A rule of thumb is probably about 3 prawns and a Tbsp of each filling per spring roll.
  2. See my Left Over Lunch Wrap Recipe for rolling technique.
  3. Don't overfill the wraps as they will be difficult to seal.
  4. Try and buy the bigger rice paper wraps as they are easier to work with.
  5. You can make extras and store in the fridge. Just make sure you don't pack them on top of each other as they will stick together.
  6. With any leftovers, add to a bowl and make yourself a delicious salad!
The Fish Wife https://fishwife.co.za/

The Easiest Grilled Baby Kingklip on the Bone

Kingklip | 24th November 2020 | By

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This recipe is pretty much the same as my very first recipe ever posted, “The Easiest Grilled Kingklip”. It still seems to be a fan favourite with readers constantly confirming that it is just that: EASY! Not only super simple, but delicious and juicy too.

 

For those of you who love soles, baby Kingklip will be a favourite too. It pulls straight off the bone and melts in your mouth!

"The Easiest" Grilled Baby Kingklip
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Fresh Baby Kingklip Fillets (skin off, bone in).
  2. Butter.
  3. Crushed Garlic.
  4. Seasoning of choice (I used Fish Spice).
  5. Salt & Pepper.
Instructions
  1. Line a baking tray with tinfoil and Spray & Cook.
  2. Pat the fillets dry with paper towel and lay them on the baking tray.
  3. Season with Fish Spice, Salt & Pepper.
  4. Add a generous amount of crushed garlic on top.
  5. Place a few knobs of butter on each fillet.
  6. Turn Grill function on to a medium heat and grill for 10 minutes.
  7. Remove from oven, flip the fillets over and repeat the process of seasoning and adding the garlic and butter.
  8. Grill for a further 5 minutes and remove.
  9. Fish is done when it starts to curl slightly and pull away from the bone easily.
  10. Serve with Lemon Mayonnaise if desired (see below).
My easy Lemon Mayonnaise
  1. 4 Tbsp mayo
  2. 1 lemon, juiced
  3. (mix together)
The Fish Wife https://fishwife.co.za/

Granny Filly’s Crispy Crumbed Soles

Soles | 30th July 2020 | By

3 comments

This recipe is a family favourite and one I cannot take credit for! Thanks Granny Filly!

I previously did a crispy crumbed hake recipe which I adapted from this original – it’s an easy, versatile recipe that you can use on most white fish. Enjoy 🙂

Granny Filly's Crumbed Soles
Crispy, golden and delicious - every time!
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Ingredients
  1. Sole Fillets (2-3 per person))
  2. Milk
  3. Cornflake Crumbs (DO NOT SUBSTITUTE)
  4. Salt & Pepper
  5. Shards of butter (Keep butter refrigerated)
Instructions
  1. If you are using frozen sole fillets, you can allow them to defrost in the fridge overnight.
  2. Soak the soles in milk for approximately 2 hours. I use a bread tin for this as I find it to be the perfect size.
  3. Line a baking tray with tin foil and grease with Spray and Cook.
  4. Remove the soles from the milk and allow to drip dry before placing on the baking tray.
  5. Season the fillets with salt and pepper.
  6. Sprinkle the cornflake crumbs generously over the fillets. Use your finger or the back of a spoon to evenly coat.
  7. Slice thin shards of butter and space evenly over the fillets (make sure you are using refrigerated butter in order to cut your shards easily).
  8. Switch the grill on to low and place the tray under the grill for approximately 2 minutes allowing the butter to melt.
  9. Once the butter has melted remove from the oven and add extra shards of butter to any areas that have been missed and that remain dry.
  10. Place the tray back under the grill, this time on a medium heat setting on the second shelf from the top.
  11. Grill for 5-7 minutes and remove from the oven. The crumbs should be a nice golden colour.
  12. Turn the fillets over and repeat the seasoning and crumbing process.
  13. Grill for a further 5-7 minutes.
  14. Remove from the oven and serve immediately with your choice of sides.
  15. I suggest serving with pink sauce - my easy recipe is in the notes below.
Notes
  1. My easy Pink Sauce
  2. 2 Tbsp Mayo
  3. 1 Tbsp Tomato Sauce
  4. 1 Tbsp Sweet Chilli Sauce
  5. 1 Tbsp Chutney
  6. (mix all together)
The Fish Wife https://fishwife.co.za/

Abalone in Panko Crumbs

Abalone | 23rd July 2020 | By

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This recipe is crispy, crunchy and absolutely delicious! So easy, so yum.

Abalone in Panko Crumbs
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Ingredients
  1. 6 fresh abalone
  2. 1/2 cup flour
  3. 2 tsp salt
  4. 1 tsp pepper
  5. 1.5 cups panko crumbs
  6. 1 egg
  7. 50g butter
  8. 1 Tbsp olive oil
Instructions
  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. Beat the egg in a bowl and set aside.
  8. Pour the panko crumbs into a bowl and set aside.
  9. Dip the flour coated abalone into the egg mixture and then into the panko crumb mixture and place coated pieces into a separate bowl for frying later.
  10. Heat the butter and olive oil in a pan on a high heat and wait until its bubbling.
  11. Fry the panko coated abalone slices in the pan for 2-3 minutes a side until nice and golden.
  12. Remove from the pan and place on paper towel to absorb any excess oil.
  13. Serve with pink seafood sauce (recipe in notes).
My easy Pink Sauce
  1. 2 Tbsp Mayo
  2. 1 Tbsp Tomato Sauce
  3. 1 Tbsp Sweet Chilli Sauce
  4. 1 Tbsp Chutney
  5. (mix all together)
The Fish Wife https://fishwife.co.za/

 

Linguine Clams

Clams | 13th July 2020 | By

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This dish made the best Sunday dinner! It was a cold, rainy day and I felt like some comfort food. Quick and easy to throw together, it certainly didn’t disappoint.

Linguine Clams
Serves 4
Comfort food with a zesty lemon cream sauce.
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Ingredients
  1. 2kg Clams in Shells
  2. 300g Linguine
  3. 1/4 cup Olive Oil
  4. 1/2 Tbsp Crushed Garlic
  5. 1 cup White Wine
  6. 1 Lemon (juiced)
  7. 1 cup Heavy Cream
  8. 3 Tbsp Chopped Parsley
  9. Salt & Pepper
Instructions
  1. Use a vegetable brush to give the clams a quick scrub under some fresh water, so as to remove any dirt or loose broken shell that could end up in your dish.
  2. Set clams aside for later.
  3. On the stove, cook the linguine in a pot of boiling water for approximately 7 minutes.
  4. While the linguine is cooking, add the olive oil and garlic to a large pan/skillet and on a medium high heat cook for roughly 1-2 minutes.
  5. Add the wine and lemon juice.
  6. Add the clams and allow them to steam in the wine broth for about 5 minutes.
  7. While the clams are steaming the pasta should be done. Remove from the pot and drain.
  8. Once the clams have finished steaming add the linguine and cream.
  9. Add the parsley, salt and pepper.
  10. Combine and allow to cook together for a minute and then remove from the stove and enjoy!
The Fish Wife https://fishwife.co.za/

Pan Fried Abalone

Abalone | 28th May 2020 | By

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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
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Cook Time
4 min
Cook Time
4 min
Ingredients
  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
Instructions
  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 https://fishwife.co.za/

Coriander and Lime Chokka

Chokka | 26th May 2020 | By

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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
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Ingredients
  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
Instructions
  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.
Notes
  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 https://fishwife.co.za/

 

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Who am I? Simply put: I am the wife of a fisherman. My amphibious husband lives, breathes and exists for the ocean.
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