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
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  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
Instructions
  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!
Notes
  1. You can substitute the fish spice for chicken spice, which is equally as delicious!
The Fish Wife https://fishwife.co.za/

The Best Tuna Melt

Tuna | 2nd May 2020 | By

The Best Tuna Melt
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Ingredients
  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
Instructions
  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.
Notes
  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 https://fishwife.co.za/

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

Red Coconut Curry Mussels

Mussels | 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
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Ingredients
  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
Instructions
  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.
Notes
  1. Enjoy your saucy red coconut curry in a bowl with rice.
The Fish Wife https://fishwife.co.za/

 

Oysters Rockefeller

Oysters | 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
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Ingredients
  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
Instructions
  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 https://fishwife.co.za/

Lemon Pepper Ocean Trout

Ocean Trout | 28th April 2020 | By

A lovely zesty recipe. Simple and delicious!

Lemon Pepper Ocean Trout
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Ingredients
  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
Instructions
  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 https://fishwife.co.za/

Mussels on the Braai

Mussels | 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
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Ingredients
  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
Instructions
  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!
Notes
  1. Don't be shy about adding toppings!
The Fish Wife https://fishwife.co.za/

Teriyaki Ocean Trout

Ocean Trout | 24th April 2020 | By

These Asian flavours do wonders for this awesome fish. Ocean Trout is an excellent substitute for imported salmon as it’s locally grown and has a smaller carbon footprint.

Teriyaki Ocean Trout
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 Ocean Trout Fillet
  2. 90ml Teriyaki sauce
  3. 60ml soy sauce
  4. 60ml orange juice (freshly squeezed or in a box)
  5. 60ml water
  6. 60ml honey
  7. 3 garlic cloves (minced)
  8. 1 Tbsp fresh ginger (grated)
  9. 1 small chilli (deseeded and finely chopped)
  10. 1 small lemon (squeezed)
  11. 1 Tbsp flour
  12. 1 Tbsp cornflour
  13. 1 Tbsp sesame seeds (toasted)
  14. 1 large spring onion (finely chopped)
Instructions
  1. If the sesame seeds are not toasted, quickly brown in the oven at 180 degrees Celsius for 7 minutes and set aside.
  2. Open the trout packing and remove the fillet. On a bread board, pat dry on both sides.
  3. Cut the fillet into portions and add salt and pepper.
  4. Spray a baking dish and place the cut portions skin side down. Set aside while you make the sauce.
  5. To make the sauce combine the teriyaki sauce, soy sauce, orange juice, water, honey, garlic, ginger, chilli and lemon juice.
  6. In a separate bowl add the flour and cornflour, and mix with a small amount of water to make a paste. Add this to the sauce mixture and stir in with a whisk until well combined.
  7. Heat the sauce in the microwave in 1 minute intervals, removing and stirring after each minute until it starts to thicken nicely (If it does not thicken, you can add a little bit more cornflour).
  8. Once the sauce is at a nice sticky consistency, pour over the trout fillets.
  9. Bake in the oven at 180 degrees celcius for about 15 minutes.
  10. Remove from the oven and place fillets on a plate. Spoon the sticky sauce onto the fillets when serving and sprinkle with sesame seeds and spring onion.
The Fish Wife https://fishwife.co.za/

5 Minute Oysters

Oysters | 21st April 2020 | By

So simple, yet so delicious!

5 Minute Oysters
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 dozen shucked oysters
  2. Tabasco sauce
  3. crushed salt
  4. ground black pepper
  5. 1 lemon
Instructions
  1. With a butter knife, loosen the muscle of the oyster from the shell for easy eating.
  2. Place oysters on a bed of crushed ice.
  3. Add a dash of Tabasco, salt, black pepper and a squeeze of lemon.
  4. Enjoy!
The Fish Wife https://fishwife.co.za/

Parmesan Crumbed Kob

Kob | 19th April 2020 | By

This recipe tastes as good as it looks! The parmesan and panko crumbs really work well together and create a fabulous crispy topping.

Parmesan Crumbed Kob
A crispy, crunchy topping which would suit most white fish.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 x Kob fillet, skin on
  2. 2 Tbsp dijon mustard
  3. 1/4 cup parmesan
  4. 1/2 cup panko breadcrumbs
  5. 1 Tbsp chopped parsley (optional)
  6. 1 tsp minced garlic
  7. 20g melted butter
  8. Salt & pepper
  9. 4 Tbsp mayonnaise
  10. 1 lemon
Instructions
  1. Remove the fish from packaging and pat dry with paper towel on both sides.
  2. Line a baking tray with foil and grease with Spray & Cook.
  3. Place the fillet on the foil skin down.
  4. Spoon the mustard onto the fish and spread evenly so that the entire fillet is coated.
  5. Season the fillet with salt and pepper.
  6. In a separate dish combine the parmesan, panko crumbs, parsley, garlic and melted butter to make the crumb topping.
  7. Sprinkle the crumb topping evenly over the fish until the entire fillet is coated.
  8. Place the fish in the oven on a medium grill on the highest rack for approximately 15 minutes, or until cooked through.
  9. Keep an eye on the fish so as not to let the crumbs burn. If the crumb topping is burning, drop the fish to the middle rack and cook for a few minutes extra.
  10. Serve with lemon mayonnaise: in a small dish combine the mayonnaise with the juice of 1 lemon, stir and enjoy!
The Fish Wife https://fishwife.co.za/