Category Archives: Seafood

Fried Mullet and Tomatoes

1 medium size mullet

1/2 lb. tomatoes

1 large onion

2 tablespoons subar

tomato sauce


soya bean sauce

salt and pepper


Clean and wash fish. Season with salt and pepper; then fry in oil till cooked. Slice the tomatoes and onions, cook in another pan with the sugar and soya bean sauce for five minutes; then pour over the fish. Serve with tomato sauce.

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Posted by on December 25, 2011 in Chinese foods, Fish, Quick Recipes, Seafood


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Lettuce and Fish Soup (saang choy gnee tong)

1 head lettuce

1/4 lb. fillet of fish

2 thin slices of ginger

2 teaspoons of soya bean sauce

1 teaspoon cornflour

1/2 teaspoon sugar

1 teaspoon oil

salt and paper


Cut and wash fillet of fish. Pour a little oil into pan, fry ginger, then toss fish in pan and fry for 10 minutes. pour in boiling water, bring to the boil, toss in lettuce leaves cut into pieces and simmer for ten minutes. Season to taste, add sauce etc and chicken gravy with cornflour.

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Posted by on December 24, 2011 in Chicken, Chinese foods, Fish, Seafood, Soups


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Tuna tomato cups

serves 4

4 large tomatoes(or 4 small tomatoes and 2 grapefruits, halved with pulp removed)

50 g tin anchovies

1 cup tuna fish

1 onion

4 hard-boiled eggs

1 cup mayonnaise

seasoning, a drop or two of tabasco

To garnish

4 whole prawns



You  need the large Maroc or Dutch Beef tomatoes for this. When these are not available, substitute grapefruit halves, reserving the grapefruit pulp for breakfast and adding four skinned, seeded and chopped tomatoes to the mixture.

Place the tomatoes stalk side down so that they sit firmly. Cut the lid from the other end and scoop out all the seeds. Drain the tinned anchovies and tuna fish. chop the anchovies and flake the tuna. peel and finely chop the onion. Shell and chop the eggs. Fold the anchovies, tuna, chopped onion and chopped hard-boiled eggs into the mayonnaise. Season with salt, pepper and tabasco. Pile back into the tomato cups and chill. Decorate with one whole prawn, a twist of lemon and a spring of watercress to each tomato.

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Posted by on November 14, 2011 in Seafood, tomatoes


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Scallops baked in cheese sauce

4 serves

8 scallops

1/2 pt (250ml) fish stock or white wine

1 pt (550ml) basic coating cheese sauce

sherry and tabasco to taste

4 slices wholemeal bread

1oz (25g) butter


parsley to garnish


Clean the scallops and simmer in the stock or white wine for about 5 minutes while you make the cheese sauce, adding sherry and tabasco to taste. Pour half the sauce into heat-proof dish, lay the drained scallops evenly over the sauce and pour the remaining sauce over the scallops. Grate the bread into crumbs (or make into crumbs in the blender) and sprinkle over the top of the dish. Dust with cayenne and dot with butter. Heat under the grill or in a hot oven for a couple of minutes. Sprinkle with chopped parsley.

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Posted by on November 4, 2011 in Scallops, Seafood


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Greek Cuttlefish recipes

Cuttlefish with Wine sauce (Soupies Me Krassi)

Cooked this way, with the sweetness of the onions added and the smoothness of the white wine, it becomes a delicacy which wins over even the sceptics. Served on its own with fresh bread, it makes an unusual but excellent first course for four, or served on a plain white rice it can be a main course.

1 or 2 cuttlefish, about 3 lb (1.5 kg before it is cleaned)

10 oz (275g) sliced onions

4 oz (120ml) olive oil

1-2 glasses white wine

1/4 pint (150ml) water

1-2 inkbags from the cuttlefish

salt and black pepper

4 tablespoons finely chopped parsley

Wash and strain the cuttlefish. Keep inkbags in a small cup separately.
saute the onion in the olive oil, in a saucepan.Add the cuttlefish pieces as soon as the onion starts to change colour. Saute, stirring all the time as it easily sticks, until all the water it produces evaporates and the cuttlefish start to change colour too. This process takes about 15 minutes all. Add the wine slowly and when the steam subsides, add the water and the inkbags and stir to dilute them. Season cover and cook very slowly, stirring occasionally, for about 30 minutes. If it becomes too dry in the meantime and sticky, add a little water. It should be left only with its oil and a sweet pulp that the onions have disintegrated to.

Sprinkle the parsley at the end of the cooking, stir and serve, either its own or on top of plain, white rice.

Cuttlefish with rice

Alternatively, cook the rice with the soupies, whereupon it becomes impregnated with the delicious sea juices and acquires an almost smoky flavour. In this case there are two versions. One with tomatoes and the other without. Both are exquisite.

Proceed exactly as above up to the stage that you add the wine. Once it has evaporated, Add 2-3 small sliced tomatoes (if you want to use them) and 1/2 pint (300ml) hot water.Cook for 10 minutes and add 4 oz (100g) long grain rice or yellow Italian rice, the parsley and more seasoning, stir, cover and cook slowly until the rice has absorbed  all the water, about 20 minutes.

Cuttlefish with spinach

A very unusual but absolutely delicious dish, which in Greece is served as a main course.

1 1/2 lb (675g) fresh spinach

1 cuttlefish, about 2 lb (1kg) or over

1 medium onion, finely sliced

4oz (120ml) olive oil

1 glass white wine

1/4 pint (150ml) water

1-2 inkbags from cuttlefish (optional)

salt and pepper

Wash the spinach and strain squeeze it very lightly and shred coarsely. Keep aside. Clean and wash the cuttlefish slice it into 1 in wide elongated strips and divide the tentacles into smaller sections. Strain.

Saute the onion in the olive oil for few minutes until it starts to change colour, add the cuttlefish and saute until all the water it produces has evaporated. Stir continuously as it sticks easily at this stage. When the cuttlefish starts to change colour, Add the wine slowly and shortly afterwards the water and the inkbags. Season, cover and cook slowly for 20-30 minutes. Stir occasionally, in order to avoid sticking.When the cuttlefish tender enough, at the end of its cooking time, add spinach, more seasoning, stir to amalgamate the taste and juices, cover and cook for 6-8 more minutes. Serve with fresh brown bread and some white feta cheese.

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Posted by on October 28, 2011 in Greek Food, Seafood


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Coconut Fish with Rice Noodles

serves 8

675g (1 1/2lb ) huss, cod or mackerel, cleaned but left on the bone

3 lemon grass stalks

2.5 cm (1 in) piece fresh root ginger, peeled

2 tbsp fish sauce

3 onions, roughly chopped

4 garlic cloves, roughly chopped

2-3 fresh red chillies, seeded and chopped

1 tsp ground turmeric

5 tbsp groundnut oil, for frying

1 2/3 cups canned coconut milk

3 tbsp rice flour

3 tbsp chick pea flour

1 1/2 lb drained canned bamboo shoot, cut into chunks

salt and freshly ground black pepper

To serve

1 lb dried or fresh rice noodles, cooked according to the instructions on the packet

wedges of hard -boiled egg, thinly sliced onions, chopped spring onions and fried prawns and chillies.


Place the fish in a large pan and pour in cold water to cover. Bruise two lemon grass stalks and half the ginger and add to the pan. Bring to the boil, add the fish sauce and cook for 10 minutes.

Lift out the fish and allow to cool while straining the stock into a large bowl. Discard the skin and bons from the fish and reserve the flesh, which will be in small pieces.

Cut off the lower 5 cm/2in of the remaining lemon grass stalk and chop it roughly. Put it in a food processor or blender along with the remaining ginger, the onions, garlic, chillies and turmeric.

Process to a smooth paste. Heat the oil in a frying pan and fry the paste until it gives off a rich aroma. Remove from the heat and add the fish.

Stir the coconut milk into the reserved fish stock. Add enough water to make up to 2.4 liters and pour into a large pan. In a jug, mix the rice and chick pea flours to a thin cream with some of the stock. Stir this into the coconut and stock mixture and bring to the boil, stirring all the time.

Add the bamboo shoots and cook for about 10 minutes until just tender. Stir in the fish. Check the seasoning, cover and heat through. Guests pour  soup over the noodles and choose their own accompaniments.

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Posted by on October 14, 2011 in Seafood, Thai foods


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Sardine Gratin

Serves 4

1 tbsp light olive oil

1/2 small onion, finely chopped

2 garlic cloves, crushed

6 tbsp blanched almonds, chopped

2 tbsp sultanas roughly chopped

fresh parsley

1 cup breadcrumbs

16 large sardines, scaled and gutted

25g freshly grated Parmesan cheese

salt and freshly grounded black pepper

flat leaf parsley, to garnish

Preheat the oven to 200C/400F gas 6. Lightly oil a large, shallow ovenproof dish.

Heat the oil in a frying pan and fry the onion and garlic gently for 3 minutes. Stir in the almonds, sultanas, olives, capers, parsley and 25g cup of breadcrumbs. Season lightly with salt and pepper.

Make 2-3 diagonal cuts on each side of the sardines. Fill the cavities with stuffing and lay the sardines in the prepared dish.

Mix the remaining breadcrumbs with the cheese and scatter over the fish. Bake for 20 minutes until the fish is cooked through. Test by piercing one sardine through the thickest part with a knife.

Garnish with parsley and serve immediately with a leafy salad.

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Posted by on October 13, 2011 in Seafood