Fish

Lemon Butter Fish

INGREDIENTS
4 good-sized firm white fish fillets, about 6 inches long, 1-inch thickness (cod, halibut,
or mahi would work well.)
3 TB melted butter (I use salted, but unsalted is fine)
Juice and zest from 1 medium lemon
1/2 tsp kosher salt, plus extra to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp freshly ground black pepper
3 TB olive oil
freshly chopped basil or parsley leaves, for garnish and flavor
Procedure:
Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is
crucial for fish to brown nicely in pan. Set aside.
In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to
combine well. Taste and add a bit more kosher salt, if desired.
In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder,
onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your
oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even
browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the
center, and is browned – lightly drizzle some of the lemon butter sauce as you cook,
reserving the rest for serving. Take care not to over-cook, as that will result in a tougher
texture. Season with extra kosher salt and freshly ground black pepper to taste.
Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

Coconut Fish Curry

Ingredients:
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
4 1/4 ounces coconut milk, divided
4 1/4 ounces water, divided
3 1/2 ounces cod, cut into bite-size pieces
1 large tomato, diced

Procedure:
Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the
spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic
into the spice mixture and stir to make a paste.
Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7
minutes. Stir about half the coconut milk and half the water into the onion
mixture; simmer together for 5 minutes. Add cod to the mixture; continue
cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut
milk, and remaining water to the skillet; cook until the tomato is softened, about
5 minutes.
 Shellfish
Shellfish with Chipotle and
Tequila

Ingredients;

1 teaspoon olive oil

Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
1/2 cup chopped red bell pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 garlic cloves, minced
1 3/4 cups water
1/4 cup tequila
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
2 teaspoons tomato paste
1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Procedure:
Step 1
Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow
onion, bell pepper, black pepper, and salt to pan; sauté 5 minutes or until tender. Add garlic;
sauté 2 minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan.
Reduce heat to low, and simmer 12 minutes, stirring occasionally.
Step 2
Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open.
Discard any unopened shells; set aside.
Step 3
Add scallops and shrimp to tomato mixture; cook 7 minutes or just until done. Ladle 2 cups
soup into each of 4 large shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro,
and 1 tablespoon green onions.

Shellfish Soup

Ingredients
200g mussels, washed, scrubbed and debearded
200g clams, washed
200ml dry white wine
1 tbsp olive oil
1 medium onion, diced
½ fennel bulb, finely sliced
1 carrot, sliced
6 garlic cloves, crushed
pinch of saffron strands
1 tbsp Pernod
400g can chopped tomatoes
Procedure:
First, throw out any mussels and clams with broken or open shells. Heat a large
saucepan over a high heat and, once smoking, add the mussels, clams and white wine.
Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened,
tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch
the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until
softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer
for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and
simmer for 5 mins more.
Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving
some for presentation, and set aside.
To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a
stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will
take about 5 mins. Chill until needed.
For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a
little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden
and crisp.
Once the soup has thickened, transfer to a blender and blitz until very smooth, then
pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and
adjust the seasoning.
To serve, return the soup to the heat to warm through, then drop in the mussels and
clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and
serve the croutons and garlic mayonnaise on the side.

Crustaceans
 Crustacean tofu ala Belle

Ingredients

Raw tofu (depending on how much you want)

Clams (depending on how much you want)
4 prawns
2 tbsp olive oil
1 chopped ginger
1 teaspoon soy bean paste
1/4 cup water
1 pack okaka

Procedure
Steam the clams, set aside.
Sauté prawns with olive oil & ginger, set aside.
Dissolve soybean paste with 1/4 cup water, set aside.
In a bowl mix raw tofu with clams & prawns & mix with soybean paste sauce &
prawn sauté sauce.
Sprinkle okaka.
Chill for 30 - 45 mins. Best served chilled.
 Garlic Butter Shrimp

Ingredients
1 kg / 500g / 250g Medium to Large Shrimp
200 g / 100g / 50g Butter (Any Brand)
10 / 5 / 3 Cloves of Garlic (Minced)

Procedure
Melt 1/2 Butter you have prepared over a medium high heat.
Add garlic to the skillet, and cook, stirring frequently, until fragrant,
about 1 minute.
Add shrimp, stirring occasionally, until pink.
Add 1/2 Butter, stir occasionaly, until butter melts, cover the skillet for
3-5 min
Serve while its still fresh
 Squid
Butter Garlic Squid

Ingredients
250 grams Squid
50 grams Salted Butter
20 grams garlic
5 grams Spring Onion
5 grams Parmesan cheese
3 grams Coriander
Salt & Pepper to taste
a squeeze of Lime Juice

Procedure:
Chop the spring onion and set aside the green part for garnish at the end. Chop the coriander
finely as well. Mince the garlic and cut the squid into rings.
Season the squid with salt and pepper and set aside.
Heat the butter in a frying pan along with the garlic, coriander and spring onion white and
middle.
Let it cook on a medium heat till the garlic starts to brown.
Turn the heat to the highest and add in the squid.
Give it all a good mix and cook for 2-3 minutes till the squid is fully cooked.
Grate some Parmesan cheese over it, give it a mix and squeeze some fresh lemon juice as well.
Garnish with the spring onion greens and serve.
 Tempura squid

Ingredients
3 medium squid
vegetable oil, for frying
1 lime, to serve
For the nam jim sauce
50g light brown sugar
40ml lime juice (about 3-4 limes)
40ml nam pla fish sauce
2 red chillies, finely chopped
4 garlic cloves, finely chopped
30g ginger, finely chopped
50g roasted cashews or peanuts, finely chopped
½ small pack coriander, chopped (use rest below)
70g cornflour
30g plain flour
80ml sparkling water, chilled
small handful crushed ice
½ small pack coriander, chopped
Procedure
To prepare the squid, reach inside the body and gently release the inners.
Carefully pull the tentacles, trying to bring all of the inners away from the body,
with the ink sac intact (don’t worry if it doesn’t stay intact, it just makes for
cleaner preparation if it does).
To prepare the tentacles, cut just above the eyes and halve any long tentacles -
keep them whole if they aren't too long. Discard the inners and head.
Remove the quill from inside the body (reach inside and it will come away easily -
it looks like a piece of plastic) and discard.
With your fingers, remove the wings from either side of the squid’s body. Pull off
and discard the skin from the wings and body, setting these aside.
Prepare the body. You will see a line where the quill sat – simply run a sharp knife
along that line to open up the body. Score the inside part of the body and slice
into bite-sized pieces. Rinse the tentacles, wings and body well, then transfer to a
bowl of ice-cold water, ready for cooking.
To make the dipping sauce, dissolve the sugar in the lime juice and fish sauce. Mix
in the chilli, garlic, ginger and nuts, and set aside.
To make the batter, mix the flours with a pinch of sea salt and a pinch of freshly
ground white pepper. Whisk in the sparkling water and crushed ice, then fold in
the coriander.
Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-
full) to 180C, or until a piece of bread browns in about 45 secs. Drain the squid, tip
into the batter and mix well. Fry in two batches, rubbing the squid gently with
your fingers as it enters the hot oil, to separate the pieces. Cook for 2-3 mins until
crisp and lightly coloured, then drain on kitchen paper and season.
Add the coriander to the dipping sauce and pour into a little dish. Pile the squid
around it and squeeze over the lime juice.