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Posts Tagged ‘seafood’

Turmeric Fish

There’s been a bit of research about the role of turmeric in preventing or delaying Alzheimer’s Disease which has been quite interesting. I don’t have a family history of Alzheimer’s Disease, but it’s always good to do the right thing so it has been added to my list of things I should eat more of in my diet, along with sardines, salmon, quinoa, brown rice and…actually the things on my “I should eat more of” list are quite numerous, so we will leave it there.

I am also quite keen to try fish beyond my normal go tos of Snapper, North West Snapper (which isn’t actually snapper), Barramundi, Salmon and Tuna. I especially want to find out more about breeds of fish around Perth and/or Western Australia and preference them in my diet.

I bought a couple of fillets of trevally (I don’t think I have ever had it before) and combined it with my “must eat more turmeric” good intention, to come up with this Turmeric Fish, which just adds turmeric to the traditional dusting of flour many people put on their fish.

Although it looks yellowy and sinful, like battered fish, it’s not:

Good intentions can be tasty

Good intentions can be tasty

Ingredients

  • 2 Trevally fillets
  • 2 tbsp Plain Flour
  • 1 tsp Turmeric
  • Salt and Pepper
  • 1 small knob of butter (1 tsp size 10-20gm)

Pop the flour, turmeric, salt and pepper into a plastic bag (reuse a veggie bag or use a freezer bag) and shake well to mix. Put the fish fillets in the bag one at a time, again shake the bag to make sure they are properly coated with the spiced flour.

Heat your fry pan, throw in the butter and let it melt. Move it around so your frypan is fully coated.

Put your fillets in the pan and cook. Fish doesn’t take very long (5-8 minutes tops), so when it becomes firm and opaque on one side turn it over onto the other.

Serve with a salad (mine was quartered grape cherry tomatoes and spinach with a drizzle of white wine vinegar), et voila!

Other breeds of fish I am going to check out: Nanagai, Orange Roughie. Then I am going to look into WA fish breeds…

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Last outdoor lunch of summer

Seafood salad and sparking nashi pear wine from Margaret River

Countess Von Noodlestein and L’Artiste came over to mine for lunch, Von Noodlestein bringing a deluxe bottle of sparkling Nashi Pear wine from the Berry Farm in Margaret River (NB – The Berry Farm also do a deluxe fortified boysenberry wine/port – which is the bestestest. And you can purchase online!)

It was one of the last hot sunny,  summery Sundays before Autumn/Winter really hit. Mind you, in Perth Autumn/Winter really hitting just means it gets colder…but it’s still sunny.

Sun, good food, good wine and friends – what more do you need?

So I made a deluxe seafood salad :

Close up of salad

Ingredients:

  • Mixed Lettuce Leaves
  • 1/2 x Red Capsicum Sliced
  • 1 x Lebanese Cucumber, quartered and finely sliced
  • Mushrooms (sliced finely and then fried in olive and garlic) – should be warm
  • Prawns (fried in olive oil, coriander, a dash of mirin, a teensy dash of sesame oil and garlic )- should be warm
  • Fresh common mint leaves
  • Fresh italian basil leaves

Mix together and use the pan juices from the mushrooms and prawns with a little SSB white wine vinegar, olive oil if needed and salt and pepper as the dressing. Enjoy with friends 🙂

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Recipe: Garlic prawns 80s style

One economical thing to have in your freezer is, surprisingly, a kilogram packet of uncooked frozen prawns (preferably deshelled and de-veined). Although the packet costs about 18.00/kg; you generally only need 5-8 prawns for whatever you make so it can work out to be quite economical compared to a similar weight of chicken thigh fillets and etc.

You might get 8-10 single dishes out of the packet of frozen prawns and they are so quick to defrost, in fact some times I defrost them as I cook them in soups or stir fries; so it’s quite convenient.

Plus they are quite healthy too:

According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.

A great source of omega 3, easy for the person without a microwave (yes, I do get tired about explaining that choice) and good for something small if the single laydee wants to have a solo dinner. Plus having them in the freezer in addition to keeping my fridge/pantry stocked with tins of tuna, salmon fillet or two is another way of ensuring I am getting my omega 3’s.

Although I mostly make lighter dishes out of them, this is a typical 80’s classic which I fudged when the coffee fairy called around for dinner one night. It was superloaded with garlic and parsley and since we are in the middle of winter and cold season, I felt the naughty was far outweighed by the good.

A little bit of nostalgia in a bowl, right there.

Ingredients

  • Handful of raw prawns per person (8 prawns per person in this case)
  • 2 tsp minced garlic (from the jar, yes I know…but it was a surprise guest!)
  • 1 generous slurp white wine
  • 1-2 tbsp plain flour
  • butter
  • 1-2 cups of water
  • Parsley – continental is best, chopped relatively finely but there’s no need to go overboard
  • Steamed rice to serve

I heated a pot with a little extra virgin olive oil and added the prawns and the garlic. Cook for about a minute tops stirring all the while. Once the garlic smells all yummy and fragrant, add the white wine.

Cook that for another minute and then add the butter, once it is melted add the flour and stir until the flour is thoroughly mixed in with the butter and the remnants of the white wine.

At this point, all the moisture/sauce will disappear as the flour has absorbed it. Do not be alarmed, this is fine and what is supposed to happen but you need to keep stirring the pot and don’t allow the flour to stick.

At this point you are basically making a roux (basis for white sauce iirc) that has garlic and prawns in it. This should take 30 seconds to 1 minute tops – you need keep stirring to ensure the flour gets cooked evenly and then start to gradually add your water.

How much water you add really depends on how thick you want your sauce. You definitely want more than 1 cup, but it’s up to you how much more you add. At this point I would also add a little seasoning (salt and pepper) and you may want to add some stock powder (vegeta is good).

It’s important that your pan is not too hot (you don’t want to burn the sauce and it will be more likely to stick and burn with the flour in it; and the prawns will be well and truly cooked so you don’t want to overcook them). It’s also important you add the water gradually otherwise the sauce will turn into lumps (and it’s harder to rescue this by whisking as you have the prawns it there too 😉 ).

Once you have got the sauce to the wetness level you want and it is heated through, add your parsley and stir through to wilt it. Then serve on steamed rice and enjoy!

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