Fish
Grilled Salmon and Salad with Hints of Vietnam
This dish will look spectacular on a buffet or as the centerpiece for a luncheon, with the unusual hints of Vietnamese flavours in both the marinade and pungent spicy salad. The marinade seems to reduce the oiliness of the fish and gives a savoury flavour.
Linguine with Sardines and Snow Peas
I think everyone should stock their pantries with ingredients for ‘emergency’ entertaining. This dish is dependent on seeking out the very best ingredients from the store cupboard. The sardines, preserved in olive oil and bought at fine food stores and delicatessens, are sweet and tasty and not too fishy or oily. If you prefer anchovies you could use them in place of the sardines. Although there is really no substitute for the salty, vinegary tang of the preserved lemon, you could always try the dish with...
Marinated Fish in Spices, Red Onion and Coconut
Coconut-marinated fish is one of the favourites in our family’s repertoire of recipes. My mother is from Tonga, where the simplest version of this dish is made traditionally – lemon, salt and coconut without any spicing. When I served the test version of my recipe to her, she declared that from then on she would always make it like this.
Perfect Fried Fish with Spicy Vegetables and Coriander Sauce
You need to find thick fillets of a fish like hapuku or groper to make perfect fried fish, as the flesh has to look golden and inviting with moist flakes when you bite into it, The spicy mix of vegetables (which can be cooked ahead) with tangy relish-like coriander sauce makes this a rich, intriguing way to serve fish.
PROVENCAL FISH STEW WITH ROUILLE
Harissa is a North African spice blend that comes in two forms. Either as red paste, that looks like tomato puree or as dry spice mix. If using the dry spice mix then mix it with a little tomato puree.
