Tag-Archive for » Fish «
This is a wonderful sauce recipe, I served ours over tuna steaks and paired really well with them. I will look forward to trying this with some white fish fillets next time. I also took the chefs advise and added sweet chili sauce to the mix to give it a bit of a kick, which I thought was a fantastic addition to the sauce. To view more photos of this recipe or to read all the reviews please click here. This chef has some fantastic recipes so be sure to check out more of them while you are there.
If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, 
camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Large ripe mango, peeled and flesh removed from the stone (can use equivalent de-fro
sted from frozen mango)
1 Tablespoon olive oil or canola oil
1 Small onion, finely diced or 1/2 medium sized onion, finely diced
2 Teaspoons chicken stock powder, can use two crumbled stock cubes instead
3 Teaspoons balsamic vinegar
1 Pinch pepper
4 Tablespoons chopped fresh coriander leaves (cilantro leaves)
(I also added a 2-3 tablespoons of sweet chili sauce to give it a bit of heat.)
Method
1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
Serve over fish or chicken. I served ours over tuna steaks with an avocado salsa and some prawns and it was a delicious meal.
All photos taken by me unless otherwise stated.
I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
330g Salmon, cooked and flaked
370g Cod cooked and flaked
1 Stick celery, diced
1 Small red pepper, diced (about 1/2 cup)
3 Green onions, thinly sliced
3 Cloves garlic, crushed
3 Tablespoons parsley, finely chopped
2 Tablespoons dill, finely chopped
1/2 Teaspoon cayenne pepper
3 Medium eggs or 2 Large eggs
Panko flakes (I have not listed amount as I was not measuring I am guessing about 1/2-3/4 cup in total)
Mayonnaise Relsih
1/2 Cup mayonnaise
3 Tablespoons pickle relish
1 Tablespoon lemon juice
2 Teaspoons creamy mustard
1 Green onion, finely sliced
1 Tablespoon chopped chives.
Method
Mayonnaise Relish
1. Combine all the ingredients together in a bowl and refrigerate until ready to use.
Fish Cakes
1. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
2. Shape into patties, you will get about 6 large or 8 medium patties from this.
3. Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
4. Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
Serve on buns or over salad as I did and top with relish.
All photos taken by me unless otherwise stated.
