Top 10 Ways of Preparing Fish

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6. Char-grilled sardines with lemon and sea salt

It is an easy way of preparing tasty fish. Dry the fish, then toss them in olive oil. Put them onto an oiled fish grill, scatter with salt, then grill for 1 or 2 minutes on each side. Serve with wedges of lemon. The following are the ingredients:

16 sardines, oil, to coat

Sea salt, wedges of lemon

 

7. Barbecued mackerel with fennel and orange salad

First you need to get the bone out of the mackerel. With tweezers or (clean) pliers, remove any remaining bones. Brush lightly with oil, season and place on an oiled fish grill and barbecue for a few minutes each side or until cooked through. After that, mix together the fennel and orange segments, with the olive oil, lemon juice and some seasoning. Serve with the fish. The following are the ingredients:

4 ultra-fresh mackerel, scaled, gutted and heads removed

2 fennel, trimmed and thinly sliced

6 oranges, peeled and segmented

3tbsp olive oil, juice 1 lemon

 

8. Chorizo, prawn and cod stew

Cook the chorizo until golden all over and remove from the pan. Turn the heat down low and add the onion to the pan and cook until soft. Add the garlic for a further minute, then add the oregano, tinned tomatoes, passata and stock and let it simmer for 20 minutes before adding the red wine vinegar and seasoning to taste. After it is done, add the chorizo, beans, prawns and cod to the pan just before serving and cook for about 5 minutes or until the prawns have turned pink, then fold through the basil and serve in bowls with warm crusty bread. The following are the ingredients:

100g cooked chorizo sausage, finely chopped onions

Chopped garlic clove, 2tsp dried oregano

2 x 400g tins chopped tomatoes

200ml passata, 200ml vegetable stock

1tbsp red wine vinegar

400g tin cannellini beans, drained and rinsed

200g peeled raw king prawns

2 x 150g pieces skinless cod,

2tbsp chopped fresh basil

 

9. Malabar prawn curry

Heat oil in a large sauté pan, and then add the mustard seeds. When they start to pop, add the curry leaves. Fry for a minute to infuse the oil, then add the onions, ginger and garlic. Cook over a low heat for 5 minutes, add the chilli powder, turmeric and coriander. Cook the spices for a minute or two. Add the tomatoes, coconut cream and milk. Bring to the boil and simmer for 15 minutes. Add the lemon juice and palm sugar and a pinch of salt. Add the prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs and serve. The main ingredients are:

3tbsp flavourless oil, such as groundnut

½tsp mustard seeds, 12 curry leaves, thinly sliced onions

5cm piece fresh root ginger, peeled and grated

Crushed garlic cloves

4 large tomatoes, roughly chopped

200ml coconut cream, 200ml coconut milk

1tbsp palm sugar (or soft brown sugar)

600g large raw tiger prawns, peeled

 

10. Thai green monkfish and prawn curry

Heat the oil in a casserole dish. Add the green curry paste and fry, stirring, for 5 minutes, until it smells aromatic. Add the coconut milk, water, fish sauce, palm sugar, lime leaves and new potatoes. Stirring, bring to the boil. Reduce heat and simmer for 10 minutes until the potatoes are tender. Add the prawns, monkfish and bamboo shoots. Simmer for 5-10 minutes until the prawns and monkfish are cooked. Stir in the shredded basil, sprinkle with green chilli and serve. The following are the ingredients:

2 tbsp sunflower oil, 2-3 tbsp green curry paste

400ml tin coconut milk, 300 ml water, 1 tbsp fish sauce

1 tbsp palm sugar or dark brown sugar, 6 lime leaves

6 new potatoes, halved

24 prawns, raw and headless, 700 g monkfish, cubed

225 g bamboo shoots

 

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