Recipe Archive

To find a specific recipe please use the search function in the left sidebar otherwise please contact us.

Note: Many of the recipes call for a specific fish, but in alot cases one can substitute with other similar fish.

Hake & Mushroom Bake

Ingredients:
500g hake fillets
50g diced onion
250g fresh mushrooms
2tbls light or normal mayonnaise
2tbls freshly squeezed lemon juice
Fish spice of your choice

Method:
Coat a baking dish with spray, butter or oil
Place the fish in the dish
Combine the lemon juice, mayonnaise, onions and spices
Spread evenly over the fish
Preheat oven to 190 degrees.
Place fish in oven and bake for appr. 20min.

Smoked Salmon Trout Salad:

Ingredients:
100g Smoked Salmon Trout
1 packet of Rocket
Some lettuce or mixed greens (raw fresh spinach works nicely in salads too)
1 punnet of baby tomatoes
1 broccoli divided into small flowers
1 punnet sugar snap peas
1 packet of asparagus
6-8 baby potatoes pre-cooked and cut into wedges
1 lemon cut into wedges
3 tbls Olive Oil
3 tbls Lemon Juice
1 tsp Honey
Salt & pepper to taste

Method:
Quickly cook the broccoli, asparagus and sugar snap peas until they turn bright green (but not so long that they go soft)
Leave to cool
Mix the salad greens and baby tomatoes
Add the broccoli, asparagus and sugar snap peas
Add the baby potatoes
Add the smoked salmon trout in fine slithers
Decorate with lemon wedges
For the dressing, mix the olive oil, lemon juice and honey
Add salt and pepper to taste
Serve with toasted Italian bread and cream cheese

Fresh Trout with Apples & Dates

Ingredients:
100g butter
2 fresh trout fillets
1 lemon, thinly sliced
1 sweet apple, diced
1 onion, thinly sliced
4tblsp of dried dates, finely chopped
A good pinch of Paprika
1 tsp Fish spice
1 tsp Curry powder
1 tsp Sugar
Salt & pepper

Method:
Line a baking tray with some of the butter
Lay the trout fillets skin down on the baking tray
Rub the remaining butter into the trout flesh
Cover the trout with lemon slices and onion rings
Sprinkle with apple and dates
Sprinkle with spices and sugar
Bake in the oven at 190 degrees for about 20min (the flesh should not be raw but also not flaky)

Enjoy with basmati rice, horseradish sauce and a fresh green salad

Wiebke’s (Cheat) Green Curry

Ingredients:
2 tblsp of Green Curry Paste
1 tblsp of brown sugar
One tin of coconut milk (I use the light one)
Fish sauce to taste
Some sprigs of fresh coriander
1 box of prawns (no heads, deveined)

Method:
Fry the green curry paste for about 2 minutes in a little oil (olive, sunflower, or peanut oil will do)
Add the brown sugar and stir
Add coconut milk
Add fish sauce to taste
Add coriander
Add prawns and cook in the sauce until done
Decorate with fresh coriander
Serve with basmati rice

How to Prepare Oysters

An informative clip on youtube, showing you how to shuck and prepare oysters.
http://www.youtube.com/watch?v=SZmkBH1rFvYY

Moroccan Fish Tangine

Ingredients:
2 good size hake fillets [ better skin off ]
1 small onion chopped quite finely
Half tin strained chopped Italian tomatoes
I lemon or lime
Coarse black pepper and salt
Harissa paste:

Method:
Mix equal parts garlic, red chillies[optional],coriander seeds, cumin seeds, grated zest of lemon, saffron [ or turmeric ] olive oil in pestle and mortar or blender
Or buy from supermarket / deli ready made
Pat dry and coat the fillets all over with the paste and lay in tagine or oven proof dish
Layer first the lightly browned onion, then tomatoes and top with finely sliced lemon.
Bake at 180 for about 20 mins. Fish should be just cooked and flake easily.

Make it pretty with fresh coriander and Serve with couscous [ try adding lemon and chopped blanched almonds ]
You can serve the fish cold with a couscous or green salad

How to Fleck a Snoek
http://www.youtube.com/watch?v=3xbTAR2DGuk&feature=related

Ceviche
Ceviche is a South American dish made with raw fish marinated in lemon. The lemon "cooks" the fish but it retains its juicy, delicate texture. Very tasty and great as a snack with some white or rose wine, bubbly or beer on a summer afternoon (i.e. perfect for parties!). (feel free to experiment with the ingredients):

200 g fresh line fish (fresh hake or tuna works too) juice of 4 limes or lemons generous gloosh of olive oil handful coriander leaves, washed and chopped (these are traditional but if you don't like the taste you can use parsley instead) 2-3 spring onions, finely chopped 1 clove garlic, finely chopped finely chopped green chilli or crushed dry red chilli to taste salt to taste black pepper

Optional additions:
a handful of pitted green olives, chopped
1-2 tbsp capers, chopped
2 roasted and skinned tomatoes, chopped

Method:
Cut the fish into postage-stamp sized slices and add the lime/lemon juice. The amount sounds like a lot but you'll need this much to "cook" the fish. Cover and leave to marinade in the fridge for 3 h.

Drain off some of the excess lemon juice and add the rest of the ingredients and leave for another hour. Taste to see if seasonings need adjusting and serve chilled with crusty bread (though the Panamanians favour crackers) and chilled beer or wine. It keeps in the fridge for 24 h if necessary thanks to the lemon juice

Fish Soljanka
(This is an unusual and delicious soup that comes from the Ukraine. It is very popular in Germany especially the east where Wiebke came to love it as a child. It can be made with meat as well – we prefer the fish version – much lighter and healthier. The taste is sweet and sour with a good hint of lemon.)

Ingredients:
2 tablespoons of butter
1 large onion, cut into thin rings
1 red pepper, cut into thin strips
1 tin of tomato paste
1 litre of stock (vegetable or ideally fish)
1-2 bay leaves
6-8 sweet & tangy gherkins cut into small pieces
15 capers
As much gherkin juice as you can spare (it gives the soup the sweet and sour flavour)
Juice of one large lemon
Some peri-peri
Some paprika
Salt & pepper
About 400g of fish fillets cut into cubes (anything goes – Dorado, Kob,Gurnard, Hake, Kingklip etc.)

Method:
Melt the butter and soften the onions but do not brown them
Add the red pepper and soften
Stir in the tomato paste and fry for a minute
Add stock, gherkin juice, lemon juice
Add gherkins, capers, and spices
Cook for about 15 minutes
Add the fish and leave to cook for another 20min
Salt & pepper & lemon juice to taste (if you are battling to get the sweetness – use some sugar)

Serve with a dollop of sour cream and a slice of lemon

Important note about mussels
1. When cooking if the mussels don’t open don’t eat them.
2. If you need to freeze mussels it is important to cook them first, firstly they go soggy when defrosted if not cooked, but more importantly after freezing they will not open when cooked so you will not know if the mussel was off before freezing.

Braaied Mussels

Remove the beard of the mussel by pulling it hard away from the pointed side of the shell, (a bit of meat might come away). Once all the mussels have been de-bearded (not sure if that is a real word) give them a good rinse in cold fresh water. Place them on the grid on a hot fire until they open. Once opened remove them and sprinkle with lemon juice and eat.

Grilled Fish
Ingredients

600g of fish (approx 2 portions)
2 table spoons of butter
1 table spoon of olive oil
1 table spoon of fresh lemon juice
½ a segment of garlic
1 teaspoon fresh herbs (eg parsley)

Chop up garlic and herb as fine as possible. Add all ingredients into as small mixing bowl and put in microwave until butter is melted. Put your fish in an oven proof dish and baste it with the butter olive oil mix and put it in the oven preheated to 180 degrees. Leave in the oven until flaky (20 – 30 min depending on thickness). Remove from oven, sprinkle with fresh lemon juice and herbs and serve.

Floyds Newspaper Trout
http://www.youtube.com/watch?v=muFeqaV-0Zo

Seafood and your Dog
“I've been meaning to let you know a interesting seafood safety tip I learnt recently. Our puppy sustained neurotoxic poisoning last week (from unknown sources), and one of the questions the vet asked us was about prawns. I was surprised to learn to hear that prawn heads and shells, thrown out in the rubbish, can become fatal to dogs after about 4 days. Certainly a lesson in rubbish disposal, not that most dogs have that kind of access, but it struck us as a potentially easy accident.”

Seafood and your Cat
“We thought that fish would be a good source of protein for our hungry pet lynx. People who eat a lot of fish should be aware of not feeding their cats with lots of raw fish - raw fish blocks the absorption of thiamine (vitamin B1) in cats, but the enzyme thiaminase in raw fish, responsible for creating the thiamine deficiency, can be destroyed by cooking, a case where cooked food is better for them than raw. (Meat, on the other hand is better given raw to cats to get maximum benefit of the amino-acid taurine found in meat – absolutely essential to a cat diet).”

Crunchy Soufflé Hake
(Serves 4)

750g hake loins / fillets
Salt and freshly ground black pepper
2 egg whites
125ml sour cream
60ml mayonnaise
½ a cup of snipped chives
½ tbsp crushed garlic
250ml soft breadcrumbs

Pre-heat oven to 220ºC. Place fish in a single layer in a baking dish so they fit snugly. Season fillets with a bit of salt and pepper.
Whip egg white stiffly. Mix together sour cream, mayonnaise, chives and garlic. Fold in egg white and spoon the mixture all over the fillets
Sprinkle fillets with the bread crumbs, dust with paprika and bake uncovered for approximately 20 minutes.

* Recipes from:“Free from the sea, The Seafood Cookbook” Authors: Snyman, L., Klarie A. (1991)
Our Recipe for the week is: Mushroom and almond fried butterfish
(Alternatives to this fish would be: Angel Fish, Bream, Cape Salmon (Geelbek), Elf (Shad) or Kingklip.)

Ingredients
• 3 portions of fish
• 150g butter
• Flour, salt and freshly ground black pepper for coating
• 60g flaked almonds
• 125g button mushrooms
• Squeeze of lemon juice
• 3 Tblsp chopped parsley
• 8 Tblsp thick cream

Method
In a plastic bag place the seasoning and flour and drop in fish, piece by piece, shaking until coated. Shake off excess.
Fry in half the butter, remove and keep warm.
Heat the remaining butter in the pan and sauté the almonds until golden. Add mushrooms, lemon juice, 2 Tblsp parsley and a shake of salt and black pepper.
Simmer over low heat until mushrooms are tender. Stir in cream and heat through. Spoon over warmed fish.
Sprinkle over remaining parsley and serve with mashed potatoes and a salad on the side.

Angel Fish in Foil.

Ingredients

1 x 800g angel fish
Salt
Fresh ground black pepper
Butter
Chopped parsley
Lemon juice

Preheat oven to 180C. Butter a piece of foil large enough to wrap the fish in. Place the fish thereon, season well with salt and pepper, sprinkle on some chopped parsley both on the outside and in the cavity (add other herbs if available) and add a good squeeze of lemon juice. Top with another pat of butter and seal the foil.

Bake for 20 minutes, then check for doneness: the flesh should flake easily all the way through. (Cook for 5 – 10 min longer if necessary). Serve with potatoes and the sauce from the foil.

This method is also good for the braai.

Recipes from: “Free from the sea, The Seafood Cookbook” Authors: Snyman, L., Klarie A. (1991)

Mushroom and Almond Fried Butterfish
(Alternatives to this fish would be: Angel Fish, Bream, Cape Salmon (Geelbek), Elf (Shad) or Kingklip.)

Ingredients
• 3 portions of fish
• 150g butter
• Flour, salt and freshly ground black pepper for coating
• 60g flaked almonds
• 125g button mushrooms
• Squeeze of lemon juice
• 3 Tblsp chopped parsley
• 8 Tblsp thick cream

Method
In a plastic bag place the seasoning and flour and drop in fish, piece by piece, shaking until coated. Shake off excess.
Fry in half the butter, remove and keep warm.
Heat the remaining butter in the pan and sauté the almonds until golden. Add mushrooms, lemon juice, 2 Tblsp parsley and a shake of salt and black pepper.
Simmer over low heat until mushrooms are tender. Stir in cream and heat through. Spoon over warmed fish.
Sprinkle over remaining parsley and serve with mashed potatoes and a salad on the side.

Garlic Kissed Prawns
(Serves 6)

Ingredients
30 large prawns in shells
100g butter
60ml olive oil
Juice of 1 lemon
4-6 spring onions (finely chopped).
3-4 fat cloves of garlic (crushed)
Salt and freshly ground black pepper

Method
Preheat oven griller. Prepare prawns by slitting down their backs to butterfly them open and devein.
Melt butter in a shallow baking dish just large enough to take the prawns in a single layer. Mix in olive oil, lemon juice, spring onions, garlic, salt and pepper. Dunk prawns into this sauce, coating well, then place them side by side with shells down.
Grill until just cooked through (about 6 minutes) and then transfer prawns to a hot serving platter.
Pour sauce over the prawns and serve with lemon wedges. A touch of chopped parsley adds a nice dash of colour.
Serve with rice and salad

Recipes from:“Free from the sea, The Seafood Cookbook” Authors: Snyman, L., Klarie A. (1991)

Kob Souffléd

Ingredients

500g skinned kob fillets
2 cups of milk
1 bay leaf
Few peppercorns
Sprigs of parsley
Onion rings
20g butter
2 tablespoons flour
1ml dry English mustard
½ teaspoon salt
Freshly ground black pepper
3 eggs (separated)

Method

Preheat oven to 150˚C and butter a soufflé dish. Heat milk with bay leaf, peppercorns, parsley and a couple of onion rings
Add fish and poach very gently until cooked. Remove fish from the pan, flake and set aside. Strain and reserve baking liquid
In a clean saucepan melt butter, remove from heat and mix in flour and mustard, then the baking liquid. Add salt and pepper and cook, stirring, until sauce is smooth and thickened
Remove sauce from heat, beat in the egg yolks, gently fold in flaked fish and allow mixture to cool. Then fold in whipped egg white
Pour the mixture into the soufflé dish and bake for 30 minutes
Serve immediately with salad and a sauce if you wish

Cooked Oysters
http://www.youtube.com/watch?v=oDTBzZlLBZs

Yellowtail Colourful Mediterranean Pasta
(Serves 4 to 6)

Ingredients:

• Filleted side of fresh Yellowtail (medium size)
• Dash of olive oil (don’t use other)
• Knob of butter (not marge!)
• 1 X sachet black pitted olives (drained)*
• 2 sachets Ina Paarman’s basil pesto
• Chopped or minced garlic*
• Whole capers (drained)*
• Chopped anchovies (drained)*
• Ripe, plump fresh tomatoes (at least 4 medium)
• 1 X packet Penne pasta
*Use these amounts according to your personal taste. Omit AT YOUR PERIL!

Method:

• Cut up Yellowtail (skin still on) into generous bite size cubes.
• Pre heat a large heavy skillet (preferably that has a lid, for later), barely coated with olive oil and with a knob of butter. Fry (brown) the fish cubes quickly, skin sides down first, turning them so that all 6 ‘sides’ are brown. Do not overcook as this makes fish tough. Treat like expensive steak!.) Add more oil or butter if they stick but be careful because there’s more oil coming later in the basil pesto! Rather reduce heat a bit. Fry them in batches and don’t overcrowd the pan or they’ll ‘stew’. Set aside on large warm platter. Do not drain on paper, let them sit in their lovely juices.
• Remove the fish skin which will peel off easily, and discard/give to cat etc.
• In the pan’s warm juices, add chopped garlic, chopped anchovies, whole capers, olives and all the basil pesto. Stir with wooden spatula then add all the Yellowtail cubes as well as any juices from the platter. Carefully stir it all up, folding gently so as not to break up the fish! Cover with a lid and keep it in a warmer drawer or aside on the stove (no more direct heat!)
• Cover tomatoes in boiling water then rinse under cold tap to remove skins. Carefully cut each one into quarters (even sixes), removing the cores only. Carefully add them (juice, pips too) to the skillet and again fold them all in gently, keeping everything ‘intact’.
• Boil penne pasta as per instructions, drain and set aside. As pasta nears readiness, gently reheat the skillet and warm the contents again (carefully folding).
• Toss the two together in a large warm serving bowl and enjoy with your favourite wine and some Italian bread.

Last notes: Don’t try this with other fish except game fish eg fresh tuna/tunny etc. If you are totally stuck, use firm Kob. Also, the dish makes great cold leftovers!

Grilled Snoek and Bacon
(Serves 4)

Ingredients

1 whole flecked snoek
500g back bacon
1 orange
1 bunch of fresh coriander
Olive oil
Salt

Method

Place the snoek onto lightly oiled tin foil with the flesh facing upwards

Lightly salt the flesh and squeeze the juices from the 1 orange onto the snoek

Chop all the coriander and sprinkle it over the flesh trying to not leave any areas out

Place the strips of bacon flat on top of the coriander spiced flesh like a blanket

Drizzle some olive oil on top and close the tin foil. Cook for 15-20 minutes depending on flesh thickness at 180˚C and then grill with tin foil open for a few minutes until the bacon is crispy and then serve

An Easy Guide to Cooking Mussels
http://www.youtube.com/watch?v=W20Btaww6zc&feature=fvw

St Joseph with Sour Cream and Fresh Herbs

Ingredients

800g St Joseph fillets (enough for 4)
1 medium onion
½ green pepper
2 Tb spoon butter or olive oil
Sprinkle of fish spice
1 t spoon chopped coriander
1 t spoon chopped parsley
200ml sour cream

Method

Chop up onion and green pepper, fry in butter or olive oil until glassy. Add St Joseph fillets (200g portions) with a sprinkle of fish spice, fry with the lid on to keep in juices (check fish with a fork to make sure it is done but not over cooked). Dish up the fish, then pour juices, onion and pepper over the fish. Make shallow cuts about 1cm apart along the top of the fillet, drop a generous amount of sour cream onto the fillet and then sprinkle with chopped herbs. Serve while hot

Simple Braaied Tuna Steak

Ingredients

Tuna Steaks
Olive oil
Soya or Teriyaki sauce
Chopped coriander
Salt

Method

Marinade – Add three parts olive oil to one part soya or teriyaki sauce, add chopped coriander and a pinch of salt. Cut your tuna steaks between 15mm to 20mm thick. Place them in then marinade for about 1 hour in the fridge ( no need to cover the tuna totally with marinade, just make sure they are coated).

Get a very hot braai going, much hotter than for braaing meat. Place the steaks on the braai for two to three minutes per side. Very important is to make sure the tuna is almost burnt on the outside while the inside is still raw. Check the steaks while you are braaiing by splitting the tuna with two forks. If the tuna cooks all the way through it tends to become dry, and the tuna will continue cooking for a few minutes once it has been removed from the braai.

Durban Crab Curry submitted by Vashna Jagarnath.

Ingredients
1 large onion sliced
Oil
2 tablespoons ginger and garlic paste
2 tablespoons mixed masala
1/4 tablespoon turmeric
7 tomatoes skinned and chopped
1 kilo crab
1/4 cup tamarind pulp if you can get it
Fresh coriander to garnish

Method
1. Place pot (if you have a large flat pan or pot this would be ideal) on medium heat. Add oil
2. Then add onions and fry until translucent
3. Add spice, ginger and garlic paste
4. Fry for a minute or two. You may need to add some water
5. Add the crab and stir fry.
6. Once crab has fried for two to three minutes you can add the tomatoes and tamarind pulp, if available, and stir.
7. Add half a cup of water and let the curry simmer for about 15 minutes.
8. The curry is cooked once the sauce has thickened.
Garnish with coriander, and chillies if you want an extra kick.
Serve with basmati rice or roti accompanied by an onion and cucumber salad dressed with lemon juice.

Fantastic Fish Pie

Ingredients:
5 large potatoes, peeled and diced into 2.5cm squares
Salt and freshly ground pepper
2 free-range eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra virgin olive oil
Ca. 285ml double cream
2 good handfuls of grated mature Cheddar or Parmesan cheese
Juice of 1 lemon
1 heaped teaspoon English mustard
1 large handful of flat-leaf parsley, finely chopped
455g hake/kingklip/cob/gurnard fillets, skin removed, pin boned and sliced into strips
Nutmeg (optional)

Method:
Preheat oven to 230 degrees
Put potatoes into salted boiling water and bring to boil for 2 minutes
Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled (potatoes should be cooked by then as well)
At the same time, steam spinach in a colander above the pan (will only take one minute)
Remove spinach from colander and gently squeeze excess moisture away
Drain potatoes in colander
Remove eggs and cool under cold water
Peel and quarter the eggs and place to one side
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes
Add double scream and bring just to the boil
Remove from heat and add cheese, lemon juice, mustard and parsley
Put spinach, fish, eggs into appropriately sized earthenware dish and mix together
Pour over creamy vegetable sauce
Drain and mash the potatoes – add a bit of olive oil, salt, pepper and a touch of nutmeg
Spread on top of the fish
Place in the oven for about 25-30 minutes until the potatoes are golden
Service with peas or greens

Herbed Salmon Parcels with Boerenkaas

Preparation: 15 min
Marinating/Waiting: 0 min
Cooking: 8 min
Total: 23 min
4servings

Recipe ingredients
• 4 sprigs fresh oregano or 5 mL (1 tsp) dried oregano*
• 4 sprigs fresh thyme or 5 mL (1 tsp) dried thyme*
• 1 bay leaf*, broken in 4
• 4 potions of salmon or salmon trout
• 1 shallot, chopped
• 1 clove garlic, chopped
• 30 mL (2 tbsp) chopped fresh parsley
• 30 mL (2 tbsp) grainy mustard
• 60 mL (1/4 cup) fish stock or chicken broth* or white wine
• Salt and freshly ground pepper
• 250 mL (1 cup) shredded young Boerenkaas
Preparation
Preheat braai or oven to 220°C. Cut out 4 large squares of foil and cover each square with a square of parchment paper to keep fish from sticking.
Place a spring of oregano, a sprig of thyme and a piece of bay leaf on each square. Place a fillet of fish on top.
In a bowl, stir together shallot, garlic, parsley, mustard and stock. Salt and pepper to taste. Evenly divide among fillets. Top each fillet with cheese.
Fold each parcel to seal it and bake 5 to 8 minutes, according to thickness. To serve, remove fish from parcel with toppings, and serve with a salad.

Oven-Baked Fish With Halloumi Cheese

Ingredients - 4 Servings

2 teaspoons olive oil
1 lemon, very thinly sliced into 16 circles, pits removed
4x12g white fish fillets (Kingklip, hake, gurnard), de-boned
Garlic powder
4 teaspoons tomato paste
100g halloumi cheese, cut into 12 very thin slices

Method To Cook Oven-Baked Fish With Halloumi Cheese Recipe
• Preheat oven to 230˚C.
• Cut 4 pieces of non-stick baking paper into 20cm x 20cm squares.
• Oil each piece of paper with 1/2 teaspoon oil.
• Place 4 overlapping slices of lemon in the middle of each square.
• Place fish fillet on top of lemon slices, dust with garlic powder and some pepper, and cover top of fish with 1 teaspoon tomato paste.
• Place 3 slices of halloumi cheese on top and fold the edges of the paper together to form a tightly sealed parcel.
• Place parcels on an oven tray and bake for 12-15 minutes or until parcels are puffed and light brown.
• Remove from oven and leave for 1 minute.
Carefully unwrap parcels (or you can let your guests or family unwrap their own parcels) and serve immediately.

Fried Fish in Beer Batter - Submitted by Susi Vetter
This makes a light and crispy batter (Serves 4)

~ 1 kg of hake, cob or kingklip fillets (more if you're hungry; use 1.5 kg if you want to make pickled fish with the left-overs - see recipe below - in which case double the amount of batter)
1 can of beer
1.5 cups of flour (or enough to make a thickish batter) + extra for dusting the fish
1 egg white
1/2 tsp salt
1/2 tsp of paprika
(alternatively use enough of your favourite fish spice instead of the salt and paprika to make the batter pleasantly salty)
oil for deep frying

Whisk together the batter ingredients well and adjust with flour or a bit of water if necessary until you have a batter the consistency of pancake batter. Leave to stand for about half an hour.

Heat enough oil to deep fry fish in a deep pan or deep fryer

Cut fish into portions and lightly dust in flour

When oil is hot but not smoking, dip each piece into the batter, let excess drip off and deep fry without crowding the pan. Keep done pieces warm in the oven on a wire rack or kitchen roll to drain excess oil and keep from getting soggy.

Serve as soon as it's ready with chips or potato wedges and lemon (or salt & vinegar) and enjoy.

Pickled Fish

This is a traditional cape Malay dish popular at Easter. Lovely for lunch with fresh bread and a salad. Very easy to make and if made with nice fresh fish it is way better (and cheaper!) than the stuff in the shops.

750 g of hake, kingklip or cob (I like to use use pieces of fried fish in batter from the meal before, but else cut raw fresh fish into serving size pieces, dust in flour, and fry in oil until done).

Sauce:
2 onions, sliced into thin half rings
1.5 cups vinegar (I use red wine vinegar)
3/4 cup sugar (preferably brown)
1 cup water (you can vary the proportions of sugar, vinegar and water to taste but it should be quite strong)
1/2 - 1 tsp salt (taste before overdoing it)
1 tbsp mild curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp ground dry ginger
8 black pepper corns
5 allspice berries
4 bay and/or lemon leaves (preferably fresh)
1 1/2 tsp cornflour mixed in a little cold water

• Have the fried fish ready.
• In a pot, gently simmer the water, vinegar and sugar until the sugar has dissolved. Add onions and spices and simmer for about 10 min until the onions have softened but are still a bit crunchy.
• Add the corn flour-water mixture and stir until thickened.
• Add the pieces of fish, gently cover with sauce and leave in the sauce over genlte heat until heated through (if using cold left-overs; if you freshly fried the fish just before it won't need to sit in the sauce for long).
• Transfer to an airtight container, making sure the fish is completely covered with the sauce, leave to cool a bit and then refrigerate.
• This is supposed to be best after 2 days but I found it very tasty the same evening (and for the following three or four days). It easily lasts four days.
• If you find that this recipe isn't saucy enough (the batch I made didn't have any excess sauce as it all soaked into the fish) you can make more of the sauce - just double the ingredients.

Microwave Fish Pie

Ingredients

500g white chunky fish (St Joseph works well)
300ml milk
Sprig parsley
1 bay leaf
½ small onion sliced
1 celery stalk (optional)
Salt and pepper

Sauce:
30g butter or marg
30g flour
30ml cream or milk
2 eggs hard boiled

Top layer
300g mashed potato
Grated cheese
Butter or marg

Method
1. Place the fish in a fairly large casserole. Pour milk over and add parsley etc. Cover and microwave on full for 5-8 minutes. Strain stock for sauce.
2. Make sauce. Microwave butter or marg for 30-40 seconds until melted. Blend in flour until smooth. Add stock gradually. Microwave 4-5 minutes, stirring twice. Stir in cream or milk.
3. Shell and chop eggs.
4. Separate fish into large (about 4cm) chunks.
5. Place fish and eggs in casserole, cover with sauce and stir gently.
6. Cover with mash potato, sprinkle with grated cheese, dot with butter or marg.
7. Microwave for about 5 minutes until cheese has melted, or brown under the grill
8. Serve and enjoy.

Serves 4 – 6