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Category Archives: Fish

April Favourites

Autumn is here.

It’s beginning to turn chilly, which means sinking deeper into the bed in the mornings with the blanket pulled up tight not wanting to wake up to another day’s work. Even though I am not a fan of the colder seasons, I must admit that autumn is breathtakingly beautiful in Australia, with the myriad shades of orange and red all around us.

You don’t have to travel anywhere far to experience this. Just driving through our tree lined suburbs is sometimes enough to experience this magical season.

Easter was a low key affair this year. I wanted a break from all the cooking, so spent the day at our friends’ homes. Adi has already started telling me that next year, he wants an Easter egg hunt at our home. Never organized one, so that should be interesting though it’s too early to even think about it. How did you spend the Easter holidays?

I had posted this Easter themed icecream cake on my Insta page and it always generates a lot of interest as it’s a super easy dessert to put together. The best part is that you can take the same idea and make a customized icecream cake for your next party, not matter what the theme.

Easter themed icecream cake with chocolate nest - thespiceadventuress.com

This month too, there were two seafood recipes that were developed for Supreme Seafood. And these are;

Pan Seared Cod with Mixed Dried Beans Salad

Easy, delicious and super healthy, this is an excellent choice for weekday meals. The mixed beans salad is a great accompaniment to perfectly pan seared cod fillets but can be paired with any other white fish fillet too. And what’s best about this recipe is that the salad can be a dish in itself, as an accompaniment to any meal or perhaps with grilled tofu or paneer if you are looking at a vegetarian option. Full recipe here….

Pan Seared Cod with Mixed Dried Beans Salad - thespiceadventuress.com

Pan Seared Cod with Mixed Dried Beans Salad - thespiceadventuress.com

Indo Chinese style Fish Fried Rice

Indo Chinese cuisine is a really interesting one, a unique fusion of Chinese and Indian flavours that’s a riot on your tastebuds. This fried rice is a  delicious, easy to prepare one with onions, peppers and mildly spiced barramundi. Perfect for a quick yet decadent weeknight dinner that will be enjoyed by the young and old alike. Full recipe here

Indo Chinese style Fish Fried Rice - thespiceadventuress.com

Last week, I had posted this photograph on my IG page. It was a fun post, sharing five things that most of you might not know about me. But I also want to talk about the dress I am wearing. It’s from an Indian brand called Lila, a design lab that specializes in using “ pure and natural materials that are both locally sourced and fabricated – giving not only a laid back vibe but a sense of quiet sophistication.”

Lila cotton dress - thespiceadventuress.com

And now it’s time to share favourites from around the globe….

Now that school’s open, I must try baking some of these delicious chocolate chip cookies

Can’t wait to try out this caramelized onion dip.

Love Soba noodles; this soup should be worth a try for the colder months.

I remember having this Prawn Caldine while on holiday in Goa. Paired with steaming hot rice, it makes the most delicious experience. Here’s a great recipe if you wish to try.

Passionate about food photography? Then here’s a great account for you to follow…

Love ceramic diningware? Then you might want to check out this sale.

The Salt n’Pepper 2019 Autumn Winter Collection is out now.

Looking forward to the release of this cookbook.

Are you a fan of Calvin and Hobbes? I have a fun Pinterest board dedicated to this…

 

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March Favourites

March is our family’s birthday month.

Adi turned ten while I inched closer to the big 4, and with half a dozen family members celebrating birthdays too, March is always a happy and busy one.

Not just on the personal front, March has also been a great one on the work front. Lots of new recipes, articles, working with some excellent brands creating content that motivates me and makes my readers happy; I was truly in a fulfilling space.

One of my favourite recipes from March is the Lucknowi style Kofta Pulao; it was fragrant, aromatic and sheer indulgence. Many of you wrote to me how much you loved this dish…thanks for trying out and letting me know.

Lucknowi (or Awadhi) style Kofta Pulao - thespiceadventuress.com

There were also some great opportunities to visit new restaurants in town, and a particularly interesting one was the Earthbound Bolton. It’s a café that drives home a strong sentiment of taking care of our land, being environment friendly and adopting sustainable choices.

Earthbound Bolton (Eltham, Melbourne) - thespiceadventuress.com

Developed two amazing recipes for Supreme Seafood this month.

The first one was a lipsmacking Marathi style Prawns Curry.

The Konkan region in India has some of the choicest seafood preparations and this Marathi style prawns curry is no exception. Simmered in freshly grounded spices and coconut, the prawns absorb every drop of flavor. Pour liberally over steaming hot rice for a delicious experience!

Marathi style Prawns Curry - thespiceadventuress.com

The second seafood recipe was a Sindhi style Grilled Fish.

A deliciously intense spice blend generously slathered over the whole fish which is then marinated and grilled to perfection. This popular fish recipe from the Sindhi cuisine is traditionally made using a river fish called ‘palla’. But today a large whole trout has been used to recreate this delicacy.

Sindhi style Grilled Fish - thespiceadventuress.com

 

Other favourites for the month of March;

These twice baked baby potatoes look incredible.

Aren’t these the most gorgeous looking spring rolls?

Soup weather is back and this noodle soup is slurrrrpworthy!

If you have a slow cooker at home, then this Moroccan chicken is a must try.

Husbands that Cook! I know, most of us wish for the same. But this is not just a wish; this is the name of an amazing cookbook by some really cool guys. Maybe I should get Sam a copy.

My favourite website for authentic Mexican recipes

And this is my favourite website for restaurant reviews

Being a food photographer and stylist, I constantly like to inspire myself by observing and learning from the creative works of other food photographers and bloggers. Check out my Pinterest board on Food Styling to get your creative juices flowing.

Stunning is the word for these vintage etched champagne flutes

Getting this beautiful Corfu planter to add to my indoor garden.

Love tropical fresh fragrances for my home.

Absolutely love this Tibi drape dress, and isn’t it in the most gorgeous colour?

And finally, the school holidays are almost here. And if you want to find ways to entertain your kiddos this season, check out all the events that are happening.

 

Pan fried Salmon with Peperonata

Social media can be such a wonderful medium if you use it constructively. In spite of all the negativity that surrounds it, it’s a wonderful tool to communicate, work and meet new people if you use it in a positive manner.

I have made some amazing friendships and relationships over the years through social media; people who I would never have met otherwise. While many are still virtual friends, there have been others where the virtual relationships were quick to transform into real life friendships too.

This week, I got the opportunity to meet Natasha (@thegutlessfoodie) while she was on holiday in Australia. I have known Natasha for about 2 years now; our paths crossed on Instagram and we have remained in touch ever since. What drew me to her posts was not her medical condition and her inspiring life story (though there’s much to learn from that), but her sense of humor and positivity. Her food posts always bought me joy and put a smile on my face; and of course encouraged me to embrace wholesome homemade food always.

We spent a lovely evening with each other and our families, such a joy when you meet a virtual friend and realise that the love and respect you had for each other was not just an Internet thing but a genuine one. It’s a sigh of relief when that happens because more often than not, we always project the better side of us on social media without realizing that there’s more to each other’s life.

And while I wish we had more time to spend with each other, it was a great experience meeting her; one that is going to be cherished forever.

Time now to get to today’s recipe….

Peperonata is a classic Italian accompaniment. Often takes it place on the antipasti platter and is a great topping with bread and a good quality extra virgin.

Initially that’s how I wanted to try out this recipe. But as I was reading it, the flavours delighted me and I wanted to use it as an accompaniment with a protein for a complete meal. And of course, salmon came to mind as anything to do with roasted peppers are a delightful addition to seafood.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Peperonata is an extremely simple side to prepare that can be made ahead of time if you are prepping for a party. This dish is all about the bell peppers so make sure you pick plump red ones which have the right amount of sweetness required. The peppers are first roasted for that smoky flavour and then sautéed off with onions, tomatoes and spices. But what really adds another level of flavour is the basil pesto.

Since the Peperonata is loaded with flavour, there’s not much that needs to be done to the salmon. Keep it simple with a marinade of turmeric and paprika. And of course, take care while cooking to get that crispy skin which is the best part of the salmon.

Pan fried Salmon with Peperonata - thespiceadventuress.com

Pan fried Salmon with Peperonata - thespiceadventuress.com

A healthy meal with really robust flavours, this dish is easy to prepare which makes it ideal for both weekdays and when entertaining too.

Ingredients:

  1. 4 Salmon fillets (with skin)
  2. ½ tsp turmeric powder
  3. 1 tsp paprika (or Kashmiri chilli powder)

Find the full recipe on Supreme Seafood website..

Pan fried Salmon with Peperonata - thespiceadventuress.com

 

Indonesian style Spicy Braised Fish Stew

There is so much ‘noise’ in our lives these days.

An avalanche of incessant chatter that creeps into our everyday lives in the form of social media, Whatsapp groups, gimmicky news channels and tabloids. And it requires a conscious effort to stay amidst all this noise, yet be able to hear your ‘voice’ loud and clear!

My life revolves around the digital world and social media is one of the most effective tools I use on a daily basis for work. So it requires all the more effort to stay quiet, yet make sure my work gets seen and heard without adding to the noise.

I have no tips and strategies because I struggle with it too. And the only way I steer clear is by using the digital medium responsibly. Consume only what is relevant and speak only when I really have something to say. Not when others think I must speak…..

And of course, mute and log out are my favourite buttons.

On that note, let’s get to today’s recipe – a warm, comforting bowl of Indonesian style spicy braised fish stew.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Adapted from ‘smor ikang’, an Indonesian style fish stew, this dish is a hearty and comforting one. A one pot meal with succulent barramundi cubes in a flavourful broth and rice noodles to accompany. The key spice in this stew is mace, which lends a pungent yet sweet flavour that pairs well with the fish. You may also add a mix of seafood like squid, prawns etc….

The cooking time is considerably less as it is a seafood stew unlike the meat ones which take a fair bit of time. This fish stew almost feels like an Asian noodle soup and makes a great one pot meal for the whole family. Its light yet so flavourful…a huge pot of this on a cold, wintry night would be just amazing.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Ingredients:

  1. 3 barramundi fillets; cut into cubes
  2. 2 medium potatoes; cut into small cubes
  3. 5-6 Asian shallots/small onion; finely chopped

Find the full recipe here.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood. 

Bengali style Fish Curry with Whiting/Lady Fish

Bengalis and Keralites have plenty in common, a fact that’s become common knowledge now due to the numerous Internet memes floating around.

(For my international readers, Bengalis are the natives of West Bengal, a state in the Eastern part of India while Keralites are the natives of Kerala, a state in the Southern part of India).

An outsider might not find much similarity but if you delve deep, there are quite a few that these states have in common in terms of politics, literature, art, fashion and food.

Now let’s talk about food, since that’s our topic of interest. The most obvious similarity between the cuisines would be the ‘rice and fish curry’ obsession. There cannot be a more comforting meal than this, a combination that is relished across the length and breadth of both the states.

Seafood is much revered in both states as they enjoy an envious coastline. But the irony is that there ends the similarity too because apart from the seafood craze, there’s hardly much in common when it comes to preferred seafood varieties or style of preparation.

When I started learning more about the cuisines from other parts of India, the one that I was most hesitant to try out in my kitchen was Bengali cuisine, simply because of the use of mustard oil. Initially, I tried adapting the dishes using vegetable or coconut oil but soon realised that I am not doing any justice to the cuisine of Bengal. That’s when I slowly learnt to use mustard oil in the right quantities and also pick out dishes that are more familiar to my tastebuds. And the journey, ofcourse, began with seafood.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Today, there are plenty of Bengali dishes I cook on a regular basis in my kitchen like this simple cabbage dish or this delicious fish curry. But the learning never stops and so here is another delicacy from the Bengali kitchen – a simple fish curry using Silver Whiting.

Fish and potatoes is a very unique combination but one that is extremely popular in Bengali cuisine. Though initially skeptical, I was amazed at how beautifully both the ingredients come together in this curry. The combination of mustard seeds with kalonji (onion seeds) and other spices and aromatics lend an earthy flavour to the curry that has to be enjoyed with steamed rice.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

(Do you cook Bengali dishes at home? What’s your favourite?)

Ingredients:

  1. 500gms ladyfish; cleaned (head removed)
  2. 1 medium potato; cut into long wedges/strips
  3. 1 large onion; grind to a paste with no water

This recipe was developed, styled and shot for Supreme Seafood, so visit their website for the full recipe.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Crispy Skinned Salmon with Cauliflower Rice

Salmon, with its delightfully soft, oily and flaky flesh was quick to become one of our favourite fish after moving to Australia.

Initially, I would use it only for Indian dishes which honestly do not always do justice to its incredible texture. And as we started dining out more here, I started enjoying the crispy skin salmon that somehow always finds a spot on most café/restaurant menus.

Earlier I always found it hard to achieve that elusive crispy skin. The fish would curl up slightly when I place it in the pan and it would always be crispy in certain areas and not uniform. Till I saw a Masterchef episode where they showed the technique of holding the fish down lightly for a few seconds after placing in the pan to ensure that it doesn’t get curled up and also get the skin really crisped up. And always cook skin side first!

Some of the other tips for cooking a perfect piece of salmon (other fish too), is to never overcrowd the pan. Fry in batches and serve warm; there’s nothing worse than eating cold fish especially with its skin on.

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

And to go along with the salmon, I also whipped up mock cauliflower rice which made this an extremely healthy dinner. A dollop of Roza’s mango, chilli and coconut chutney was added to oomph up the flavour quotient.

This is the kind of dinner that’s not just healthy but a substantial one for the family to unwind and relax at the end of a busy day. And I always cook enough portions to become our lunch for the next day. For us, this is the best way to ensure that we are eating right on work days too.

I always enjoy a touch of spice when I make salmon so here I have used a marinade made from fresh chillies, cumin, garlic etc… I kept the cauliflower rice real simple but you can also use this tempered cauliflower rice recipe that is one of the highest visited recipes on the blog.

Roza’s chutney was used because I had some in the refrigerator; feel free to use your favourite tomato, mango or any other chutney if you wish to.

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

Ingredients:

For the salmon:

  1. 4 salmon fillets; with skin
  2. 3 long red chillies (less heat variety)
  3. 5 medium garlic cloves
  4. ½ tsp ground coriander
  5. 1 tsp cumin powder
  6. 2-3 tbsp olive oil
  7. Salt; to season
  8. Juice of ½ lemon
  9. Olive oil; to pan fry the salmon

For the cauliflower:

  1. 1 small cauliflower head; including the green bit
  2. Zest of 1 lemon; grated
  3. Juice of ½ lemon
  4. 3 tbsp crushed roasted peanuts
  5. 3 tsp parsley; finely chopped
  6. Salt, to season
  7. ½ tsp paprika
  8. 2 tbsp olive oil

Method:

For the Salmon:

  1. Clean the salmon; remove any bones if present and pat dry.
  2. To make the marinade, blend together the chillies, garlic, lemon juice, olive oil, coriander and cumin.
  3. Pour this over the salmon, season with salt and rub well; keep aside for 15 – 30 minutes.
  4. Heat olive oil in a pan (remember the marinade already contains oil) and when heated well, place the salmon fillets skin side down. Hold and press down the fillet lightly to ensure that the entire skin side is in contact with the pan for a few seconds. Then place the next fillet and repeat the same. Fry in batches if the pan is small.
  5. Remove and keep aside.

For the rice:

  1. Separate the cauliflower into large florets, the green bits can also be used for this but ensure that it is fresh and clean. Wash thoroughly and allow to dry before use.
  2. Blitz the cauliflower in a food processor to mimic rice; alternately use a grater if you do not have a processor.
  3. Warm the olive oil in a large wok and add the peanuts, paprika and lemon zest. Tip in the cauliflower along with the parsley, lemon juice and season with salt. Toss on high heat for a few seconds just to combine the flavours and remove. Taste and add more lemon juice if necessary.

Serve the cauliflower rice with the fried salmon pieces and the chutney on the side. Tuck in!

Crispy Skinned Salmon with Cauliflower Rice - thespiceadventuress.com

 

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

How have all of you been?

(Do let me know in the comments guys, because this is the only place where I interact with so many of you. So keep the conversations going….)

I am currently in a ‘season deadline’ zone, a zillion things to do before I fly off to India for our vacation. Yes folks, we are visiting home after a long long gap of almost five years. And no, we didn’t plan on being away for so long, just that a lot of stuff happened on the personal and work front after migrating to Australia that we were not able to take a proper vacation until now.

There is a lot of pending work, and I have no clue how I am going to manage it all. This season’s always a little crazy and it is also a fact that I didn’t plan and organize my work effectively. And honestly, I do find it a bit stressful and overwhelming at times when I see such amazing content from other bloggers. The feeling lasts me a couple of hours. But I don’t let it affect me more than that; a few deep breaths and telling myself repeatedly that I am not a part of any ‘rat race’ is my therapy.

That feeling of ‘not doing enough’ used to plague me much more earlier on. But over years, I have perfected the art of dealing with it effectively. I have learnt to say ‘NO’ and I have learnt to stop comparing myself with anyone else. Believe me; it’s so important in the chaotic times we live in.

So no festive recipes from me this year, just food that I have enjoyed with my family and some that I have created for clients. Hope you guys don’t mind.

The title for today’s recipe might read a mile long, but it’s a super easy one. It’s one of those seafood dishes that can easily come together on a weeknight or sit just as perfectly on your weekend entertaining menu.

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

I have used Red Snapper today; it is a beautiful and versatile fish that can be cooked in so many different ways. The steaks can be used for traditional style curries or fried preparations, the whole fish for grilling or the fillets can be used in so many interesting contemporary dishes like we have today.

It is the accompanying combination of salsa verde and caponata that makes this dish really fresh and perfect for summer. I have added a bit of Kashmiri chilli powder (you could use paprika too) to the fish; I think that hint of spice adds loads more flavour than just salt and pepper.

Really fresh herbs are the key to a good salsa verde; the pickled capers and mustard add a whole dimension of flavour and really jazzes up the herb flavour. The caponata is again so fresh and adds real vibrancy to the dish; make sure that the veggies are tossed on high heat or it will go soggy, which we definitely don’t want. And grilled asparagus ofcourse, for that crunchy textural element.

So let’s dig in – Pan fried Snapper with Salsa Verde, Caponata and Asparagus

Ingredients:

Snapper:

  1. 3 large snapper fillets; deboned and cut into large steaks
  2. Salt, to season
  3. Freshly milled black pepper; to season

Find the full recipe here.

Pan Fried Snapper (with Salsa Verde, Caponata and Asparagus)

 

Disclaimer – Recipe developed, styled and shot for Supreme Seafood

 

Kerala style Stingray Curry

When you are a native of another country living abroad, shopping for many ingredients can be a real chore. Often you would know the name of ingredients in your local or native language and it can sometimes be a difficult task to find the English name for it while shopping here.

And with Google and Wiki being my best friend in most instances, I still find it hard sometimes especially while shopping for seafood.

That’s what happened last week at the market. I had taken my parents out to the Dandenong Market, to show them around as well as pick up some seafood and other ingredients. I was quite curious when their faces lit up at the sight of a particular product. And I was so surprised to hear that it was one of my absolute favourites, a local variety that is often called ‘therendi’, a fish species popular in some parts of Kerala.

Therendi (also called therachi) is actually a variety of Stingray which is quite famous for its unique cartilaginous structure.

Kerala style Stingray Curry - thespiceadventuress.com

I have often seen this at the markets but never could identify because it was always cut up and kept in chunks rather than the whole fish and also I had no clue of its English name. And I was always under the impression that stingray was not for human consumption!

To cut a long story short, I was quite ecstatic that one of my favourite ingredients is so easily available here. Stingray is a common or popular fish in many Asian countries; it is a very affordable one often being dubbed poor man’s fish. But I love its cartilaginous flesh which has a really unique texture when you bite into it.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is best enjoyed with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

Kerala style Stingray Curry - thespiceadventuress.com

Kerala style Stingray Curry - thespiceadventuress.com

The defining flavours of this curry are powdered red chilli and kudampuli (black kokum). As I mentioned, it is a fiery one but you can always adjust the heat level to your preferences.

And remember, this curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

Ingredients:

  1. 600gms stingray; cut into cubes
  2. 2 shallots/small onion; finely chopped
  3. 1 inch ginger; finely chopped

This post was bought to you in collaboration with Supreme Seafood, so head over to their website for the full recipe.

And do not forget to tag me #thespiceadventuress if you try it out. 

Kerala style Stingray Curry - thespiceadventuress.com

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad

I know, that’s a long title!

It’s really hard to name a dish that is an amalgamation of so many different ideas, so I decided to just state what it is rather than a coin a word or phrase. But you must agree; it does read like a dish out of a fancy restaurant menu.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

I love to visit and browse around artisan food stores, especially those that stock small batches of ingredients or products by local food producers. One such amazing place I discovered last year was Craft & Co. I was invited to their annual Christmas Market, which was an amazing experience as I got to learn about so many unique handcraft food products and also have a chit chat with their makers.

Now this can be a highly inspiring experience, something you will not get when you buy a product off a supermarket shelf. When you have a chat with these food producers, you will be amazed at the passion they have for their products. Sometimes it’s just one product; for eg: a lady might be selling jam but then that would be a recipe that she has perfected over many years, completely handmade and bottled. She would use the best quality ingredients when in season and make small batches. And make it again next year when the particular fruit is back in season. That’s how food used to be generations ago…..local and what’s available in season.

While there were so many products on display, I was quite drawn to Red Rock Olives. Excellent quality olives and olive oils but what really caught my attention was the ‘olive salt’. Now I had never heard of an olive salt till then and I was so intrigued by how it would taste.

The lady at the counter (sorry dear, I forgot your name though I remember your beautiful smile) sensed my interest and encouraged me to try some. She asked me to dip a sourdough piece first in olive oil and then a bit of salt before tasting. It was quite different to anything I had tasted before; at first, you get the hit of salt which then gives way to the tangy familiar taste of olives. It’s subtle but it’s there….

So I bought two bottles of Red Rock olive salts, the ordinary olive salt and the chilli infused one. The ordinary one was part of a giveaway I did last Christmas and the chilli infused one, I kept for my personal needs.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Even though I have used it so many times before, I somehow never managed to do a recipe for the blog. And since it’s a product I really enjoyed using, I thought of sharing it with you guys. This post is not sponsored, just me telling all of you about this amazing product. And if you are visiting the Grampians, do visit Red Rock; I have heard it is a stunning place.

Today’s recipe is actually a super simple one in spite of the long name. I used salmon fillets and marinated it with some of the olive salt, sweet paprika, olive oil and then pan fried it. The couscous salad is again a no brainer, but a delicious one since it works as a salad and side. Great option for lunch boxes!

The butter sauce is not strictly necessary but I wanted to add more flavour. Again, extremely easy….

The whole dish comes together in under an hour, and works perfectly as a midweek dinner.

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Note – The olive salts (and other olive products) can be purchased from the Red Rock website. And of those who cannot get their hands on this, you can still make this dish by using any sort of marinade or dry rub for the salmon.

Ingredients:

For the salmon:

  1. 6 salmon fillets (with skin)
  2. 1 ½ tsp Red Rock olive salt
  3. 1 tsp sweet paprika
  4. 2 tbsp olive oil

For the butter sauce:

  1. 4 tbsp unsalted butter
  2. 2 garlic cloves; finely chopped
  3. ½ large red chilli (less heat variety)

For the couscous salad:

  1. 1 cup cooked couscous
  2. 1 medium red onion; sliced
  3. 6 cherry tomatoes; halved
  4. 6 baby radish; sliced
  5. 1 small Lebanese cucumber; sliced
  6. A handful of green olives; chopped
  7. 1 medium yellow bell pepper; sliced
  8. A handful of capers
  9. ½ cup fresh parsley; finely chopped
  10. Juice of ½ lemon
  11. Salt; to season
  12. Freshly cracked black pepper; to season

Method:

Salmon:

  1. Make sure that all the fish bones are removed, wash and pat dry.
  2. Add the olive salt, paprika and olive oil to the salmon; rub well all over and allow to marinate for at least 30 minutes.
  3. Heat a pan and pan fry the salmon fillets in batches. Since you have already added oil to the marinade, extra oil is not needed but you can add more depending on the type of pan you are using. Also fry skin side first to get really crispy skin.

Butter sauce:

  1. Add the butter, garlic cloves and chillies to a cold pan and place on low heat. Let the flavours infuse into the butter slowly so make sure it’s on the lowest heat.
  2. Remove when the butter starts to take on a light brown colour.

Couscous salad:

Prepare the couscous as per packet instructions or you can follow this method which works for me every single time.

  1. For 1 cup couscous, use 1 ½ cups water. Bring the water to boil, season lightly with salt and add a drizzle of olive oil. When the water starts to boil, add the couscous, mix well and take off heat. Keep covered for 5 minutes. Open the lid and gently fluff the couscous using a fork. Transfer to a flat plate or container to cool the couscous faster or the ambient heat can overcook.
  2. Once cooled, add all the veggies to the couscous and refrigerate till it’s time to serve.
  3. Just before serving, add the lemon juice, parsley; season with salt and pepper.
  4. Toss well.

To serve, spoon a portion of the salad on the plate, place a salmon fillet and drizzle with a little butter sauce on top. Tuck in!

Pan Fried Salmon (with Olive Salt), Garlic Butter Sauce and Couscous Salad - thespiceadventuress.com

Fish Tacos (with Pickled Slaw and Jalapeno Mayo)

Tacos are delicious morsels, packed with flavour and these fish tacos are no exception!

Crispy slivers of barramundi with sweet n’ salty pickled onions and carrots, finished off with jalapeno mayo to spice things up a bit. An easy dish to put together that brings the whole family around at the dinner table.

Fish Tacos (with Pickled Slaw and Jalapeno Mayo) - thespiceadventuress.com

It’s been a little crazy out here, with all of us getting sick and that paired with the start of the school holidays, when every routine gets unfollowed. A death in the family further put me back on spirits so there’s been very little work that I have actually been doing. Top that with the early winter sunsets, I hardly get to shoot any food if I haven’t prepared it on time.

I made these tacos for a client, so thought this was a good time to share it with you especially if you live Down Under and have hungry kids all day at home. Tacos are one of my favourite things to make in the kitchen because even though there is a bit of prep involved, it’s easy and everyday ingredients that can be put together really quickly.

You could use any white fish for this recipe; buy whatever is in season and locally available. We are lucky to get local and really fresh barramundi out here so that’s why I have used it. But any white fish with a relatively firm flesh can be used.

Fish Tacos (with Pickled Slaw and Jalapeno Mayo) - thespiceadventuress.com

I always have an assortment of pickled veggies in my refrigerator; it’s just a convenient, affordable and simple way to add oodles of flavour to your food. For these tacos, I have made pickled slaw using carrots and onions with whole spices for that extra hint of flavour. And the jalapeno mayo, which is the simplest thing to make. I have grown quite fond of homemade mayo, it’s such an easy job once you begin to do it regularly and so much healthier than the bottled stuff. So do give it a try if you have never made it before.

Ingredients:

  1. Wheat tortillas
  2. 1 large carrot; julienned
  3. 1 large red onion; julienned

Find the full recipe here…..

 

Fish Tacos (with Pickled Slaw and Jalapeno Mayo) - thespiceadventuress.com

 

This recipe was developed, styled and shot for Supreme Seafood..

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