My brother-in-law has perfected his own version of Japanese tempura batter for deep frying fresh fish caught off his boat. Continue reading Ollie’s batter
Classic Italian flavours and a beautifully simple preparation. Continue reading John Dory with tomatoes
I had my first taste of Ceviche while filming near the Chilean border with Peru, in a plastic shack on the beach, very memorable. Ceviche is a traditional Peruvian dish that has become popular around the globe. It is also very easy and quick to make, requires no cooking and is the perfect summer dish. The basic components are raw fish cured in citrus juice, chilli, alliums and aromatic herbs. There are infinite variations, below are some tried and tested examples, including a vegetarian version. Continue reading Ceviche
Not subtle, these pack in all the big flavours of Thai food over a neutral fish foundation. Addictive. Continue reading Thai fish cakes (serves 4)
Fried fish, Japanese style. Take white fish fillets, salt them lightly beforehand, dredge in flour, dip in beaten egg and then coat in Japanese ‘panko’ bread crumbs. Shallow fry immediately in oil over moderate heat until golden, drain on kitchen towels.
The panko crust should be light and crunchy with a texture approaching tempura.
A dish for a late summer day with an autumnal note provided by the beetroot, creating a beautifully red gazpacho. Fast and easy.
2 beetroots (about 500 grs)
1/2 salad cucumber
1/2 red bell pepper
50ml red wine or sherry vinegar
100 ml olive oil
dash of Tabasco (optional)
horseradish, freshly grated
Smoked trout or caviar
Boil the beets, unpeeled, in salted water until soft but firm, about 20-30 Minutes, depending on size. In the meantime, de-seed the tomatoes, peel the cucumber. Peel the boiled beet, roughly chop all vegetables and blend in a food processor. Reserve some beet cubes for the garnish. Add vinegar, olive oil, Tabasco, olive oil & pepper. Add some boiling water from the beets if the texture is too thick. Garnish with Crème fraîche, beet cubes, trout, fleur de sel and lots of freshly grated horseradish.
Serve slightly warm or cold.
The horseradish can be mixed with an equal amount of a grated sour apple.
Adapted from: Die ZEIT Magazin
This is one of the most delicious ways I have encountered to cook mackerel, which some people avoid because of its strong taste. However it is one of the cheapest fish you can buy, is healthy and one of the few species of fish that Greenpeace still recommends (together with herring and carp). Filleting mackerel can be a bit of work but if you get it filleted in the shop then it is a very simple & fast recipe.
500 g of mackerel filets
180 ml sake
120 ml mirin
80 ml dark soy sauce
2 tbsp finely chopped fresh ginger
In a heavy sauce pan, heat saké until just simmering. Lay in mackerel filets, skin side up. Bring saké back to a quick boil, add mirin, bring back to boil. Sprinkle with ginger, add soy sauce, bring back to boil. (Waiting for the liquid to boil each time when adding fluids is supposed to rid the mackerel of odor.) Finally add the sugar. Cover with a wooden drop-lid or a circle of baking paper with a venting hole cut in the middle. Cook on high heat for 10 minutes or until fish is tender.
Serve with Japanese sticky rice and miso soup.
Source: Japanese Cooking, a simple art by Shizuo Tsuji