Tag Archives: Recipe

Something Fishy


I have a quick recipe idea for you guys today!

This was sent to me by one of the readers and I simply had to share it! It serves 2 people and looks really delicious!

I can’t wait to try it!


  • Fresh or frozen hake fillet 4 medium size pieces make sure hake is well defrosted
  • Prawns, 6 to 8 prawns de-shelled and deveined
  • 10ml olive or canola oil, sunflower oil would do
  • 1 fresh lemon or 10 ml lemon juice
  • Table spoon of finely chopped garlic, or 4 cloves garlic finely chopped
  • Black pepper and course sea salt
  • Half teaspoon of brown sugar
  • Fresh parsley
  • Half finely chopped red chilli
  • 200g string green beans or substitute with a few pieces of fresh asparagus, if you want it gourmet
  • Dried Italian herbs to your desire of taste
  • 2 table spoons of low salt soy sauce or 1 teaspoon of oyster sauce



Heat up the oven grill to 200 degrees Celsius, set rack to second highest level

Season fish with black pepper and sea salt, be liberal with the black pepper but be kind to the salt, to little salt is better than too much, trust me, at the same time season the prawns lightly, you can add a pinch of paprika for colour and flavour to the prawns

Heat up 10 ml of oil in a  non stick pan, high heat, place hake pieces skin down first and sizzle skin until a golden slightly caramelized brown colour, don’t let it burn, remove from heat and change heat setting slightly lower. Each side of fish about 5 – 6 mins in the pan. Remove and place skin face up on an oven tray, rest fish while you proceed to the prawns and green beans.

In a small pot bring water to the boil and add a pinch of salt, add green beans and blanch until bright green and slightly tender, it should not be limping. Strain beans over a colander filled with ice cubes. The ice cubes stops the cooking process of the beans and maintains the cheerful bright intense green colour, and it keeps it slightly crunchy.  Set the beans aside.

In the same pan as the hake, start reheating the pan, this time not on high heat but a medium to low heat, add at least 10 ml of oil, tablespoon of garlic and chopped red chilli and sweat it. Add the prawns and briefly cook until just turned pink, add the 10 ml lemon juice, or half a squeezed lemon over the prawns and half a teaspoon of brown sugar, this helps neutralize the intense acidity of the lemon juice and the 2 tablespoons of soy sauce, at this point. Slowly simmer until sauce becomes reduced slightly, at this point add your blanched beans, and let it soak up the reduction with the prawns. At the same time pop the rested hake into the oven and grill the skin until it just starts bubbling and becomes slightly crispy.

Ready to plate your meal, beans at the bottom, grilled hake on top, and a few prawns, drizzle left over reduction, and garnish with fresh chopped parsley, and ready to eat.

You can always change the recipe to your needs and likes, you can add extra garlic or soy sauce, you can use Cajun pepper instead of black pepper, and you can even add a little water to you reduction if it’s too sticky or reduced to much, this will help thin the reduction!

There you go! Try it and let me know how it works out! Give some feedback on our Facebook page!


A Cool Beef Salad Recipe For Summer…or Winter!


I was wondering about what to eat the other day and I was looking to find something interesting. I guess my most interesting ideas come from nowhere, when it’s just me and the kitchen! Like when I fried almonds in the pan with onions and peppers…

So, I came up with this little treat for myself! I must admit that some elements are borrowed too…borrowed or lent? I never know…

Here is it:

Beef Salad

  • 30ml oil (I suggest olive oil/extra virgin olive oil)
  • 500g rump steak (you really substitute here…if vegetarian, tofu is great)
  • 30ml soy sauce
  • 30ml sesame oil
  • Juice of 1 lime
  • 6 spring onions, very thinly sliced
  • 250ml bean sprouts
  • 500ml shredded red cabbage (regular will do as well)
  • 1 red apple very thinly sliced
  • 30ml sesame seeds
  • Mint leaves (fresh)


Heat the oil over high heat and seer the rump steak on both sides. Then, cut the steak into strips.

Combine the sesame oil, soy sauce and lime juice and set it aside.

Mix together the spring onions, bean sprouts, cabbage and apple.

Place the beef strips on top of the mixed vegetables and apple. Drizzle with the sesame oil mixture,  sprinkle with sesame seeds and put some mint leaves on the very top!

You can serve this with any or no bread…it is good with rye though!