Kiwi Fruit Salsa Recipe

Kiwi Fruit Salsa Recipe

Looking for something a little bit more playful to accompany that beautiful fresh piece of fish you’re planning to cook for dinner? This Kiwi Fruit Salsa puts a fresh spin on your traditional salsa and is sure to impress any dinner guests as well! In the picture, the kiwi fruit salsa is served on a steamed snap pea bed with fresh barbecued self caught drummer fillet.     Ingredients: 3 tomatoes 1 kiwi fruit 1 red onion 1 tbsp capers 1-2 tbsp olive oil Fresh parsley to garnish Salt & pepper to season Instructions: Blanch  (immerse them in boiling water for about 15 seconds so that they become easy to peel) and peel tomatoes. Scoop out and discard all seeds, cut into small cubes. Try to keep the size consistent throughout all the ingredients (aim at capers sized pieces). Transfer into a bowl. Peel kiwi fruit and onion, cut into same sized cubes and add into the bowl. Add in capers, olive oil, chopped fresh parsley and season with salt & pepper. Mix thoroughly and serve on the side....
Hot paleo Thai Fish Cakes

Hot paleo Thai Fish Cakes

  Be warned: these hot paleo Thai Fish Cakes are not for the faint hearted… However, if you enjoy hot Thai food, you’ll love this recipe!   Ingredients: 4  medium Bonito fillets, mashed 1 red onion, minced 1/2  medium eggplant, minced 2  carrots, julienned 2  zucchinis, julienned 1  bunch coriander leaf, minced 8 cloves of garlic, minced 2 cm ginger knuckle, minced 20-30 mixed red & green Thai chillies, minced (Not to be confused with fatter red birds eye chillies that have more heat & less flavour!) 1-2 limes, zested 3 eggs 3 tbsp fish sauce 1 tbsp coconut flour 2 tbsp almond flour   Instructions: Fillet, skin and remove the bloodline from Bonito fillets before mushing with a chef’s knife or cleaver. Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the mashed fish. Julienne zucchini and carrot, mince egg plant and combine the lot with the fish, mixing by hand until thoroughly mixed. Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour. Heat up and oil a clean BBQ plate. When at temp, scoop out fish mixture on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like. Note: chilli levels are to personal preference and this recipe is a work in progress and will probably be...
Kerala Green Curry of Marlin

Kerala Green Curry of Marlin

  Due to popular demand: here’s  a recipe for an especially delicious green curry. This has been cooked with fish, but it would no doubt be delicious with chicken too. Enjoy!   Ingredients: 1 large brown onion 3 cloves of garlic 2cm round knuckle of ginger 1 tsp fennel seed 1 tbsp coriander seed 1/2 tsp black peppercorns 3/4 tsp ground turmeric 80g macadamia nuts 2 bunches of coriander leaf 2-4 HOT green chillies 400ml coconut cream 500g fish, cut into 3cm cubes (in this case marlin)   Instructions: Blend onion, garlic and ginger, then fry off the paste in a pan. Dry roast fennel seed, coriander seed and black peppercorns in a pan, then grind into a powder in a mortar and pestle. Add to the onion paste with turmeric. Place macadamias, green chillies and coriander in a food processor and chop fine. Add to the pan. Slowly add 400ml of coconut cream and infuse flavours. Transfer  into a large pot and add 1 cup of water. Bring to boil and add fish cubes. Cook though and serve alone or with cauliflower rice. Garnish with coriander, green and red chillies and enjoy!...
Shallow Fried Snapper Recipe

Shallow Fried Snapper Recipe

When the man comes home with fresh fish, this is my favourite way of cooking it! If you’re not big on fishing yourself, a quick trip to the fish market will set you up for a delicious meal of shallow fried fish with a stack of good oils! Ingredients: 1 whole pan-sized snapper (or bream, or any fish for that matter) 1/3 cup coconut flour 1/4 cup almond flour animal fat or coconut oil salt & pepper to taste   Instructions: Wash the fish and pat dry. Cut in half. Combine coconut and almond flour with seasoning in a plastic bag. Add fish and shake to coat in flour entirely. Heat pan with enough fat/oil to cover the entire pan to a depth of 3-4mm. The fat/oil needs to be very hot to seal the fish properly. Shallow fry fish until crispy and golden on both sides.   Serve for example on a bed of cauliflower rice topped with red curry sauce. Garnish with mint & coriander.   Addition: This same cooking method works a treat with kingfish as well.                    ...