These fish dishes from around the globe will add a touch of flair to your summer menus
Summer food is light, fresh and tasty and these fish recipes from around the globe are the perfect addition to your summer menu. From Japanese miso cod and Malaysian spiced sea bass to Scandinavian beer prawns and Scottish salmon – tempt your taste buds with these healthy and delicious meal ideas.
Malaysian Spiced Sea Bass with Brown Rice
Sea bass is a beautifully delicate white fish with a sweet subtle flavour. Marinating the fish in the simple shallot rub will add depth and give it a kick! Recipe by www.ukshallot.com.
Serves 2 | Preparation time: 5 minutes | Cooking time: 15 minutes
- A garlic clove
- 2cm ginger
- 6 shallots, 2 chopped into quarters and 4 sliced into rings
- 3 tsp oil
- 2 sea bass fillets
- 200g rainbow chard, sliced
- 1 red chilli, sliced (more or less, to suit your taste)
- 1 tbsp soy sauce
- 1 lime
- 250g pack Ready Steamed Brown Rice
- Put the ginger, garlic, two chopped shallots and one tsp oil into a small blender/herb chopper and whiz to a paste. Score the fish skins and rub the shallot paste into both sides of the fish. Marinate in the fridge for 30 mins or longer
- Heat the oil in a large non-stick frying pan with a lid. When the oil is sizzling, scrape most of the marinade from the skin side then lay the fish in, skin side down, cook for 1-2 minutes until the skin is crisp but the fish isn’t cooked through.
- Gently lift out the fish and set aside on a warm plate. Toss the chard, remaining shallots and chilli in the pan, reduce the heat to medium then tip in the soy sauce and the juice of half the lime. Toss until the veg is well coated.
- Lay the fish back on top and put the lid on to steam for 3-4 minutes until the greens are wilted and a little toasty, and the fish is cooked through.
- Lift the fish onto warm plates and tip the rice into the frying pan with the greens. Toss together for 2 minutes and taste to check seasoning. Dish up the rice and add an extra squeeze of lime to serve.
Scandinavian Beer Prawns
Cooking your seafood in beer, fennel and caraway might sound strange, but the stock lightly ferments and the outcome of flavours is amazing. Recipe by Tom Goetter via Scenic Eclipse (www.scenic.co.uk).
Serves 4-6 | Preparation time: 2-3 hours | Cooking time: 30 minutes
- 1.2kg prawns (the bigger the better)
- 2 bay leaves
- 10g peppercorn
- 3 litres of beer (the darker the beer the stronger the flavor)
- 1kg fennel (try to get yours with fennel greens on)
- 150g caraway seeds
- 30g kosher salt
- 1 orange
- 50ml honey
- This dish needs less attention on the detail, but more focus on the timings. First add the beer and all the spices into a pot and bring to simmer as slowly as possible.
- Cut the fennel into cubes, slice the orange and add into the pot. It’s important that the pot is heated as slowly as possible at this stage. Bring the pot to boil and add the prawns and the honey (I’d recommend not cleaning the prawns ahead of cooking, and if you also enjoy eating with your hands keep the prawns whole. This adds much more flavour to the dish!)
- Bring back to the boil once with the prawns inside and then remove the pot straight after. Allow the pot to cool down to room temperature, sealing the pot as well as you can with a lid or covering. During this process the prawns release a lot of their flavour and start to very gently ferment for a few hours.
- When the stock is cold, remove the prawns and strain all of the liquid. The liquid has a brown color and will now smell very intense. Perfect.
- Add some of the stock with the prawns into a pot (so the prawns are covered in liquid) and reheat. When the stock is hot, remove from the heat and stir in some cold butter cubes until melted.
- Serve directly with a spoon and some warm bread.
Lemon and Thyme Steamed Salmon with Potatoes and Greens (pictured ab0ve)
Healthy and bursting with spring/summer flavours – this herby salmon salad dish has got us drooling already! Recipe by Carole Poirot via ao.com
Serves 2 | Preparation time: 15 minutes | Cooking time: 30 minutes
For the salmon/salad
- 300-400g salmon filets
- 300g baby new potatoes
- 200g green beans, trimmed
- 100g rocket
- 2tbsp organic olive oil
- 1 lemon, cut into slices
- 8 sprigs of fresh thyme
- salt & pepper
For the dressing
- juice of ½ lemon
- 4tbsp organic, extra virgin olive oil
- salt & pepper
- Place the potatoes in a saucepan with water and boil for 10 minutes. Preheat your oven to 200C.
- Whilst the potatoes are cooking, place the salmon onto a piece of foil large enough to fold over and seal. Season with a little salt and pepper and place the lemon slices and thyme on top. Now fold and seal the foil to form the parcel.
- Drain the cooked potatoes and place them on a baking tray. Squash each potato a little until the skin is cracked and they’re slightly flattened. Drizzle with the olive oil and season with pepper.
- Place both the potatoes and salmon in the oven and bake for 20 minutes.
- Boil the green beans for 5-6 minutes, they should still be a little crunchy. Drain the beans and set aside. Remove the potatoes and salmon from the oven and leave to cool.
- Place rocket on to each plate, followed by the beans, potatoes and broken up chunks of the salmon. Drizzle the olive oil and lemon juice on top and season with a little salt and pepper. Decorate with a few thyme sprigs.
Simple Seared Tuna with Chilli and Pak Choi
Update your tuna steak salad with some spice this summer with this Asian inspired dish. The mirin in this recipe can be swapped for a medium sherry if you prefer. Recipe by Waitrose (www.waitrose.com/recipes)
Serves 2 | Preparation time: 10 minutes | Cooking time: 10 minutes
- 1 tsp finely grated fresh ginger
- 1 tbsp Cooks’ Ingredients Mirin Rice Wine
- 1 tbsp light soy sauce
- 1 tsp rice or white wine vinegar
- 2 x 120g tuna steaks, from the fish counter
- 235g pack pak choi, halved lengthways
- 1 salad onion, very thinly sliced
- 1 red chilli, very thinly sliced
- 1 tsp white or black sesame seeds, toasted
- 100g fragrant jasmine rice, cooked to serve
- In a large shallow bowl, mix together the grated ginger, mirin, soy sauce and rice or white wine vinegar.
- Heat a large griddle or non-stick frying pan and cook the tuna for 1-3 minutes on each side until cooked to your liking. Transfer to the bowl of dressing and leave to rest for 2 minutes.
- Meanwhile, steam the pak choi for 2-3 minutes until just tender. Divide between two serving plates and top with the tuna. Drizzle over the dressing and scatter with the salad onion, chilli and sesame seeds. Serve with jasmine rice.
Flamed Miso Cod
The Miso marinade can work just as well for vegetables if you want to try a vegetarian option
Serves 4 – 6 | Preparation time: 30 minutes (plus marinade time)| Cooking time: 20 minutes
- Cod – 160g per piece is a nice weight to cook this dish perfectly
- 75g Mirin
- 75g Sake
- 75g white miso paste
- 38g white sugar
- Add the Mirin and the Sake to a pot and bring to the boil until you don’t smell any alcohol.
- Whisk in the miso paste and the sugar until it’s completely smooth.
- Allow to cool down. When cool, marinate the fish in it for at least 12 hours.
- Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off.
- Heat up your heaviest pan (ideally an iron cast pan) until it’s very hot.
- Place the fish in the pan and grill for approx. 4 minutes, until golden brown on both sides.
- Serve with the accompaniment of your choice.
Have you tried any of these dishes? Share your comments with us below.