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Tag Archives: fish
  • Posted on May 24, 2018

    Classic Poke Bowl recipe

    Here is the granddaddy of all the poke recipes from our brand new and totally beautiful title Island Poke. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grade ‘ahi, ask your fishmonger to advise you on whether their freshest tuna can be eaten raw.

    Island Poke


    250 g/1 ½ cups sushi rice

    500 g/1 lb. 2 oz. sashimi-grade ‘ahi or yellowfin tuna

    2 tablespoons shoyu

    1 teaspoon sesame oil

    3 spring onions/scallions, finely sliced

    1 thumb-sized piece of fresh ginger, grated



    2 tablespoons Pickled Ginger

    2 red chillies/chiles, sliced

    2 spring onions/scallions, sliced

    1 avocado, peeled, stoned and sliced

    1 tablespoon edamame

    2 tablespoons tobiko (fi sh roe)

    2 tablespoons wakame seaweed

    1 tablespoon macadamia nuts

    2 tablespoons Crispy Shallots

    dash of sriracha sauce

    mixed sesame seeds, for sprinkling

    edible flowers, to garnish


    Make up a batch of sushi rice.

    Cube or dice ‘ahi or tuna into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions/scallions and ginger and gently mix together. Leave for at least 15 minutes for the flavours to combine.

    Place the rice in a poke serving bowl, add the poke and garnish with any of the toppings. Add one of the following sauces: sriracha mayo (see below), wasabi crema (see below), or straight sriracha sauce.


    Mix together 2 tablespoons sriracha sauce, 3 tablespoons mayonnaise, 2 tablespoons thick yogurt and the freshly squeezed juice of 1 lime.


    Stir together 125 g/ ½ cup sour cream, 3 tablespoons crème fraiche, 2 teaspoons wasabi paste, 1 teaspoon light soy sauce and the freshly squeezed juice of 1 lemon. Leave for at least an hour to allow the flavours to develop.


    Heat up a cast iron pan and char 2 jalapenos and 2 red chillies/ chiles until just blistered on all sides. Remove from the pan and set aside. In the same pan, toast 1 tablespoon coriander seeds, then run a knife across them before crushing in a mortar. De-stem and finely dice the charred chillies/chiles. Make up a Standard ‘Ahi Tuna Poke and combine with above ingredients.


    This recipe is from Island Poke by James Porter, photography by Mowie Kay © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, recipe for the weekend, healthy, poke

  • Posted on November 9, 2017

    Sushi Doughnuts recipe

    Sushi Doughnuts

    Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.


    300 g (2 cups) seasoned sushi rice (cooked weight)

    a pinch of matcha powder

    a small piece of pickled beetroot (beet)

    30 g (1 oz) sashimi-quality salmon, thinly sliced

    30 g (1 oz) sashimi-quality sea bass, thinly sliced

    30 g (1 oz) sashimi-quality tuna, thinly sliced

    2 cucumber slices, sprinkled with a pinch of salt, then any excess water patted off

    10 g (2 teaspoons) garden peas, blanched, cooled in cold water, drained

    10 g (1/3 oz) yuzu-flavoured tobiko (flying fish roe), or other type of tobiko if yuzu is not available

    10 g (1/3 oz) lumpfish caviar

    6 lettuce or shiso leaves, to serve

    soy sauce, to serve

    6-hole silicone doughnut mould

    MAKES 6


    Divide the rice evenly into three separate bowls. Leave one bowl of rice plain. Colour the second bowl green by stirring through a pinch of matcha powder. Colour the third bowl pink with the pickled beetroot (beet) – aim for a soft shade of pink like cherry blossom and remove the beetroot (beet) from the rice before the pink becomes too intense.

    Place a mixture of the sashimi and cucumber side by side in the doughnut moulds. If you are using a non-silicone mould, wet the surface of moulds before adding the toppings or rice or simply line the moulds with clingfilm (plastic wrap) to prevent the sushi sticking.

    Put the garden peas, tobiko and caviar in the gaps between the sashimi and cucumber.

    Gently press the sushi rice into the moulds and flatten the top surface. Leave to rest for 10 minutes.

    Place a large serving tray on top of the doughnut mould, then turn upside-down and remove the mould. The doughnuts will tip out onto the tray.

    You could give your guests chopsticks for eating the doughnuts, but if you wish to serve them as finger food, then place each doughnut on top of a lettuce or shiso leaf (or alternatively place in a quartered sheet of nori) to make it easy to hold.


    For more easy and fun sushi recipes, check out Sushi Made Simple by Atsuko Ikeda.

    Sushi Made Simple





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, sushi, savoury, recipe for the weekend

  • Posted on August 25, 2017

    BBQ Seasbass with Roasted Red Pepper Butter recipe

    With just a few simple ingredients you can cook this delicious fish recipe and add something a bit special to your BBQ this bank holiday.

    BBQ seasbass lemons and limes

    1 whole sea bass or sea bream, gutted

    1 lemon, cut into wedges

    leaves from a small bunch of fresh basil

    120 ml/1⁄2 cup white wine

    12 black or kalamata olives

    sea salt and freshly ground pepper


    2 red (bell) peppers

    25 g/1⁄4 stick unsalted butter

    1 garlic clove

    SERVES 2-4


    Preheat the oven to 180°C (350°F) Gas 4.

    To make the red (bell) pepper butter, roast the peppers in the preheated oven for 35 minutes. Remove from the oven and skin and deseed the peppers. Place the pepper flesh, butter and garlic in a food processor and blend together until you have a smooth paste.

    Preheat the barbecue/griddle to medium.

    Wash the fish and trim the fins with kitchen scissors. On both sides of the fish make vertical incisions to the bone. Place the lemon wedges into the incisions. Smear the red pepper butter all over the fish and place the basil leaves into the cavity. Place the fish onto a double thickness, large sheet of foil. Lift the sides of the foil slightly to make a parcel. Add the wine and olives and season with salt and pepper. Seal the foil.

    Cook for about 30 minutes on the preheated barbecue/griddle. Check if cooked by inserting a metal skewer into the fish through the foil. Serve.


    For more citrus inspired recipes, check out Lemons and Limes by Ursula Ferrigno.

    Lemons and Limes



    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, bank holiday, bbq, recipe for the weekend

  • Posted on August 17, 2017

    Poké Tuna Bowl with Melon recipe

    Poké is a raw fish salad dish from Hawaii and you can see the influence of Japanese flavourings with seaweed and sesame seeds, a regular addition to the dish. It is often combined with melon and cucumber giving it a refreshingly different flavour. Here the quinoa base adds a truly international appeal.

    Poke bowls with melon

    Poké (tuna) bowls with melon and cucumber salad, red quinoa and crispy ginger


    100 g/1/2 cup red quinoa

    a 5-cm/2-inch piece of ginger

    1 tablespoon avocado oil

    1 tablespoon light soy sauce

    1 tablespoon white wine vinegar

    2 teaspoons caster/granulated sugar

    sunflower oil, for deep-frying

    1 tablespoon wakame seaweed

    1 avocado

    1/2 melon (about 350 g/3/4  lb.), peeled, seeded and diced

    1/2 cucumber, peeled, seeded and diced

    2 spring onions/scallions, trimmed and thinly sliced

    200 g/7 oz. fresh skinless tuna, diced

    1 tablespoon black sesame seeds

    Serves 2


    Cook the quinoa according to packet instructions. Transfer to a bowl.

    Peel the ginger and grate 1 teaspoon into a bowl. Whisk in the avocado oil, soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Stir into the quinoa and leave to cool.

    Thinly slice and then shred the remaining ginger. Heat a little sunflower oil in a frying pan/skillet and deep-fry the ginger for about 1 minute until crisp and golden. Drain on paper towels.

    Soak the wakame seaweed in a little boiling water for 5 minutes until softened. Drain well and pat dry with paper towels.

    Peel, stone/pit and dice the avocado. Add to a bowl with the melon, cucumber and spring onions/scallions. Add in the diced tuna and gently mix together.

    Divide the quinoa between two bowls and arrange the other ingredients on top scattering the sesame seeds and crispy ginger over the top.


    If you liked this recipe, check out Bowl Food.

    bowl food





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, summer holidays, recipe for the weekend, healthy, bowl food

  • Posted on April 6, 2017

    Masala Fish Pie recipe

    A classic dish with a twist, this fish pie is the perfect example of Indian and British fusion food. The spiced, marinated seafood is cooked in a rich, creamy south- Indian-inspired coconut sauce, and topped off with a mustard-seed seasoned mashed potato. It certainly delivers on both flavour and theatre when served at the table - the perfect recipe to serve to your family this Easter.

    Masala Fish Pie from My Modern Indian Kitchen

    Masala Fish Pie


    500 g/1 lb. 2 oz. (approximately 16) fresh raw king prawns/jumbo shrimp (heads and shells removed)

    200 g/7 oz. scallops

    300 g/10 ½ oz. salmon, cut into 2.5-cm/1-inch cubes

    200 g/7 oz. cod, cut into 2.5-cm/1-inch cubes

    4 tablespoons vegetable oil

    grated zest from ½ lemon

    1 teaspoon salt

    a pinch of saffron strands

    ½ teaspoon Holy Trinity Paste (see below)

    ½ teaspoon ground turmeric


    5 tablespoons vegetable oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    1 teaspoon finely diced fresh root ginger

    2 garlic cloves, finely diced

    20 fresh curry leaves

    2 large onions, finely chopped

    2 teaspoons salt

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    2 teaspoons ground turmeric

    2 teaspoons paprika

    ¼ teaspoon dried chilli/ hot red pepper flakes

    1 tablespoon tomato purée/paste

    3 tomatoes, chopped (core and seeds removed)

    1 teaspoon palm sugar/ jaggery

    400-ml/14-oz. can coconut milk

    2 teaspoons cornflour/ cornstarch

    1 teaspoon garam masala

    1 tablespoon freshly chopped coriander/ cilantro


    1.2 kg/2 ¾ lbs. floury white potatoes (Maris Piper or Yukon Gold)

    1 kg/2 ¼ lbs. sweet potatoes


    5 tablespoons ghee

    1 teaspoon mustard seeds

    10 fresh curry leaves

    a disposable piping/pastry bag

    32 x 14 x 6-cm/13 x 5 ½  x 2 ½ -inch ovenproof dish

    SERVES 6–8


    Combine all of the ingredients for the marinated fish mix in a large mixing bowl. Cover and put in the refrigerator to marinate overnight. If you do not have the time, allow the seafood to marinate for 30 minutes at room temperature instead.

    To make the sauce, heat the oil in a heavybottomed pan over medium heat, add the mustard seeds and cook until they crackle and sizzle. Add the cumin seeds and fry until they pop. Add the ginger and garlic and fry gently for 20 seconds just to remove the raw aroma; they don’t have to be browned. Add the curry leaves, quickly stir and add in the onions and salt. Fry the onions gently until they become soft, covering with a lid to help the process.

    Add the ground cumin, coriander, turmeric paprika and dried chilli/hot red pepper flakes and cook until they have lost their raw aroma. Add a splash of water if the pan starts to dry out.

    Add the tomato purée/paste, mix well and simmer for 3–4 minutes. Add the tomatoes and cook, covered, until they have completely melted down to form a sauce, stirring occasionally.

    Add the palm sugar/jaggery and coconut milk and simmer for 5 minutes. Mix the cornflour/ cornstarch with a little water and stir into the sauce to thicken. Allow the sauce to simmer for 3–4 minutes.

    Add the garam masala and freshly chopped coriander/cilantro, mix well and allow the sauce to cool completely.

    Meanwhile, prepare the topping by boiling the potatoes in separate pans – the floury white potatoes will need 20–25 minutes to soften, while the sweet potatoes will need 15–20 minutes. When soft enough to mash, drain both potatoes and mash together in a large mixing bowl. Transfer the mixture to a disposable piping/pastry bag and snip off the end.

    Preheat the oven to 180ºC (350ºF) Gas 4.

    Once the sauce has cooled, it is time to assemble the pie. Lay out the marinated fish in the bottom of the ovenproof dish so that it is evenly distributed (every serving should have a selection of different pieces of seafood). Pour over the cooled sauce. Pipe on the mashed potato topping (you can do this with a spoon or spatula if you prefer,

    although this may be slightly messy as it can mix in with the sauce).

    Prepare the mash seasoning. Heat up the ghee in a pan, add the mustard seeds and fry until they sizzle and pop. Add the curry leaves, then remove the pan from the heat. Spoon the seasoning evenly over the pie.

    Bake the masala fish pie in the preheated oven for 25–30 minutes or until the fish is cooked through. Serve hot.


    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.


    This recipe is from My Modern Indian Kitchen by Nitisha Patel, available here.

    My Modern Indian Kitchen by Nitisha Patel

    Photography by Clare Winfield © Ryland Peters and Small



    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, savoury, easter, school holidays, recipe for the weekend, indian

  • Posted on September 2, 2016

    As summer draws to a close...

    Kids are back to school next week, and with that, the summer is officially over. But we’re holding onto a little holiday spirit with today’s recipe from our book Flavours of Morocco. This delicious tagine will transport you to sun-soaked sands and crystal blue seas in no time at all…

    Monkfish Tagine With Preserved Lemon And Mint

    tajine bil samak

    The fresh fish tagines of the coastal areas are simply wonderful, redolent with spices and buttery sauces, often piquant with lemon and chillies/chiles and tempered with fresh herbs. Inland, fish tagines are prepared with freshwater fish, such as the local shad, and flavoured with the herbs of the region. The distinct Moroccan marinade, chermoula, is often employed in fish dishes as the flavours of chilli/chile, cumin and coriander/cilantro marry so well and complement the fish perfectly. Serve this tagine with chunks of fresh bread, or sautéed potatoes and a leafy green salad.

    2–3 tablespoons olive oil

    1 red onion, finely chopped

    2 carrots, finely chopped

    2 celery stalks/ribs, finely chopped

    1 preserved lemon, finely chopped

    1 x 400-g/14-oz. can of plum tomatoes with the juice

    300 ml/1¼ cups fish stock or water

    1 kg/2¼ lb. fresh monkfish tail, cut into large chunks

    a bunch of fresh mint leaves, finely shredded

    sea salt and freshly ground black pepper

    bread or sautéed potatoes, to serve

    For the chermoula:

    2–3 garlic cloves, chopped

    1 red chilli/chile, deseeded and chopped

    1 teaspoon sea salt

    a small bunch of fresh coriander/cilantro

    a pinch of saffron threads

    1–2 teaspoons ground cumin

    3–4 tablespoons olive oil

    freshly squeezed juice of 1 lemon

    Serves 4–6

    First make the chermoula. Using a mortar and pestle pound the garlic and chilli/chile with the salt to form a paste. Add the coriander/cilantro leaves and pound to a coarse paste. Beat in the saffron threads and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in an electric blender, if you prefer). Reserve 2 teaspoons of the chermoula for cooking. Toss the monkfish in the remaining chermoula, cover and leave to marinate in the refrigerator for 1–2 hours.

    Heat the oil in the base of a tagine or a heavy-based casserole. Stir in the onion, carrots and celery and sauté for 2–3 minutes, until softened. Stir in half the preserved lemon, the reserved 2 teaspoons of chermoula and the tomatoes. Cook gently for about 10 minutes to reduce the liquid, then add the stock. Bring the liquid to the boil, cover the tagine, reduce the heat and simmer for 10–15 minutes.

    Add the monkfish to the tagine, cover with the lid and cook gently for 6–8 minutes, until the fish is cooked through. Season with salt and pepper, sprinkle with the remaining preserved lemon and the shredded mint and serve with chunks of fresh bread or sautéed potatoes and a leafy salad.

    Flavours of Morocco by Ghillie Başan is available here.



    This post was posted in Featured, Recipes, UK, What's new and was tagged with fish, savoury, recipe for the weekend, Ghillie Basan, tomato, healthy, 2016, Flavours of Morocco

  • Posted on August 25, 2016

    Recipe for the Weekend: National Burger Day

    It’s quite warm here in London and we’re certain that there’ll be one or two bbqs lit this weekend. So it’s great news that today is National Burger Day and we have not one, not two, not even three, but four fab recipes for burgers, perfect for whatever mood you’re in. Happy cooking!

    Miranda Ballard’s Ultimate Burger

    We couldn’t very well have a round up of our favourite burgers and not include this one from Miranda’s first book, Burgers and Sliders could we? Find the recipe here.

    Hearty Mushroom & Barley Burger

    If meat isn’t your thing, get a load of these veggie burgers going. You’ll be fighting the carnivores for one of these hearty burgers! Click here for the recipe.

    Fish Pie Burger

    With a burger-based twist on a British classic, these Fish Pie burgers are utterly delicious. Head over to The Pantry’s YouTube channel and find the recipe video.

    Burger Macaron

    And last but by no means least, finish up your burger party the super-cute way with adorable macarons! Head over here for the recipe.

    Have a great weekend!
























    This post was posted in Featured, News, Recipes, UK and was tagged with fish, savoury, burger, school holidays, recipe for the weekend, beef, vegetarian, photos, quick, national burger day, 2016, macaron

  • Posted on August 17, 2016

    What to eat for the Olympics

    Last night we somehow found ourselves ensconced on the sofa, G&T in hand, saying things like “Excellent pike position there, shame about the rotation”. We were watching the Men’s 3m Springboard diving final and we are, of course, now experts. That’s the beauty of the Olympics. You get very caught up in sports that you had hitherto not even known existed and suddenly Jack Laugher’s silver medal seems like the most exciting thing all week.

    Speaking of medals, a flurry of Team GB successes over the last two days calls for something special and we think Will Torrent’s recipe for Pistachio and Strawberry Délices decorated with ACTUAL GOLD fits that bill nicely.

    How pretty are these? Head over to The Pantry’s YouTube channel to see a video of The Berkley's Head Pastry Chef, Mourad Khiat, building these beautiful cakes.

    It’s not all about Team GB though and we thought we’d share some Olympian recipes for the other nations topping the medal table.

    The United States are having a cracking Olympics – Simone Biles of their gymnastics team is our new hero – and we feel like it’s only right to honour such athletic skills with cheesey-goodness in the form of this Pimento Mac ‘n’ Cheese. Get the recipe here.

    Fold dim sum dumplings with the artfulness of 4½ somersaults in the tuck position (that’s Cao Yuan’s gold medal-winning dive for the uninitiated) with our video tutorial from Modern Dim Sum. Find it on YouTube here.

    Every Olympics viewing party needs snacks and with Russia and Italy doing so well, these two canapé recipes are topping our Must Cook list. Try Salmon Caviar Canapés from Mat Follas’ Fish (recipe here) and Courgette and Parmesan Crocchette, featured in Cicchetti by Liz Franklin (video tutorial here).  

    And last but not least, if you’d like to drink like a local head over here to find Mark Dredge’s top Brazilian Beers as featured in Craft Beer World. Cheers!

    We can’t wait to see what the last few days in Rio bring, but we’re sure we’ll be experts in a few more sports before next Monday’s closing ceremony!




    This post was posted in Featured, News, News, Recipes, UK, Videos, What's new and was tagged with fish, canapes, savoury, event, italian, Will Torrent, vegetarian, snacks, photos, quick, sweet, Asian, Mat Follas, 2016, Loretta Liu

  • Posted on June 30, 2016

    Recipe for the Holiday Weekend!

    Looking forward to Fourth of July? It’s technically not until Monday, but celebrations are getting well underway in America this weekend and we’re getting a bit of a headstart with this utterly delicious recipe from Carol Hilker’s latest book, Breakfast for Dinner! You are welcome.

    Maine Lobster Omelette

    According to food lore, the omelette has been around since the 16th century. Since then, many variations have emerged, from the ham, green pepper and onion combination in a Denver omelette to khagineh, an Iranian version in which eggs are beaten with sugar. The lobster omelette is popular on the East coast of the US, and is especially decadent when served with truffle-hollandaise sauce.

    6 eggs

    170 g fresh lobster meat, chopped

    10 g unsalted butter

    sea salt and ground black pepper

    115 g tomatoes, chopped

    1 teaspoon chives, chopped

    Truffle hollandaise

    3 egg yolks

    60 ml water

    2 tablespoons freshly squeezed lemon juice

    115 g cold, unsalted butter, cut into pieces

    1⁄4 teaspoon sea salt

    a pinch of freshly ground black pepper

    a pinch of paprika

    a drizzle of truffle oil

    1 chive, chopped, to garnish

    Serves 2

    Preheat an oven to 110°C (225°F) Gas 1⁄4.

    To make the truffle hollandaise, whisk the egg yolks, water and lemon juice in a small saucepan until blended. Cook over very low heat, stirring constantly, until the mixture bubbles at the edges. Stir in the butter, a piece at a time, until it has melted and until the sauce has thickened. Remove from the heat immediately and stir in the salt, pepper, paprika and truffle oil. Transfer the sauce to a small pot, ready to serve.

    Whisk the eggs together, then separate the mixture into two bowls and set aside.

    Spread the lobster onto an oven-proof dish and place in the preheated oven for 5 minutes.

    Over medium heat, warm a medium to large non-stick frying pan/skillet and add half the butter. As the butter melts, season one portion of the eggs with salt and black pepper. Add this egg mixture to the heated frying pan and stir gently with a spatula.

    As the eggs start to set, add half the chopped lobster, half the tomatoes and half the chives to the eggs and stir gently. Stop stirring and allow them to form for 1–2 minutes. Fold the omelette and slide it out onto a warm plate. Place the plate in the oven to keep the omelette warm. Repeat the same process for the second omelette. Serve immediately with the truffle hollandaise on the side.

    Breakfast for Dinner by Carol Hilker is available here. Head over to Instagram to find more holiday weekend food inspiration. Happy July Fourth!




    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with fish, eggs, savoury, recipe for the weekend, 2016, lobster, seafood

  • Posted on June 23, 2016

    Recipe for the Weekend

    This week marked the official start of summer. Not that you’d be able to tell, thanks to our Very British Weather. But that needn’t get us down. Our new book Appetizers is full of recipes to kick start every meal this summer, whatever the occasion. The zingy kick of lime in this delicious squid dish will transport you to the sunniest climes with every bite!

    Salt And Pepper Squid With Lime Aioli

    These deliciously crispy squid pieces taste so good because they’re cooked in lots of oil, but get the oil hot enough and they will be surprisingly light, not at all greasy or heavy. Serve with a tangy lime aioli on the side for dipping.

    600 g/1¼ lb. squid, cleaned

    75 g/½ cup rice flour or cornflour/cornstarch

    1 teaspoon Chinese five-spice

    1 teaspoon sea salt

    1 teaspoon freshly ground white or black pepper

    vegetable oil, for frying

    1 long red chilli/chile, deseeded and thinly sliced

    20 g/scant ½ cup chopped coriander/cilantro

    lime wedges, for squeezing

    Lime aioli

    2 very fresh egg yolks

    1 garlic clove, crushed

    2 teaspoons Dijon mustard

    250 ml/1 cup olive oil

    freshly squeezed juice and grated zest of 1 lime

    salt and freshly ground black pepper, to season

    SERVES 4–6

    Begin by preparing the lime aioli. Put the egg yolks, garlic and mustard in a food processor and blitz to a paste. With the motor still running very slowly, add the oil in a slow, steady drizzle until it forms a thick sauce. Stir in the lime juice, zest and 2 tablespoons of water.

    Season with salt and pepper to taste, then cover and set in the fridge until you are ready to serve.

    To prepare the squid, cut down the ‘seam’ of the squid so it opens out flat. Pat dry with paper towels. Score the inside with a cross-hatch pattern then slice the squid lengthways into 2-cm/3⁄4-inch strips.

    Mix the rice flour or cornflour/cornstarch, Chinese five-spice, salt and pepper together in a shallow dish or plate. Toss all the squid pieces in the seasoned flour to coat and set aside.

    Pour vegetable oil into a frying pan/skillet or wok to a depth of about 2.5 cm/1 inch. Set over a high heat and bring to a smoking heat. Test whether it is hot enough to fry the squid by flicking some flour into the oil – it should sizzle vigorously.

    Shake off any excess flour from the squid strips and fry in the hot oil in batches for 2–3 minutes, until lightly golden brown.

    Remove the squid from the oil with a slotted spoon and drain on paper towels, while you cook the remaining strips in the same way. When all the squid is cooked, transfer to a large mixing bowl.

    Add the sliced chilli/chile and chopped coriander/cilantro and toss the squid to coat. Heap the squid onto a serving platter garnished with lime wedges and lime aioli on the side to dip into.

    Appetizers is available here.

    This post was posted in Featured, Recipes, UK, What's new and was tagged with fish, savoury, chilli, recipe for the weekend, quick, lime, 2016

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