Tag: fish

Slow Cooker Thai Green Fish Curry

Thanks to the folks at Youngs Seafood we have a plethora of fish in our freezer.  I’ve always wanted to try a fish curry so this was the perfect opportunity.  It was really easy to make and hubby loved it.

Prep Time 10 min

Cooking time 3 hours

Serves 4

Ingredients

  • 250g broccoli cut into bite sized pieces
  • 125 g French Beans trimmed, and cut into 5cm pieces
  • 1 green chilli, de-seeded and finally chopped
  • 250 g Youngs (Frozen) Easy Cook Smoked Fish Fillet Chunks*
  • 1 tin of coconut milk
  • 2 TBSP of Thai Green Curry Paste
  • Salt and pepper
  • Fresh Coriander to garnish

 

Method

  1. Boil the broccoli and beans for 3 minutes, drain and put in the slow cooker with the fish and chilli.
  2. Add the coconut milk, curry paste and season with a bit of salt and pepper. Mix well.  Cook for 30 minutes on high and then reduce to low for 2.5 more hours.
  3. Garnish with coriander and serve with Jasmine Rice and Chapattis.

*alternatively you could use fresh white fish but reduce the cooking time to 1.5 hours on low.

Disclosure:   This post is part of the Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.

For more of my favourite slow cooker recipes click here!

 

 

 

 

 

Thai Green Prawn Curry Recipe

Fish is the Dish –Top fish tips for all the family
We have a rule in our house, whoever, does the cooking doesn’t do the washing up.  For the most part it works.  I tend to do more of the cooking as I don’t work in the mornings.  However, this week I had a work deadline, so I didn’t manage to get anything organised.  Hubby was a bit disappointed at first but then jumped in did the cooking and the washing up!  He actually said it was a nice change as he was starting to forget how to cook.

Luckily for him, I had everything sorted including the recipe.  I can’t take a lot of credit for this as we’d been sent a plethora of prawns (one of our favourites) from the lovely folks at Lyons Seafood and a recipe for Prawn curry from Fish is the Dish.

According to hubby the recipe was incredibly easy.  Here it is.

Prawn Curry

Serves 5

Ingredients

  • 5 TBSP of Thai Green Curry Paste
  • 1 tbsp olive oil
  • 1 finely chopped onion
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • 2 packs of king prawns

 

Method

  1. Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
  2. Add the finely chopped onions
  3. Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
  4. Once the sauce begins to thicken, add the prawns. They’re already cooked so you just need to heat them through for around 5 minutes.

We served ours on a bed of Jasmine rice.  Originally, we were asked for ways to improve the curry, honestly, it was lovely as it was, but if I did it again I’d be tempted to add some root ginger, kaffir limes leaves and garnish it with some sticks of cucumber.

 

 

 

 

 

 

 

Fish is Easy!

Fish is the Dish –Top fish tips for all the familyLast week I flew up to Edinburgh to learn how to cook fish.  The Scottish Taxi driver thought this was truly hysterical, ‘why would a Canadian bird from London come all the way to Edinburgh to learn how to cook fish? What is there to learn, you just dip it in batter and fry it, we fry everything in Scotland including Mars Bars’.

It was an absolutely brilliant day!  We started with a Champagne reception at Loch Fyne, followed by a tour of a fishmongers and  we were then whisked off to Martin Wishart’s Cook School for a Master Class by the lovely Jacqueline O’Donnell from Glasgow’s famous Sisters restaurant.

She showed us how to prepare 3 simple fish recipes; including a scrumptiously easy Mackerel pâté, quick fish in foil and a seafood broth that one of the women said tasted fishy?????  Before she set us loose in the kitchen she showed us how to filet a fish, I have to say I made a complete pigs ear of it.  I think Jacqueline’s face in the picture says it all, it was more of a fish finger than a fillet, which resulted in fits of laughter.

The trip was to mark the start of Seafish’s new campaign ‘Fish is Easy’ to encourage families to eat more fish from sustainable stocks.  Over the next few months I’ll be sent a selection of fish, vegetables and recipes to try out with their support so watch this space.

Disclosure:  All expenses for this trip were met by Seafish

Fishy Feet!

I really fancied having one of those Garra Rufa Fish Pedicures.  You know the ones where you put your feet in a bowl with a hundred fish and they nibble on the dead skin.  I imagined, after the initial shock and gag reflex it would be very relaxing.

However, I did a bit of reading and apparently there are health issues, it’s been banned in 14 states, due to worries about spreading infection.  For the time, being I’ve put it on hold but I was wondering what you think.

Would you do it?

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