All Fish Posts

White fish with a parsley sauce

I saw somebody on twitter posting about making white fish in a parsley sauce and their memories to bland boil in the bag from the 1990s.

Posh fish and chips

For a couple of Fridays in a row we had the same super tasty, super quick tea. The fish cooks in a tinfoil packet on the same tray as the oven chips so there’s less washing up.

InstantPot Kedgeree

I love kedgeree, and it turns out you can make it in an InstantPot. You will need 1 cup of rice (yes, yes, American measures, but rice is best cooked by volume) Just short of two cups of water 2 pieces of smoked fish (I used two pieces of smoked coley) 3 eggs 3 fat spring onions, finely sliced A cardamom pod A heaped teaspoon of hot curry powder Half a teaspoon of garam masala A small handful of parsley, finely chopped 2x knobs of butter Do Saute the onions in the butter until soft Add the rice, cardamom, curry powder and stir Add the water and then prop the InstantPot Trivet in Balance the fish and eggs on the trivet Cook on rice mode, which is 12 minutes Let the steam out Fluff the rice, peel then chop the eggs and fish and mix Stir though the parsley, garam masala and second bit of butter Results Savoury, lightly spiced, very satisfying.

Fried fish (forkbeard!)

I very rarely fry fish, but our FishBox contained a couple of big fillets of Forkbeard so I thought I’d give it a go. I used a very thin tempura like batter.

Pine smoked trout salad

We got some lovely pink sea trout in our FishBox and I finished work on time so had a little bit of time to faff.

White fish with chorizo, chickpeas and cider

One of my favorite cookbooks at the moment (I collect them so we have a few) is Perfect Plates in 5 Ingredients by John Whaite and recently we ate the chickpeas cooked with chorizo and cider, a marvelously savoury dish.

Twice cooked leeky pork

Cooking pork twice, once to help break down the fat/cartalidge and once to crisp up the outside seems to be a winning formula and the combination of “poor man’s sous vide” and the Airfryer works brilliantly.

Sticky soy honey salmon

I have a bit of a thing for sticky sweet meat dishes, and so this mid-week dinner was a bit of a guilty plesure. The poached bak choi is a good foil to the rich fish.

Spanish Fish

A little while ago the Two Hungry Boys mentioned Perfect Plates in 5 Ingredients by John Whaite and I impulse bought a copy. It’s excellent, and a lovely read.