HEERLIKE TUNA TERT


HEERLIKE TUNA TERT
3 koppies gaar rys
2 blikkies tuna, gedreineer
4 eiers
200 ml melk
1 ui, gekap
6 eetlepels blatjang
4 eetlepels mayonnaise
2 eetlepels tamatiesous
genoeg kaas om oor te strooi
Meng alles saam en bak teen 180ºC grade tot gaar.




LESDEE’S PICKLED FISH


LESDEE’S PICKLED FISH
500 g frozen hake fillets
75 g chilli-bite mix powder
Canola or sunflower oil
1 large onion, sliced into half-rings
3 whole cloves
5 ml curry powder
5 ml ground coriander
2 lemon leaves, torn
50 ml whole apricot jam
250 ml white vinegar
125 ml water
2 ml turmeric
40 ml brown sugar
2 ml ginger and garlic paste
salt to taste
60 ml golden sultanas

Partially thaw the fish, and roll each piece in the chilli-bite mix powder until well coated. Place into a pan of hot shallow oil and fry on both sides until attractively browned – about 5 minutes.
Remove with a slotted spoon and set aside. Do not be in a hurry to turn the cooking pieces over – wait until they cook sufficiently to lift away from the pan base themselves, to make lifting and turning easy without breaking the coating.
Gently fry half the onion slices in a little oil. Add the cloves, curry powder, coriander, lemon leaves and jam. Stir in the vinegar, water, turmeric, sugar, ginger and garlic paste, and the remaining onion slices. Simmer until the liquid reduces significantly.
Add the sultanas and check flavour for salt.
Pour this pickling sauce over the cooked fish. Cool completely before covering and refrigerating.
Changes:
I rolled my fish in a mixture of cake flour & maziena instead of the chilli bite mix & never added the sultanas.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Ban




THAI FISH CAKES WITH SWEET CHILLI SAUCE


THAI FISH CAKES WITH SWEET CHILLI SAUCE
400 g firm white boneless fish fillet, roughly chopped
1 clove garlic, peeled and quartered
4 stems fresh coriander, roots discarded
1 tbs red curry paste
1 tbs lemon or lime juice
1 egg
150 g green beans, trimmed, cut into 1cm rounds
peanut oil for frying
sweet chilli sauce

Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor.
Process until the mixture is well combined and is a smooth paste consistency.
Transfer to a large bowl and add the green beans.
Mix until well combined.
Add peanut oil to non-stick frying pan and place over medium heat.
Place fish cakes evenly around the pan.
Cook for 3-4 minutes then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.
Serve with sweet chilli sauce and lemon or lime wedges, if desired.
Recipe posted by Louise Venter
Photo: Louise Venter




EASY PICKELD FISH


EASY PICKELD FISH
10-15 pieces of fish
6 / 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
some peppercorns
1/2 cup of sugar
2 tsp of salt
2 tablespoons of masala
2 teaspoons of turmeric
Some cake flour

Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala, dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish. Place in a big bowl and put aside.
In a medium sized pot on high heat add a cup of water and a cup of vinegar, five bay leaves and some peppercorns, 2 teaspoons of turmeric and 2 tablespoons of fish masala (pickle fish masala you may use) and 1 ½ teaspoons of salt.
Bring to the boil and add six to eight onions that has been chopped or ringed.
Add half a cup of sugar. Simmer for 8 minutes until all the flavours has infused into onions. Take off heat and pour over the fish in a bowl.
Wait to cool. Cover and place in fridge until ready to eat.
Recipe and photo:  Elena Kaminaridou Prins




PICKLE FISH FROM PAMMY’S KITCHEN


PICKLE FISH FROM PAMMY’S KITCHEN
2 kg stockfish or hake
5 big onions, sliced in circles
thumbnail knob of ginger, grated
4 teaspoons garlic
salt and pepper, to taste in fish
3 tablespoons Rajah mild curry powder
2 teaspoons turmeric
1 teaspoon allspice (10 balls if whole)
1 teaspoon fine cumin
1 teaspoon fine coriander seed
1 teaspoon whole black peppercorns
6 bay leaves
750 ml brown vinegar
1 cup brown sugar
seasoned flour for fish
oil for frying

Clean and wash fish.
Slice in to portions.
Salt and pepper and leave to rest.
In a big pot on low heat fry onions, garlic and ginger till just soft. Do not brown. Don’t use too much oil.
Then add all spices and warm thru till you can smell the flavours.
Then add vinegar and sugar. Stir till sugar is melted and simmer for 30 minutes.
Put aside.
Dust fish with seasoned flour and shake off excess.
Fry on medium heat till brown; about 5 min each side.
Drain on kitchen paper.
Pack into glass or ceramic dish in layers – one layer onions one layer fish.
Pour remainder of juice over and let stand.
When completely cool store in fridge. Ready to eat in 24 hours. Better flavour the longer it stands.
You can add a chilli or two if you want more heat. Fry with onions.
Recipe posted by Pam Mc Allister
Photo: Pam Mc Allister




DENZY SE KERRIEVIS


DENZY SE KERRIEVIS
(Curry pickled fish)
½ koppie olie
6 uie, in ringe gesny
vis van keuse, in stukkies gesny
2 eetleppels kerrie poeier
1 pakkie pickle spice
4 lourierblare
2 teelepels coriander
1 teelepel swart peper korrels
2 eetlepels borrie
2 koppies suiker
2 koppies asyn

1 koppie koekmeelblom
2 koppies water
1 koppie blatjang
1 koppie appelkoos sap
2 eetlepels Meizena
sout en peper

Vis:
Verhit olie. Sout en peper vis, rol in koekmeelblom en bak tot gaar. Hou eenkant.
Uie:
Kook uieringe in water vir 5 min. Voeg kerrie masala, borrie, lourierblare, pickled spice, peperkorrels, coriander sade, asyn, suiker, blatjang, appelkoos sap by en kook uie tot lekker sag. Meng 2 eetlepels Meizena met bietjie water en voeg by sous om lekker te verdik. Pak vis in bak en gooi uiesous oor. Laat afkoel en plaas in yskas vir 2 dae. Denzy.
Resep en foto: Denzel Koenana




FRIED SALMON FILLETS


FRIED SALMON FILLETS
Place 1/2 cup plain cakeflour in a bowl.
Season flour with salt, pepper, chicken spice and garlic powder.
Coat fillets well with flour mixture and set aside.
Put 1 tablespoon oil and 1 tablespoon butter in a pan.
Heat gently and place the fillets in it (not on the skin side).
Let it brown gently, until browned. Turn onto skin, put heat up a little and crisp skin.
Photo: Jennifer Weir




VISKOEKIES VAN VIS IN TAMATIESOUS


VISKOEKIES VAN VIS IN TAMATIESOUS
1 blikkie vis in tamatiesous (ek haal die graatjie in die rug uit, ek gebruik die sous ook)
¼ ui, fyn gekap
soetrissie, fyngekap na smaak
1 eier
klein bietjie fyn neutmuskaat
grofgemaalde swartpeper en sout, na smaak
2 eetlepels soetrissie sous
6 tot 7 snye brood, waarvan krummels gemaak is in die voedselverwerker
olie vir bak

Meng alles saam in bak. Vorm balle en druk effens plat. Bak tot mooi bruin aan albei kante.
Resep en Foto: Petré van Jaarsveld




ROOI ROMAN IN DIE OOND GEBAK


ROOI ROMAN IN DIE OOND GEBAK
Nadat die vis skoongemaak is, stop binne in die maag met fennel, skywe tamatie en uieringe. Maak die vis toe en geur met vis speserye, sout, suurlemoensap en botter.
Sny genoeg suurlemoen skyfies en plaas onder in die oondpan.
Plaas die heel vis op die skyfies in ‘n oondpan. Sit paar uie ringe bo-op die vis ook.
Maak oondpan toe met foelie en bak 45 min teen 180ºC.
Geniet saam met roosterbrood, guacamole, gebraaide chilli-pynappel en angel kisses.
Resep en foto: Elize de Kock




GIDEON SE GEROOKTE PAP SNOEK


GIDEON SE GEROOKTE PAP SNOEK
Ek weet nie wie van julle al ‘n pap snoek gerook het nie, maar ek het gisteraand en dit is verskriklik lekker.
Ek het vooraf geweet dit is pap, omdat ons vroeër die ander helfte wou bak, maar dit het nie gebeur nie
½ gesoute snoek, in stukke gesny
2 hande vol akkerhoutsaagsels

Maak jou varkie oond warm en gooi die saagsels op die bodem.
Plaas die snoek op foelie op die rak in die warm oond.
Bak vir 15 min en haal uit ons het amper ons vingers afgebyt van lekkerte.
Dit is ook net so lekker as jy dit op brood smeer.
Resep en foto: Gideon Louw