Seafood shines during the Easter season, and we’re here for the soirée! Whether it’s a big braai bash or a simple family dinner, fresh fish on your coastal holiday or frozen seafood if you’re living inland, there’s a seaside feast for everyone on the menu.
Cape Malay fish curry with preserved lemon
Serves 4
This fish with a twist will fast become a favourite treat.
Ingredients
2 onions, chopped
2-3 sprigs fresh curry leaves
3 cloves garlic, chopped
2 tsp grated fresh ginger
1 tsp each turmeric, ground
cumin and ground coriander
2 tsp of each paprika and medium curry powder
2 Tbsp tomato paste
1 Tbsp brown sugar
1 cup vegetable or fish stock
2 cans coconut milk or cream
750g kingklip or yellowtail, cubed
500g half-shell mussels, defrosted
3 Tbsp chopped fresh coriander
1 lemon, juiced
Salt and milled pepper
For serving
Store-bought preserved lemon
Poppadoms, rice or garlic naan bread
Method
- Heat a glug of oil in a large pot and fry onions, curry leaves, garlic and ginger until the onions are fragrant and translucent.
- Add spices and fry for 2 minutes until fragrant. Stir in tomato paste and sugar and cook for 1 minute.
- Pour in stock and coconut milk or cream, stir and allow to simmer on a low heat for 12-15 minutes.
- Cover with a lid and poach fish and mussels in the liquid for 8-10 minutes.
- Stir through the chopped fresh coriander and lemon juice, and season well.
- Garnish with a generous helping of preserved lemon and serve with poppadoms, rice or garlic naan bread.
Haddock fish pie
Serves 4
Cutting carbs? Swap the potato slices for cauliflower mash.
Ingredients
Glug canola oil
1 Tbsp butter
2 onions, chopped
3 carrots, peeled and chopped
2 stalks celery (leaves included), chopped
3 cloves garlic, chopped
1 box (500g) haddock fillets, defrosted
1 cup vegetable or fish stock
1 cup sour cream
Handful fresh coriander, chopped
Salt and milled pepper
6 large potatoes, peeled and sliced into 3mm-thick rounds
¼ cup melted butter
Fresh herbs, for serving
Method
- Heat oil and butter in a large pot and fry onion, carrot and celery for about 3-4 minutes.
- Add the garlic and fry for another minute.
- Add haddock fillets and cover with stock. Simmer gently for about 10 minutes.
- Stir through the sour cream, fresh coriander and season well.
- Transfer mixture to a large greased ovenproof dish.
- Preheat oven to 180°C.
- Arrange potato slices on top, making sure that they are overlapping, then brush with melted butter.
- Bake for 35-40 minutes or until potatoes are golden and cooked through.
- Serve while hot, scattered with fresh herbs.
Pan-fried squid with creamy citrus sauce
Serves 3-4
Cooking squid over a high heat for a short period is the key to keeping them crispy, yet tender.
Ingredients
For the citrus sauce
2 egg yolks
3 Tbsp white vinegar
2 cloves garlic, grated
1 lemon, juiced and strained
¼ cup orange juice, strained
¾ cup melted butter
handful fresh parsley, chopped
1 packet (600g) frozen squid or calamari tubes, defrosted
Salt and milled pepper
Flour, for dusting
2-3 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, chopped
2 red chillies, deseeded and chopped
lemon wedges, for serving
crusty bread, for serving
Method
- Fill a small pot with water to about 10cm full and bring to a simmer.
- Place a tight-fitting glass or stainless-steel bowl over simmering water. (Make sure the base of the bowl does not touch the water)
- Add egg yolks, vinegar and garlic into the bowl and whisk for about 2-3 minutes or until thickened.
- Whisk in half the lemon and orange juice, then remove bowl from the heat.
- Remove any white solids from the top of the melted butter.
- Whisk egg yolk mixture with an electric whisk or stick blender while gradually adding in the melted butter until the mixture resembles a mayonnaise-like texture.
- Whisk in remaining lemon and orange juice and season to taste. Keep the citrus sauce warm on top of a bowl of lukewarm water.
- Pat squid dry with paper towel and season well.
- Lightly dust squid in flour, dusting off excess.
- Heat oil in a pan until almost smoking and fry squid for 1 minute per side.
- Add some of the butter, garlic and chilli and fry for another minute. Set aside.
- Repeat the process with the remaining squid, butter, garlic and chilli.
- Serve squid with citrus sauce, lemon wedges and crusty bread to mop up all that delicious sauce.
Calamari jambalaya
Serves 4
This New Orleans classic uses a mix of seafood and veggies that you’re sure to find in your freezer.
Ingredients
1 packet (400g) calamari rings, defrosted
2 Tbsp Cajun spice mix
Flour, for dusting
3 Tbsp canola oil
1 onion, chopped
1 red pepper, deseeded and chopped
6 rashers streaky bacon, chopped
3 cloves garlic, crushed
1 sachet (50g) tomato paste
Pinch brown sugar
1 Tbsp Worcestershire sauce
1 can chopped and peeled tomatoes
1 cup fish or vegetable stock
1 ½ cups brown basmati rice, cooked
½ packet (125g) frozen peas and corn
Handful fresh parsley, chopped
½ lemon, juiced
Salt and milled pepper
Lemon slices, for serving
Method
- Pat the calamari dry with paper towel and toss in Cajun spice. Coat in flour, dusting off the excess.
- Heat half the olive oil and brown calamari in batches for 2-3 minutes (make sure not to overcook). Set aside.
- Heat remaining oil and sauté the onion and red pepper until golden.
- Add bacon and garlic and fry for 2-3 minutes.
- Add tomato paste, sugar, Worcestershire sauce, chopped tomatoes and stock. Simmer for about 5-8 minutes.
- Stir through the cooked rice, peas and corn into mixture to heat through for about 1-2 minutes.
- Add the calamari back into the pan, along with parsley and lemon juice. Season well.
- Serve the jambalaya with lemon slices and extra fresh parsley, if using.
Deep-fried fish in homemade sweet chilli sauce
Serves 2-3
Can’t find any black bream? Simply swap it out for frozen fillets or medallions.
Ingredients
For the sweet chilli sauce
2 Tbsp sesame oil
6 cloves garlic, finely chopped
4cm fresh ginger, peeled and grated
3-5 red chillies, chopped
2-3 spring onions, sliced
1 cup cider or rice wine vinegar
2/3 cup brown sugar
½ cup water
¼ cup soy sauce
1 tsp chilli flakes
2 Tbsp softened butter
3 Tbsp flour
2 whole frozen Hottentot (black bream), heads removed and cleaned
Salt and milled pepper
Flour, for dusting
Canola oil, for frying
Method
- Heat sesame oil in a pot and fry garlic, ginger, chilli and spring onion for 1-2 minutes or until fragrant.
- Add remaining sauce ingredients (except butter and flour) and cook for another 5 minutes.
- Rub together the butter and flour with your hands to create pea-sized balls.
- Add the balls, one at a time into sauce while whisking until dissolved and sauce has thickened.
- Remove from the heat and keep warm.
- Pat the fish dry, season and dust in some flour, shaking off the excess.
- Deep-fry fish in hot oil for 3-4 minutes or until cooked through. Remove and drain on paper towel.
- Coat fish in warm sauce and leave to rest for about 5 minutes to soak in slightly. Serve immediately.
Recipes and Photographs: Fresh Living Magazine