Baked gremetola fish salad bowl

Tatum Fullard — Thu, 06 Nov 2025 12:47:41 +0000

Buddha bowls take a back seat this summer as we combine crisp salad bits with coconut- poached warm fish.

Baked gremetola fish salad bowl

Serves 4

For the gremolata

1 tub (160g) fresh coconut cubes, grated
½ punnet (10g) each dill, coriander and mint
½ cup cashews, finely chopped
2 lemons, zested and juiced
1/3 cup olive oil
Red or green chilli, chopped, to taste (optional)
½ can (200g) coconut milk
800g sustainable white fish skin-on, such as kingklip or hake (defrosted at room temperature, if needed)
2 lemons, juiced
Salt and milled pepper
1 lemon grass stalk, crushed (optional)
1 packet (400g) baby marrows, sliced into ribbons and blanched
2 packets (200g) each sugar snap peas, blanched
2 avocados, sliced (optional)
1 packet baby gem lettuce, quartered
2 radishes, sliced (optional)

Method

Preheat oven to 160°C.
Combine the gremolata ingredients by finely chopping or blitzing in a food processor. Set aside.
Pour coconut milk in a deep, ovenproof dish.
Season fish on both sides and place skin-side down in coconut milk, making sure it doesn’t cover the top of the fish. Season, sprinkle over lemon grass and drizzle with lemon juice.
Cover loosely with baking paper to allow steaming.
Bake for 10 minutes until fish turns white, but is not cooked through yet.
Remove from oven and turn on oven grill.
Spoon gremolata on top of fish, discarding baking paper and drizzle with olive oil.
Grill for 5 minutes to cook top of fish slightly.
Dish up fish portions into bowls along with salad bits and any leftover gremolata sprinkled on top.
Serve with warm coconut milk (left in the roasting dish) spooned over fish salad.

Words: Lichelle May
Photography by: Fresh Living Magazine

The post Baked gremetola fish salad bowl appeared first on MyKitchen.

The ultimate sundae

johnbrown — Thu, 26 Apr 2018 09:22:00 +0000

Filled with all the sugary, sweet goodness that you desire, our ultimate sundae recipe will have you hooked! Spoil the fam with it this weekend, or just treat yourself.

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the cream
1 cup cream, whipped
2 very ripe bananas, mashed
For the syrup
1 cup cherries, pitted
1 cup sugar
For the crumble
2 tbsp cashew brittle, chopped
4 choc-chip biscuits, crushed
For the sauce
1 cup sugar
½ cup double-thick cream
Pinch of salt
1 tbsp bourbon whisky
For the garnish
2-3 scoops vanilla ice-cream
Fresh cherries, halved
Stroopwafel

METHOD

For the cream
1. Fold the whipped cream and bananas together.
For the syrup
2. Combine the cherries, sugar and ½ cup water in a small pot over a low heat. Leave the syrup to simmer for 10 minutes, until thickened.
3. Remove from the heat and leave to cool.
For the crumble
4. Combine brittle and biscuits
For the sauce
5. Simmer the sugar and ¼ cup water over medium heat, stirring, for 15 minutes, until the mixture turns a deep amber colour.
6. Remove from the heat and add the cream, stirring continuously. Add salt and bourbon and place over the heat for 1 minute while stirring.
7. Pour into a heatproof dish and leave to cool. Store, covered, in the fridge.
8. Bring to room temperature to serve.
9. Build layers of cherry syrup, ice cream, choc-chip biscuit crumble, banana cream and cashew brittle.
10. Garnish with chopped cherries and a stroopwafel wedge.

The post The ultimate sundae appeared first on MyKitchen.

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Baked gremetola fish salad bowl