Coconut Poached Fish

It’s a pulled from the pantry quickie

to whip up this incredibly tasty meal!

When you finally fall through the door after a hectic day, just take a deep breath & have this fabuliciouz meal on the table in a jiffy!

Grab a large frypan & pour in a 400ml tin of coconut cream along with a tablespoon of fish sauce, a teaspoon of minced garlic, a teaspoon of white wine vinegar, the juice & zest of a lemon, a squirt of ginger paste (about a teaspoon), a tablespoon of brown sugar & 2 teaspoons of chilli flakes. Give it a jolly good mix & pop it over a medium heat to bring to the boil.

Once at the boil, turn down the heat to low & carefully place in 3 or 4 fish fillets. Simmer gently until they’re cooked through (about 10 minutes). Seafood is awesome because it actually tells you when it’s cooked by changing colour! How convenient is that?!?!?

Simply serve the fish on a bed of fluffy white rice, pour over the luscious sauce (don’t be stingy now) & hook in!


Salad of Fish, Baby Spinach & Eggplant Fritters

A different kind of offering to your standard fish & chips!

The eggplant looked really good at the shop the other day, so I bought it without having a clue what I wanted to do with it, only that I’ve really missed plucking these delectable delights from my own garden, oh how I miss our wee veggie patch, so this is what I came up with.

First, you’ll need to peel & slice an eggplant into round discs. Lay them out on paper towel & sprinkle a generous layer of salt over them. This draws out all the bitter liquid so definitely not a step to skip! Place another paper towel over the top & leave them be for a good 15 minutes. After which, simply pat off all the excess salt & liquid from the eggplant discs.

Now they’re ready to crumb.

In one bowl make up an egg wash, so that’s 2 cracked eggs with a splash of milk & don’t forget to season generously with salt & white pepper before whisking.

In a second bowl, pop in whatever crumb floats your boat & also remember to season generously with salt & white pepper.

Dip an eggplant disc into the egg wash, then the crumb to completely coat it, & set aside. Repeat with all the discs.

Heat enough oil that it covers the entire bottom of your frypan & a wee bit more. We’re shallow frying people! Get those eggplant fritters in, cooking one side at a time before turning to the other side then setting aside to drain off any excess oil. Now I just sit a cooling wire over an oven baking tray to drain things when I fry, but plenty of people like to use good old paper towel too.

Now for the fish.

Into a plastic bag place about a tablespoon of flour & season it generously with salt, white pepper & paprika. Toss in a sliced up fish fillet & shake, shake, shake to coat all those fishy pieces!

Shallow fry off the fish in the same oil as you used for the eggplant & set them aside to drain as well while you crack on with the spinach.

Heat a good glug of Extra Virgin Olive Oil ever so gently in a small wok, or pan, whatever you have to hand, & fry off a couple of cloves of garlic before tossing in 500g of baby spinach leaves until they wilt down nicely. Take that off the heat & transfer into a mixing bowl. Season with salt & white pepper before finally squeezing over the juice of half a lemon & give it a jolly good toss to combine all those luscious flavours through.

So, I plop a healthy amount of spinach in the bottom of my bowl before crowning with the fried delights.

On a side note, you probably don’t want to do what I did on this one which is to take a lovely photo to share, be half way through greedily devouring the meal & suddenly remember the cheese sitting on the bench which was supposed to go on top! Crumbled Fetta would of been lovely over this dish. Cest la vie.

Prawn Pate

An impressive Crustecean dip that’s sure to light up any seafood lovers gathering.


I absolutely love Seafood! I will greedily devour any bountiful harvest from the sea placed in front of me. But, alas, I don’t get to cook with it very often. Partly because I am ever so snobbish about freshness, which I haven’t found around me here of the same quality as home & partly because Hubby seems to struggle with Seafood! I always take it as a great personal triumph when he enjoys one of my Seafood dishes. I first started his conversion when we lived in a town called Katherine, at the bottom of Arnhem Land, in the Northern Territory. They have the absolute BEST Barramundi in all of Australia, one taste of those beauties & he was hooked! We had fish & chips every Friday night!!! Yet, I now find myself back on struggle street in the Seafood department with him. He usually enjoys when I hide it in an Asian Curry though, so imagine my surprise when he actually went back repeatedly for my Prawn Pate!!!! I was so absolutely chuffed that I just had to share this uber easy recipe with you so that you may be able to convert any fussy fishes in your life too.

Start by popping 500g worth of cooked & peeled prawns into your food processor to chop them up finely.

In a separate bowl, cream together 85g of softened butter with 113g of cream cheese.

Place that mix in with the prawns, along with 1.5 tablespoons of whole egg mayonnaise, 1 teaspoon of minced garlic, the juice of half a big lemon (or a full smaller one) before seasoning ever so generously with salt & black pepper.

Give that lot a jolly good blitz up in the food processor to combine & that is it!

Keep this one up your culinary arsenal sleeve to whip out a rather impressive luxurious dip at your next BBQ!

Prawn & Pineapple Salsa

Tender Prawns from the deep pair perfectly with Sweet Pineapple of the Land,

It’s a Tropical Surf n Turf!


Now this is my kind of salad! Warm & Juicy packing a huge flavour punch without a lettuce leaf in sight! This is what I want plopped in front of me on a warm Summer’s day with an icy cold glass of white wine to wash it down.

The Pineapple Salsa part is what you want to do first so all of those big, bold flavours have time to settle down & make friends rather than be jostling for attention. So, grab yourself a bowl & into that goes half a decent sized pineapple that you’ve peeled & chopped up roughly along with 1 finely chopped red chilli, 1/2 cup of fresh mint from the garden that you’ve also chopped up finely & the juice of 1 lime. Give that lot a jolly good mix up with your hands & set aside.

Next, throw 300g of fresh raw prawns at the Hubby to go sacrifice at the alter of burnt offerings (aka the BBQ). Cooking them on the BBQ just puts that wee bit of smoky char flavour into the prawns, but if for any reason that doesn’t float your boat, then you can easily just cook them up in a wee splash of heated oil on your frypan. Prawns are awesome as they tell you exactly when they’re cooked by rather conveniently changing colour to a gorgeous pink shade when done. It doesn’t take very long so don’t walk away.

Meanwhile, crack on with making the sauce. Simply melt 100g of butter in a small saucepan before adding in the zest of the lime you took the juice from (I tend to zest it first & set it aside before cutting it open to juice as I find that easier but I know that chefs will say I lose the essential oil by not doing it straight over the pan which is a huge flavour loss so do whichever way works for you) along with a finely chopped red chilli & 10g of freshly grated ginger. Stir that for a couple of minutes to cook it all off before finally seasoning with a good pinch of salt.

When the Hubby brings in the cooked prawns, pop them straight into the butter sauce to coat them generously.

Arrange your Pineapple Salsa on your serving platter, then crown it with all those luscious prawns & drizzle just a smidge of the butter sauce over the top.

Fish Cakes

Golden encrusted discs housing a

fabuliciouzly soft & flavourful gift from the deep.


I simply adore Fish Cakes & would order them every time at one particular restaurant in Sanctuary Cove on Australia’s iconic Gold Coast. I haven’t found them that good any where else in the nation……until I started making my own! Hubby goes absolutely wild for these, devouring them greedily as if he’ll never experience them again. It is such an easy recipe, but that’s what a lot of good food is ~ Simple.

Start by frying off 750g worth of fish fillets in a wee bit of heated oil. I use Basa which is about 4 fillets. Then you’ll need to flake them up into small, mince like, consistency in a bowl.

Add in 300g of mashed potato (this is a great way to use up cold left overs!) along with 1/2 a bunch of chopped up flat leaf parsley, 1 teaspoon of hot cayenne pepper & then whisk 1 egg well & pop that in the bowl too.

Combine that lot well & then season generously with salt.

Rest the mixture in the fridge for half an hour then shape into cakes, dust with a wee bit of plain flour & shallow fry over a medium heat until each side is lusciously golden.

Drain any excess oil off your Fish Cakes before serving with a colourful salad & lemon wedges.

Yellow Fish Curry

A surprisingly easy curry to whip up in a flash!

This taste of Thailand will surely become a post ballet quickie favourite for my Fam-Bam!

Simply heat a glug of peanut oil (or whatever type floats your boat) in your wok over medium to high heat before adding in 1/2 cup of Thai yellow curry paste. Stir fry that until it’s beautifully fragrant, another way to tell it’s done is when the oils start to separate.

Bung in 1 cup of coconut cream & stir it through. Bring it to the boil, then reduce your heat to medium-low. Whack in a couple of diced fish fillets (I use Basa but love Barramundi too – any white fish will do) & just let that cook gently, giving it the odd push about the wok now & then.

When the fish is cooked through (it turns lovely white, sort of like a self timer!), turn the heat completely off & stir in 2 tablespoons of lime juice, 1 tablespoon of brown sugar & 2 teaspoons of fish sauce.

Serve it up with fluffy white rice & It’s Chompin Time!

Crunchy Fish Fingers

This is so utterly easy,

you’ll be shaking your head in disbelief that you haven’t done it earlier!


To get these super crunchy, super tasty nuggets of fishy goodness on your table is unbelievably simple!

Grab your favourite chips (crisps), we absolutely can never go past Smith’s Original, pop some in a plastic freezer bag & crush them up before setting aside.

Slice a couple of fish fillets (I’ve used Basa but my all time fav fish is Barramundi) into nice pieces.

Set up your production line of a bowl of whisked egg & another bowl of flour with the bag of crushed chips at the end.

Dip the fish in the egg, dust in the flour & whack in the bag.

When all the fish pieces are in the bag, twist it closed & shake it all up baby! This will coat all the fish nicely.

Heat some oil in a frypan to shallow fry off the fish before draining on a cooling wire set over a baking tray.

Bung that lot on a serving board or plate along with some tartare sauce or thousand island dressing then stand back & bask in the glory chef!

Fish Bites

The secret to great food is to not do a lot to it!


We’ve just returned from holidays & had the most amazing time away! We are relaxed, revived & refreshed as only a break at the beach can provide!

Whilst we were there, we were so fortunate to find ourselves alongside some extremely accomplished fishermen. Mini-Me delighted in seeing their catch each day with the incredible variety of different species they hauled in.

One day, they snagged themselves two very impressive Kingfish! Then the most beautifully generous thing happened, they handed us a bag of their freshly caught Kingfish! I mean, WOW, right?!?!?! Unless you’re a fisher person yourself, you just don’t get fish that fresh!

Now something that I’ve always done, no matter what the produce & is my Top Tanz Tip for you all today is  –

Always ask the Farmer/Hunter/Fisherman/Gatherer HOW they cook it!

You will be absolutely blown away with the culinary knowledge that will be so freely given to you.

Our lovely fishermen advised that with this particular fish, the best course of action was to simply season some flour with salt & pepper, toss the fish through it & then pan fry in some hot oil quickly until they’re cooked through.

Seafood is the most convenient of all the foods to cook as they have a built in timer to tell you when they’re ready! When seafood changes colour from see through translucent to a lovely opaque white, It’s Chompin Time!

Fish Balls with Sweet & Sour Sauce

A crunchy exterior gives way to fabuliciouzly smooth fish that’s sure to put a smile on the dial of any seafood lover but dunk it in this well balanced Asian classic sauce & you’re on a WINNER!


Start by popping 500g worth of fresh fish fillets into a blender & turning into a creamy mince. Bung it into a mixing bowl then add in a well beaten egg, 1 tablespoon of cornflour, 1 teaspoon of ground ginger, 1 tablespoon of lemon juice & a good pinch of salt. Mix that lot up really well & form into balls. Now the mixture is quite sticky & just a wee bit tricky to work with so they’re not going to be perfect, go for the rustic look 😉

Chill the fish balls in the fridge for half an hour whilst you crack on with the sauce.

Grab a saucepan & whack in 1/2 cup of white vinegar, 1 cup of pineapple juice, 3 teaspoons of tomato sauce, 1 teaspoon of soy sauce, 1/2 cup of raw sugar & a good pinch of salt. Cook over a low heat to dissolve the sugar then you can start to thicken the sauce by blending 2 tablespoons of corn flour in 2 tablespoons of water ( so equal quantities guys) & adding to the sauce. Just keep that reducing down over low heat until you get it to the right thickness for you.

To finish off the fish balls, simply coat them in corn flour & shallow fry them off in hot oil until they’re a lovely golden colour & cooked through.

Crab Cakes

Perfect as a fancy dinner party starter or just at home as a drinking snack on a Friday night,

these gems of soft, creamy, sea salty discs encased in a fabuliciouzly crunchy crust are simply divine & oh so easy to make! 


Grab yourself a mixing bowl & bung in a 140g can of Blue Swimmer Crabmeat (we prefer this one as it has a stronger flavour) along with 300g of mashed potato, a good sprinkling of chopped flat leaf parsley, 1 teaspoon of paprika & crack in an egg. Season generously with salt & give that lot a jolly good mix up before popping in the fridge for  half an hour.

Remove from fridge & shape into bite size medallions before dusting with a wee bit of flour.

Shallow fry the Crab Cakes in a some hot oil over a medium heat until each side is gloriously golden (about 3-5 minutes or so each side) then drain before serving.