Simple, healthy and quick to make, these fabulous fish dishes taste every bit as good as they look
Salmon with salsa verde (Serves 8)
4 salmon fillets*
6 spring onions, sliced*
16 whole black peppercorns
8 green chilli peppers,
2 limes, zest and juice*
680g tomatillos, husks removed
1 large white onion, chopped
2 cloves garlic, chopped*
150g coriander leaves,
Fry the salmon fillets, skin side down, for about 6 minutes until the skin is crispy and golden. Turn carefully, then cook for a further 2 minutes. Set aside. Fry the spring onions, peppercorns, 3 chilli peppers and the zest of one lime for 2 minutes, then add the juice of one lime. Spoon the chilli and lime infused oil over the salmon. To make the salsa verde, fry the tomatillos, searing them on both sides. Remove from the heat. Pulse the cooked, chopped tomatillos, the juice of one lime, onion, garlic, coriander and 5 chilli
peppers in a food processor until combined. Drizzle the fish with the salsa verde or serve it as a side.
Gurnard with peas and cider (Serves 2)
1 small onion, finely sliced
1 garlic clove, finely sliced*
2 gurnard fillets*
2tbsp plain flour
200ml dry cider
2tbsp parsley, finely chopped
1tbsp mint, finely chopped
Fry the onion and garlic until soft, then set aside. Dust the gurnard fillets in the seasoned flour. Return the pan to the heat and fry the fish, skinned side down. Cook for about 2 minutes, until it is nicely browned on one side. Return the onion and garlic to the pan. Add the peas and the cider and simmer for 4 minutes. Make sure the fish is cooked through then divide it between two warmed plates. Return the pan to the heat, and stir in the parsley and mint followed by a knob of butter. Simmer until the sauce is thick and glossy. Spoon the peas and sauce around the fish to serve.
Snapper with three cheese sauce (Serves 2)
½tsp mustard powder
¾tsp lemon juice*
50g each cheddar, gruyere, emmental*
2 snapper fillets*
Preheat the oven to 200°C. In a saucepan, melt the butter and blend in the flour, salt, nutmeg and mustard powder. Gradually add the milk, stirring constantly until the sauce thickens. Add the lemon juice and grated cheese. Stir until the cheese is melted. Place the snapper fillets in a greased baking pan. Cover with the cheese sauce and bake for 20 minutes. Garnish with fresh rosemary and basil to serve.
Eat The Kiwi, 9785 5706 (WhatsApp), [email protected], store.eatthekiwi.com
Eat The Kiwi delivers high quality New Zealand groceries* to DB on Tuesdays and Thursdays between 12pm and 6pm (order by 10am, Monday/ Wednesday). Delivery is free for orders over HK$1,000, and costs HK$120 for orders under HK$1,000.