Fragrant poached hake
The fish in this speedy recipe can be cooked straight from frozen, and you can throw in some frozen veg, too. (Peas would work well.)
Bring 1 can coconut cream and 1 T fish sauce to the boil in a saucepan. Reduce the heat and add 1 pack frozen hake fillets. Poach for 10 minutes over a medium heat.
Remove and serve with sliced green chillies, sliced spring onion, fresh coriander, grated fresh coconut, crispy onion bits and toasted sesame seeds. Add some cooked rice or noodles to bulk it up.
Fried calamari wraps
Frozen prawns would work well here, too. And you can switch up the wraps for rolls, if that’s what you’ve got to hand.
Cook frozen Southern-fried calamari according to instructions.
Serve in a grilled tortilla wrap with shaved fennel, red cabbage, sliced radish, sliced Granny Smith apples, coriander and coconut yoghurt. Also excellent served in a white squishy roll.
Rainbow trout salad
Don’t have papaya or cucumber? Use whichever veggies you have available – the dressing will transform any veggies you use.
Cook frozen rainbow trout portions according to package instructions. Serve with toasted peanuts, fresh lime, sliced papaya, microleaves and sliced baby cucumber.
For the dressing, combine 1/4 cup rice vinegar, the juice of one lime, 1 T coconut sugar and chopped chilli, garlic and ginger.