Fragrant poached hake
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.
Fried calamari wraps
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.
Rainbow trout salad
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.
The October issue of TASTE has landed, and it’s packed with all the healthy, tasty food inspo you need. Plus: it includes a free freezer finds booklet with 21 fantastic recipes that make the most out of those freezer staples. We’re talking what to do with frozen fish, elevated frozen veg (hello, brown-buttered mash!) and next-level ways with ice cream. Prepare to get inspired! The October issue is on sale, now.