3 fast ways with frozen fish

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Frozen seafood is making your life easier, one fast and fabulous recipe at a time.

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.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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