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Giant cheesy fish cakes with pistachio pesto

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Giant cheesy fish cakes with pistachio pesto

20 minutes

Warm egg-and-seafood salad

Salad recipes

Warm egg-and-seafood salad

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Chilli recipes

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Asian recipes

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Seafood recipes

Mariana’s smoked mackerel salad

Asian fish cakes with chilli mayonnaise

Asian recipes

Asian fish cakes with chilli mayonnaise

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Mussels with tomato vinaigrette

Prawns and

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Pan-fried calamari with chilli, garlic and coriander on steamed greens

Calamari

Pan-fried calamari with chilli, garlic and coriander on steamed greens

5 minutes

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Pan-fried calamari with chilli, garlic and coriander on steamed greens

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

300 g calamari tubes and tentacles
Olive oil, for frying
1 red chilli, finely chopped
1 garlic clove, finely chopped
2 T coriander, finely chopped
Sea salt, to taste
250 g any mix of Tenderstem broccoli, sugar snap peas or mange tout, steamed
Lime, for squeezing
Quinoa and brown rice, cooked according to package instructions, for serving

Method

1. Pat dry the calamari using kitchen paper. Heat 2 T oil in a large pan. Add the calamari and stir fry over a high heat until starting to catch, just cooked and tender. Remove from the heat and stir in the chilli and garlic.

2. Add 3 T olive oil and stir to loosen. Add the coriander and salt. Spoon over the steamed greens. Squeeze over the lime juice and serve with the quinoa and brown rice.