Fish recipes

Fish ball stew

1 hour

Seafood recipes

Easy seafood chowder mix

10 minutes

Fish recipes

Sorghum-and-beetroot haddocks salad

40 minutes

Boards and

Seafood feast

Fish recipes

Whole lemon stuffed hake with olive and caper sauce

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Braai recipes

Whole braaied fish

10–12 minutes

Seafood recipes

Snoek ceviche

15 minutes

Prawns and

Boma oysters

5 minutes

Beans recipes

Heerenbone salad

30 minutes

Fish recipes

Salmon crudo

Asian recipes

Prawns with tom yum salad

20 minutes

Prawns with tom yum salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

500 g Woolworths extra-large black tiger prawns
75 g Woolworths tom yum paste
1⁄4 cup rice vinegar
2 T black tamarind paste
1 cucumber, peeled and cut into pieces
1 green chilli, thinly sliced

Method

1. Cook the prawns on a flat-top grill, or stir- fry them.

2. Mix the tom yum paste, vinegar and tamarind, then toss with cucumber and chilli.

3. Serve with the prawns.

Find more prawn recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Fish ball stew

Easy seafood chowder mix

Sorghum-and-beetroot haddocks salad

Seafood feast

Whole lemon stuffed hake with olive and caper sauce

Chorizo-and-olive butter hake parcels

Whole braaied fish

Snoek ceviche

Boma oysters

Heerenbone salad

Salmon crudo

Prawns with tom yum salad

Prawns with tom yum salad

Ingredients

Method