Salt-and-pepper squid with summer salsa

10 minutes

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Pickled Angelfish

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Fish and fennel crumble

30 minutes

Smoked salmon pasta

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Strawberry and cream millefeuille

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Spicy poached eggs with pepper, brinjal and tomato

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Smoked chicken, celery and potato patties

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Glazed strawberries with chocolate mousse

3 hours chilling time

Beetroot tarts

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Fish recipes

Japanese-style seafood salad

10 minutes

Japanese-style seafood salad

By TASTE

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 10 minutes

Ingredients

2 g sesame seeds, ground
1/2 medium onion, finely chopped
1 clove garlic, minced
1 T sesame oil
1 t miso (Japanese bean paste)
2 T Japanese rice vinegar
3 T soy sauce
1 T sugar
80 g fresh salmon
80 g fresh tuna
80 g fresh calamari
80 g steamed or boiled prawns
8 crab sticks
120 g mixed salad leaves
2 spring onions, sliced
1 onion, thinly sliced
1 T seaweed caviar (optional)
1 t dried fish flakes (optional)
thin strips of carrot and cucumber, to garnish

Method

Slice all the seafood into small pieces.

Put the mixed salad leaves, spring onion, onion, seaweed caviar (if using), fish flakes (if using) and seafood in a mixing bowl, add half the dressing and mix until combined.

Divide between four plates, garnish with carrot and cucumber strips and serve immediately with the remaining dressing on the side.

Cook's note: seaweed caviar is made by Melissa's and available from selected supermarkets across SA and fish flakes can be picked up from Asian markets and shops.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Salt-and-pepper squid with summer salsa

Pickled Angelfish

Fish and fennel crumble

Smoked salmon pasta

Avocado and poached-egg toasts

Strawberry and cream millefeuille

Spicy poached eggs with pepper, brinjal and tomato

Smoked chicken, celery and potato patties

Glazed strawberries with chocolate mousse

Beetroot tarts

Oyster Mushroom and Crispy Egg

Japanese-style seafood salad

Japanese-style seafood salad

Ingredients

Method