Archive for the ‘Fish Recipe’ Category


About 10 large cooked prawns each or
equivelant with small prawns.
The sauce is for about 6 people.
2 Tablespoons of oil (I use Coconut oil)
½ Cup of spring onions
2 Cloves of garlic crushed
1 Cup chopped green pepper
2 Tablespoons soy sauce (I use Ketchap Manis)
1 Green apple peeled and grated
1/3 Cup roasted, salted peanuts
1 Cup coconut milk
Fry onions and garlic for 3 minutes, cool
Then mix with all other ingredients except prawns
Put prawns in a serving dish, pour over the sauce and toss (mix)
Cool in the fridge for at least 1 hour before serving.
I serve this with a Green Bean Salad.
Great for a hot day and a bit different.
No liners involved her ebut I thought you might enjoy this recipe like all our guests


I am not the biggest lover of fish but this recipe is too good to ignore.

Almond meal, made from ground raw almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed sweet potatoes, steamed vegetables and a green salad.


1 tablespoon butter
1 teaspoon coconut oil
1 sweet onion, thinly sliced
Sea salt and pepper to taste
1/2 to 1 teaspoon lime juice
1/2 cup almond meal
4 teaspoons honey mustard or sweet prepared mustard
4 salmon fillets, skin removed
1/4 cup thinly sliced green onions
1/4 cup basil leaves

Heat butter in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm. Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with 1 teaspoon coconut oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper. Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in lines baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes. Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.

Enjoy this tasty recipe, Annelies


4 Salmon or Tuna steaks
2 tablesp. olive oil
freshly ground pepper
1 BBQ’d red pepper
2 cloves garlic, crushed
2 Tablesp. lemon juice
3 egg yolks
3/4 cup olive oil
1 tablesp. fresh dill, chopped

Brush steaks with oil, sprinkle with pepper.
Place onto your hot lined BBQ plate till done.
Keep the fish in a warm oven.

BBQ Red pepper
Peel and seed pepper, place into a blender and blend until smooth.
Add garlic, lemon juice, egg yolks and blend.
With the machine running, gradually add the oil to form a thick consistency.
Pour into serving dish and fold through the dill.
Serve the fish steaks with red pepper aioli.

Have a nice meal, Annelies