All posts filed under: Fish

My 20 min after work Korean dinner

Last few weeks were extremely busy for me, which resulted in having almost no time for cooking. In a way it was good as I had an opportunity to get creative and improvise on a speedy after work  dinner options. Here is what I came up with: Taking just 20 minutes from kitchen to plate, this Korean-style 4 dish-dinner makes a perfect healthy midweek meal. Delicious tuna pancakes are served with rice and lightly stir-fried courgette with a tangy lettuce & scallion salad on the side. Prepare to be amazed! My 20 min after work Korean dinner   / Serves 2 Preparation + cooking time: 10 min Tuna pancakes (Chamchijeon,참치전) We would need: 1 can of tuna, drained 3 tbsp of onion, chopped 1 garlic clove, minced 1 free-range egg a pinch of sea salt a pinch of ground black pepper 1 tsp of roasted sesame seed oil 1 tbsp of flour 1-2 tbsp of canola oil, for frying DIRECTIONS: In a large mixing bowl combine all ingredients and mix well together. Place a non-stick frying pan over medium-high heat and pour 1-2 …

A spoonful of Baltic with a twist: pickled herring bites

I think it is safe to say that most Estonians wouldn’t claim that their country is best-known for its food. In fact for the majority of us the local cuisine might stay the next big secret, but in case you are curious – traditional Estonian kitchen celebrates simple peasant food: meat, fish, potatoes, as well as rye bread and a variety of dairy products. Estonian eating habits are also closely linked to the food traditions of nearby countries and are deeply influenced by pure Estonian nature. However, it is absolutely fair to say that Estonia is a country of good quality food. For instance, the local taste palate is stipulated by four seasons. A necessity back in the days, but in the age of food abundance, rather a mindful use of a local produce. A culinary trend more and more widely recognized in the world. As Estonian cuisine, the national fish of Estonia – Baltic herring – is also often overlooked. Coming from the Baltic region myself, I felt responsible to share with you my experiences with this little sea fish and perhaps …

Fish Ambul Thiyal or My sour fish curry

I had a pleasure to visit Sri Lanka earlier this year. Big thank you to my friends who made it possible and  yet another one for their unconditional hospitality <3. During my stay I was lucky to try different sorts of food: vegetable & fish roti, spring hoppers, various sorts of curry with red rice. Not even talking about the plethora of fresh fruit & veggies. I loved it all! Naturally once back I wanted to recreate some of those fantastic dishes, and my first take was this delicious sour fish curry. It’s not as complex as it might seem from the first look, spicy and beautifully sour in flavour. It works best with the firm white fleshed fish, however, in my version, I used regular salmon. Hope, you’ll like it!   Preparation + cooking time:  a bit more than 1 h/ Serves: 2 We would need: 300 g of fish, cubed 5 cloves of garlic 5 cm piece of ginger, roughly chopped 1/2 tbsp of black pepper powder 1 tbsp. of fenugreek 5 pieces of goraka 2 tbsp. …

Wonderful smoked salmon&green beans savoury tart with Parmesan crust

Rich and tender pastry along with a melange of harmonious savoury flavours…a real treat! Sliced up and served with a salad makes it a delightful main course for your weekday suppers or even family get-togethers. I am so excited to share this recipe with you! INGREDIENTS: 250 g of wheat flour 1 tsp. of baking powder 100 g of butter, cold and diced; and some more for baking 5 tbsp. of cold water 1 medium onion 100 g of green beans 100 g of smoked salmon 2 eggs 75 g of Parmesan cheese Salt and pepper to the taste Some tomatoes (for garnishing) DIRECTIONS: First the pastry: Sift the flour into a large bowl, add baking powder and a good pinch of salt along with the diced butter. Splash in 5 tbsp. of cold water and mix continuously until it comes together. Don’t worry about making the dough smooth, we are just combining all the ingredients into a slightly sticky mass. Lastly, shape the dough into a disk. After preparing your baking pan, push the soft pastry into …

PINK but not dangerous Russian salad or “My Dressed herring”

This fun looking salad is one of the must have dishes on the New Year’s eve table for nearly every Russian family. It is also known as shuba or seledka pod shuboi (cеледка под шубой in Cyrillic), and is basically a layered salad made of diced pickled herring coated with chopped boiled vegetables and covered with mayonnaise. There are numerous variations of this recipe and all of them are fantastic! And today I want to share my version of Dressed herring. Traditional recipes use a lot of Mayo and eggs, however, I prefer it to be more light, so instead of having eggs, I mix in some apples for additional crunch. I hope you will like it! INGREDIENTS: 2 fillets of pickled herring in oil, chopped 2 large boiled potatoes, cooled, peeled and finely chopped 3 large carrots, cooled, peeled and shredded 2 large beets boiled, cooled, peeled and shredded (alternatively, you can buy pre-boiled beets) 1/2 of medium onion, finely chopped 2 apples, grated 1 cup of mayonnaise Black pepper Parsley or dill for garnish (optional) CREATING PINK …

Superfood: Smoked Mackerel and Quinoa Salad

Fabulous quinoa meets lovely mackerel in a definitely good for you salad. It’s scrumptious super and packed with nutrients. It also tastes wonderful and has a nice crunch. A perfect salad for a big lunch to share with your family&friends. Preparation + cooking time: 70 min / Serves 4 We would need: 1 medium sized sweet potato, unpeeled Olive oil 100 g quinoa, dry 300 ml of water 1/2 of vegetable stock cube 1/2 of red onion, finely sliced 1/2 of medium cucumber, sliced into thin rounds (or shaped as half-rounds) 3 handfuls of rocket salad 4 smoked mackerel fillets (you can use smoked salmon if you like) For the dressing: 1 tbp of wholegrain mustard 2 tbp of freshly squeezed lemon juice 5 tbp of olive oil Some salt & pepper DIRECTIONS: Preheat the oven to Gas mark 4/ 350°F/ 180 °C. Pierce sweet potato several times with the tines of a fork. Then place it on a baking sheet lined with foil, drizzle over olive oil and bake until tender, for about 45 minutes. Place the quinoa in …