Category Archives: Fish

Fish

African Adobo Rubbed Tuna

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African Adobo Rubbed Tuna
Adobo means spice rub or marinade, and the particular recipe we include was introduced by African slaves brought to Bahía in Brazil in the 17th century. But the actually birthplace is of some confusion. The one I make most often is a wet kind of paste. It makes for a messy albeit fun way of cooking! You can rub it on raw chicken, steaks, veal chops and even some of the more meaty fish, and most often sear it to push the flavors deeply into the food. Then finish it by roasting where the heat is more in a ‘surrounding’ mode, which helps prevent the adobo from getting bitter which it could if said searing where prolonged. To provide a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers. We're using Afrikoz Spices EAST blend for this recipe.
Author:
Cuisine: African
Recipe type: Dinner
Serves: 4
Prep time: 
Total time: 
Ingredients
  • For the Adobo Spice Rub
  • 2 tablespoons Afrikoz Spices EAST blend
  • 1½ tablespoon dried orange peel
  • 1 tablespoon sugar
  • 4 x 180g/6-ounce tuna fillets
  • ⅔ cup peanut oil
  • For the Pickled Cucumbers
  • 2½ tablespoons sugar; (more or less to taste)
  • ½ cup champagne vinegar
  • 1 whole cucumber, peeled and very thinly sliced
  • For the Avocado Salsa
  • 2 ripe avocado, peeled and cut into ½ inch cubes
  • 3 scallions cut thinly on the bias
  • 1 large capsicum or roasted red peppers, seeded and diced small
  • 2 cloves garlic, finely minced
  • ¼ cup freshly squeezed orange juice
  • ½ cup extra virgin olive oil
  • Salt & cracked black pepper, to taste
  • For the Tuna
  • 350g/12 ounces tuna; sinew; bloodline and fat removed, diced small
  • 1 teaspoon of peeled and minced shallots
  • 1 teaspoon soy sauce
  • 1 teaspoon orange zest, minced
  • 1 tablespoon Afrikoz Spices EAST blend spice rub
Instructions
  1. For the Adobo Spice Rub:
  2. Mix all of the dry ingredients together.
  3. For the Pickled Cucumbers:
  4. Mix the sugar and vinegar in a bowl. Stir well.
  5. Add in the cucumber and allow to marinate about 15 minutes. Reserve.
  6. For the Avocado Salsa:
  7. In a medium bowl, put the diced avocado, scallions, roasted peppers and garlic.
  8. Whisk together the lime and orange juice with the olive oil and salt and pepper.
  9. Pour over the salsa ingredients and gently toss.
  10. Refrigerate for 15 minutes.
  11. For the Tuna:
  12. Arrange the cucumber in neat slices across the bottom of the plates.
  13. Slice the tuna and lay it over the cucumbers.
  14. Place the avocado salsa on top or along the sides of the tuna.
  15. Now spoon a little of the pickling juices around the cucumbers and serve.
  16. Sometimes I add a little grated orange peel on top of the dish as well.
Notes
Adapted from recipe by Norman Van Aken at Food Republic.
Nutrition Information
Serving size: 4 Calories: 826 Fat: 58g (89%) Saturated fat: 9g (44%) Unsaturated fat: 10g Trans fat: 36g Carbohydrates: 35g (12%) Sodium: 2,774mg (116%) Fibre: 11g (45%) Protein: 46g (92%) Cholesterol: 66mg (22%)
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Fish

Fish Babotie

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Fish Babotie
This is the fabulous fishy adaptation of a classic meat Bobotie, a recipe which is featured on the Fish is the Dish website that is made with hake... although we have used coley as the stronger flavours work very well with the spices in this dish. The recipe is a little different from a classic Bobotie recipe in other ways too. There is no bread added, almonds and dried fruit; however, the flavours are very similar once cooked. This recipe is AMAZING though, and a wonderful way to cook fish for a family supper. We used Afrikoz Spices EAST blend for this meal.
Author:
Cuisine: African
Recipe type: Dinner
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 x 175g fillets of hake (similarly cod or coley), cut into large chunks
  • 2 potatoes, peeled and cubed
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 3 free-range eggs, beaten
  • 2 tbsp rapeseed oil
  • 3 tbsp white wine vinegar
  • 100ml double or whipping cream
  • 3 tsp Afrikoz Spices EAST blend
  • 1 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 tbspn chutney
  • Salt and freshly ground pepper
Instructions
  1. Preheat the oven to 180C / 350F.
  2. Cook the potatoes in a pot of boiling water for 4 minutes, then drop in the carrot slices for a further minute. Drain and set aside.
  3. Heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened.
  4. Add the potato, carrot and chunks of fish to the pan.
  5. Add the chutney and bay leaf to the pan.
  6. Pour over the vinegar, then spoon the mixture into a baking dish.
  7. Beat the eggs, cream and Afrikoz spices EST blend together in a bowl.
  8. Add the parsley and season with salt and freshly ground black pepper.
  9. Spoon the egg mixture over the fish mixture, and bake for 15-20 minutes or until just set.
Notes
Adapted from Karen Burns-Booth at lavenderandlovage.com's recipe taken from Fish Is The Dish.
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Fish

South African Cape Malay Fish Curry

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South African Cape Malay Fish Curry
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. We are using Afrikoz Spices SOUTH blend for the Cape Malay Curry in this dish.
Author:
Cuisine: African
Recipe type: Dinner
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ kg skinned and boned fish cut into chunks, such as Cape Hake or Cod, Coley, Haddock, Ling & Whiting (or other fresh white fleshed fish that is handy)
  • Peanut oil
  • 4 onions, peeled and chopped
  • 2-4 garlic cloves, peeled and minced
  • 1 tablespoon Afrikoz Spices SOUTH blend
  • ¼ teaspoon salt
  • black pepper
  • 1 cinnamon sticks
  • 3 cloves
  • 2 bay leaves
  • 2 carrots, peeled and diced
  • 250 g dried apricots, soaked in warm water and drained
  • 2 bananas, peeled and sliced
  • 2 tablespoons tomato paste
  • 50 ml wine vinegar
  • 250 ml fish stock
  • 3 tablespoons apricot jam
  • 3 tablespoons natural yoghurt
Instructions
  1. Heat the oil in a large pot or saucepan.
  2. Over high heat, fry the onions and garlic, stirring continuously.
  3. Add the Afrikoz Spices SOUTH blend spice powder and all the spices* and continue stirring for a minute.
  4. Season to taste with pepper and add the salt. Reduce the heat slightly.
  5. Add the vinegar and stock, plus all the other remaining ingredients (except the fish, apricot jam and yoghurt).
  6. Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 45 minutes.
  7. Add the fish and simmer for a further 10 to 12 minutes, or until fish is cooked.
  8. Stir in the apricot jam and the yoghurt a few minutes before serving.
  9. Serve this curry with yellow rice and a variety of sambals and atjars.
  10. * For best results marry ground spices into a paste the day before and refrigerate.
Notes
Adapted from recipe by Karen Burns-Booth
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