Recipes

 
 

SPANISH MACKEREL KEBABS WITH MANGO & LYCHEE SALSA

 
Serves 4 
600gm SPANISH MACKEREL FILLETS 
1 tablesppon sesamie sees 
1/2 tablespoon sesame oil 
1 tablespoon rice oil 
1/4 cup soy sauce 
1 cup Mango flesh, diced 
1/2 cup lychees, deseeded and diced 
1/4 cup green spring onions, finely diced 
1/4 cup lime juice 
coriander leaves, roughly chopped - half a bunch 
1 teaspoon fis sauce 
1 large green fruity chilli, finely chopped 
 
Method: 
1. Cut macerel into even sized pices.  Thread equal quantities onto 
oiled stainless skewers (or water soaked bamboo skewers) - refrigerate until ready for use. 
 
Make the seasame paste by crushing the seeds in a mortar, or using a spice grinder - and when crused add the oils and soy sauce - mix well and set to one side. 
 
Make the salsa by combining the mango, lychees, green spring onion, lime juice, roughly chopped coriander leaves, fish sacue and chilli - gently toss.  Refrigerate till ready for use. 
 
Brush the fish kebabs with the sesame Paste and place onto a hot plate 
or frypan.  Turn regularly and carefully and baste as you go. 
 
Spoon salsa into middle of individual plastes, top with kebabs and decorate with some coriander leaves. 
 
Enjoy - eat more seafood - better naturally. 
 
 
 

SCALLOP AND BACON KEBABS

Serves 4 
16 scallops, roe removed 
Parsley leaves only - about 30 
16x10cm long pieces of streaky bacon, rind removed 
16 stainless steel skewers or bamboo skewers, soaked in water for 30mins. 
4 lemon cheeks /quarters 
 
Method: 
Sit each scallop on the end of a piece of bacon - top with a couple of parsley leaves, and roll the bacon around each scallop.   Thread 4 wrapped scallops onto each skewer. 
 
Cook on medium-hot flat plate (or frypan) for 2 minutes each side and serve with lemon cheeks/quarters to squeeze over the top. 
 
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