Fishwife Recipes

With the weather warming up for summer, braai season is in the air!  And what better way to celebrate a perfect summer evening than a lekker fish braai. This recipe is seriously simple and quick to put together. Make sure to read our simple method to removing Yellowtail pin bones before you attempt this recipe.   Yellowtail on the Braai Cook Time 20 min Ingredients 1 pack of Greenfish Yellowtail Fillets 2 tsp of Crushed Garlic 2 Red Onions 1 Lemon A few knobs of Butter Coriander Salt & Pepper Instructions Place your pin boned fillet of fish on a...

You may often find when you come home with a fillet of fish that the pin bones are still present. This is due to the fact that leaving them in keeps the meat intact and effectively “undamaged” which preserves the shelf life. Luckily for you, you have me, the trusted Fish Wife to guide you through this simple process of removing them.   STEP 1: Buy yourself a good pair of pin boning tweezers or borrow a pair of hubby’s long nose pliers that you can throw in the dishwasher.   STEP 2: Run the blade of a knife over...

To me the Tuna Belly is the “foie gras” of  tuna.  It is like eating Wagyu beef compared to eating a plain old shop bought steak.  Tuna belly or “toro” is generally considered the king of all sushi ingredients in Japan. Only a small portion is available per tuna and in the Japanese market it is extremely expensive.  South African’s however don’t realise the value of this beautiful piece of marbled fatty fish, and often discard it as waste!  This is a simple tragedy in my book, as once you have tried it you will understand exactly why the Japanese pay...

There isn’t much that beats crispy squid, especially with the enhanced flavours of ginger, chilli, sweet baby spring onions and garlic!  If you have a deep fryer at home this would be ideal, however, for those of you who don’t you can fry in a wok or pot on the stove.  Just make sure that your oil is hot enough to allow the tempura batter to crisp and turn a delicious golden brown. Optimum temperature is about 180 degrees.  When the squid is cooked it should float to the top.  A handy tip for working with hot oil on the...

Smoked fish in salad or paté is quite simply delicious and really easy to do at home without having to go out and buy a smoker.  Here’s a quick method to create your own smoked fish at home. YOU WILL NEED: A wide pot or pan with a lid that seals tightly Tin foil Wood chips or shavings A wire rack to fit the base of the pot or pan STEP 1: Line your pan with tinfoil (shiny side up). STEP 2: Place your wood chips in the centre of the tinfoil. STEP 3: Place your wire rack on top of the wood...