Crackly Fish Strips

300 gr king salmon fillets or other white fish fillets

plain flour

1 egg, lightly beaten

1 tbsp. milk

2 ½ cups rice bubbles

oil for deep frying

• Cut fish into 1 cm strips.

• Toss in flour, shake off excess flour.

• Dip into combined egg and milk.

• Then roll in lightly crushed rice bubbles.

• Deep-fry fish, several pieces at a time, in hot oil until strips are golden brown.

• Drain on absorbent towel.

• Serves 4.

Fish and Vegetable Pasties

½ cup water

¼ cup lemon juice

¼ cup white vinegar

4 green shallots, chopped

300 gr cod fillets, or other white fish fillets, chopped

2 egg yolks

2 tbsp. sour cream

1 small chicken stock cube, crumbled

1 cup tasty cheese, grated

1 tbsp. fresh parsley, chopped

1 cup cooked mixed vegetables

2 sheets ready rolled puff pastry

1 egg, lightly beaten 1 tbsp. sesame seeds

• Combine water, lemon juice, vinegar and shallots in medium frying pan, cover and bring to the boil.

• Reduce heat, add fish, simmer for 5 minutes.

• Strain fish from stock, discard stock.

• Combine egg yolks, sour cream, stock cube, cheese and parsley in medium bowl.

• Stir in fish and vegetables.

• Divide mixture into 4 portions.

• Cut 2 12cm circles from each sheet of pastry.

• Divide filling between pastry circles, fold in half, pinch edges together with fingers.

• Place each pastie upright on greased oven tray, brush with egg and sprinkle with sesame seeds.

• Bake in a moderately hot oven for about 20 minutes or until golden brown.

• Stand for 10 minutes before serving.

• Serves 4.

• This recipe can be prepared several hours before cooking, keep covered and in fridge.

Tasty Fish Sausages

500 gr bream fillets, boneless

2 green shallots, finely chopped

2 tbsp. chopped fresh parsley

1 small carrot, grated

1 tbsp. lemon juice

¼ cup stale breadcrumbs

2 eggs, lightly beaten

plain flour

2 tbsp. oil

15 gr butter

• Blend, process or minced fish until fine.

• Combine shallots, parsley, carrot, juice, breadcrumbs and egg in large bowl.

• Stir in fish.

• Divide mixture into 12, shape into sausages.

• Toss lightly in flour.

• Heat oil and butter in large fry-pan,

• Add sausages cook over medium heat for about 10 minutes or until the sausages are golden brown and cook through.

Stir-fried Fish and Mushrooms in Lettuce Cups

500 gr oily fish fillets, (mullet is the best with skin off and bones removed)

¼ cup oil

1 clove garlic, crushed

2 tsp. fresh grated ginger

230 gr can water chestnuts, drained & sliced

250 gr baby mushrooms, sliced

1 tbsp. cornflour

2/3 cup water

1 ½ tbsp. light soy sauce

½ tsp. castor sugar

1 small chicken stock cube, crumbled

1 small red Spanish onion, sliced

1 small lettuce

• Process or minced fish until fine.

• Heat oil in wok or large fry-pan.

• Add garlic and ginger, stir-fry for 1 minute.

• Add chestnuts and mushrooms, stir-fry until mushrooms are just tender.

• Add fish, stir-fry for 1 minute.

• Blend cornflour with water, stir into fish mixture with sauce, sugar and stock cube, stir-fry constantly until mixture boils and thickens.

• Serve topped with onion in lettuce cups.

• Serves 4.

Saucy Fish Balls with Spaghetti

4 spinach (silver beet) leaves

500 gr white fish fillets, (mild in taste)

2 tbsp. chopped fresh chives

1 egg, lightly beaten

1 tsp. oil

1 small onion, chopped

2 cloves garlic, crushed

1 small red pepper, finely chopped

2 x 410 gr cans crushed tomatoes

1tbsp. tomato paste

2 tsp. fresh chopped basil

1 tsp. sugar

250 gr spaghetti

2 tbsp. fresh grated parmesan cheese

• Boil, steam or microwave spinach until tender, drain and chop.

• Blend or process fish until smooth.

• Transfer fish to a medium bowl, stir in spinach, chives and egg.

• Shape into 16 balls.

• Heat oil in large saucepan, add onion and garlic, stir constantly over medium heat for 2 minutes or until onion is soft.

• Add pepper, undrained crush tomatoes, paste, basil and sugar, bring to boil.

• Reduce heat, simmer, uncovered, for about 25 minutes or until sauce is thickened.

• Add fish balls, cook further 15 minutes until fish is cooked.

• Serve sauce over hot cooked spaghetti.

• Serve topped with cheese.