Paprika Red Snapper with Red and Yellow Pepper Relish
I am getting a new appreciation for fish, maybe its because I am learning different ways of preparing it. I honestly really can not stand the fish sold by the street vendors; you know the kind that has been deep fried in oil that is weeks old, the one that makes the whole area wreak of some mutated species of fish. I actually prefer to buy my fish raw. Even on instances when I do buy from the Mamas on the streets I still get it raw then I go cook it my self. I’ll teach you how to cook that soon. For today let us cook some fillet.
So I went to the fish monger, I go to Aloha in Westlands, quite late in the afternoon and I couldn’t find any tilapia. For some reason that is the go to fish for most Kenyans, maybe it’s because it’s available in abundance. I got some red snapper. It’s quite tasty as well, just a little different in texture and taste from tilapia but it’s worth a try. I got this recipe in the February 2013 edition of BBC GoodFood (yes I’m that forward informed) and it was originally adapted from a book by Tom Aikens Easy. The original recipe asks for about 450ml of olive oil!!!! I felt this was way TOO much oil so I slashed it down 225 ml. I also used Spanish paprika instead of smoked paprika.
The recipe also calls for white wine vinegar; I did not have any so I substituted it for apple cider vinegar. I felt that the taste was a bit sour, but still tasty, and in future I would probably try plain water or fish stalk. HAPPY COOKING!!
Ingredients
- 150 ml olive oil
- 2 red onions, sliced
- 3 tablespoons minced garlic
- 1 tablespoon dried thyme
- 30 grams sugar
- 2 tablespoons course sea salt
- 4 red peppers, deseeded and cut into thin strips
- 4 yellow peppers, deseeded and cut into thin strips (if you like you could also add in some green peppers)
- 150 grams button mushrooms, slices
- 2 pinches paprika
- 1 red chilli, chopped
- 300 ml, white wine vinegar (if you do not like the sourness of vinegar try using either fish stalk or water)
- bunch of dhania (coriander) chopped
- 4 x 140 grams red snapper fillets (you could use any white fish fillet)
- 75 ml olive oil
- 4 large pinches of paprika
- 4 teaspoons minced garlic
- juice of 2 lemon
Instructions
Mix the juice of 1 lemon, the 4 teaspoons of garlic and some salt to taste. Smear this paste on the fillets and set aside.
Pour the 100 ml of oil in a pan over medium heat; add the onion, thyme, sugar, garlic and a pinch sea salt. Cook for 5-8 minutes. Do not let the onions color. Add in the peppers and mushrooms, remaining salt, paprika and chillies.
Cover with a lid and let the mixture sweat over a medium high heat for about 10 minutes. Stir often so that the peppers do not burn.
Once the peppers look sweated add the vinegar (or water or stalk) and bring to a boil over high heat until it has all evaporated. Set aside.
Whisk 25 ml of the olive oil with the paprika and brush the fillet with it. Add the remaining oil to a non stick frying pan and once hot add the fillets. Cook for about 4-5 mins then flip and cook for 2 mins. Squeeze the remaining lemon juice on top and serve over the relish.
https://www.themothershipvillage.com/paprika-red-snapper-with-red-and-yellow-pepper-relish/
Prawn and Veggies Stir Fried Instant Noodles
I love 2 minute noodles. They are life savers. BUT I have not always enjoyed them I really did not understand the fascination until around 2006 when Delmonte (funny I know) produced a lemon grass flavour that I instantly fell in love with. I really used to eat them when I was in Daystar. Later on I kept eating them and discovered the chicken curry flavour, that’s all I can stand at the moment and I enjoyed it even more. I like how quick they are. 4 mins max and u have a meal on your table.
Well later I had a housemate called Kathure who liked adding veggies, especially broccoli (YUCK) and chicken to her noodles. I found that to be very interesting but never tried it till about a month ago. It was delicious. I first tried it with chicken and red and yellow peppers and mushrooms it was nice. Last week I decided to try prawns and add a few more veggies and the outcome was great. Now that Indomie is really trying to market itself maybe you can try this out. HAPPY COOKING!!
Ingredients
- 1 packet of 2 minute/ instant noddles ( I used indomie chicken curry)
- 150gms cocktail prawns or chicken breast
- 1 small onion, sliced
- ½ teaspoon garlic
- ¼ red pepper
- ¼ yellow pepper
- ¼ cup of sweet corn
- A handful of mushrooms (About 70gms)
- ½ teaspoons of cayenne pepper
- Oil for frying Small bunch of dhania (coriander)
Instructions
Boil the noodles according to package instructions.
As this boils add a drizzle of oil into a pan and add the onions, fry till soft then add the garlic. Fry till it starts to turn golden (if using chicken add the chicken at this point and cook for about 8mins)
Add the mushrooms and let them fry till they begin to turn color, then add the peppers and the corn till soft. Remove from the heat In the same pan add the prawns and cook for 2mins till they begin to turn pink.
By now the noodles have cooked, drain the water but leave just a little Add the noodles to the pan with the meat and veggies. Add the spices that come with the noodles and the dhania. Stir through and serve immediately. HAPPY EATING!!!
https://www.themothershipvillage.com/prawn-and-veggies-stir-fried-noodles/
