4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

Tender fish fillets smeared in a simple marinade of lime juice and salt, seared golden and bathed in a creamy sauce. Baked this lovely to a lip-smacking perfection. Marinate fish fillets and keep for ...

Cut off cauliflower leaves from a whole head of cauliflower, then cut out the hard core. Chop the rest of the cauliflower ...

Salt, pepper, ketchup, mustard—what more does a table need? According to the rest of the world, a lot. Expand your culinary horizons and learn about these mouthwatering sauces, spices, and condiments ...

You can also use it to deepen the savory nature of a creamy miso dressing with smooth tahini, warm ginger, rich soy sauce, and toasted sesame oil. Fish sauce is a fantastic addition to chicken salad, ...

Season with salt and pepper to taste. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach.

To make the tahini sauce, crush the garlic on your chopping board with the salt until a paste is formed. Place this into a food processor, add the tahini, lemon juice, yoghurt and olive oil.

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

But perhaps the best part of this recipe is the tahini-yogurt sauce, which is drizzled on top before serving. It’s creamy, cooling and pulls the whole dish together. Adjust oven rack to the ...

Preheat oven to 175°C for 15 minutes. 2. Stuff the snapper with fennel, lemongrass, kaffir leaf, ginger, and U.S blueberries in the cavity of the fish. 3. In a bowl, mix together salt and egg whites.