Looking for a fish dish for Good Friday?
Here’s a simple, tasty treasure you’ll be very happy to call upon when you need a delicious way to serve your fillets of fish.
About 6 weeks ago Zagorgeous Angie from Tweed Fruit Exchange (my favourite fruit and veg shop) shared this recipe with me and I’m so very grateful that she did. Sometimes you cross paths with a person and recipe for a reason and I think the reason was so I could share it with all of you for Easter. Thanks Angie!!
I decided to road test it on Saturday night. From Woe to Go it only took 1/2 an hour to have it ready for eating, big tick there from me, the other good news is that it’s delicious. I had never poached fish before Saturday night, I didn’t realise how easy it is to do.
The recipe suggested using firm white fish fillets such as (hoki, basa or ling) I used ling fillets from Coles deli but next time I make this dish (and there will definitely be a next time) I want to get some fresh barramundi fillets and try them in the recipe.
Being a lover of sweet delights I can’t help myself but to also share a quick, easy and effective Easter dessert recipe that Zagrandma and I discovered and used at Easter last year.
Firstly for the Fish Dish:
COCONUT POACHED FISH
You will need:
400ml can coconut cream
finely grated zest and juice of 1 lemon
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons sambal oelek (I only used 1 incase it was too spicy, I’ll be using 2 next time)
1 garlic clove, crushed
4x 120g firm white fish fillets (I used Ling and it was nice but next time I want to test out Barramundi)
1 cup baby spinach leaves
Steamed rice (for quick and easy I love the family size pre-cooked Sun Rice ready in 2.5 minutes!!!)
Garnish with shredded green onion and sliced red chilli (fresh from our chilli bush for us)
I also steamed a good bunch of pak choy, roughly chopped and served it on the side.
1. In a large frying pan (I prepped the following ingredients in a jug first then poured in the pan), combine coconut cream, lemon zest and juice, sauce, sugar sambal oelek and garlic. Over moderate heat bring to the boil, stirring.
2. Reduce heat to low and add fish.
Cover and simmer gently, 8-10 minutes, until fish flakes easily when tested with a fork.
3. Transfer fish to a plate.
Stir spinach through the poaching liquid. Simmer 1 minute.
4. Serve fish on bed of prepared rice (and if you choose a side of steamed pak choy). Drizzle fish with poaching liquid and top with green onion and sliced chilli.
Delish lovely ones!
Sweetness time; Easy Easter Tiramisu
This is a great, simple and extremely Easter appropriate dessert, after all it is called ‘Easter Tiramisu’!!! Zagrandma and I discovered it in the 2013 Autumn edition of the Coles magazine you pick up for free at the checkout.
Here’s a snap shot of ours from last year.
So yummy, we used choc chip hot cross buns from bakers delight because to be honest they are my most favourite of all hot cross buns!!
When you read the recipe you will notice there is Marsala as an ingredient, we left that one out because we wanted it child friendly and it was still delicious!!
You will find the recipe here.
So my gorgeous ones I hope you give it a go and enjoy. You won’t be disappointed and you won’t be slaving in the kitchen all day either!
To complete the spread why not add an appetiser, may I suggest one of these recipes I’ve posted, ‘Gabriela’s Gorgeous Baked Feta’ or the ‘Easy, Tasty Cheese Ball’ . You’ll have everyone asking you for the recipes!
Wishing you all a Happy and Safe Easter Break.
I’ve got a certain little someone turning 9 on Easter Sunday, so there will be some cake action coming up next week!!