Category Archives: Fish and Seafood

Creamy Seafood and Gnocchi Bake

Creamy Seafood and Gnocchi Bake

Effortless comfort food, perfect for warmer days. Light and very easy to make.
The great thing about this little casserole is that you can add any type of seafood you fancy, as long as it is firm and more or less cut in the same size.
I used Cod, Tilapia, Shrimp and fresh Tuna. And with fresh Tuna, I mean fresh from the freezer (LOL), not from a can. Although that would probably work too.
For the vegetable medley, I used the classic leek, carrot and peas combo, because I always have them in de fridge/freezer. That goes for Gnocchi too.
I think it took me maybe five to ten minutes to prepare this dish, chopping the carrots into cubes was the “hardest” part, so effort level 0.5
You make a béchamel sauce with herbs, mean-while boil some carrots, peas, leeks and Gnocchi.
Cut the fish and assemble. A little cheese on top and voilà, all done.

Prep time : 5-10 min
Cooking time : 20 min
Serves : 4
Square / round pan / baking dish
INGREDIENTS:

• 500 gr. / 16 oz. mixed seafood and firm fish* see note below
• 2 cups chopped fresh or frozen vegetables, carrot cubes, leeks, peas, celery, corn, onion…
• 1 pack Gnocchi
• 3 tbsp. butter
• 2 tbsp. flour
• 250 ml. / 1 cup milk
• 1 glass of dry white wine
• Dash Worcestershire sauce
• White pepper to taste
• 1 stock cube, chicken or fish
• Chopped fresh herbs, parsley, chives, dill
• ½ cup grated cheese

METHOD:

Bring a pan of water to the boil and season with plenty of salt. Have your chopped carrots and vegetables ready.
Meanwhile heat up a small sauce pan and melt the butter, add the flour and stir to cook for a minute. Gradually (slowly) add the milk, whisking constantly to avoid lumps. As soon as it’s creamy add all the milk, stock cube, white wine, Worcestershire sauce and white pepper. Let it cook slowly for five minutes then remove from the heat and let cool a bit.
Pre heat the oven to 200 C / 400 F.
Throw the veggies into the pot of boiling water, as soon as the water boils again add the Gnocchi as well. Cook until they float, about three minutes. Remove from heat and drain everything very well, let cool slightly. Prepare baking dish, spread a little butter in the bottom of the casserole dish.
Cut the fish into 2.5cm/1 inch cubes and place together with the gnocchi and vegetable into the casserole dish. Stir the fresh herbs through the creamy béchamel sauce and pour over the casserole, sprinkle over the cheese and place in the middle of the oven. Bake for 20 minutes.

Enjoy!
*NOTE: firm fish/seafood are Hake, Cod, Tilapia, Swordfish, Tuna, Sea bass, Shrimp, Lobster, Salmon…

If you make these Creamy Seafood and Gnocchi Bake, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Peach Basil Shrimp Salad with Sweet Chili Vinaigrette

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When the temperature rises, easy meal prep and (semi) cold dishes are my kind of meal! This Peach Basil Shrimp Salad tastes light and fresh! Tender crisp succulent grilled shrimp served on a bed of crispy greens with juicy Peaches and lots of Basil for a complete meal ready in minutes (with almost no clean up); this is truly the perfect summer meal!
And for that matter, our favourite Salad.
The dressing is made with ready sweet chili sauce and an ingredient that I really love, Ume Su. Maybe you have heard of it? I discovered it a couple of years ago and love it.

Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its also very salty, and most times it’s not necessary to add more salt to your recipe. Ume Su is less acidic than ordinary vinegar though, because it’s technically not a vinegar but the sour brine juice from the lactic acid fermentation.
The best way to describe the flavor is fruity, slightly acidic and salty all at the same time, that’s why I love adding it to sauces and vinaigrettes because it adds a lot of flavor and a little goes a long way.
If you can’t find it, buy it online, but if you don’t feel like buying it at all, which I totally understand (but you’re missing out on something great), sub with more vinegar and salt.

Prep Time : 15 mins
Cook Time : 5 mins
Total Time : 20 mins

Servings: 4

Ingredients:

INGREDIENTS Sweet chilli vinaigrette
• 6 tbsp. sweet chilli sauce
• ½ cup natural oil or very light olive oil
• 1 tbsp. sesame seed oil
• ¼ cup lime juice
• 1 tbsp. fish sauce nam pla
• 2 tsp Ume Su
• 1 tbsp. honey
• Freshly ground black pepper
• Salt if necessary
INGREDIENTS Peach Basil Shrimp Salad:
• 1 cup loosely packed basil leafs only
• 16 oz. / 450 gr. mixed salad greens various colors if possible
• 1 cup radishes
• 2 peaches
• 2 avocados
• 5 spring onions
• 16 oz. / 450 gr. peeled big fresh shrimp
• 1 tbsp. canola oil
• Salt and pepper
• 1 large buffalo Mozzarella or 2 medium
• Handful fresh cilantro

Instructions:

1. For the Sweet Chilli Vinaigrette, mix all the ingredients in a jar and shake until well combined.
2. Reserve until ready to use. Leftovers are best stored in the fridge.
3. Place all the greens in a large serving dish. Sprinkle the Basil leafs on top of the greens.
4. Cut the radishes in very thin slices and fan them out, place them on the salad. Leave some of the smaller radishes whole.
5. Peel the peaches, cut in half, twist and separate the halves. Remove the stone and also cut into thinner wedges and place on the salad fanned out.
6. The same goes for the avocados, peel, cut in half, remove the stone and slice and place on salad.
7. Put a frying pan on medium high heat, when hot add the oil. Season the shrimp and cook for about two to three minutes on each side, depending on the thickness of the shrimp.
8. Cook until no longer pink and remove straight away from the heat. Arrange on the salad.
9. In the middle of the salad, place the buffalo mozzarella, slightly torn open to reveal it’s soft inside.
10. Sprinkle with the fresh cilantro and serve drizzled with the sweet chilli vinaigrette.

Enjoy!
Myra XO

Crispy Nori Summer rolls with Lime Soy Peanut sauce

INGREDIENTS:

16 rice paper sheets
2 Nori sheets, each cut into 4 pieces
32 small cooked shrimp
50g. / 1.5 oz dried thin (rice) noodles
2 cup finely shredded cabbage
1 cup carrot sticks, or (bag) of shredded
1/2 cucumber cut into stick, seeds removed
Fresh basil and chopped cilantro
2 tbsp. neutral oil for frying

DIPPING SAUCE;

3 tbsp. peanut butter,
2 tbsp. soy Sauce
1 tbsp. Sesame seed oil
2 tsp. fish sauce (nam pla)
Fresh ground pepper
1 1/2 tbsp lime juice
1/3 cup water or more
1 tsp. garlic powder*
1/2 tsp crispy chili (in oil) or sambal oelek

INSTRUCTIONS:

Cook or soak your noodles according to package directions and set aside.
Cut your veggies unless you are using store bought pre-shredded which is a great idea if you are in a hurry.
Make the dipping sauce by mixing all the ingredients and set aside.
Place a large pan over medium heat and add the cabbage with half a cup of water, place a lid on the pan and bring to a boil. Cook for one minute, drain a place cabbage on a plate. Do the same with the carrots.
The quickly fry the shrimp for a minute or two until just cooked.
The basil leaves and koriander are also in the line up.
Get a deep plate and fill with water, have a working board ready to place the soaked rice sheets on.

Now soak a rice sheet for 10 seconds in water, place on board. Place nori sheet in the middle and slightly at the bottom of the circle. Layer your ingredients in your favorite order, finish with koriander and basil leafs.
To roll, flip one side towards the middle, then the other, start rolling from the part nearest to you, all the way up until you have a tight roll.
Lightly grease a plate a place roll on it. Continue with the remaining rolls.
To fry, add one tablespoon of vegetable oil to a large frying pan**, and fry rolls on all sides for about 7 minutes or until light golden and crispy. Repeat with the remaining rolls.

**you can also use two frying pans to cook all the rolls in one go.

Enjoy!

Crispy polenta crusted fish tacos

INGREDIENTS:

1 cup instant polenta
2 eggs
1/2 cup all purpose flour lour
1 tbsp. Cajun seasoning
4 firm fish fillets (tilapia), cut into pieces
1/2 cup fresh or frozen pineapple chunks
1/4 cup oil for frying
Taco shells, 2 or 3 per person
Shredded lettuce
2 avocados slices
Grated cheese optional
Sauce:
1/2 cup mayonnaise
1/4 cup plain greek yoghurt
2 tbsp. Ketchup
1 tbsp. sweet chili sauce
A few drops tabasco
1 tsp. garlic powder
1 tsp. onion powder

INSTRUCTIONS:

For the sauce, mix all the ingredients and set aside.
For the fish, prepare a bowl with polenta, and an other bowl in which you beat the two eggs.
On a work board, season the fish and coat with flower by sprinkling the flour over the fish.
Dip each piece of fish, first in the beaten eggs and the roll thru the polenta, gently pressing to cover completely.
When all the pieces are done, heat a frying pan with the oil anf fry the fish for about 4 to 5 minutes, turning once gently. Remove one piece to test if its done.
In the meantime place your pineapple in an oven proof dish and heat in the oven alongside the tacos shells, as per the instructions on the box.
To serve, place some shredded lettuce in each taco, pile on fish nuggets and warm pineapple and dollop some sauce on top. Serve with avocado wedges.
Enjoy.