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👩🏻‍🍳 Why make this recipe

If you've never made risotto before, this is the perfect recipe for first timers and risotto experts alike. With minimal fuss and ingredients, this smoked haddock risotto is easy to nurture into a pillowy pot of rice, with plenty of bite still left in each grain.

This is a warming, wholesome dish that is made by, simply and gradually, adding milky stock to starchy rice. A great option for the whole family, any night of the week.

🥘 Ingredients

This recipe makes enough smoked haddock risotto to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish.

However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

🔪 Step by step instructions

1. Poach the smoked haddock in milk and stock. Then remove skin and flake the fish. save the poaching liquid (fish stock).
2. Cook onion and garlic in butter in a wide pan. Then add risotto rice and stir to coat each grain in butter.
3. Next, add the wine and cook until it has nearly all reduced.
4. Add rosemary and gradually start to add fish stock.
5. Gradually add all the stock until the rice is soft and plump.
6. Stir in grated parmesan and lemon juice. 
7. Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
8. Top with fresh parsley and extra grated parmesan and serve.

💭 Expert tips

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

❓ Frequently asked questions

🍝 Other Italian recipes

• How To Make Pasta
• Italian Pasta Salad
• Traditional Tiramisu Recipe
• Tuscan Ribollita Soup
• Amarone Risotto
• Basil Pesto Recipe
• Italian Style Slow Cooker Ragu

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Smoked Haddock Risotto

Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached in the warm stock and milk beforehand and the whole recipe takes just over 30 minutes to make.

Course Dinner, Main Course, starter or main

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 833kcal

Author By: Debbie Jones

Equipment

• Wide poaching pan
• Wide (30cm) pan to cook the risotto
• Ladle

Ingredients

• 2 fillets 280g of smoked haddock
• 450 ml vegetable stock
• 450 ml whole milk
• 20 g butter
• 1 onion finely chopped
• 1 garlic clove finely chopped
• 170 g risotto rice
• 150 ml white wine
• 1 sprig fresh rosemary
• 1 lemon juiced
• 25 g grated parmesan or other hard Italian cheese
• 15 g fresh chopped parsley
• Extra parmesan to serve

Metric - US Customary

Instructions

To poach the fish:

• Pour the cold stock and milk into a wide pan. Stir together then place in the haddock fillets and bring the pan to a simmer. Gently poach for 3 minutes making sure the pan doesn’t boil. Then remove the fish with a slotted spoon and break into chunky flakes, discarding any skin. Keep the milky stock warm in the pan ready for making the risotto.

To make the risotto:

• Melt the butter in a wide (30cm) pan. Add the chopped onion and garlic and cook until soft. Then add the risotto rice and stir into the onion allowing the melted butter to coat and gently warm each grain.
• Next, add the wine and cook until it has nearly all reduced.
• Add the sprig off rosemary and then start to add the milky stock one ladle at a time. Stir attentively between each addition, only adding another ladleful when the previous one has been fully absorbed.
• Make sure all the milky stock goes into the risotto. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
• Add the grated parmesan and lemon juice. Stir in well and keep cooking for a further minute to allow the lemon juice to absorb. Taste the risotto, it should be soft and creamy. The grains should be firm but not chalky. If the rice still has a chalky bite, stir in a ladle of hot water and cook for a couple more minutes.
• Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
• Top with fresh parsley and extra grated parmesan and serve.

Video

Notes

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli, Vialone nano or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish. However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

What is the best rice for risotto? Risotto rice is usually plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. In the shops look for rice labelled as Arborio, Carnaroli, Vialone nano or just simply; risotto rice. 



Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy). Carnaroli isn't as easy to find in the shops but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

How to store? Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers. 



Transfer any leftovers to sealable containers. Make sure the risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).

What is the best pan for cooking risotto? The key to cooking risotto is a large surface area and allowing the rice to cook thoroughly and evenly in the stock. So any type of pan will do as long as it has a wide base. I recommend using a 30cm wide pan. A non-stick pan isn't essential so long as you pay close attention to the rice and maintain a good stir.

Nutrition

Calories: 833kcal | Carbohydrates: 91g | Protein: 54g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2339mg | Potassium: 1158mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1949IU | Vitamin C: 17mg | Calcium: 501mg | Iron: 7mg

This post was first published in May 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Smoked Haddock Risotto appeared first on ProperFoodie.

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

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👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Prawn curry is a great option for a healthy meal and its super easy to just throw the prawns in the pan. No need to chop up any raw meats, so it saves you time and the mess.

This Thai green prawn curry is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green prawn curry you will need:

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Prawns: The prawns can be substitute for your preferred meat or fish. See Thai green chicken curry option. For a vegetarian option replace the prawns with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Edamame beans: Any type of green bean will work well here. I usally opt for soy or green beans. If you want more veg try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, or courgette..

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

🔪 Step by step instructions

1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
2. Next add a can  coconut milk and stir well until fully combined with the paste.
3. Continue to stir until heated through.
4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
5. Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
7. Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
8. Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

📖 Recipe

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Thai Green Prawn Curry

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Course Dinner, Main Course

Cuisine Thai, Thailand

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 668kcal

Author By: Debbie Jones

Equipment

• Wok or large shallow pan

Ingredients

• 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
• 400 ml can of full fat coconut milk
• 1 tablespoon plain flour for thickening - optional do not use if making a gluten free version
• 250 g king prawns
• Juice and zest of half a lime
• 2 teaspoon soft brown sugar
• Few splashes of fish sauce
• 150 g frozen edamame beans
• Basil leaves fresh chillies and crispy onions to serve (optional)
• Rice to serve optional

Metric - US Customary

Instructions

• Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can of coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
• Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
• Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

Notes

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.

How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Nutrition

Calories: 668kcal | Carbohydrates: 22g | Protein: 39g | Fat: 50g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1239mg | Potassium: 894mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3599IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 12mg

The post Thai Green Prawn Curry appeared first on ProperFoodie.

🥘 Ingredients

To make this salmon pasta recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: The creamy sauce of this recipe is the perfect partner to the mild but meaty, sweet tasting salmon. Therefore, I recommend you stick with salmon for this recipe. If you prefer to not cook salmon from raw then you can use pre-cooked or hot smoked salmon. If you really struggle to get hold of salmon then trout is a good alternative.

Pasta: Salmon pasta is just that: pasta with salmon and it can be whatever type of pasta takes your fancy. This recipe uses fusilli but you could also try with other short pastas such as penne or macaroni. Salmon pasta recipes also work really well with longer pasta like in this salmon and prawn linguine recipe.

White wine: White wine adds a wonderful crisp flavour to the parmesan sauce, which is created as the alcohol evaporates and the wine flavour is concentrated. Try to use a good quality, dry white wine such as sauvignon blanc or pinot grigio. Find out more about: cooking with wine here.

If you would prefer to leave out the wine you can substitute with apple cider vinegar, white wine vinegar, apple juice, chicken stock, grape juice or just plain water.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.

Parmesan: Any hard cheese will work here if you can't get hold of parmesan. Try with pecorino or mature cheddar.

Caraway seeds: Completely optional. The caraway provides a citrusy flavour and has a slight hint of anise, which pairs amazingly with salmon. If you prefer to not use caraway, just season with salt and pepper and maybe a bit of powdered garlic. Alternatively, season with dried dill.

🔪 Step by step instructions

1. Start by cooking the pasta according to the instructions (usually 8-10 minutes in boiling water). 
2. Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the caraway seeds.
3. Wrap the foil loosely around the salmon leaving enough room for air to circulate around whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
4. Whilst the salmon is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic in 1 tablespoon of oil for around 30 seconds to just allow the flavour to release (don't fry for too long as garlic burns easily and creates a bitter taste).
5. Next, add 100ml of white wine to the garlic. Keep the pan on a medium heat and simmer for a minute or so to allow the wine to reduce by half.
6. Remove the pan from the heat and stir in the creme fraiche, parmesan, dijon mustard, juice from half a lemon and a pinch of salt and pepper. Stir until well combined and smooth.
7. When the salmon is ready, return the parmesan sauce to a medium heat. Flake the salmon and add to the parmesan sauce. 
8. Drain the fusilli pasta (retaining the water) and stir into the sauce along with the flaked salmon. If the sauce has reduced too much or become too thick, add in a 1 or 2 ladles of the pasta water to help loosen and thin. 
9. Serve the salmon pasta and top with freshly chopped parsley and lemon zest.

💭 Expert tips

• Once the fusilli pasta has been removed from its cooking pan, set the water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary (a ladle at a time). This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
• If the pasta is cooked before you are ready to mix into the sauce then drain the pasta into a sieve (retaining the water). Then run the pasta under cold water to stop the cooking process and to help keep it al dente.
• To make your salmon pasta recipe a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.

❓ Frequently asked questions

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Salmon Pasta Recipe

Easy to make fusilli pasta with salmon served in a silky smooth parmesan sauce with lemon, mustard and caraway infused salmon fillets. Make this salmon pasta recipe in under 30 minutes and enjoy a nutritious and full flavoured fish dish any night of the week.

Course Dinner, evening meal, fish, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 704kcal

Author By: Debbie Jones

Equipment

• Small pan for pasta
• Foil and baking tray
• large pan

Ingredients

• 150 g dried fusilli pasta
• 2 boneless salmon fillets
• ½ teaspoon caraway seeds
• 1 tablespoon oil
• 2 garlic cloves minced or finely chopped
• 100 ml dry white wine
• 150 ml creme fraiche
• 30 g grated parmesan
• 1 teaspoon dijon mustard
• Pinch salt and pepper
• ½ lemon juice and zest
• Handful of freshly chopped parsley

Metric - US Customary

Instructions

• Start by cooking the pasta according to the instructions (usually 8-10 minutes in boiling water).
• Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the caraway seeds.
• Wrap the foil loosely around the salmon leaving enough room for air to circulate around whilst cooking. This will cook the salmon more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
• Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic in 1 tablespoon of oil for around 30 seconds to just allow the flavour to release (don't fry for too long as garlic burns easily and creates a bitter taste).
• Next, add 100ml of white wine to the garlic. Keep the pan on a medium heat and simmer for a minute or so to allow the wine to reduce by half.
• Remove the pan from the heat and stir in the creme fraiche, parmesan, dijon mustard, juice from half a lemon and a pinch of salt and pepper. Stir until well combined and smooth.
• When the salmon is ready, return the parmesan sauce to a medium heat. Flake the salmon and add to the parmesan sauce.
• Drain the fusilli pasta (retaining the water) and stir into the sauce along with the flaked salmon. If the sauce has reduced too much or become too thick, add in a 1 or 2 ladles of the pasta water to help loosen and thin.
• Serve the salmon pasta and top with freshly chopped parsley and lemon zest.

Notes

Fish: If you prefer to not cook the salmon from raw then you can use pre-cooked or hot smoked salmon. If you really struggle to get hold of salmon then trout is good alternative.

Pasta: This recipe uses fusilli but you could also try with other short pastas such as penne or macaroni. Salmon pasta recipes also work really well with longer pasta like in this salmon and prawn linguine recipe.

White wine: White wine adds a wonderful crisp flavour to the parmesan sauce, which is created as the alcohol evaporates and the wine flavour is concentrated. Try to use a good quality dry white wine such as sauvignon blanc or pinot grigio. Find out more about: cooking with wine here. If you would prefer to leave out the wine you can substitute with apple cider vinegar, white wine vinegar, apple juice, chicken stock, grape juice or just plain water.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.

Parmesan: Any hard cheese will work here if you can't get hold of parmesan. Try with pecorino or mature cheddar.

Caraway seeds: Completely optional. The caraway provides a citrusy flavour and has a slight hint of anise, which pairs amazingly with the salmon. If you prefer to not use caraway, just season with salt and pepper and maybe a bit of powdered garlic. Alternatively season with dried dill.

Skin on the fish: Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.

Preparing in advance or freezing: This dish is best cooked fresh so that there is no need to reheat any fish or pasta. Freezing and/or reheating can cause the fish to become dry and the pasta to become limp.

Expert tips:

• Once the fusilli pasta has been removed from its cooking pan, set the water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary (a ladle at a time). This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
• If the pasta is cooked before you are ready to mix into the sauce then drain the pasta into a sieve (retaining the water). Then run the pasta under cold water to stop the cooking process and to help keep it al dente.

Nutrition

Calories: 704kcal | Carbohydrates: 62g | Protein: 50g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 342mg | Potassium: 1125mg | Fiber: 4g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg

The post Salmon Pasta Recipe appeared first on ProperFoodie.

Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

👩🏻‍🍳 Why make this recipe

This easy to make salmon linguine recipe is a great option for a healthy pasta dish. It uses a light yet full flavoured creme fraiche and lemon sauce and contains plenty of good fats and protein from the salmon fillets.

This fuss free pasta dish is quick to get on the table and is a filling but healthy recipe for the family. For more dinner inspiration have a look at my dinner ideas for two.

🥘 Ingredients

To make this salmon and prawn linguine recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.

Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving.

White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.

Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.

Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.

🔪 Step by step instructions

1. Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
2. Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
3. Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
4. Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
5. Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
6. Remove the pan from the heat and stir in the creme fraiche.
7. Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the ingredients notes above under 'flour').
8. Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
9. When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
10. Next, add the cooked linguine to the pan. 
11. Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
12. Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.

💭 Expert tips

• Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
• For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
• To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
• Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.

❓ Frequently asked questions

🍝 Other pasta recipes

• Italian style slow cooker ragu
• Creamy mushroom pasta
• Italian pasta salad
• Pea pasta

🦐 Other fish recipes

• Salmon Pasta Recipe
• Healthy Fish and Chips Recipe
• Classic Fish Pie Recipe
• Clam Chowder
• Chinese prawns Recipe
• Honey Glazed Prawns Starter

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Salmon and Prawn Linguine Recipe

Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

Course Main Course, starter or main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 725kcal

Author By: Debbie Jones

Ingredients

• 150 g dried linguine
• 2 boneless salmon fillets
• 1 teaspoon dried dill
• 1 tablespoon oil
• 2 garlic cloves finely chopped or minced
• 2 banana shallots finely chopped
• 100 ml white wine
• 150 ml creme fraiche
• 150 g raw king prawns
• Half lemon juiced
• Few sprigs of fresh dill optional
• Sprinkle of chilli flakes optional
• Lemon wedges to serve

Metric - US Customary

Instructions

• Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
• Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
• Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
• Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
• Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
• Remove the pan from the heat and stir in the creme fraiche.
• Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the notes below under 'flour').
• Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
• When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
• Next, add the cooked linguine to the pan.
• Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
• Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.

Notes

Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.

Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving

White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.

Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less like to curdle and so produces a silky smooth sauce.

Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.

Expert tips:

• Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
• For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
• To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
• Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.

Nutrition

Serving: 1bowl | Calories: 725kcal | Carbohydrates: 63g | Protein: 60g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 672mg | Potassium: 1250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 5mg

The post Salmon and Prawn Linguine appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Fish and Chips, Britains staple meal. The dish that defines our coastline and makes the food fight against seagulls very, very real (I have first hand experience of this). Its a dish that can satisfy the greediest of mouths and one that will put a smile on your face when remembering sunny days sat on a bench, breathing in the sea air and feeling the slight chill of our relentless coastal winds. But, not all fish and chips need to be eaten at the seaside and it doesn't always need to dipped in batter and deep fried.

This recipe is a healthy version of the otherwise stodgy and oil soaked fish and chips. The fish is lightly coated in breadcrumbs and baked, and the chips are tossed in a small amount of oil and cooked in the oven until golden. The peas are garden peas, crushed and mixed with a bit of butter and mint. Nutritious, but still hits the spot when that chippy craving strikes.

🥘 Ingredients

To make this healthy fish and chips recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: Use cod or haddock for the fish. For best results choose fillets that are thicker rather than longer. Thicker fillets will maintain their moisture better during cooking, so the finished fish will be crunchy on the outside and tender and moist on the inside.

Breadcrumbs: Use store bought standard breadcrumbs or for more of a crunch try with Japanese panko breadcrumbs. I tend to find that compared to panko breadcrumbs, standard breadcrumbs have a darker colour after cooking and are more flavoursome.

Flour and egg: These are necessary to ensure that the breadcrumbs fully coat and stick to the fish.

Potatoes: Use large floury potatoes such as Maris Piper or King Edward, which are good for baking.

🔪 Step by step instructions

1. Pre heat the oven to 200°C (400°F). Line up 3 medium shallow bowls and a baking tray. Put the flour in one bowl, whisked egg in the second and breadcrumbs in the third. Season the flour with salt and pepper
2. Take the first fish fillet and place in the flour bowl, turn the fillet and fully coat in the flour.
3. Transfer the fillet to the egg bowl and turn to fully coat.
4. Then transfer the fish from the egg bowl to the bread crumbs bowl. Turn in the bowl and coat with bread crumbs all over.
5. Shake the fillet to remove any excess breadcrumbs then carefully place on a baking tray. Repeat with the second fillet. Set the breadcrumbed fish to one side whilst the chips are prepared.
6. Leave the skins on the potatoes and slice into chip shapes. Place the chips into a bowl and toss in olive oil, salt and pepper.
7. Transfer the chips to a second tray. Then place both the fish tray and chips tray into the preheated oven and cook for 30 minutes or until golden brown. Turn half way through.
8. Prepare the peas when the fish and chips have 5 minute left in the oven. Place the frozen garden peas in a small pan, cover with water and simmer for 2-3 minutes or until cooked.
9. Drain the peas then add dried mint and butter then mix and use a masher to 'smash'.
10. Serve the fish and chips on a board with peas in a bowl at the side.

💭 Expert tips

• Try to buy fillets which are thick/fat rather than long.
• Use floury potatoes for the chips.
• If you don't want to use flour in this recipe then pat the fish dry with kitchen towel before coating in the egg. However, I do recommend using the flour to ensure a proper coating of egg, which in turn provides the perfect sticky surface for the breadcrumbs.
• Slice the chips to a similar size so that they cook evenly.
• line trays with greaseproof paper to help stop the fish and chips from sticking during cooking.
• Turn the chips and fish a couple of time during cooking to stop the chips sticking to the tray and to ensure even colouring on the breadcrumbs.

❓ Frequently asked questions

🦐 Other fish recipes

• Classic Fish Pie Recipe
• Fish Biryani
• Salmon and Mackerel Fishcakes
• Salmon and Prawn Linguine
• Salmon Pasta Recipe
• Haddock Risotto

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Healthy Fish and Chips Recipe

This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips on the table in just 45 minutes, perfect for a mid week meal that is both easy and healthy.

Course Dinner, Main Course

Cuisine British

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 569kcal

Author By: Debbie Jones

Equipment

• 3 shallow bowls for flour, eggs and breadcrumbs
• 2 baking trays
• Large mixing bowl for chips
• Spatula

Ingredients

For the Fish

• 50 g plain flour
• Pinch of salt and pepper
• 1 egg whisked
• 50 g breadcrumbs
• 2 white fish fillets cod or haddock

For the chips

• 2 large potatoes
• 1 tablespoon olive oil
• Pinch of salt and pepper

For the peas

• 200 g frozen garden peas
• 1 teaspoon dried mint
• 10 g butter

Metric - US Customary

Instructions

• Pre heat the oven to 200°C (400°F). Line up 3 medium shallow bowls and a baking tray. Put the flour in one bowl, whisked egg in the second and breadcrumbs in the third. Season the flour with salt and pepper.
• Take the first fish fillet and place in the flour bowl, turn the fillet and fully coat in the flour.
• Transfer the fillet to the egg bowl and turn to fully coat.
• Then transfer the fish from the egg bowl to the bread crumbs bowl. Turn in the bowl and coat with bread crumbs all over.
• Shake the fillet to remove any excess breadcrumbs then carefully place on a baking tray. Repeat with the second fillet. Set the breadcrumbed fish to one side whilst the chips are prepared.
• Leave the skins on the potatoes and slice into chip shapes. Place the chips into a bowl and toss in olive oil, salt and pepper.
• Transfer the chips to a second tray. Then place both the fish tray and chips tray into the preheated oven and cook for 30 minutes or until golden brown. Turn half way through.
• Prepare the peas when the fish and chips have 5 minute left in the oven. Place the frozen garden peas in a small pan, cover with water and simmer for 2-3 minutes or until cooked.
• Drain the peas then add dried mint and butter then mix and use a masher to 'smash'.
• Serve the fish and chips on a board with peas in a bowl at the side.

Notes

Expert tips

• Try to buy fillets which are thick/fat rather than long.
• Use floury potatoes for the chips.
• If you don't want to use flour in this recipe then pat the fish dry with kitchen towel before coating in the egg. However, I do recommend using the flour to ensure a proper coating of egg, which in turn provides the perfect sticky surface for the breadcrumbs.
• Slice the chips to a similar size so that they cook evenly.
• Line trays with greaseproof paper to help stop the fish and chips from sticking during cooking.
• Turn the chips and fish a couple of time during cooking to stop the chips sticking to the tray and to ensure even colouring on the breadcrumbs.

 

Is oven baked fish heathy? Fish is fantastic source of protein and if its a white fish then its also low in fat. However, the local chippy load the fish with fat by coating in batter and deep frying in oil. Coating in flour, eggs and breadcrumbs and then baking, substantially reduces calories and fat so making this method a lot healthier than the chippy method.

Can you reheat this recipe? I don't recommend reheating this recipe as the fish is likely to dry out. You can however prepare everything up to the point when it all goes in the oven. Then wrap the trays in cling film (plastic wrap) and place in the fridge until you are ready to bake. Before baking, remove the trays from the fridge and allow to stand on the side for 30 minutes to come to room temperature.

Is this recipe gluten free? The bread crumb coating in this recipe uses flour and bread crumbs, which both contain gluten. To make this recipe gluten free replace with gluten free flour and gluten free breadcrumbs. You can also leave out the flour if you prefer, see expert tips above.

Nutrition

Serving: 1portion | Calories: 569kcal | Carbohydrates: 69g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 464mg | Potassium: 1762mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1136IU | Vitamin C: 89mg | Calcium: 108mg | Iron: 5mg

The post Healthy Fish and Chips Recipe appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

When its cold out, this classic fish pie recipe will warm you through and leave you ready to face the elements the next day. Its also a pretty good dish for a cosy Saturday night in. Lock out the cold and get this pie in the oven!! Simple, easy and delightful. The classic dishes are always the best.

🥘 Ingredients

To make this classic fish pie recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Diced fish: For this recipe I used a mixture of salmon, cod and smoked haddock. However, feel free to choose your preferred fish. Or even swap some of the fish for prawns. You may also find that your local fish monger or supermarket offers a ready diced fish pie selection. This may work out cheaper than buying separated pieces of fish.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required for a smooth and silky sauce.

Flour: Use plain or all purpose flour as the thickening agent for the sauce.

Cheese: The cheddar cheese is melted into the sauce before mixing in the fish. If preferred you can leave out the cheese and just use a white sauce. Alternatively, swap cheddar for a different cheese to create your preferred flavour.

Baby spinach: This is optional and can be left out if preferred or swapped for another green veg such as garden peas, asparagus or tenderstem broccoli.

🔪 Step by step instructions

1. Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
2. Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
3. Add the flour and stir in, the mixture should clump slightly and turn to a paste.
4. On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
5. As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
6. Next take the sauce off the heat and stir in the cheese.
7. Add the chopped, raw fish to the cheese sauce and mix in carefully.
8. Add the spinach leaves and stir in.
9. Transfer the fish pie mix to an ovenproof dish
10. Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
11. Use a fork to mark and ruffle up the surface of the mash potato.
12. Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

💭 Expert tips

Sauce: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

❓ Frequently asked questions

🦐 Other fish recipes

• Salmon Pasta Recipe
• Frozen Salmon Traybake
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Haddock and Rosemary Risotto
• Honey Glazed Prawns Starter
• Kedgeree with Poached Eggs
• Salmon and Mackerel Fishcakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Classic Fish Pie Recipe

A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

Course Dinner

Cuisine British

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 562kcal

Author By: Debbie Jones

Equipment

• Flexible fish knife for skinning fish (if necessary)
• Peeler
• Large pan for potatoes
• Medium pan for filling
• Masher
• Large ovenproof dish

Ingredients

For the mash topping

• 1 kg potatoes
• 20 g butter
• Splash of milk

For the filling

• 20 g butter
• 1 onion finely chopped
• 1 garlic clove finely chopped
• 30 g plain flour
• 400 ml semi skimmed milk
• 50 g cheddar cheese
• 280 g cod cut into bite size chunks
• 140 g smoked haddock cut into bite size chunks
• 140 g salmon cut into bite size chunks
• 50 g baby spinach leaves

Metric - US Customary

Instructions

• Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
• Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
• Add the flour and stir in, the mixture should clump slightly and turn to a paste.
• On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
• As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
• Next take the sauce off the heat and stir in the cheese.
• Add the chopped, raw fish to the cheese sauce and mix in carefully.
• Add the spinach leaves and stir in.
• Transfer the fish pie mix to an ovenproof dish
• Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
• Use a fork to mark and ruffle up the surface of the mash potato.
• Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

Notes

Sauce tip: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

Can you make this recipe ahead of time? Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing. When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.

What if my fish has skin on? If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife. Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.

Can you freeze leftover fish pie? Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C.  You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time.  Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy. 


Nutrition

Serving: 0.25pie | Calories: 562kcal | Carbohydrates: 59g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 545mg | Potassium: 1955mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1733IU | Vitamin C: 57mg | Calcium: 304mg | Iron: 4mg

The post Classic Fish Pie Recipe appeared first on ProperFoodie.

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Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are secured onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.

Although a lot simpler than any other type of sushi the symmetrical and regimented look of the nigiri is quite effective. The perfect addition to a sushi platter masterpiece.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including maki sushi, California rolls and dragon roll sushi.

🥘 Ingredients

To make 20 pieces of nigiri sushi you will need the following:

• 300g of prepared sushi rice
• 20 cooked and butterflied king prawns
• Wasabi paste

🔪 Instructions

For nigiri sushi you don't need any nori sheets and theres no rolling so you don't need a bamboo mat.

1. First prepare the rice by following the instructions in this how to make sushi rice recipe.
2. Wet your hands then take a small handful of sushi rice and start to shape in your hands to create a round oblong shape.
3. Next add a pea sized amount of wasabi paste to the top of each rice ball and spread out evenly using a knife.
4. Finally, stick a topping to each rice ball, here I have used butterflied king prawns, which came preprepared in the Fish society's sashimi kit.
5. Present the nigiri sushi with the topping facing up. However, advise your guests that nigiri sushi should be eaten topping side down to get the best out of the flavours. I advise: - eat it all in one to avoid the mess 🙂
6.  

💭 Recipe tips

For more recipes with fish try fish pie, salmon and prawn linguine, fish biryani, healthy fish and chips, frozen salmon and potato traybake, haddock risotto and Chinese prawns recipe.

Let me know what you think of this recipe by leaving a comment and star rating below. you can also pin the recipe on pinterest. Or if you prefer you can pin the video.

📖 Recipe

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Nigiri Sushi

Nigiri sushi is simply a ball of sushi rice topped with cooked butterflied king prawns. Usual served without any raw fish this is a great option sushi-newbies, kids, and anyone who really can’t stand uncooked fish. These easy sushi balls are quick to make and perfect for using up that last bit of rice.

Course Appetizer, Dinner, Main Course, party food, starter, starter or main

Cuisine Asian, Japanese

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 people (20 pieces of nigiri sushi)

Calories 196kcal

Author By: Debbie Jones

Equipment

• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 300 g of prepared sushi rice
• 20 cooked and butterflied king prawns
• Wasabi paste

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe.
  
• Wet your hands then take a small handful of sushi rice and start to shape in your hands to create a round oblong shape.
  
• Next add a pea sized amount of wasabi paste to the top of each rice ball and spread out evenly using a knife.
  
• Finally, stick a topping to each rice ball, here I have used butterflied king prawns, which came preprepared in the Fish society's sashimi kit. Feel free to use alternative toppings to suit your own taste.
  
• Present the nigiri sushi with the topping facing up. However, advise your guests that nigiri sushi should be eaten topping side down to get the best out of the flavours. I advise: - eat it all in one to avoid the mess 🙂
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.

Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. For nigiri sushi choose veg or fruit that can be cut to the shape of the rice ball so it can sit neatly on top. Some ideas: Avocado (toss in lime juice), mango, bell pepper, cucumber ribbons.

Wasabi: Use wasabi paste to help stick your butterflied prawns/fish/veg to your sushi balls when making nigiri sushi

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 136g | Calories: 196kcal | Carbohydrates: 33.6g | Protein: 15g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 280mg | Potassium: 203.2mg | Fiber: 0.5g | Sugar: 1.7g | Vitamin A: 68.2IU | Vitamin C: 0.4mg | Calcium: 43.6mg | Iron: 0.8mg

The post Nigiri Sushi appeared first on ProperFoodie.

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Maki sushi is one of the easier types of sushi roll to make yourself. So if you are making sushi for the first time, this is a good place to start. Maki sushi rolls are smaller and thinner than most other sushi and unlike California rolls and Dragon rolls the rice is on the inside with the seaweed on the outer edge.

Maki sushi is made with half a nori sheet and the filling can be just raw fish, just veg or both. As the maki sushi is small the inside shouldn’t be over filled, so spread the rice as thinly as possible and only use 2 pieces of veg or fish. If you want to use 3 fillings there is also a Futomaki which is the larger version of the maki sushi (2-2.5 inches wide). For this use a full sheet of nori.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including California rolls, dragon roll sushi and nigiri sushi.

🥘 Ingredients

To make 36 pieces of maki sushi you will need the following:

• 300g cooked and prepared sushi rice
• 3 sheets of nori (seaweed sheets)
• ¼ cucumber sliced into thin sticks
• ½ bell pepper sliced into thin sticks
• ½ avocado sliced thinly
• 120g Sushi grade fish (optional) (tuna, salmon, cod). See my full sushi rolls guide for more information on sushi grade fish

Substitutions: The fish and veg filling can be swapped to suit your taste. Try with other vegetables such as raw carrot, raw beetroot, raw red cabbage, celery. If you want to add some sashimi (raw, thinly sliced sushi grade fish). Try with this Sashimi Kit from The Fish Society . (Includes 60g+ Saba Mackerel, 60g+ Gindara Black cod, 60g+ Maguro tuna, 60g+ Chalkstripe salmon belly, 60g+ butterflied king prawns, soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks.

🔪 Instructions

1. Rice: First prepare the rice by following the instructions in this how to make sushi rice recipe
   Save
2. Set up your working area: Bamboo mat ready to roll your sushi, bowl of water to keep your hands wet, sliced fish and veg, bowl of prepared sushi rice, and sheets of nori.
3. Half a nori sheet: First, start by halving the nori paper (maki sushi is a smaller roll so only half is required).
   
4. Spread the rice: Next use the water to wet your hands before handling the sushi rice. Take a golf ball sized amount of sushi rice, shape into a ball then place in the centre of the nori. Wet your hands again and then begin to spread the rice ball over the surface of the nori, leaving a 1 cm gap at the top. The rice should be as thin as possible, aim for 1 to 2 grains thickness across the sheet.
   
5. Add the filling: Next place lines of veg or fish filling across the rice, this should be towards the bottom edge, about 2cms up. Because maki sushi is so small, you shouldn’t use more than 2 fillings, and in some cases just one is fine. Here I have used 1 fish filling (tuna) and 1 veg filling (avocado).
6. Now its time to roll the sushi: Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
7. Slice: To finish slice the sushi roll into six maki sushi using a wet knife. Dip the knife into the water then hold up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed. To keep things neat slice and discard the ends.
8. Repeat: Repeat the above with the remaining ingredients. Present sushi side on, so the inside is visible

💭 Tips and tricks

Once you have made maki sushi you can start to branch out and make all kinds of sushi including California rolls, Dragon rolls and nigiri sushi. Make all four and present on a big platter to really impress your friends.

Let me know what you think of this recipe by leaving a comment or star rating below. You can also pin the recipe on pinterest. Or if you prefer you can pin the video.

📖 Recipe

Print

📋 Maki sushi

Maki sushi is a smaller type of sushi where the fish a veg are in the middle of sushi rice (sumeshi) with a seaweed sheet (nori) wrapped around the outside. Here, I will show you how to make your own maki sushi at home with my simple step by step guide.

Course Dinner, Main Course, party food, Snack, starter

Cuisine Asian, Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people (36 pieces of sushi)

Calories 217kcal

Author By: Debbie Jones

Equipment

• 1 Bamboo Rolling Mat (Makisu) or use baking paper
• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 300 g cooked and prepared sushi rice
• 3 sheets of nori seaweed sheets
• ¼ cucumber sliced into thin sticks
• ½ bell pepper sliced into thin sticks
• ½ avocado sliced thinly
• 120 g Sushi grade fish optional (tuna, salmon, cod) see my full sushi guide for more information on sushi grade fish

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe
  
• Bamboo mat ready to roll your sushi, bowl of water to keep your hands wet, sliced fish and veg, bowl of prepared sushi rice, and sheets of nori.
  
• First, start by halving the nori paper (maki sushi is a smaller roll so only half is required).
  
• Next use the water to wet your hands before handling the sushi rice. Take a golf ball sized amount of sushi rice, shape into a ball then place in the centre of the nori. Wet your hands again and then begin to spread the rice ball over the surface of the nori, leaving a 1 cm gap at the top. The rice should be as thin as possible, aim for 1 to 2 grains thickness across the sheet.
  
• Next place lines of veg or fish filling across the rice, this should be towards the bottom edge, about 2cms up. Because maki sushi is so small, you shouldn’t use more than 2 fillings, and in some cases just one is fine. Here I have used 1 fish filling (tuna) and 1 veg filling (avocado).
  
• Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
  
• To finish slice the sushi roll into six maki sushi using a wet knife. Dip the knife into the water then hold up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed. To keep things neat slice and discard the ends.
  
• Repeat the above with the remaining ingredients. Present sushi side on so the inside is visible.
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.

Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Small sushi: Maki sushi are smaller rolls so halve your seaweed paper to make these.

Don't use too much rice: Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.

Slicing: When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 164g | Calories: 217kcal | Carbohydrates: 34.5g | Protein: 8.8g | Fat: 5.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Sodium: 120mg | Potassium: 320.8mg | Fiber: 0.6g | Sugar: 2.3g | Vitamin A: 45.6IU | Vitamin C: 17mg | Calcium: 18.7mg | Iron: 0.6mg

The post Maki Sushi appeared first on ProperFoodie.

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The dragon roll is one of the more impressive pieces of sushi and not only does it boast rice on the outside but it also has a topping. The topping is usually avocado, which is said to resemble that of a dragon scale. In this guide I used salmon as well as avocado for a bit of extra colour in the topping.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including maki sushi, California rolls and nigiri sushi.

🥘 Ingredients

To make 30 pieces of Dragon roll sushi you will need the following:

• 600g of cooked and prepared sushi rice
• 1 pack nori sheets (5 in a pack) (seaweed sheets)
• Black sesame seeds
• ½ cucumber sliced into this julienne sticks for filling
• 5 crab sticks sliced in half length ways for filling
• 1 avocado sliced thinly for filling (toss in lime juice to keep fresh)
• 1 avocado thinly sliced for topping (toss in lime juice to keep fresh)
• 250g sliced smoked salmon or sliced sashimi salmon for topping

Substitutions: The fish and veg filling can be swapped to suit your taste. Try with other vegetables such as bell pepper, celery, raw carrot, raw beetroot, raw red cabbage. Or if you want to add some sashimi (raw, thinly sliced fish). Try with this Sashimi Kit from The Fish Society . (Includes 60g+ Saba Mackerel, 60g+ Gindara Black cod, 60g+ Maguro tuna, 60g+ Chalkstripe salmon belly, 60g+ butterflied king prawns, soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks.

🔪 Instructions

1. First prepare the rice by following the instructions in this how to make sushi rice recipe
2. Next make a California roll following steps 1 to 7 in this California rolls recipe
3. Then, before slicing the roll add a topping of avocado, or avocado and salmon, or anything else you want to try. Slightly overlap each topping as you go.
4. Place cling film over to shape and stick the topping to the sushi roll.
5. Slice the dragon roll into 6, you can leave the cling film on or take it off to do this, – which ever you prefer. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
6. Present the dragon rolls with the the topping facing up

💭 Recipe tips

📖 Recipe

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📋 Dragon Roll Sushi

Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.

Course Appetizer, christmas dinner, Main Course, party food, starter or main

Cuisine Asian, Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people (30 pieces of sushi)

Calories 475kcal

Author By: Debbie Jones

Equipment

• 1 Bamboo Rolling Mat (Makisu) or use baking paper
• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 600 g of cooked and prepared sushi rice
• 1 pack nori sheets 5 in a pack (seaweed sheets)
• Black sesame seeds
• ½ cucumber sliced into this julienne sticks for filling
• 5 crab sticks sliced in half length ways for filling
• 1 avocado sliced thinly for filling toss in lime juice to keep fresh
• 1 avocado thinly sliced for topping toss in lime juice to keep fresh
• 250 g sliced smoked salmon or sliced sashimi salmon for topping

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe
  
• Next make a California roll following steps 1 to 7 in this California rolls recipe. Substitute in your preferred fillings.
  
• Then, before slicing the roll add a topping of avocado, or avocado and salmon, or anything else you want to try. Slightly overlap each topping as you go.
  
• Place cling film over to shape and stick the topping to the sushi roll.
  
• Slice the dragon roll into 6, you can leave the cling film on or take it off to do this, – which ever you prefer. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
  
• Present the dragon rolls with the the topping facing up
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish. Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Don't use too much rice: Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.

Slicing: When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 287g | Calories: 475kcal | Carbohydrates: 66.8g | Protein: 21.1g | Fat: 15.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 6.9g | Sodium: 880mg | Potassium: 636.1mg | Fiber: 1.2g | Sugar: 2.6g | Vitamin A: 89.8IU | Vitamin C: 3.1mg | Calcium: 38.7mg | Iron: 1.2mg

The post Dragon Roll Sushi appeared first on ProperFoodie.

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The great thing about making your own sushi rolls is that you can fill them with whatever ingredients you like and whatever suits you and your family best. Keep it vegetarian, go all out with some lovely sushi grade raw fish, or 'play it safe' and use smoked salmon or crab sticks.

California rolls typically contain cucumber, avocado and crabsticks. This is easy on the palate and also looks very pretty with the bright pinks and greens. In this particular recipe I opted for smoked salmon instead of crabsticks. But feel free to use whatever filling you prefer.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including maki sushi, dragon roll sushi and nigiri sushi.

🥘 Ingredients

To make 40 pieces of California roll sushi you will need the following:

• 600g of cooked and prepared sushi rice
• 1 pack nori sheets (5 in a pack) (seaweed sheets)
• Black sesame seeds
• ½ cucumber sliced into this julienne sticks
• 1 avocado thinly sliced (toss in lime juice to keep fresh)
• 250g smoked salmon or 5 crab sticks

Substitutions: The fish and veg filling can be swapped to suit your taste. Try with other vegetables such as bell pepper, celery, raw carrot, raw beetroot, raw red cabbage. Or if you want to add some sashimi (raw, thinly sliced fish). Try with this Sashimi Kit from The Fish Society . (Includes 60g+ Saba Mackerel, 60g+ Gindara Black cod, 60g+ Maguro tuna, 60g+ Chalkstripe salmon belly, 60g+ butterflied king prawns, soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks.

🔪 Instructions

1. Rice: First prepare the rice by following the instructions in this how to make sushi rice recipe
   Save
2. Set up your working area: 1 bamboo mat ready to roll your sushi, a bowl of water to keep your hands wet whilst handling sushi rice, sliced fish and veg, bowl of prepared sushi rice, and 5 sheets of nori.
3. Each roll is made with 1 sheet of nori: Place the nori, shiny side down, on the top of your bamboo mat. Wet your hands and take a snooker ball amount of rice and place in the centre of the seaweed sheet. Then wet your hands again and start to spread thinly and evenly over the nori. Leaving a 2cm gap at the top. Aim for 2-3 grains thick.
4. Sesame seeds: At this point if you wish, you can sprinkle over black sesame and or black onion seeds.
5. Flip over: The nori and rice must now be flipped over. The rice will stay stuck to the nori so don’t worry. Pick up the top end and flip over from top to bottom.
6. Filling: The fish and veg filling can be placed on top of the seaweed sheet, around 2cm up from the bottom. As this is a larger sushi roll (compared to maki sushi) up to 3 fillings can be used. Here I have used salmon, cucumber and avocado.
7. Now, its time to roll: Pick up the bottom end of the mat and start to fold it over. For the first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
8. Before slicing the California roll: cover with cling film and press to the shape. You can place the mat back over the roll to do this. Then remove mat but leave cling film in place for slicing.
9. Slicing: Next, wet your knife by dipping the blade into the water. Then hold the knife up and allow the water to run down the length of the blade. Slice the roll into six or eight pieces. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking.
10. Repeat: Repeat with the remaining ingredients
11. Serve: Present the sliced California rolls with the inside facing up and serve on a platter.

💭 Tips and tricks

Let me know what you think of this recipe by leaving a comment or star rating below. You can also pin the recipe or if you prefer you can pin the video.

📖 Recipe

Print

📋 California rolls

California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.

Course Appetizer, Main Course, party food, Side Dish, Snack, starter

Cuisine Asian, Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people (40 pieces of sushi)

Calories 451.3kcal

Author By: Debbie Jones

Equipment

• 1 Bamboo Rolling Mat (Makisu) or use baking paper
• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 600 g of cooked and prepared sushi rice
• 1 pack nori sheets 5 in a pack (seaweed sheets)
• Black sesame seeds
• ½ cucumber sliced into this julienne sticks
• 1 avocado thinly sliced toss in lime juice to keep fresh
• 250 g smoked salmon or 5 crab sticks

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe
  
• 1 bamboo mat ready to roll your sushi, a bowl of water to keep your hands wet whilst handling sushi rice, sliced fish and veg, bowl of prepared sushi rice, and 5 sheets of nori (seaweed).
  
• Place the nori, shiny side down, on the top of your bamboo mat. Wet your hands and take a snooker ball amount of rice and place in the centre of the seaweed sheet. Then wet your hands again and start to spread thinly and evenly over the nori, leaving a 2cm gap at the top of the seaweed. Aim for 2-3 grains thick.
  
• At this point if you wish, you can sprinkle over black sesame and or black onion seeds.
  
• The nori and rice must now be flipped over. The rice will stay stuck to the nori so don’t worry. Pick up the top end and flip over from top to bottom.
  
• The fish and veg filling can be placed on top of the seaweed sheet around 2cm up from the bottom. As this is a larger sushi roll (compared to maki sushi) up to 3 fillings can be used. Here I have used salmon, cucumber and avocado.
  
• Pick up the bottom end of the mat and start to fold it over. For the first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
  
• Cover with cling film and press to the shape of the sushi roll. You can place the mat back over the roll to do this. Then remove mat for slicing.
  
• Next, wet your knife by dipping into the water then hold the knife up and allow the water to run down the length of the blade. Slice the roll into six or eight pieces (depending on how thick you would like them). Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
  
• Repeat with the remaining ingredients
• Present the sliced California rolls with the inside facing up and serve on a platter.
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.

Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Protect your mat: Wrap your bamboo mat with cling film to keep it clean, particularly when making California rolls when the rice is on the outer edge.

Don't use too much rice: Try not to place too much rice on the nori sheet. Spread the rice as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking to the rice and seaweed.

Use cling film when slicing: When slicing sushi with rice outside (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and to keep its shape whilst you slice.

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 274g | Calories: 451.3kcal | Carbohydrates: 66.6g | Protein: 20.9g | Fat: 12.9g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 5.4g | Sodium: 880mg | Potassium: 579.8mg | Fiber: 1.2g | Sugar: 2.5g | Vitamin A: 89.5IU | Vitamin C: 2.4mg | Calcium: 37.3mg | Iron: 1.2mg

The post California rolls appeared first on ProperFoodie.

AD FOR THE FISH SOCIETY. 

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🔪 Step by step instructions

1. Make the sushi rice: Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
2. Julienne the vegetables: Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
3. Slice the fish: If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
4. Fill with rice: Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
5. Add fillings: Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll, with half a seaweed sheet, then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
6. Roll: Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
7. Slice: To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
8. Repeat: Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
9. Different types of sushi: Different types of sushi can be made from the same ingredients. See below for a description of each type of sushi and a link to the recipe.

🍥 Maki sushi rolls

Maki sushi is the smallest rolled sushi and is made using half of a nori sheet, instead of a full sheet. The nori sheet is on the outside of this roll and the rice and veg are in the middle. Maki sushi can be made with just raw fish, just veg or both. As the maki sushi is small the inside shouldn't be over filled, so spread the rice as thinly as possible and only use 2 pieces of veg or fish. There is also a Futomaki which is the larger version of the maki sushi (2-2.5 inches wide).

📋 Maki sushi

Maki sushi is a smaller type of sushi where the fish a veg are in the middle of sushi rice (sumeshi) with a seaweed sheet (nori) wrapped around the outside. Here, I will show you how to make your own maki sushi at home with my simple step by step guide.

Make this recipe

🍥 California rolls

California rolls are larger then the maki sushi and use the whole sheet of nori. The rice for this roll is presented on the outside and the seaweed is rolled into the inside. The veg and fish are in the middle, just like in the maki sushi. As the California roll is larger than the maki roll there is room to use 3 veg/fish fillings inside. But its still a good idea to keep the layer of rice as thin as possible.

📋 California rolls

California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.

Make this recipe

🍥 Dragon roll sushi

Dragon roll sushi are exactly the same as California rolls except they have a topping. The topping is usual avocado and is said to resemble that of a dragon scale, which is where the name came from. In this guide I used salmon as well as avocado for the topping.

📋 Dragon Roll Sushi

Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.

Make this recipe

🍣 Nigiri sushi

Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are stuck onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.

Nigiri Sushi

Nigiri sushi is simply a ball of sushi rice topped with cooked butterflied king prawns. Usual served without any raw fish this is a great option sushi-newbies, kids, and anyone who really can’t stand uncooked fish. These easy sushi balls are quick to make and perfect for using up that last bit of rice.

Make this recipe

❓ Frequently asked questions

🐟 Other fish recipes you may like:

Clam chowder, fish biryani, honey glazed prawns, Chinese prawns recipe, salmon and prawn linguine, haddock and rosemary risotto, Frozen salmon and potato traybake, Kedgeree, cucumber canapes with prawns, and Fish pie. Or for more dinner inspiration have a look at my dinner ideas for two collection.

I do hope your find this guide of use in your sushi making journey. let me know what you think by leaving a comment and star rating below. You can also pin the recipe on Pinterest. Or if you prefer you can pin the video. Happy sushi making!!

📖 Recipe

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📋 Homemade Sushi Rolls

Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.

The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.

Course Appetizer, lunch, Snack, starter or main

Cuisine Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people

Calories 479.9kcal

Author By: Debbie Jones

Ingredients

• 2 Packs of Nori sheets seaweed sheets
• 300 g uncooked Sushi rice Nishiki
• 400 ml tap water for cooking rice
• 2 tablespoon Rice wine vinegar
• 2 tablespoon Mirin rice wine
• 1 teaspoon Caster sugar
• ½ teaspoon Salt
• Thinly sliced julienne sticks of your choice of fruits and vegetables plus avocado if desired (toss sliced avocado in lime juice to keep it fresh). - I used 1 cucumber, 1 red bell pepper, and 1 Avocado.
• Black sesame seeds or black onion seeds for inside out rolls - meaning rice on the outside e.g. California rolls
• Crab sticks or crab meat
• Your choice of raw sushi grade fish For ease I highly recommend this Sashimi Kit from The Fish society, which includes a guaranteed 300g total weight of raw sushi grade fish, ready to slice into sashimi. Fish selection includes: frozen raw mackerel, black cod, maguro tuna, salmon belly and cooked, butterflied king prawns. Plus soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks). I also bought crab sticks to add to this. The fish society also have individual fish options available for sashimi if you'd rather choose specific types of fish yourself.

Instructions

• Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
  
• Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
  
• If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
  
• Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
  
• Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll with half a seaweed sheet then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
  
• Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
  
• To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
  
• Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
  
• Different types of sushi can be made from the same ingredients. See notes below for a link to each type of sushi recipe.
  

Video

Notes

Fruit and veg filling ideas: cucumber, bell pepper, jalapeños, red cabbage, celery, spring onion, beetroot, radish, avocado, mango, pineapple, apple, pear

Sushi without raw fish: If you don't want to use raw fish other options you can try are cooked crab meat, crabsticks, tinned tuna, smoked salmon, or smoked mackerel

Sushi without fish: If you don't want to use fish at all just load up with fruit and veg. You could also try with cream cheese or tofu. Cream cheese, cucumber and chives is a great option.

Toppings: Once the rolls are made you can add extra flavour with toppings like pickled ginger, soy sauce, wasabi paste, sesame seeds, onion seeds, chia seeds, extra thin slices of avocado or fish (see dragon roll sushi recipe), butterflied king prawns (see nigiri sushi recipe) chopped mango, thinly sliced spring onion or salmon roe.

Different sushi rolls: For that real wow factor have a go at making a variety of homemade  sushi rolls. The amounts of ingredients listed in this guide will be enough to make a platter with several different  sushi rolls. This guide includes links to recipes for maki sushi, California rolls, dragon roll sushi and nigiri sushi. All together they make a fabulous looking platter.

Sushi rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don't have to use a bamboo mat. If you can't get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you'll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: Use fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw.

Sashimi kit: Buy a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi) . I highly recommend the sashimi kit from the Fish Society, which is what I used to make this platter. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Protect your mat: Wrap your bamboo mat with cling film to keep it clean, particularly when making California rolls when the rice is on the outside of the roll.

Try not to overfill the nori sheet with rice: Spread the rice as thinly as possible over your nori sheet and leave a 2cm gap at the top end of the nori to allow room for sealing.

Small rolls: Maki sushi are smaller rolls so halve your seaweed paper to make these.

Slicing: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking to the rice and seaweed. When slicing sushi with rice on the outside (California rolls) place cling film over your finished rolls first. The cling film will help to keep the roll together and to keep its shape whilst you slice.

Wasabi: Use wasabi paste to help stick your butterflied prawns to your sushi balls when making nigiri sushi

Chill the sushi: Once your sushi are made, plate up then wrap in cling film and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Serve with: soy sauce, pickle ginger and wasabi for that extra punch of flavour and touch of authenticity. Time: Give yourself plenty of time! Don't under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 275g | Calories: 479.9kcal | Carbohydrates: 70g | Protein: 24.1g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.2g | Sodium: 400mg | Fiber: 1.9g | Sugar: 4.2g

Please note that this post contains affiliate links to products I am recommending, which means if you click a link and then go on to purchase a product, I will receive a small percentage. This will not affect the amount you pay. 

The post Homemade Sushi Rolls (Step-by-Step Guide, Recipe Tips & Video) appeared first on ProperFoodie.

Chinese shrimp recipes really are a delight in the kitchen, mainly because prawns are so easy to prepare. Their subtle, delicate flavour allows them to pair well with stronger, bolder ingredients like soy sauce and garlic and once in the pan they take seconds to cook. The change from grey to bright pink lets you know when the prawns are ready and they also look pretty amazing too.

Its no wonder that prawns and shrimp are used again and again in prawn starter recipes and easy seafood appetisers. Stir fry prawns are a great way to kick off any meal and you know it won’t be too time consuming. If in doubt, a good bit of honey in the pan whilst frying, will produced beautiful honey glazed prawns that look amazing presented on a bed of simple greens. Other great prawn recipes you try include salmon and prawn linguine, homemade sushi rolls and cucumber canapes with prawns.

What is the difference between shrimp and prawns?

When it comes to flavour the difference between shrimp and prawns is subtle. In most cases, particularly when it comes to cooking, the words shrimp or prawns can be used interchangeably. Although they are not actually identical.

In the US, ‘shrimp’ is used much more frequently, whereas in the UK, Australia and New Zealand the word prawn is used to describe both shrimp and prawns. The word shrimp is used in the UK to describe a smaller crustacean, termed the browned shrimp and is mainly used in a recipe called potted shrimp.

The physical difference between shrimp and prawns is in their size, shells, and the number of claws they have. The shrimps second shell segment overlaps both the first and third segments, whereas in the prawn each segment overlaps the next. Also the shrimp has 2 pairs of claws, whereas the prawn has 3. If you’re eating peeled shrimp or prawns there won’t actually be much difference. But there is NOTHING like biting into a large, meaty prawn in this Asian stir fry recipe.

Prawns vs, shrimp: which should I use?

You can use shrimp and prawns interchangeably for this prawn recipe and others, but I recommend trying it with prawns first!

Prawns nutrition

Prawns are great option if you are looking for a healthy shrimp recipe. Prawns are low in calories and in fat but still provide a source of omega 3 fatty acids. They are also a good source of protein, containing all 9 essential amino acids, making prawns just as good a source of protein as chicken or beef. They also contain a variety of vitamins and minerals such as vitamin B6, which helps the body to release and use energy, and B12, which helps the body to make red blood cells and keeps the nervous system healthy.

Stir fry prawns recipe ingredients

To make this simple and delicious chilli garlic prawns recipe you will need:

• 250g Prawns or shrimp
• 1 ½ tablespoon flour
• 1 teaspoon ground paprika
• ½ tablespoon of sesame oil for frying
• 3 tablespoon light soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil for the sauce
• 1 tablespoon sweet chilli sauce
• Splash of rice wine vinegar
• ½ tablespoon garlic granules
• Finely chopped red chilli pepper
• 3 roughly chopped spring onions
• Sprinkle of sesame seeds
• Rice to serve (optional)

Olive oil or canola oil can be used in place if sesame oil, if desired.

Can I double this Chinese prawns recipe for a family-size meal?

Yes! These chilli garlic prawns serve two, but if you’d like to double the recipe to serve four, simply double the ingredients used. You may need to cook in two batches for a larger serving size, depending on the size of your pan.

How to make chilli garlic Chinese prawns

1. Start by placing the raw prawns onto kitchen paper or dry, clean tea towel. Pat dry and remove any excess water. Next place the prawns into a small bowl and sprinkle over the flour and ground paprika. Mix well to fully coat the prawns.
2. Place a pan on a medium heat and add half a tablespoon of sesame oil, when hot add the prawns and stir fry for 30 seconds or until just pink. Remove from the heat whilst the sauce is prepared.
3. In a small bowl mix together the soy sauce, honey, sesame oil, sweet chilli sauce, rice wine vinegar and garlic granules.
4. Return the pan to the heat and pour the Chinese sauce over the prawns. Bring to a simmer and cook for a further 2 minutes or until the sauce thickens.
5. Take the pan off the heat and stir in the chopped chilli and spring onions
6. Serve with rice and sprinkle over sesame seeds (Optional)

What sides go with a Chinese prawns stir fry recipe?

In this prawn stir fry recipe I used a plain rice side, however, any kind of fried rice or stir fried noodles or other type of grain would work just as well. These Chinese prawns would be delicious with thin cut vegetables like carrots and cucumber along with rice, like in these Beef Bulgogi Meal Prep Bowls; you could even serve them with the beef! For a slightly lighter option go for a roasted cauliflower salad with lemon herb dressing.

You can serve Chinese prawn recipes as easy appetizer in only 5 minute! Easy seafood appetizers, especially shrimp appetizers and Asian cuisine like this, are a perfect fit for parties.

Other Fish Recipes

• Classic Fish Pie Recipe
• Salmon Pasta Recipe
• Fish Biryani
• Healthy Fish and Chips
• Frozen salmon traybake
• Italian Sea bass Recipe
• Haddock Risotto

📖 Recipe

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Chinese Prawns Recipe

Chilli garlic Chinese prawns is a simple yet full flavoured stir fry recipe that takes minutes to put together. Served with rice and sesame seeds and as much fresh chilli as you like, for that extra kick.

Course Appetizer, Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 265kcal

Author By: Debbie Jones

Ingredients

• 250 g Prawns or shrimp
• 1 ½ tablespoon flour
• 1 teaspoon ground paprika
• ½ tablespoon of sesame oil for frying
• 3 tablespoon light soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil for the sauce
• 1 tablespoon sweet chilli sauce
• Splash of rice wine vinegar
• ½ tablespoon garlic granules
• Finely chopped red chilli pepper
• 3 roughly chopped spring onions
• Sprinkle of sesame seeds
• Rice to serve optional

Instructions

• Start by placing the raw prawns onto kitchen paper or dry, clean tea towel. Pat dry and remove any excess water. Next place the prawns into a small bowl and sprinkle over the flour and ground paprika. Mix well to fully coat the prawns.
  
• Place a pan on a medium heat and add half a tablespoon of sesame oil, when hot add the prawns and stir fry for 30 seconds or until just pink. Remove from the heat whilst the sauce is prepared.
  
• In a small bowl mix together the soy sauce, honey, sesame oil, sweet chilli sauce, rice wine vinegar and garlic granules.
  
• Return the pan to the heat and pour the Chinese sauce over the prawns. Bring to a simmer and cook for a further 2 minutes or until the sauce thickens.
  
• Take the pan off the heat and stir in the chopped chilli and spring onions
  
• Serve with rice and sprinkle over sesame seeds (Optional)
  

Video

Notes

Click here to see more detailed nutritional info for this Chinese prawns recipe

Prawns vs, shrimp: which should I use?

You can use shrimp and prawns interchangeably for this prawn recipe and others, but I recommend trying it with prawns first!

Can I double this prawns recipe for a family-size meal?

Yes! These chilli garlic prawns serve two, but if you’d like to double the recipe to serve four, simply double the ingredients used. You may need to cook in two batches for a larger serving size, depending on the size of your pan.

Nutrition

Serving: 192g | Calories: 265kcal | Carbohydrates: 16.8g | Protein: 24.8g | Fat: 11.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 4.1g | Sodium: 1320mg | Fiber: 1.5g | Sugar: 9g

I first shared this Chinese Prawns recipe on the Sunday Supper Movement site, where I am a contributor.

PIN FOR LATER

The post Chinese Prawns Recipe (Shrimp Stir Fry) appeared first on ProperFoodie.

Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This chilli garlic prawns starter is a great recipe thats easy to prepare and perfect for a make ahead appetiser.

The bright pink of the cooked king prawns stands out against the crunchy green of the courgettes and makes for a really impressive prawns starter, especially if you have friends for dinner. 

Its also a great option for a quick and easy, make ahead, Christmas Day starter.

🥘 Ingredients

This recipe makes approximately 15 chilli garlic prawns on cocktail sticks:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

🔪 Step by step instructions

1. Slice the courgette into ribbons using a peeler.
2. Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
3. Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
4. Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
5. Pour the remaining tablespoon of olive oil into a small jug or bowl. Add 2 tablespoons of honey, minced garlic clove, chopped chilli, 1 tablespoon mirin rice wine and the chopped parsley.
6. Mix together well.
7. Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
8. Transfer the cooked chilli garlic prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
9. Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
10. At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
11. Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.

💭 Expert tips

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze.

However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter.

Alternatively, arrange in cocktail glasses or on larger skewers.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough.

If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm.

Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

❓ Frequently asked questions

Prawn starters

An alternative prawns starter ideas include this simple Chinese prawns recipe, which could also be served up on cocktail sticks with a garnish of chopped spring onions. 

If a hot prawns starter isn't your thing, try preparing this recipe then chilling? Alternatively, have a look at Cucumber canapés with prawns, or make your own sushi rolls with prawns.

🍤 Other Prawn or Fish recipes

• Thai Green Prawn Curry
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Pad Thai Noodles
• Classic Fish Pie Recipe
• Smoked Haddock Risotto
• Fish Biryani
• Homemade Sushi Rolls

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Course apperitif, Appetizer, starter

Cuisine British

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 15 cocktail sticks

Calories 55kcal

Author By: Debbie Jones

Equipment

• Peeler
• Large mixing bowl to dress the courgette
• Griddle pan
• Small bowl or jug to mix the chilli garlic glaze
• Large plate and kitchen towel to keep cooked courgette on
• Cocktail sticks and serving plate/platter

Ingredients

• 2 large courgettes
• 2 tablespoon olive oil (For the courgettes)
• 300 g fresh raw king prawns
• 1 tablespoon Oil (for chilli garlic glaze)
• 2 tablespoon honey
• 1 garlic clove minced, grated or finely chopped
• 1 red chilli seeds removed and chilli finely chopped
• 1 tablespoon Mirin sweet Japanese rice wine
• 20 g parsley roughly chopped
• Extra oil, parsley and black pepper for serving (optional)

Instructions

• Slice the courgette into ribbons using a peeler.
  2 large courgettes
• Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
  2 tablespoon olive oil
• Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
• Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
• Pour the remaining tablespoon of olive oil into a small jar or bowl. Add the honey, garlic, chilli, mirin rice wine and the chopped parsley.
  1 tablespoon Oil, 2 tablespoon honey, 1 garlic clove, 1 red chilli, 1 tablespoon Mirin, 20 g parsley
• Mix together well
• Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
  300 g fresh raw king prawns
• Transfer the cooked prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
• Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
• At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
• Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.
  Extra oil, parsley and black pepper for serving

Notes

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze. However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough. If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm. Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter. Alternatively, arrange in cocktail glasses or on larger skewers.

Can you make this recipe ahead of time? Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve. 

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks. Then when ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).

Can you reheat cooked prawns? If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate. When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette). 

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

Nutrition

Serving: 182g | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

This post was first published in Nov 2016. Updated in Apr 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Chilli Garlic Prawns Starter appeared first on ProperFoodie.

Crumbed Tuna Steak

For a tuna steak that will wow, I always make a breadcrumb and cumin mix to lightly coat the outside of the fish. The breadcrumbs are mixed with cumin and nigella seeds, which are just so fabulous with this fish. Its warm, its slightly spicy, its chocker with Indian flare, and really does bring the best out in this lovely tuna steak.

Is Tuna Steak healthy?

I'm raring to go with my healthy recipes right now and this is a fabulous one! This recipe uses my most favourite fish: the tuna steak, and pairs it with my most favourite carb alternative: paprika cauliflower. There's plenty going on here, from crunchy chickpeas to juicy pomegranate seeds. So I can pretty much guarantee that, flavour wise, this is one healthy option that will not disappoint. Tuna steak is also a fantastic option if you're after a high protein and low fat piece of fish. Like most white fish the tuna steak is a great lean option and compared to most other fish offers the highest amount of protein with 25.2g of protein in every 100g of raw tuna.

However, the good old tuna did have a slight fall from grace at the end of 2018 when it was stripped of its status of being an oily fish. New data from the department of health demonstrated that the levels of omega 3 fatty acid in tuna were lower than that of other oily fish such as salmon and mackerel, and were actually a lot more similar to that of white fish. So if you're trying to increase your intake of oily fish and meet the guidance of two portions of oily fish per week then tuna steak is no longer the answer. For recipes that use oily fish such as salmon have a look at my Asian salmon in a bag recipe, salmon kedgeree and salmon and prawn linguine.

Tuna steak recipe ingredients

The ingredients you will need to make this recipe are:

Tuna steak seasoning

This recipe uses 1tsp of nigella seed and 1tsp of cumin to season the steaks.  Line up 2 bowls, place the egg in one and whisk, then place the cumin seeds, nigella seeds and breadcrumbs in the second. Dip and coat the tuna in the egg and then dip and coat in the breadcrumb mix.

A splash of colour really helps bring a recipe to life and in this tuna steak recipe I love to add some bright pink pomegranate seeds.

Is it safe to eat rare tuna steak?

Tuna is perfectly safe to eat rare, if tuna is overcooked it becomes dry and chewy.  Tuna has a meaty texture as opposed to the flaky texture usually associated with fish. When cooking tuna it is recommended to treat it like a steak and cook it on a high heat for a very short time to keep the centre of the fish pink and juicy. Tuna can also be enjoyed completely raw, like in sushi rolls.

What should I serve with tuna steaks?

Tuna steak goes great with foil pack potatoes or if you are looking for something a little lighter how about a roasted cauliflower salad or mango avocado salad.

Before delving into the recipe I just need to mention this crazy good tahini dip - its the perfect accompaniment to the tuna steak and the tahini flavour is a perfect match to the Indian spices and seeds. As this is quite a dry dish I highly recommend you make this dip to go along with it 🙂

🍖 Other steak recipes

• Steak and Ale Pie
• Steak and Chips
• Steak and veggie BBQ skewers
• Chimichurri Steak Platter
• Vietnamese Style Beef Salad

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Cumin Crumbed Tuna Steak with Paprika Cauliflower & Crispy Kale

Pan fried tuna steak coated with a cumin and nigella seed crumb and served with paprika cauliflower and crispy kale

Course Dinner, Main Course

Cuisine British

Total Time 30 minutes minutes

Servings 2 People

Calories 458kcal

Author By: Debbie Jones

Ingredients

For the cauliflower:

• 400 g cauliflower chopped
• 210 g tin of chickpeas
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon turmeric
• Half a pomegranate

For the tahini dip:

• 1 tablespoon fat free greek style yogurt
• 1 teaspoon tahini paste
• 0.5 teaspoon Dijon mustard
• Squeeze of lemon juice
• Pinch of sea salt

For the tuna:

• 2 Tuna Steaks
• 1 teaspoon cumin seeds
• 1 teaspoon nigella seeds
• 2 tablespoon breadcrumbs
• 1 egg whisked
• 0.5 tbsp. olive oil

For the kale:

• 100 g kale
• Drizzle of olive oil

Instructions

• Preheat the oven to 180 degrees C and have a baking tray ready.

Prepare the cauliflower:

• Add the chopped cauliflower and chickpeas to a large bowl. Mix in the oil, paprika, cayenne pepper and turmeric. Transfer to the baking tray and roast in the oven for 20 minutes.

Prepare the dip:

• In a small bowl mix together the yogurt, tahini, mustard, lemon juice and salt. Transfer to a small serving dish and place to one side.

Prepare the coating:

• Line up 2 bowls, place the egg in one and whisk, then place the cumin seeds, nigella seeds and breadcrumbs in the second. Dip and coat the tuna in the egg and then dip and coat in the breadcrumb mix. Set on a plate to one side.

Prepare the Kale:

• Remove any tough stems from the kale and roughly chop the leaves. Cook the kale with a drizzle of oil in large wok or frying pan for at least 5 minutes, then transfer to the serving plate.

Cook the tuna:

• Heat half tablespoon of oil in a griddle pan. When pan is pipping hot carefully place in the tuna. Cook for 1 minute on each side then transfer to a chopping board and slice. Take the cauliflower out of the oven and serve alongside the kale, then top with the tuna and pomegranate seeds. (Use a rolling pin to bash the back of the pomegranate half and dislodge the seeds). Add a dollop of tahini dip and enjoy.

Nutrition

Calories: 458kcal | Fat: 21g

PIN FOR LATER

The post Tuna Steak Recipe appeared first on ProperFoodie.

The best salmon recipe on a budget

Keeping up with eating the right amounts of fish and getting in that all important portion of oily fish each week, can be hard going. Particularly when oily fish favourites such as salmon and trout can be quite pricey. Four fresh fillets of salmon usually come in at around £8 or £9 and so feeding a family of 4 for a fiver is already well out of reach after the purchase of just one ingredient.

So how to get around this? . . .Frozen Salmon!! Its less than half the price but doesn't mean theres any compromise on taste, quality or sustainability.

Is frozen salmon still good for you?

Frozen salmon is flash frozen, meaning that the goodness and quality is locked in immediately after being caught. Salmon is highly valued in our diet due to its high content of omega-3 and protein. Both of which will be just as present and available in frozen salmon. Most frozen fish will keep well in the freezer for four months and will cook up with the same taste and texture as fresh fillets. When purchasing salmon or any kind of fish, fresh or frozen, try to go for fish that is approved by the Marine Stewardship Council (MSC). The blue MSC label will be displayed on the packets of fish that are certified as sustainable. Choosing fish with the blue label means you will be helping to protect oceans, and livelihoods and also help ensure that future generations can enjoy wild seafood.

For this recipe I purchased four Frozen Wild Alaskan salmon fillets (MSC approved) (£3.70), which are caught in the wild and consume a natural diet.

Is it safe to cook salmon from frozen?

Its perfectly safe to cook salmon from frozen, as long as the fish is cooked all the way through - just as with fresh salmon. To ensure the frozen salmon is cooked but not over done, I set my oven to a high temperature (200 degrees fan) and drizzle the frozen fillets with oil.

How long does it take to cook frozen salmon?

Frozen salmon or any kind of frozen fish requires a few extra minutes to cook on top of the time required for fresh fish. In this recipe the salmon is cooked through in around 25 minutes. However, you can check it after 20 minutes - the salmon is usually done when it flakes easily with a fork.

What is a good vegetable to go with salmon?

I love all kind of veggies with my salmon but I tend to find that ingredients like onion, spring onion and leeks provide an excellent base for the mild, delicate flavour of salmon. In this recipe its really easy to prepare and bake the onions alongside the fish and this is also the case if baking fresh salmon in a bag or foil. Baked potatoes make for an easy traybake when it comes to salmon but I do also love to serve my salmon with rice, or in a kedgeree, as fishcakes, in salmon pasta, salmon and prawn linguine or even in a fish pie. Theres so many options when it comes to fish and salmon - I do hope you find a few of these recipes helpful (and tasty!). 

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Feed 4 for a fiver: Frozen Salmon and Potato Traybake

Feed the family for just £5.12 with this frozen salmon traybake. A simple and affordable oily fish meal, made on one tray, with minimal preparation, but maximum taste. An easy and healthy way to fit in those all important omega-3 fatty acids.

Course Dinner, fish, Main Course

Cuisine British

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 309kcal

Author By: Debbie Jones

Ingredients

• 650 g Large potatoes
• ½ tablespoon olive oil
• 330 g Pack of 4 Frozen Wild Alaskan Salmon Fillets
• 250 g onions
• 65 g spring onions
• ½ Juice of a lemon

Instructions

• Pre heat the oven to 200 degrees C (Fan)
• Chop the potatoes into 1cm cubed (skins on). Spread the cubed potatoes on a baking tray then drizzle with olive oil and season with salt and black pepper. Agitate and toss gently to fully coat all potatoes in the oil. Place the potatoes into the pre heated oven and bake for 20 minutes.
• Whilst the potatoes are in the oven prepare the onions by slicing the red onion and chopping the spring onions, on the diagonal, into cm pieces.
• After 20 minutes remove the potatoes from the oven, use a spatula to flip and mix to potatoes. Next scatter the chopped red onions and spring onions over the top of the potatoes. Then remove all the packaging from the frozen salmon and nestle each fillet onto the tray in-between the half cooked potatoes and onions.
• Return the role tray, uncovered, to the oven and bake for a further 25 minutes.
• After 25 minutes remove from the oven, squeeze over the lemon juice and serve.

Video

Notes

Click here to view the traffic light nutritional info for this recipe

Nutrition

Serving: 335g | Calories: 309kcal | Carbohydrates: 37.9g | Protein: 22.3g | Fat: 8.6g | Saturated Fat: 1.8g | Sodium: 40mg | Sugar: 6.3g

The post Frozen salmon and potato traybake appeared first on ProperFoodie.

Fish biryani recipe

Biryani isn't really a curry - its a rice dish, a rice dish thats sealed in the pan and then 'baked' on the stove. Theres no 'curry gravy' going on here. If you are looking for something a little more saucy then a Thai green curry, Thai red curry, Massaman curry, chicken tikka masala curry or chicken and almond curry should do the trick. For a veggie option I always, always opt for a warming and aromatic red lentil tarka dahl.

There is, however, a lovely, creamy, biryani marinade in this recipe. Its used to initially flavour the fish, but is then mostly soaked up into the rice during cooking. The meat for this dish goes in raw and traditionally the biryani recipe uses mutton. However, to keep this dish nice and light and easy to cook I've opted for cod. But any white chunky fish would work well here. I do love a good fish and rice dish and I'm always on the look out for anything that makes this combination a little more interesting. Like my fish kedgeree, haddock and rosemary risotto or giant wild rice salad with salmon and eggs.

Biryani rice

To produce perfectly cooked rice in a biryani dish, the rice should be briefly cooked to al dente in a pan of simmering water, before transferring to the dum biryani (cooking pot). Traditional recipes and the recipe below use basmati rice, which should fluff up nicely at the end of the cooking process.

Biryani spices

A mixture of Indian spices are used in a biryani. These include ground coriander, chilli powder and turmeric. The other main spice is biryani masala, however, in this recipe I have used garam masala, which is a more accessible spice. If you would prefer to use biryani masala you can prepare this yourself at home. Have a look at this biryani masala recipe for further details.

What is Dum Biryani?

Traditionally dum biryani is the description of the cooking process. Dum means cooking on low and effectively baking the dish in a sealed container. In this recipe I have tried to replicate this process by cooking the fish biryani is a large pan with the lid on and over a low heat on the stove. The dish is cooked like this for 20 minutes, allowing the fish and rice to cook through until the fish flakes into pieces and the rice is fluffy.

How to make Fish Biryani

1. In a large bowl mix together the ground coriander, chilli powder, garam masala powder, turmeric, and garlic ginger paste.
2. Next, add yogurt to the spice mix and combine together to form a paste
3. Add the fish to the biryani paste and coat well. Then set to one side and allow to marinade for at least 20 minutes.
4. Meanwhile fry off diced onions and sliced green chillies in a large pan. Cook until golden brown and just starting to char.
5. Remove the onions from the heat and add the marinated fish and all the sauce.
6. Layer al dente rice (simmered in water for 3 minutes only) over the top of the fish
7. Add lemon juice and saffron soaked in water
8. Place on the lid and cook on the stove on low for 20 minutes.
9. After 20 minutes remove the lid, mix well and garnish with chopped coriander

How do you keep biryani rice from sticking to the pan?

To stop the rice sticking to the bottom of the pan during cooking place the fish and marinade sauce in the bottom of the pan before the rice and make sure the base is fully covered. Diced tomatoes can also be added to the base along with the fish to fully ensure that the rice doesn't stick.

How long can you keep fish biryani in the fridge?

The biryani will keep well in the fridge for 48 hours. Ensure that the biryani is fully cooled before refrigerating.

Can you freeze and reheat rice dishes?

Yes rice dishes can be frozen and reheated, just ensure the rice is completely cooled before going in the freezer. When reheating make sure the rice is fully defrosted then, for best results add a splash of water and reheat in the microwave.

OTHER CURRY RECIPES:

• Thai red curry
• Sweet Potato and Chickpea Curry
  
• Thai green curry
  
• Massaman curry
• Chicken tikka masala curry
  
• Quick chicken and almond curry
• Spicy chicken soup
• Mulligatawny chicken and wild rice soup

For more recipe ideas for a cosy night in have a look at my romantic dinner recipes post.

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Fish Biryani

Lightly spiced fish biryani made with a yogurt biryani sauce and cooked in one pot with layered fish, rice and saffron. The dish is served with fresh coriander and extra yogurt topped with chilli flakes and oil

Course Dinner, Main Course

Cuisine Indian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 480.5kcal

Author By: Debbie Jones

Ingredients

For the rice:

• 300 g Uncooked white basmati rice
• 600 ml boiling water
• Pinch of salt

For the biryani marinade:

• ½ teaspoon ground coriander
• 1 teaspoon hot chilli powder
• 1 teaspoon Garam Masala
• ½ teaspoon ground turmeric
• 1 tablespoon Garlic ginger paste
• 250 g whole plain natural yogurt
• 600 g boneless and skinless cod fillets

For the biryani

• ½ tablespoon oil
• ½ teaspoon cumin seeds
• 200 g Red onions finely chopped
• 5 small green chillies chopped
• A few Saffron strands
• 1 juice of a lemon

To serve:

• Fresh coriander
• Extra yogurt
• chilli flakes

Equipment:

• Large bowl
• Large pan for cooking rice
• Large shallow pan with lid

Instructions

To make the rice

• Add 300g of uncooked rice to a large pan the cover with approximately 600ml boiling water from the kettle. Add a pinch of salt then simmer on medium heat for 3 minutes. After 3 minutes drain and rinse under the cold tap to cool the grains and stop the cooking process. At this point the rice should be barely cooked (al dente). The rice will be fully cooked through later, for now, set to one side.

To make the biryani marinade:

• In a large bowl mix together ½ teaspoon ground coriander, 1 teaspoon hot chilli powder, 1 teaspoon garam masala powder, ½ teaspoon ground turmeric, and 1 tablespoon garlic ginger paste.
  
• Next, add 250g whole plain yogurt to the spice mix and combine together to form a paste.
  
• Add the fish to the biryani paste and mix to coat well. Then set to one side and allow to marinade for at least 20 minutes.
  

To make the biryani

• Whilst the fish in marinating, fry off 200g diced red onions and 5 sliced green chillies in a large pan (one with a lid). Cook until golden brown and just starting to char. Remove the pan from the heat and add the marinated fish and all the sauce.
  
• Next layer the al dente rice over the top of the fish followed by a squeeze of lemon juice and saffron strands soaked in water for 2 minutes.
  
• Place the lid on the pan and cook on the stove on low for 20 minutes.
  
• After 20 minutes remove the lid, mix well and garnish with chopped coriander.
  
• Serve with extra yogurt topped with oil and chilli flakes (optional)

Video

Notes

Click here to see traffic light nutritional info for this recipe

Nutrition

Serving: 354g | Calories: 480.5kcal | Carbohydrates: 73.1g | Protein: 37.4g | Fat: 6.9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Sodium: 240mg | Sugar: 8.3g

The post Fish Biryani appeared first on ProperFoodie.

Please note that this post contains affiliate links to a product I am recommending on the Fish Society website, which means if you click a link and then go on to purchase a product, I will receive a small percentage – this will not affect the amount you pay. If you do click and buy – Thank you for helping in the continuation of this blog, it really means a lot!! I will only ever link to and promote products that I have tried and tested myself.

Clam Chowder Recipe

There are a handful of recipes that have stayed with me since travelling around the world in 2012. Clam chowder in a sourdough bread bowl from Fishermans Wharf in San Francisco is one of these.

Surely, the most luxurious soup there is. Its rich and creamy, and chocker full of potatoes and fresh clams. There are, of course, a couple of other stand out dishes from our travels; mainly, Thai green curry and Thai red curry, and of course not forgetting the incredible Amarone risotto we had for our wedding breakfast starter in Italy. But, none of these were served to us in a freshly baked sourdough bread bowl or made with clams that had been in the sea just a few hours earlier. So clearly, this dish is a winner in many respects.

How many types of Clam chowder are there?

There are two types of clam chowder. The clam chowder we had in San Francisco is known as a New England clam chowder or Boston clam chowder. Typically the New England clam chowder is white, creamy and made with potatoes. The other type is the Manhattan clam chowder which, is red and made with tomatoes - a recipe for another time perhaps.

What is clam chowder made of?

This clam chowder recipe is a mixture of onions, potatoes, bacon, white wine, milk, herbs and cream. The main ingredient is of course clams! I've used white whole-shell meretrix clams, very kindly provided by the lovely people over at The Fish Society.

Who are The Fish Society?

The fish society is an online fish monger, supplying the whole of the UK and beyond, into Europe and even the US. Fish lands in the UK fishing ports and is auctioned on day one and on day two its frozen by The Fish Society, ready to be shipped out to customers. Their products are frozen soon after being caught which, maintains the freshness of the fish and ensures that they can supply the widest possible variety.

Living in a small town, nowhere near to the sea, good quality and wide varieties of fish can be hard to come by. So I absolutely love the idea of a online fish monger delivering quality, frozen fish to my front door. Especially when it means I can get hold of a bag full of clams for under a tenner or even order a bit of lobster if it takes my fancy!!

Clam Chowder Ingredients

To make clam chowder you will need a few basic ingredients:

• 1kg frozen whole shell clams
• Chopped smoked bacon
• Butter
• Onion
• Garlic clove
• Potatoes
• Flour
• White wine
• Semi skimmed milk
• Bay leaves
• Sprigs of fresh thyme
• Cream
• Fresh parsley
• Sourdough bread to serve

How do you make homemade clam chowder?

1. If using pre cooked frozen meretrix clams from The Fish Society, remove these from the freezer at least 6 hours before preparing the dish and leave on the side to fully defrost. If using canned clams or fresh clams no preparation is required.
2. Pan fry 50g chopped smoked bacon until golden. Remove half of the bacon and set to one side for a topping later on.
3. With the remaining bacon still in the pan add 50g butter and melt. Then add 1 chopped onion and 1 clove of minced garlic. Pan fry on medium until soft then add 300g of cubed potatoes and continue to stir fry for another 5 minutes.
4. Next add 2 tablespoon of plain flour to the onion and potato mix, which will help to thicken the chowder along with the starch from the potatoes. Stir in and then add the wine. Use the wine to deglaze the pan (scrape bits off the bottom). When the wine has reduced by half start to gradually add the milk, whilst continually stirring.
5. Once all the milk has been added bring the chowder to the boil then place on the lid and simmer for 20 minutes or until the potatoes are cooked.
6. If using fresh raw clams cook these now until the shells open. Discard any unopened shells. Remove cooked clams from their shells and save a few shells for decoration later.
7. If using canned clams or the pre cooked, frozen meretrix clams then theres no need to cook these. Just remove the shells from the defrosted meretrix clams and save a few shells to use as decoration later.
8. Once the potatoes are soft add the cooked clams to the chowder. Bring the chowder back to a simmer and cook for a couple of minutes to ensure the clams are fully heated through.
9. Take the chowder off the heat and allow to cool for a couple of minute before stirring in the cream. IMPORTANT TIP: don't add the cream whilst the chowder is still on the heat as this will cause the cream to curdle.
10. Add any saved shells for decoration and then top with bacon and freshly chopped parsley. Serve with sourdough bread.

What can I eat with clam chowder?

If you are going to eat anything with clam chowder I highly recommend the traditional sourdough. Either large pieces to dunk or if you're feeling adventurous, hollow out a loaf of sourdough and use this as your bowl. A wonderful tradition created by the Boudin bakery, which can be found at the start of Fisherman's Wharf, San Francisco.

How do you store this recipe?

Once the clam chowder is fully cooled transfer to a sealable container and keep in the fridge for up to 3 days. To reheat transfer to a large pan and slowly heat on the stove. Stir continually and cook until the chowder is just about simmering to prevent the cream from curdling. If you've used fresh or canned clams you can freeze the chowder for up to 3 months. Thoroughly defrost before reheating as above. If using frozen clams you should only refrigerate the chowder - do not freeze.

For more fishy inspiration check out The Fish Society website. Enjoy the chowder! - And if you haven't already, and you happen to be in the area, definitely check out clam chowder at Boudins Bakery in San Fran!

Love creamy chowder? Why not try this creamy Hungarian mushroom soup or this Creamy mushroom pasta.

Other Fish Recipes

• Classic Fish Pie Recipe
• Fish Biryani
• Healthy Fish and Chips
• Frozen salmon traybake
• Italian Sea bass Recipe
• Haddock Risotto

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Clam Chowder

Creamy clam chowder made with meretrix frozen clams, chunky potato and smokey bacon. Served with fresh parsley and pieces of soft sourdough bread for dipping. This delicious clam chowder soup recipe is my favourite way to enjoy clams and has been directly inspired by the clam chowder on Fisherman's Wharf.

Course Appetizer, fish, main meal, Soup, starter, starter or main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 445.7kcal

Author By: Debbie Jones

Ingredients

• 1 kg frozen whole shell clams alternatively use fresh or canned
• 125 g Chopped smoked bacon
• 50 g Butter
• 160 g Onion
• 1 Garlic clove
• 300 g Potatoes peeled and cubed
• 2 tablespoon Plain flour
• 100 ml White wine
• 200 ml Semi skimmed milk
• 2 Bay leaves
• 3 Sprigs of fresh thyme
• Water - add until happy with consistency
• 100 ml Cream
• 20 g Fresh parsley
• Sourdough bread to serve

Instructions

• If using pre cooked frozen meretrix clams from The Fish Society, remove these from the freezer at least 6 hours before preparing the dish and leave on the side to fully defrost. If using canned clams or fresh clams no preparation is required.
• Pan fry 50g chopped smoked bacon until golden. Remove half of the bacon and set to one side for a topping later on.
  
• With the remaining bacon still in the pan add 50g butter and melt. Then add 1 chopped onion and 1 clove of minced garlic. Pan fry on medium until soft then add 300g of cubed potatoes and continue to stir fry for another 5 minutes.
  
• Next add 2 tablespoon of plain flour to the onion and potato mix, which will help to thicken the chowder along with the starch from the potatoes. Stir in and then add the wine. Use the wine to deglaze the pan (scrape bits off the bottom). When the wine has reduced by half start to gradually add the milk, whilst continually stirring.
  
• Once all the milk has gone into the pan, add the bay leaves and sprigs of thyme. Check consistency and add 100-200ml of water if the soup appears too thick.
  
• Bring the chowder to the boil then place on the lid and simmer for 20 minutes or until the potatoes are cooked.
• If using fresh raw clams now is the time to get these into boiling water and cook until the shells open. Discard any unopened shells. Remove cooked clams from their shells and save a few shells for decoration later.
• If using canned clams or the pre cooked, frozen meretrix clams then theres no need to cook these. Just remove the shells from the defrosted meretrix clams and save a few shells to use as decoration later.
• Once the potatoes are soft add the cooked clams to the chowder. Check consistency again and add water if required. Bring the chowder back to a simmer and cook for a couple of minutes to ensure the clams are fully heated through.
  
• Take the chowder off the heat and allow to cool for a couple of minute before stirring in the cream.
  

IMPORTANT TIP:

• don't add the cream whilst the chowder is still on the heat as this will cause the cream to curdle.

Serve:

• Add any saved shells for decoration and then top with bacon and freshly chopped parsley. Serve with sourdough bread.
  

Recipe tip:

• If you are using frozen, cooked clams and you don't have time to defrost them you can add the frozen clams in their shells directly to the chowder. This of course means that all clams will be in shells when you serve the dish. - And although this looks pretty it makes eating this recipe a little more time consuming. You will also need a bigger pan and the clams should be simmered for longer to ensure they are fully reheated.

Video

Notes

Click here to see Traffic light nutritional info for this recipe

Nutrition

Serving: 338g | Calories: 445.7kcal | Carbohydrates: 25g | Protein: 15g | Fat: 30.7g | Saturated Fat: 17.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 8.6g | Sodium: 600mg | Sugar: 7.2g

PIN FOR LATER

The post Clam Chowder (Recipe video + Step-by-Step guide) appeared first on ProperFoodie.

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In order to make perfect sushi rolls you first need to make perfect sushi rice. Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water. It should be sticky but still al dente, shiny and not mashed together.

Here, I'll show you how to cook and season your sushi rice and i'll share my tips for handling sushi rice so it doesn't stick to everything. - Give it chance and it will get everywhere - your worktop, your floor, your hair, most definitely your hands - everywhere.

🍚 Which rice is best for making sushi rolls?

Short grain Japanese rice is the only rice you should be using for this sushi rice recipe. Most shops and supermarkets will sell bags of rice that are labelled as sushi rice. I highly recommend using the rice that is labelled as such, otherwise you run the risk of using a type that won't be sticky enough when cooked. If you struggle to find 'sushi rice' look for a medium grained white rice, usually named Nishiki.

🥘 Ingredients

To make approximately 600g of cooked sushi rice (enough to make sushi for 4 people) you will need the following:

• 300g dried Sushi rice (Nishiki)
• 400ml tap water (for cooking rice)
• 2 tbsp Rice wine vinegar
• 2 tbsp Mirin rice wine
• 1 tsp Caster sugar
• ½ tsp Salt

Substitutions: if you can't get hold of Mirin rice wine replace half of the Mirin with extra rice wine vinegar and the other half with extra sugar.

🔪 Step by step instructions

1. First weigh out 300g of rice then transfer to a sieve and rinse under the tap until the water runs clear.
2. Transfer to a small pan and add 400ml of tap water for every 300g of dried rice. Leave the rice to soak in the pan for 30 minutes.
3. After 30 minutes of soaking, the rice can be cooked. Place a lid on the pan and then put the pan on the stove. Bring to the boil then turn down to a simmer and cook for 15 minutes. After 15 minutes take the pan off the heat and leave for 10 minutes with the lid on.
4. After 10 minutes remove the lid and transfer the cooked rice to a large mixing bowl.
5. Whilst still warm add 2 tablespoons rice wine vinegar, 2 tablespoons Mirin rice wine, 1 teaspoon caster sugar and ½ teaspoon salt. Carefully mix and fold together well, allowing all the seasoning to fully coat the rice.
6. The rice should be shiny and sticky with each grain separate and not mashed together. Ideally rice should be used at room temperature, so keep folding and mixing until the rice has cooled. The rice can then be used right away or if you're not ready to use it immediately, place a damp cloth over the bowl to stop the rice drying out.

🍣 Is this recipe gluten free?

Extra care should be taken if you are wanting to make gluten free sushi. Although the rice is gluten free the rice vinegars used as the seasoning may not be. Always check the labels and try to find gluten free vinegars.

🍙 How to handle the prepared rice

Prepared sushi rice can be difficult to handle due to its sticky nature. The best way to handle cooked sushi rice is with wet hands. When you are ready to start making the sushi, set up your stall with a bowl of water at side. Use this to keep dipping and rinsing your hands as you work with the rice.

The water can also be used when it comes to cut the sushi. Dip the tip of the knife into the water then hold it up to allow the water to run down the blade. The water on the blade will allow for a clean cut on the sushi and prevent the nori from tearing.

Types of sushi

Once the rice is made it can be used to make all kinds of sushi including maki sushi, California rolls, Dragon rolls and nigiri sushi.

💭 Recipe tips

Let me know what you think of this recipe by leaving a comment or star rating below. You can also pin the recipe on Pinterest. Or if you prefer you can pin the video.

📖 Recipe

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📋 How to make sushi rice

This simple guide will show you how to make sushi rice; cooked and mixed to perfection ready for making your very own sushi rolls. A quick sushi rice recipe, which will ensure the best start to making sushi at home.

Course Dinner, lunch, party food, side, Snack, starter

Cuisine Asian, Japanese

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 274.1kcal

Author By: Debbie Jones

Equipment

• 1 Small pan to cook the rice
• Mixing bowl and wooden spoon

Ingredients

• 300 g dried Sushi rice Nishiki
• 400 ml tap water for cooking rice
• 2 tablespoon Rice wine vinegar
• 2 tablespoon Mirin rice wine
• 1 teaspoon Caster sugar
• ½ teaspoon Salt

Instructions

• First weigh out 300g of rice then transfer to a sieve and rinse under the tap until the water runs clear.
• Transfer to a small pan and add 400ml of tap water for every 300g of dried rice. Leave the rice to soak in the pan for 30 minutes.
• After 30 minutes of soaking, the rice can be cooked. Place a lid on the pan and then put the pan on the stove. Bring to the boil then turn down to a simmer and cook for 15 minutes. After 15 minutes take the pan off the heat and leave for 10 minutes with the lid on.
• After 10 minutes remove the lid and transfer the cooked rice to a large mixing bowl.
• Whilst still warm add 2 tablespoons rice wine vinegar, 2 tablespoons Mirin rice wine, 1 teaspoon caster sugar and ½ teaspoon salt. Carefully mix and fold together well, allowing all the seasoning to fully coat the rice.
• The rice should be shiny and sticky with each grain separate and not mashed together. Ideally rice should be used at room temperature, so keep folding and mixing until the rice has cooled. The rice can then be used right away or if you're not ready to use it immediately, place a damp cloth over the bowl to stop the rice drying out.

Video

Notes

Rinse the dried sushi rice: Rinse the rice thoroughly before cooking to remove any surface starch which can make the rice too sticky once cooked.

Soak the rice before cooking: Before placing the rice and water on the stove to cook, allow it to soak for 30 minutes first. Soaking will encourage the rice to absorb water and will allow for a more even cooking when it is introduced to heat.

Leave the rice to rest: After cooking the rice allow it to sit in the pan with the lid still on for 10 minutes. Any remaining moisture will be fully absorbed and redistributed, resulting in a more even texture throughout the rice.

Add the rice seasoning whilst still warm: Add the vinegar, Mirin, salt and sugar to the rice whilst it is still warm so the flavours will absorb into each grain as it cools.

Gently fold the rice: Fold the rice gently with a wooden spoon, try to separate the rice grains rather than mixing together. If you have one, use a rice paddle rather than a spoon. Continue to fold until the rice is fully cooled.

Cover rice until ready to use: If you aren't using the rice right away, cover with a damp tea towel to stop the rice from drying out.

Nutrition

Serving: 158g | Calories: 274.1kcal | Carbohydrates: 65.5g | Protein: 4.8g | Fat: 0.8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 80mg | Potassium: 66.8mg | Fiber: 1.1g | Sugar: 1.8g | Calcium: 4.1mg | Iron: 0.2mg

The post How to make Sushi Rice appeared first on ProperFoodie.

Meal kits

Cooking from scratch is great when you have the time and the inclination. If we're talking Thai then I love to make a spicy Thai green chicken curry with my own Thai green curry paste or even a refreshing mango salad with a zesty Thai dressing. However, life isn't always that fabulous.

Sometimes I'm home late, or I've not done the shopping, or sometimes I just really don't feel like cooking for hours on end. For those occasions its good to have something to hand thats quick, tasty, easy to make and cheap to buy - but isn't a take away or a ready meal. Thai Taste meal kits fit that bill perfectly, providing the basics to authentic Thai dishes but still allowing room for a bit of cooking and for a bit of artistic flare. And by that I mean the option to choose what goes into the dish in terms of meat and veggies. - Go wild if you like or keep it nice and simple.

For other quick and tasty one pan meals have a look at my super quick chicken and almond curry. easy Chicken Noodle Pho, healthy salmon and prawn linguine or how about a traditional dum-style fish biryani?

Pad Thai Noodles Recipe

Each kit contains the the essentials to get you started, so all you need is some meat and a few chopped vegetables. I had a go at making the Pad Thai noodles kit, which is basically a Thai stir fry. The kit comes with rice noodles, Pad Thai sauce and a chilli and peanut mix. The Pad Thai meal kit would work with most meats or even with just vegetables if you prefer a meat-free option.

Chicken or prawns are my go-to stir fry option or even a mixture: chicken and prawn Pad Thai anyone?!! I opted for a prawn Pad Thai with this kit and added in a selection of veg including mangetout, yellow bell pepper, spring onion and fresh chilli. I also had an egg to scramble into the mix and some fresh coriander and lime wedges for serving.

How do you make Pad Thai noodles?

1. Finely chop your choice of fresh vegetables (mangetout, bell pepper and spring onion) and fresh chilli pepper.
2. Cook Noodles in a pan of boiling water for 8 minutes or per packet instructions
3. Add oil, raw prawns (or other choice of meat) and chopped chilli to a pan on a medium heat and stir fry until prawns are pink. For vegetarian option replace the meat with extra vegetables such as bean sprouts, baby corn and carrot)
4. Add chopped vegetables and continue to stir fry. Then move Pad Thai ingredients to one side, crack in an egg and scramble.
5. Add Thai Taste Pad sauce, the cooked noodles and the peanut mix
6. Then stir together well
7. Serve and garnish with fresh coriander. wedges of lime and extra freshly chopped chilli

Can you make Pad Thai ahead of time?

With the Thai Taste meal kit, you're already pretty much well on your way to a 'make ahead meal'. But to get it on the plate even quicker, the veg could be chopped earlier on and chilled in the fridge until needed. If using chicken this could also be diced in advance. However, I would only do this up to 24 hours beforehand and only with super fresh chicken. Prawns are even easier and don't require any pre preparation.

How do you make authentic Pad Thai sauce?

These recipe packs take all the hassle out of making that perfect Pad Thai sauce - as its already done for you! One of the sachets within the meal kit is a pre-prepared Pad Thai sauce, and its made with real, authentic, Thai ingredients. You just need to whack it the pan and give everything a good stir. However, if you are interested in making a Pad Thai sauce from scratch you can put one together quite easily with a few key ingredients. An in depth look into Pad Thai and its sauce as conducted by the Guardians Felicity Cloake concluded that the sauce requires a combination of fish sauce, tamarind and palm sugar. My own recipe for this will be available soon!!

Thai Taste meal kits

Meal kits are available now in Tesco, Asda, Waitrose, Sainsbury's and Ocado.

With thanks to Thai Taste for providing the meal kit for this post. All thoughts and opinions presented in this blog post are my own. I will only ever post about and link to foods and products I have tried and recommend myself.

📖 Recipe

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Pad Thai Noodles with Prawns

Get dinner on the table in less than 15 minutes with these amazing dinner kits from Thai Taste. Recipe kits include Thai favourites such as: Pad Thai noodles, Thai green, Thai red and Thai yellow. Each kit includes real, authentic, Thai ingredients and the basics to get your Thai dish underway. Just add your choice of meat and vegetables.

Course Dinner, Main Course

Cuisine Thai, Thailand

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 476.8kcal

Author By: Debbie Jones

Ingredients

• 1 Thai Taste Pad Thai Meal kit
• 1 packet Rice noodles (from Thai Taste meal kit)
• 1 ½ tablespoon Oil
• 250 g King prawns (Raw)
• 1 Red chilli pepper (deseeded and finely chopped)
• 80 g Mangetout (chopped)
• 150 g Yellow bell pepper (diced)
• 5 Spring onions (sliced) (40g)
• 1 Large Egg
• 1 Sachet Pad Thai sauce (from Thai Taste meal kit)
• 1 Sachet Peanut and chilli mix (from Thai Taste meal kit)
• ½ Juice of a lime
• 1 bunch Fresh coriander to serve
• Extra lime wedges, chilli and spring onions for toppings

Instructions

• Start by preparing the noodles according to the kit instructions: Empty noodles into a small pan, add a dash of oil and cover with boiling water, then simmer for 8 minutes or until cooked.
  
• Once cooked, drain the noodles and run through cold water to cool and set to one side.
• Next heat a tablespoon of oil in a large shallow pan or wok. Add the King prawns and chopped chilli and str fry until prawns turn bright pink.
  
• Immediately add the chopped vegetables and stir fry for another minute.
  
• With the heat on a medium flame, move the prawns and veg to one side of the pad and crack the egg into the other side. Allow the egg to just start to turn white and slightly set and then scramble with a wooden spoon. 
  
• Mix the cooked egg into the prawn and veg
• Add the sachet of Pad Thai sauce from the Thai taste meal kit. As the sauce is quite salty no additional seasoning is required. Then add the cooked noodles and mix/toss together well.
  
• Next add the Thai Taste peanut mix and stir through.
  
• Finish with a squeeze of lime juice before serving with fresh coriander leaves, extra wedges of lime, chopped chilli and chopped spring onions.
  

Video

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 405g | Calories: 476.8kcal | Carbohydrates: 74.9g | Protein: 32.1g | Fat: 5.6g | Saturated Fat: 0.9g | Sodium: 1120mg | Sugar: 23g