Boxing clever with fish - recipes


Serves 4

Italian-style fish. Picture: Steve Lawrence. Credit: INDEPENDENT NEWSPAPERS

500g potatoes, peeled and chopped

250g fresh peas

600g frozen fish portions

3-4 spring onions, finely chopped

a few sprigs of dill, chopped

salt and pepper

60ml flour

1 egg

olive oil for frying

Boil the potatoes until tender.

Add the peas to the saucepan and cook until tender.

Drain both and mash. Cook the fish fillets in water until soft. Drain and flake with a fork.

Add to potato mixture. Stir in the spring onions, dill and seasoning. Add flour and mix well. Stir in the egg.

Shape into 8 patties, place on a board and refrigerate for a few hours.

Heat a little olive oil in a frying pan and fry the fish cakes until golden brown on both sides. Drain on paper towel and serve.


600g frozen fish fillets, defrosted

80ml seasoned flour

30g butter

30ml oil

1 mango, peeled and diced

half a cucumber, seeded and diced

half a red onion, finely diced

30ml lime juice

45ml chopped parsley

Dip fish fillets into seasoned flour.

Heat the butter and oil in a frying pan and fry the fish until golden brown on both sides.

Ensure fish is cooked through.

Drain on paper towel.

Combine mango, cucumber and red onion and mix well.

Add lime juice, parsley and seasoning.

Serve fish fillets with mango salsa.


600g frozen fish portions, defrosted

250g cherry tomatoes, halved

100g black olives, pitted

25ml olive oil

25g pine nuts, toasted

a handful of fresh basil

Lightly coat the fish portions in the seasoned flour. Heat the butter and oil in a frying pan and fry the fish until golden on both sides, but not cooked through.

Put the tomatoes and olives in an ovenproof dish. Season with salt and pepper and drizzle with olive oil.

Add the fish portions and bake at 180°C for 10-12 minutes until fish is tender.

Remove from oven, sprinkle with pine nuts and basil, and serve immediately.


125g egg noodles

400g can of coconut milk

80g laksa paste

500ml chicken stock

50ml lime juice

15-20ml fish sauce

125ml chopped coriander

Put egg noodles in a bowl and cover with boiling water.

Set aside for 10-15 minutes until noodles are soft.

Put coconut milk and laksa paste in a saucepan and heat, stirring, until mixture boils.

Add stock and simmer for 5 minutes. Cut fish into 2cm cubes and add to saucepan.

Simmer gently for 3-5 minutes until fish is cooked. Drain noodles and add to pan.

Stir in lime juice, fish sauce and coriander. Serve immediately.

Laksa paste can be bought from some supermarkets or from oriental shops. - Saturday Star