Tuesday, 6 May 2014

Fish and Chips/ Fish Stuffed Capsicum

My poor little blog has been sorely neglected over the past month or so, but there has been a lot going on behind the scenes lately! I have made a few big decisions and although that has meant that I have had less time to devote to getting fresh new recipes up for my loyal readers, I am really excited about my big new undertaking.

Not only have school holidays taken up a significant chunk of time in the last couple of weeks (we had some really great family time, and enjoyed a slower pace and just taking each day as it came), but I have made the big decision to return to studying! After 10 years out of study mode (although we are all learning all day, every day really aren't we?), I decided to commit to spending the next year studying Holistic Nutrition. I have been umming and ahhing about this for nearly 6 months now, and last week I decided to just bite the bullet and do it. Scary!!

So, as of now, I am officially a student, and 1 year from now I will be a graduate of the Institute of Integrative Nutrition (a New York based school). I am really looking forward to the next year, and I am also looking forward to be being able to share some of the things I learn with all of you.

Watch this space!!

So now I guess I had better pop a wee recipe up before you all loose interest! I made these fish and chips about a week ago after hubby had a wonderfully successful fishing trip. I LOVE fish fresh from the ocean - it is so amazingly tender, and has a taste that you just can't find in fish from the supermarket. Actually, it is rather the lack of 'fish' taste that makes it special - any time your fish smells or tastes particularly fishy it is probably a bit old...truly fresh fish just has a wonderful fresh ocean flavour and the fish just melts in your mouth.

My all time favourite way to cook fresh fish is to simply pan fry it with a hint of garlic until lightly golden, but sometimes the kids need something a little more interesting, and we are also so spoilt with my husbands fabulous fishing skills that we get plenty of opportunities to try new ideas.

I decided with this batch of fish to make it 2 ways (based mostly on what needed to be used in the fridge!!). For the kids, I made a simple batter, and pan fried it until golden. For hubby and myself, I took a sweet red capsicum, halved it, and stuffed it with a coconut fish filling. Both options were delicious, and both were served with a fresh green salad and roasted potato and kumara. I also topped the stuffed capsicum off with a beetroot dip...I had beetroot that needed using!!

Keeping it simple for the kids...

Best of both worlds for hubby...

The stuffed capsicum in all it's glory with the beautiful beetroot dip on top

Fish and Chips/ Fish Stuffed Capsicum

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free


Battered Fish
2 large fish fillets (your choice of fish), cut into chunks
3 tbsp tapioca starch
2 eggs
1/2 cup water
salt and pepper
2 tbsp coconut oil for frying

Stuffed Peppers
2 fish fillets, diced
1 red capsicum, cut in half lengthways, seeds and stem removed
1 large handful of fresh coriander, roughly torn
1/4 cup coconut milk
1 clove garlic, grated
juice of 1 lemon
salt and pepper

Beetroot Dip
1 large beetroot, steamed or roasted until soft with 2 clover of garlic
2 tbsp tahini
juice of 1 lemon
1 tsp ground cumin
salt and pepper

1. To make the battered fish, combine batter ingredients (tapioca, eggs, water, salt, and pepper) in a small bowl and whisk until well combined. Heat the coconut oil in a large frying pan over medium/high heat. Dip the chunks of fish into the batter, coating well, and place straight into frying pan. Cook for about 2 minutes on each side until golden brown.
2. To make the stuffed capsicum, preheat oven to 180C. Line a baking tray or oven safe baking dish with baking paper. In a small bowl, combine the fish, coriander, coconut milk garlic, lemon and seasoning. Mix well to combine. Stuff the mixture into the prepared half capsicums. Bake for about 15 minutes or until top is just starting to colour, and fish is cooked through.
3. To make the beetroot dip, combine all ingredients in a blender or food processor and blend until well combined. Adjust seasoning, and add a little more lemon juice if desired.

Serve the meal with roasted potatoes and/or kumara (either cut into chunks or cut into chips depending on your preference for the night!), a fresh garden salad, and steamed veges for the kids if they are not salad fans.