Tops Fish recipes

Cuttlefish Sashimi with Squid Ink Noodles


180g freshest possible cuttlefish

300g fine flat squid ink noodles or Japanese buckwheat noodles (soba or chasoba), cooked, drained and chilled

3 tbsp sunflower seed oil

4 tsp balsamic vinegar

4 tsp light Soya sauce

4 tsp mirin

2 tsp sesame oil

2 tsp oyster sauce Freshly ground black pepper to taste


Clean fresh cuttlefish thoroughly with a damp cloth, making sure there is no ink on it. Turn the cuttlefish so that the inside faces upwards and shave off the finest possible slices, using a sharp knife. Gather together to make the shape of six roses. Cover and refrigerate until ready to serve.

Put the cooked noodles in a bowl. Combine all other ingredients in a small bowl, mixing well, then pour over the noodles and toss to mix thoroughly.

Divide the noodles into small portions and top each with raw cuttlefish



Barbecued Swordfish with Thai Banana Salsa


1 1/2 lb Swordfish


3 tbsp Soy sauce; light

3 tbsp Sherry; dry

2 tbsp Oil

2 tbsp Oyster sauce

1 tbsp Honey

Banana Salsa:

2 Bananas; peeled and chopped

1 Red pepper; chopped

1/4 cup Cilantro; chopped

2 tbsp Ginger; minced

2 tbsp Orange juice

2 tbsp Lime juice

2 tbsp Brown sugar

2 tbsp Fish sauce

2 tbsp Thai chilli sauce

Marinate swordfish in barbecue sauce 15 min to 2 hours. Combine ingredients for banana salsa in a bowl. Taste and adjust seasonings. Barbecue swordfish over medium heat for about 8 min. It is done when it just feels firm to the touch. Serve with salsa



Grilled Swordfish with Three Sauces


4 2 1/2 cm. thick swordfish steaks, about

1/4 kilo each salt yellow Miso sauce (recipe follows) pickled ginger sauce (recipe follows) wasabi sauce (recipe follows)


Stir-fried eggplant, broccoli and mushrooms, at room temperature, as garnish Sprinkle the swordfish steaks lightly with salt on both sides and grill on an oiled grill rack over hot coals, turning once, until the flesh is firm and no longer translucent (about 1 1/2 – 2 minutes per side). Place the sauces in sturdy plastic bags. Just before ready to serve the dish, snip a tip off the bag and squeeze patterns of the individual sauces on 4 large serving plates. Place the fish steaks on top, and serve with stir-fried eggplant, mush- rooms and broccoli.

Yellow Miso Sauce Note: This and the two sauces that follow can be prepared up to 24 hours in advance if covered and refrigerated. Each of the sauces should be served at room temperature. 2 tbsp. dark sesame oil 3 medium shallots, minced 4 cloves garlic, minced 1 1/2 tbsp. finely grated fresh ginger 1 cup chicken stock 2 tbsp. rice wine vinegar 1 medium yellow sweet pepper, cored, seeded and cut into 2 1/2 cm squares 1 1/2 tbsp. yellow Miso 2 tsp. fresh lime juice salt as required

Heat a small heavy saucepan over a moderately high heat until hot. Add the sesame oil, shallots, garlic and ginger. Cook, stirring constantly, for 1 minute, but do not allow to brown. Add the chicken stock, vinegar and yellow pepper and bring to a boil. Reduce the heat to moderately low and simmer gently until the pepper is soft (about 20 minutes).


Soused White Fish


300g fillet white-fleshed fish 4 tsp sea salt 4 tsp sugar 100ml rice vinegar 50ml sake 50ml mirin 6 slices avocado

Wasabi mayonnaise: 1 egg yolk 1 tsp Japanese horseradish powder (wasabi) 4 tsp rice vinegar 100ml warm peanut oil 50ml sugar syrup (made by boiling together equal quantities of sugar and water)


Prepare the wasabi mayonnaise by whisking the egg yolk, wasabi powder and vinegar together. Pour in the peanut oil gradually, whisking until the mixture thickens. Add the sugar syrup, mix well and keep aside. Clean and trim the fish, removing any bones. Try to remove the clear outer membrane but leave on the skin. Sprinkle the fish on both sides with salt and sugar and lay, skin side down, in a dish. Marinate in the fridge for two hours. Combine the vinegar, sake and mirin and sprinkle over the fish. Leave to marinate for at least one more hour. Cut each slice of avocado in two and fan out on the plates, adding a tbsp of mayonnaise


Steamed Sea bass


150g sea bass fillet 1 tsp black olives 1/2 tsp fresh Thai basil 1/2 tsp capers, chopped 150ml fish stock

Tomato vinaigrette: 200g ripe cherry tomatoes 150ml extra virgin olive oil 20ml white wine vinegar Salt and pepper to taste


Steam sea bass with kalamanta olives, Thai basil, capers and fish stock until the fish is cooked.

Vinaigrette: Blend all the ingredients in a food processor until smooth. You will get a creamy and light orange sauce. Drizzle over the steamed fish and on the plate