Ingredients:

1 french baquette

150 g can of tuna in olive oil

1/2 cup cooked white beans in brine

1/2 cup cooked brown beans in brine

1/2 cup steamed sliced carrots

1/2 cup chopped green olives

1 Lebanese cucumber sliced

1 punnet cherries tomatoes

100 g feta cheese cubed

salt & freshly ground pepper to taste

lemon slices and basil leaves for garnish

Method:

Cut bread into slices and slightly roast in the pan.

Mix together tuna chunks (with oil from the can), beans, carrots and olives into salad.

Assemble on the bread slices sliced cucumbers, top with tuna mix. Put on top tomatoes, feta cubes and season with salt and pepper.

Garnish with lemon slices and basil leaves.

Ingredients:

3 dried whole red chillies

1 tablespoon cumin

2 teaspoon coriander seeds

1 teaspoon mustard seeds

2 teaspoon ground turmeric

3 garlic cloves

3cm piece ginger

2 tablespoons white vinegar

2 tablespoons vegetable oil

1 onion, thinly sliced

1 ripe tomato, chopped

1 large green chillies, seeded and sliced thinly

440g can coconut milk

salt to taste

800g fillets flat head, halved

Method:

Using a spice grinder blend chillies, cumin, coriander, mustard seeds and turmeric to a fine powder. In a pestle and mortar crush garlic and ginger to a fine paste. Add spice powder and incorporate well into the ginger paste. Mix in vinegar.In a large deep frying pan heat oil. Add onion and fry until slightly coloured. Add spice paste and fry for 3 minutes until fragrant. Add tomato and chilli and cook for 10 minutes or until tomato breaks down. Add coconut milk, season with salt and then add fish fillets. Bring to the boil and simmer for 5 minutes, turn fish over and simmer for remaining 5 minutes or until fish is cooked as desired, this will vary with size of fillet used. Serve with basmati rice

Note: As Goan version might be hot to someone’s taste, make it milder by halving the amount of spices/chillies.

Ingredients:

(serves 4)

1 teaspoon olive oil

4 x 200g white fish fillets

2 cups frozen peas

¼ cup basil leaves

1 tablespoon butter

Lemon wedges to serve

Method:

Heat a non-stick frypan over medium-high heat. Add olive oil and fry fish fillets until golden brown on each side and cooked through. The pieces I used were 2.5cm thick and required about 5 minutes each side.

While the fish is cooking, bring a saucepan of water to the boil, add the peas and cook for 2 minutes –they should still be bright green. Drain the peas, add the basil leaves and use a stab mixer to puree. Stir the butter into the peas, then cover until ready to serve.

Spoon some pea mash onto a plate, top with fish and some lemon, serve immediately.

Note: If the fish still has the skin on, cook that side last until it is quite crisp. The crispy skin is then easy to remove with a spatula or leave on and serve crispy side up.

Depending on your tastes, you may like to add some salt and pepper to the pea mash.

Ingredients:

(serves 4)

* 1 bunch coriander, washed, dried, ends trimmed

* 3 garlic cloves, peeled

* 2 tsp ground cumin

* Pinch of chilli powder

* 2 tsp finely grated lemon rind

* 60ml (1/4 cup) fresh lemon juice

* 80ml (1/3 cup) olive oil

* 2 tsp sweet paprika

* 190g (1 cup) couscous

* 250ml (1 cup) boiling water

* 50g (1/3 cup) plain flour

* 4 (about 700g) firm white fish fillets (such as snapper)

* Olive oil spray

* 90g baby spinach leaves

Method:

1. Place the coriander, garlic, cumin, chilli, lemon rind, lemon juice, oil and half the paprika in the bowl of a food processor and process until smooth.

2. Place couscous in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

3. Meanwhile, combine the flour and remaining paprika on a plate. Season with salt and pepper. Add the fish and turn to coat. Shake off excess. Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the fish and cook for 3-4 minutes each side or until golden brown.

4. Place the spinach on a serving platter. Top with the fish and drizzle over the coriander mixture. Serve with couscous.

Note: More options-

* Marinated Moroccan fish: Reduce paprika to 1 teaspoon. Omit flour. Add 1/3 cup fresh mint leaves and 1 small red onion, peeled, chopped, in step 1. Place the fish in a glass dish. Add the coriander mixture and turn to coat. Cover and place in the fridge for 2 hours to marinate. Continue from step 2.

* Moroccan fish rolls in tomato sauce: Replace the white fish fillets with skinless white fish fillets. Reduce oil to 60ml (1/4 cup). Spread 1 side of the fish with coriander mixture. Roll up to enclose filling. Use toothpicks to secure. Combine 1 x 700g btl tomato pasta sauce and 60ml (1/4 cup) water in a frying pan over medium heat. Add fish and cook, covered, for 3-4 minutes each side or until cooked through.

* Moroccan fish cakes with sweet chilli sauce: Reduce oil to 1 tablespoon. Chop the fish and add to the food processor in step 1 with 40g (1/4 cup) plain flour and 1 egg. Process until just smooth. Spray a frying pan with olive oil spray and place over medium heat. Spoon four 1-tablespoonful quantities of fish mixture into the pan and use the back of a spoon to flatten. Cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining fish mixture. Serve with sweet chilli sauce.

Ingredients:

* 600 grams (4×150) salmon fillets, skin removed

* 4 slices ginger, thinly sliced

* 1 stalk lemongrass, thinly sliced

* 3 spring onions, sliced

* 1 red capsicum, thinly sliced

* 1 carrot, cut into thin strips

* 1 teaspoon sesame oil

* 3 tablespoons lime juice

* 2 tablespoons Thai Sweet Chilli Sauce

* 1 tablespoon Fish Sauce

* 500 grams baby bok choy, halved

* fresh corriander leaves, to serve

Method:

Cut four x 30-cm squares of aluminium foil.

Place fish on the centre of the foil, top with ginger and lemongrass and finely sliced vegetables.

Place sesame oil, lime juice, chilli sauce and fish sauce in a jug and whisk to combine. Fold up the edges of the foil so none of the liquid can flow away and then carefully pour the sauce over the fish.

Loosely seal the fish in foil, then place in a large bamboo steamer over a wok of simmering water (making sure the base of the steamer does not come into contact with the water).

Cover the steamer and cook fish in foil for 10–15 minutes or until nearly cooked through.

Place the bok choy in a separate steamer on top of the fish and cook, covered, for 5 minutes or until tender.

Serve the fish parcels on top of the steamed bok choy, garnished with coriander. Serve with steamed jasmine rice.