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Layer the fish in a dish, sprinkle sea
salt between each layer.
Just cover with red wine vinegar and
refrigerate for 48 hours.
Drain the fish slice lengthwise and put
on individual plates. Drizzle with oil, sprinkle with capers, parsley
and extra vinegar.
Serve with lightly dressed salad of onions
and watercress and bingo! you're ready to eat.
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Whisk up all the ingredients, except for the fillets of course. When
it smells fragrant and yummy, rub the sauce over the fillets and let them
marinate for half and hour at least.
Then take the marinated fillets carefully from the marinating dish and
chuck them on the barbie or fry them, or grill them, or bake them - cook
them whatever way takes your fancy. Then serve them up, yum, with some
spinach or a salad. Or, if you must, slap in a slice of white bread(not
encouraged).
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Combine soy, crushed garlic and chilli paste into a marinade. Cut the
squid and open out. Slice the inside skin in a criss cross pattern. If
smaller pieces suit, cut the squid into pieces. Otherwise just plop the
whole piece into the marinade for an hour or so.
Heat up the chargrill/barbecue to a high heat. Throw the squid on and
cook it for a moment. Too much and it will go tough. A minute each side
should do it.
Take it off the heat and throw it into a salad. Or it as is. Delicious!!
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