Monday, 15 August 2016


Although I have not posted in a while (in fact a ridiculously long time - last post was November 2014!) this blog has been in my mind daily and i still do a lot of cooking and recipe developing/experimenting, just not so much recipe sharing.
I suppose like most people ‘life’ i.e. my busy job got in the way of my posting and I moved from England back home to sunny Portugal. I also blame Instagram. Although it is a fab social media platform, it is also very easy to share a picture of a recipe and quickly describe the method and the blog post can sometimes slip your mind…
Anyway, I will now get my act together and start posting again and more regularly.
To welcome myself back I have chosen this delicious easy recipe. It combines lots of my favorite flavors and is extremely quick to prepare and cook (double bonus J ).
Like many of you I have a busy job and like to fit in exercise and cooking. I like to cook from scratch daily but do not always have the time or the patience to create daily masterpieces, so a flavorsome speedy recipe is a cook book must have.

2 fillets of white fish (I used hake)
1 can coconut milk
5 spring onions
2 red chillies
1tsp olive oil
Ginger (piece the size of a thumb)
Juice of ½ lime

1. Marinate the hake fillets in black pepper and the lime juice and set aside.
2. Finely chop the chilli and ginger (depending on the heat of the chillies you may want to remove some seeds).
3. Chop spring onions
4. Add the ginder, chilli, spring onion and olive oil to a pan and fry until soft.
5. Add the coconut milk (rinse the can with some water to use up all the milk and add to the pan).
6. Once everything comes to the boil add the hake and simmer for 3 to 5 min (or until cooked).
7. Once cooked, serve up and devour :)

**I split the hake into chunks once it was cooked, but you could do this when it is raw, prior to adding to the coconut milk.

*Bon Appetite* :)

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