RECIPES & TIPS.

Fresh inspiration for every meal. Discover delicious recipes and handy tips to help you create memorable seafood dishes at home.

Our Recipes

CROWD PLEASER

CLASSIC SEAFOOD PAELLA

with saffron & fresh herbs

A vibrant one-pan dish packed with prawns, calamari, mussels and hake in saffron-infused rice. A showstopper for any occasion.

60 MINS SERVES 6

Ingredients

2 tbsp olive oil
1 onion, finely diced
4 garlic cloves, minced
1 red pepper, diced
2 cups paella or Arborio rice
1 tsp smoked paprika
Pinch saffron threads (optional)
1 litre hot seafood stock
300g prawns, peeled
300g calamari rings
300g mussels, cleaned
200g hake pieces
Salt and freshly ground black pepper
Lemon wedges & fresh parsley to serve

Method

Heat olive oil in a large paella pan over medium heat. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic and red pepper and cook for another 2 minutes.
Add the smoked paprika and saffron, stirring continuously for 30 seconds to release their flavour.
Stir the rice through the vegetables until every grain is coated in the oil and spices.
Pour in the hot seafood stock and gently stir once to distribute the rice evenly. Reduce heat to a gentle simmer — do not stir again, as this helps develop the traditional crispy base.
After 15 minutes, arrange the hake, prawns, calamari and mussels over the rice. Cook for a further 10-12 minutes until the seafood is cooked and the mussels have opened. Discard any closed mussels.
Remove from heat, cover loosely with foil and rest for 5 minutes. Garnish with parsley and serve with lemon wedges.

Chef's Tip: A squeeze of fresh lemon just before serving brightens all the seafood flavours.

QUICK & EASY

SALMON SUSHI BOWL

with spicy mayo & edamame

Fresh, colourful and full of flavour. A nutritious bowl topped with sushi-grade salmon, avocado and spicy mayo.

25 MINS SERVES 4

Ingredients

2 cups sushi rice
300g sushi-grade salmon, diced
1 avocado, sliced
1/2 cucumber, julienned
1 cup shelled edamame
1 carrot, grated
Nori sheets, cut into strips
Pickled ginger
Soy sauce
Sesame seeds
Spicy mayonnaise
Spring onions, sliced

Method

Cook the sushi rice according to packet instructions. Season with sushi vinegar and allow to cool to room temperature.
While the rice cools, slice the avocado, cucumber and spring onions, grate the carrot and cut the salmon into bite-sized cubes.
Divide the rice evenly between four bowls.
Arrange the salmon, avocado, cucumber, carrot and edamame in sections around the bowl.
Sprinkle over sesame seeds and shredded nori. Drizzle with spicy mayo and serve with soy sauce and pickled ginger on the side.

Chef's Tip: Add crispy onions or tempura flakes for extra crunch.

FAMILY FAVOURITE

HONEY SOY GLAZED SALMON

Norwegian salmon with sesame

Four beautiful fillets glazed with honey, soy and ginger then oven-roasted to a sticky, caramelised perfection.

28 MINS SERVES 4

Ingredients

4 Norwegian salmon fillets
3 tbsp honey
2 tbsp soy sauce
1 tbsp olive oil
2 garlic cloves, minced
1 tsp grated fresh ginger
Sesame seeds
Spring onions, sliced

Method

Preheat the oven to 200°C.
In a small bowl, whisk together the honey, soy sauce, olive oil, garlic and ginger.
Line a baking tray with baking paper and place the salmon fillets skin-side down. Spoon the glaze generously over each fillet.
Bake for 15-18 minutes, depending on thickness, until the salmon flakes easily with a fork.
During the final 3 minutes, spoon the cooking juices back over the fish for an extra glossy finish.
Sprinkle with sesame seeds and sliced spring onions. Serve with jasmine rice and steamed greens.

Chef's Tip: Don't overcook the salmon — it should remain moist and slightly pink in the centre.

PERFECT FOR GUESTS

LEMON HERB BUTTER KINGKLIP

pan-fried with garlic butter

Delicate kingklip pan-fried in garlic herb butter and finished with fresh lemon. Simple, elegant and always impressive.

30 MINS SERVES 4

Ingredients

4 kingklip fillets
3 tbsp butter
2 garlic cloves, minced
Zest of 1 lemon
Juice of half a lemon
Fresh parsley, chopped
Salt and pepper
Olive oil

Method

Pat the kingklip fillets dry with paper towel and season generously with salt and freshly ground black pepper.
Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat.
Cook the fish for approximately 4 minutes on the first side without moving it. Carefully turn and cook for another 3-4 minutes.
Reduce the heat and add the butter, garlic and lemon zest to the pan.
Once the butter has melted, spoon it repeatedly over the fish for 2 minutes. Finish with fresh parsley and a squeeze of lemon juice.
Serve immediately with roasted baby potatoes and seasonal vegetables.

Chef's Tip: Kingklip has a delicate flavour, so keep the seasoning simple and let the butter do the work.

SA CLASSIC

CRISPY BEER-BATTERED HAKE

with chunky chips & tartare sauce

Crispy golden batter on the outside, flaky hake inside. The classic fish and chip shop experience, made at home.

40 MINS SERVES 4

Ingredients

4 hake fillets
1 cup cake flour
1/2 cup cornflour
1 tsp baking powder
330ml cold beer
Salt
Vegetable oil for deep frying
Chunky chips, tartare sauce & lemon wedges to serve

Method

Heat the oil in a deep fryer or heavy saucepan to 180°C.
Pat the hake fillets dry and lightly dust them with flour.
In a mixing bowl, combine the flour, cornflour, baking powder and a pinch of salt. Gradually whisk in the cold beer until the batter is smooth — it should be thick enough to coat the fish.
Dip each hake fillet into the batter, allowing the excess to drip off.
Carefully lower the fillets into the hot oil and fry for 5-6 minutes until crisp and golden.
Remove with a slotted spoon and drain on paper towel. Serve immediately with chunky chips, tartare sauce and fresh lemon wedges.

Chef's Tip: Ice-cold beer creates an exceptionally light and crispy batter. Don't let the oil temperature drop between batches.

FAMILY FAVOURITE

GARLIC BUTTER PRAWNS

with crusty artisan bread

Juicy prawns tossed in a rich garlic and lemon butter sauce. Ready in just 20 minutes and always a hit.

20 MINS SERVES 4

Ingredients

500g large prawns, peeled (tails on if preferred)
3 tbsp butter
2 tbsp olive oil
4 garlic cloves, finely minced
1/2 tsp chilli flakes (optional)
Juice of 1 lemon
Zest of 1/2 lemon
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Crusty artisan bread to serve

Method

Pat the prawns dry using paper towel and season lightly with salt and black pepper.
Heat the olive oil in a large frying pan over medium-high heat. Add the prawns in a single layer and cook for 2 minutes on one side before turning. Cook for another 1-2 minutes until pink and opaque. Remove and set aside.
Reduce the heat to medium. Add the butter to the same pan and allow it to melt.
Stir in the garlic and chilli flakes and cook gently for about 30 seconds until fragrant — take care not to burn the garlic.
Add the lemon zest and juice, stirring everything together.
Return the prawns to the pan and toss in the garlic butter until fully coated. Finish with fresh parsley and serve immediately with warm crusty bread.

Chef's Tip: Add a splash of white wine to the garlic butter before returning the prawns for an extra layer of flavour.

QUICK & EASY

MEDITERRANEAN CALAMARI

with lemon, garlic & parsley

Flash-fried calamari with garlic, lemon and oregano. Tender in minutes — the secret is high heat and quick cooking.

15 MINS SERVES 4

Ingredients

600g calamari tubes or rings
2 tbsp olive oil
3 garlic cloves, finely chopped
Juice of 1 lemon
Zest of 1/2 lemon
1 tsp dried oregano
Fresh parsley, chopped
Salt and black pepper
Greek salad & crusty bread to serve

Method

Pat the calamari completely dry with paper towel — this helps it brown instead of steam.
Heat a large frying pan or griddle over high heat until very hot.
Add the olive oil, followed immediately by the calamari.
Cook for only 1.5 to 2 minutes, tossing occasionally. Overcooking calamari makes it tough, so keep a close eye on it.
Add the garlic during the final 30 seconds of cooking.
Remove from the heat and immediately stir through the lemon juice, lemon zest, oregano and parsley. Season with salt and pepper. Serve at once.

Chef's Tip: The secret to tender calamari is either cooking it very quickly or very slowly — never in between.

ENTERTAINING

CREAMY WHITE WINE MUSSELS

with warm baguette

Fresh mussels steamed open in white wine and finished with cream and parsley. Serve with warm bread to soak up every drop.

30 MINS SERVES 4

Ingredients

1kg fresh mussels, cleaned
2 tbsp butter
1 shallot, finely diced
3 garlic cloves, minced
250ml dry white wine
150ml fresh cream
2 tbsp chopped parsley
Salt and pepper
Warm baguette & lemon wedges to serve

Method

Clean the mussels under cold running water, removing any beards and discarding any cracked or damaged shells.
Melt the butter in a large pot over medium heat. Add the shallot and cook until softened, then stir in the garlic.
Pour in the white wine and bring to a gentle simmer.
Add the mussels, cover with a lid and cook for approximately 5 minutes, shaking the pot once or twice. Once the mussels have opened, discard any that remain closed.
Stir in the cream and allow the sauce to simmer gently for another 2 minutes.
Sprinkle with fresh parsley, season to taste and serve immediately with warm crusty bread.

Chef's Tip: Don't let the cream boil vigorously or it may split. A gentle simmer is all you need.

GREAT FOR BRAAI

GRILLED YELLOWFIN TUNA

steaks with chimichurri

Seared medium-rare and topped with vibrant chimichurri. The finest way to enjoy premium yellowfin tuna.

21 MINS SERVES 4

Ingredients

4 yellowfin tuna steaks
2 tbsp olive oil
Salt & black pepper
— Chimichurri —
1 cup fresh parsley
2 garlic cloves
2 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp chilli flakes
Salt & pepper
Baby potatoes & grilled vegetables to serve

Method

Pat the tuna steaks dry and brush lightly with olive oil. Season generously with salt and freshly ground black pepper.
Prepare the chimichurri: finely chop the parsley and garlic, then mix with the olive oil, red wine vinegar, chilli flakes and seasoning. Set aside.
Heat a griddle pan or braai until extremely hot.
Cook the tuna steaks for 2-3 minutes per side. The centre should remain pink for the best flavour and texture.
Remove from the heat and allow to rest for 2 minutes.
Spoon the chimichurri generously over the tuna just before serving. Serve alongside roasted baby potatoes and grilled seasonal vegetables.

Chef's Tip: Tuna is best served medium-rare. Overcooking will make it dry — trust the pink centre.

LOCAL FAVOURITE

CAPE MALAY SEAFOOD CURRY

with basmati rice & sambals

A fragrant, deeply spiced Cape Malay curry with prawns, hake and mussels in a rich coconut and tomato sauce.

60 MINS SERVES 6

Ingredients

300g hake pieces
300g prawns, peeled
300g mussels, cleaned
2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp Cape Malay curry powder
1 tsp turmeric
1 tsp ground coriander
400g chopped tomatoes
400ml coconut milk
Salt and pepper
Fresh coriander, basmati rice, sambals & naan to serve

Method

Heat the oil in a large pot and gently fry the onion until soft and golden.
Add the garlic and ginger and cook for another minute. Stir in the curry powder, turmeric and coriander and allow the spices to toast for 30 seconds.
Add the chopped tomatoes and cook for 5 minutes until slightly reduced.
Pour in the coconut milk and simmer gently for 10 minutes.
Add the hake first and cook for 5 minutes. Add the prawns and mussels and continue cooking for another 5 minutes until the prawns are pink and the mussels have opened. Discard any closed mussels.
Taste and season. Garnish with fresh coriander and serve with fluffy basmati rice, sambals and warm naan or roti.

Chef's Tip: This curry tastes even better the next day as the flavours continue to develop.

Tips from Our Fishmongers

KEEP IT FRESH

Store fish in the coldest part of your fridge and use within 1-2 days for the best flavour.

COOK IT RIGHT

Don't overcook seafood — a few minutes can make all the difference. It should be just cooked through.

KEEP IT SIMPLE

Fresh fish doesn't need much. A little lemon, herbs and quality ingredients go a long way.