Spicy Seabass

This spicy sauce against succulent bits of slow roasted seabass is pure perfection. The flavors were made to melt into each other and your fish will literally fall off of its bone. The perfect dish for before or after a workout which won’t make you feel heavily bloated at all.

You will need:

• 3-4 fresh Seabass descaled and cleaned (if you are cooking for yourself, use less of everything for your marinade)
• Chopped parsley for serving
  
  For your marinade you will need:
• 2 tbsp yogurt (I used soya)
• 1/2 brown/white onion
• 1 tbsp Cajun spices
• 1 tbsp piri piri spices
• 1 tbsp chilli flakes
• 1 tbsp soya sauce
• 1 tbsp honey
• 1 tbsp cinnamon
• 1 tbsp pepper

Preparation:

1. Using a food processor wiz up all your condiments until they are all smooth
2. .Make sure both sides of your fish has deep slits in it, then pour your sauce over both sides and inside the cavity.
3. Line a baking tray and neatly place your fish on the tray.
4. Put the oven on a low heat until you notice the sauce drying up, the same way it’s displayed in the picture. You don’t want to blast the heat on this fish otherwise you’ll be left with a sloppy marinade on cooked fish.
5. Then I served it with chopped parsley and rice, of course your side servings are your own choice.

 

If you make this, please tag me on Instagram @iamsheniz or @eattravelinspire using the hashtag #cookingwithshen. I’d love to see your take on this.

West Indian Style Fish Curry

This dish was inspired solely by me buying tilapia in the fish monger and some Jamaican curry spices. I thought, I could make a super spicy curry/soup and help fight off bad illnesses, especially at this time of year. Spices are proven as an antioxidant and can protect your body from free radical damage. You can adjust the ingredients to serve more people or to turn the heat down or up depending on how much spice you can handle.

You will need:

• 1 whole tilapia filleted
• 500g-1kg frozen king prawns
• 500g tomatoes chopped
• 1 small brown onion diced
• 2 garlic cloves chopped
• 3-4 portobello mushrooms chopped into 1/4’s
• 1 whole cooking apple skinned and chopped
• 1-2 tbsp chilli powder
• 2 tbsp Jamaican powder
• Olive oil
• Salt & pepper for taste
• Big handful of fresh parsley chopped

Preparation:

1. Drizzle olive oil into a hot pan and add your garlic and onions, until they turn translucent.
2. Add in your tomatoes and apple, with all your seasonings. Leave the salt out till last.
3. Add some water and with a wooden spoon crush your apple pieces. Then add in your parsley and mushroom and cover your pan and let simmer for a little.
4. Once you notice the sauce change in consistency (you want the apples and tomatoes to be smooth and not lumpy), you may add your fish and add some more water if need be and cover once again. Allowing your fish to steam in the sauce.
5. Once you notice your fish turn white and your prawns turn pink you may taste the curry and if it needs salt or any other seasonings you may season accordingly.
6. Serve immediately on its own or with some rice. You may add scotch bonnet peppers if you wish to switch up the heat, or some pineapple chunks for a sweeter curry.

If you make this, please tag me on Instagram @iamsheniz or @eattravelinspire using the hashtag #cookingwithshen. I’d love to see your take on this.