From the Sea

Fish is the animal protein in my house. When I gave up meat, I thought I would have a lot of resistance from the family but things went so smooth that they only question about it 6 months later. You just have to become more creative with the vegetables and grains, making food more fun and letting the family participate in the selection and preparation of the recipes. Buying fresh and wild seafood is not always easy, therefore I only consume it twice a week.

Fish Curry

(Yield: 4 portions)


  • 500g fish fillet (the freshest you can find) 

  • 1/2 l fish stock (+ water)

  • 2 big onions 

  • 1 Tomato chopped 

  • 2 tbsp of Ginger chopped

  • 2 tbsp Garlic chopped

  • 10 Curry leaves

  • 3 tsp fish masala powder (or any curry powder of your choice)

  • 1 tbsp coconut Oil

  • 1 green chili

  • Salt to taste


  1. 1. Put oil in a frying pan, onion, curry leaves, chili, ginger, garlic and let it sauté, then add the fish masala, salt and the fish stock, let it cooking for 20 min, reduce the water and add the fish in cubes, stirring slowly for 10-15 min. Remove from the fire

  2. 2. Add coconut milk and a squeeze of lemon and serve it.

Salmon teriyaki 

(Yield: 4 portions)


  • 1/2 cup soy sauce or tamari sauce

  • 1/2 cup water  

  • 2 tbsp ginger peeled and matchsticks

  • 1 tbsp lemon juice

  • 2 tbsp maple or rice syrup

  • 600g Salmon fillet with the skin (cut in 4 pieces)

  • 1 pinch of salt

  • 1 spring onion stick (for garnishing)


1. Make a marinate with all the ingredients and add to the Salmon fillet. Use a recipient that allows the sauce to touch the whole piece (a zip-up plastic bag will do the job).

2. Marinate for minimum 30 minutes in the fridge.

3. Transfer the Salmon to an ovenproof recipient with the skin facing down, add the marinate and cover tightly with vegetable paper.

4. Take it to a preheated oven to 180°C for 30 minutes.

5. Garnish with the spring onion and serve it with a pumpkin pure.

Brazilian fish stew (Moqueca)

(Yield: 4 portions)



1 tsp turmeric powder

1/4 tsp fresh black pepper

10g fresh ginger

½ hot red chili, deseeded

1L coconut milk

550g fillet of firm white fish (cod, swordfish or halibut) 

½ lime juice

20ml red palm oil (optional)

60g onion, chopped

60g tomato, chopped

5g garlic, crushed

3 mild chilies

30g red pepper, sliced

2 tbsp fresh coriander, roughly chopped

2 tbsp spring onions, finely chopped

salt to taste


1. Season the fish with the lime juice, a little salt and the dried spices minimum 1 hour before the preparation.

4. In a large clay pot or any wide and high frying pan, heat the palm oil over a medium heat and sauté the chopped onion, chopped tomato, garlic, and chilies until the vegetables are softened.

5. Spread the fish fillets on the pan, with the peppers and the tomato and onion slices and cook for 10 minutes.

6. Sprinkle with the coriander and spring onions before serving.

7. This dish goes very well with a simple farofa (see similar recipe below), salad and rice

Steamed Sea bass with lemon/garlic sauce

(Yield: 2 portions)


For the sauce:

  • 200ml Water 

  • 150ml concentrated fish stock or clear soy sauce 

  • Lemon juice (200ml)

  • Coconut sugar (2 & 1/2 tbsp)

  • Salt (1/2 tsp)

For the steamed fish:

  • 4 Sea bass fillet (around 150g each) or other white fish fillet of your choice without the skin and the bones

  • 2 Spring onion sticks, chopped

  • 2 tbsp Ginger, peeled and matchsticks

  • 2 small Onion, cut in big pieces


For the sauce

1. Mix all ingredients in a pan and let it cook for about 3 minutes.

2. When it's time to serve, add some garlic, pepper and coriander cut in small pieces and heat it a bit more


For the steamed fish

1. Put the ginger, the onion and the scallion on top of the fish fillet and roll it, pierce both sides of the fish with the lemongrass stick (cut the lemongrass in order to make a stick shape) and put it on a steamer (add a bit of oil on the steamer tray to avoid it sticking).

2. Serve the 4 pieces of fish with the sauce on top and decorate it to your taste!

Monkfish with shitake

(Yield: 4 portions)


  • 600g Monk fish (cut in 4 pieces)

  • 1 tbsp ginger, cut in matchsticks

  • 200g Shitake mushrooms, sliced

  • 50g Daikon cut in matchsticks

  • 1 tsp rice syrup

  • 1/2 cup soy sauce

  • 1 pinch of salt

  • 1 tbsp chopped Parsley


1. make a recipient with vegetable paper for each piece of fish and cover with the ginger, daikon, shitake, soy sauce and syrup. Close the paper tightly on top and take the recipients to a steamer.

2. Steam for 10-15 minutes.

3. Take out of the paper and garnish with Parsley.

Fillets of sea bass with spring vegetables 

(Yields: 2 portions)


  • 3 tbsp olive oil

  • 1 chopped onion

  • 100g green beans

  • 1 courgette cut in thick batons

  • 1 yellow pepper, de-seeded and cut into strips

  • 1 tsp mixed herbs

  • 10 cherry tomatoes, cut in half

  • 2x 150g sea bass fillets, skin on

  • 1 tbsp arrow root flouer

  • 1tbsp vegetable oil

  • 150ml water


1. Heat 1 tbsp olive oil in a saucepan, add the onion and sauté for 4-5 minutes. Add the beans, courgette and yellow pepper and sauté for about 1 minute. Stir in the water with the herbs, bring it to simmer for 5 minutes until the vegetables are tender. Drain, reserving the liquid into another pan. Bring the liquid to boil and allow to reduce by half. Stir in the olive oil and the tomatoes and cook for 2 minutes. Add the vegetables and season.


2. Lightly season and flower the skin of the fish. Heat the oil in a frying pan and sit the fish skin side down. Cook over medium heat until the skin has 1. has become crispy and the flesh has turned opaque. Place the fish on top of the vegetables and serve.