Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Thursday, March 14, 2019


These smooth keto salmon cakes are a amusing and flavorful low carb meal with none hassle. outstanding for quick lunches and easy meal prep!

I’ve by no means been a huge fan of seafood, but I do love salmon.

It tastes remarkable. It’s without a doubt correct for you, and it’s actually quick to make.

I’ve currently determined to interrupt my habit of not definitely trying new things by committing to at least one recipe per week that I wouldn’t make otherwise.


Those salmon cakes are loopy rapid to make (much less than 15 minutes, y’all!) and they’re terrific for storing within the refrigerator for eating later.

One principal key to this recipe’s achievement is the notable Sarayo sauce (affiliate). I used to make my own, and frequently could for recipes like those 5 Minute highly spiced Tuna Rolls, but when I got the Sarayo in this month’s Keto Krate (affiliate) the sport turned into changed for all time.

Some other big name of the recipe is the yummy avocado creama that it’s topped with. This provides a delicious and nutritious freshness at the same time as upping the fat content of the meal.


Salmon cakes

  • Two 5 oz pouch of pink salmon (or cans, drained well)
  • 1 egg
  • 1/4 cup finely ground pork rinds (optional, but helps)
  • 1/2 jalapeno, finely chopped
  • 2 tbsp sarayo (or plain mayo)
  • 2 tbsp finely diced red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp avocado oil

Avocado cream sauce

  • 1 avocado
  • 1/4 cup sour cream
  • 3 tbsp cilantro
  • 1-2 tbsp avocado oil (to thin)
  • 1-2 tsp Water, to desired thickness
  • Juice of half lemon
  • Salt, pepper to taste


  1. In huge bowl mix salmon, egg, jalapeno, sarayo, pink onion, floor pork rinds and seasoning
  2. shape patties with combination (four huge or 5-6 small)
  3. In non stick skillet, drizzle oil and cook dinner patties over medium warmth 4-five mins till every facet is golden brown and crispy
  4. avocado sauce
  5. blend all substances in food processor until clean
  6. Serve salmon desserts hot with avocado sauce and further drizzle of sarayo

Saturday, August 4, 2018


This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply parting out the salmon and embellish with cut formation onions or toasted conifer nuts.



  • 200g brown rice
  • 100g green beans
  • 200g pak choi, chopped into chunky pieces
  • 4 x 100g salmon fillets

For the dressing :

  • 4 tbsp kecap manis (sweet soy sauce)
  • juice 3 limes
  • 2 tbsp sambal oelek (chopped chilli in a jar) or 1 red chilli, deseeded and chopped
  • 1 tbsp rice vinegar
  • 1 tbsp golden caster sugar

To serve :

  • 4 spring onions, finely chopped
  • 4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)
  • pickled ginger, chopped (optional)

  1. In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
  2. Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.


Fish and chips recipes are believed to have originated in England around the 1850s. Starting from the workers who want practical fish dishes, this recipe arises. At first the fish used in this recipe are sub-tropical fish species such as; cod, flake, haddock, ray, or kingclip.

But with the spread of these recipes, including to the Asian continent, more and more fish can be used as basic ingredients for making fish and chips. Almost all types of fish that can be made of fillets (large slices without bones / thorns) can be used as a base for fish and chips, for example; snapper, cone, dori.


This Fish and Chips recipe can also be used as an effective strategy for children who don't like to consume fish. By processing fried flour, similar to their favorite fast-food fried chicken, children will love to eat this menu. Especially with accompanied by French fries.

Tips for producing delicious processed fish and chips are fried fish with lots of oil and heat over medium heat, so the flour will dry and the fish in the interior remains soft. For healthier fish and chips, you can replace frozen fries with a choice of Indonesian tubers, such as sweet potatoes or cassava.


  • 4 pieces (150 g) dori fish fillets
  • 1 tablespoon lemon juice
  • ½ teaspoon of salt
  • 150 g of flour
  • 1 tsp salt
  • T tsp pepper powder
  • 2 egg yolks, shake for a while
  • 1 tablespoon of cooking oil
  • 200 ml of water
  • 2 egg whites, stiff shake
  • the oil for frying
  • 75 g of cornstarch
  • 400 g of french fries

Tartar Sauce :

  • Mix it together,
  • 200 g mayonnaise
  • 50 g gherkin, 1/2 cm dice slices
  • 1 teaspoon of chopped capers
  • 1 tbsp chopped parsley
  • ½ tsp mustard
  • 1 tablespoon of chopped onion

  1. Apply the dori fish fillet with lemon juice and salt, set aside.
  2. Mix flour, salt and pepper, make a hole in the center, add egg yolks, cooking oil, stir, pour water. After the mixture is smooth, add the whipped egg whites, mix well.
  3. Heat a lot of cooking oil in a skillet. Sprinkle fish fillets with cornstarch, then dip them one by one into the flour mixture.
  4. Add flour-wrapped fish to hot oil, fry with medium heat until cooked and brownish yellow, remove, drain.
  5. Place fried fish on a serving plate, serve while hot with a complement of french fries and tartar sauce.
This fish and chips recipe is very practical served as a dinner dish, you don't need to have much time to prepare it. Fish and chips can also be used as food for your children to go to school. Good luck with this menu and don't forget to leave a comment here