Recipe Tag: fish



Morocco is high on my bucket list of places to visit, in a continent to which I’ve never been. I’m attracted to the culinary influences from a land that sits close to southern Europe but shares the rich heritage of its neighbouring countries. Food writer Paula Wolfert first snared my attention to the region with her many books on the area and her evocative descriptions of the food.

Bastilla or pastilla is a pie made with warka pastry (difficult to come by, even harder to make, so most often you see versions here made with filo pastry). Pigeon or chicken is the most common version, but there are celebratory ones filled with seafood such as fish, shrimp and squid. I’ve made a simplified version with a mix of salmon and porae. Feel free to adjust as you would like.

Robert Carrier’s book A Taste of Morocco provided me with the basic harissa recipe that I tend to make the most at home (you can find a version of it in Cuisine issue 194 or at, but otherwise I really like the local rose harissa paste from Alexandra’s. Likewise, I usually make my own preserved lemons but St Andrews Limes in Hawke’s Bay makes a very good version. If angel hair pasta is proving elusive, you could use a thin spaghettini, capellini or even rice vermicelli.



Inspired by bibimbap this is, for me, a perfect summer-eating dish. The hardest bit is slicing the vegetables, but a mandolin will make short work of it. I like to make a biggish batch of the vegetables and use them over a few days. I eat it with brown rice, but white works just as well. Feel free to add a raw egg to the mix just as you are serving or use raw fish for a hoedeopbap (the fish slightly cooks in the warm rice). I always make sure to serve with gochujang and sesame oil on the side, so each person can adjust the spice and seasonings to their own requirements.



We used mackerel, but any fish would do – kahawai or sardines would make a great alternative to the oil-rich mackerel. The best option for cooking would be to barbecue, to get the nice smokey flavour that works so well with the sharp, fragrant gremolata. If barbecuing isn’t an option for you, baking is a great alternative (we baked ours), but whichever you choose, the cooking times will vary depending on the size of your fish, so you'll need to be attentive rather than relying on a timer. A good way to check the fish while cooking is to put a knife between the top of the spine and the flesh, lifting slightly to see if the meat on the bone is cooked.



This dish is traditionally served using whole fish, and if you choose to do so then stuff the cavity with lemongrass, ginger, garlic and Chinese chives. Score the fish skin on the diagonal two or three times and season with salt before frying or roasting. The sauce makes more than you will need but it is hard to make it in smaller amounts. It should keep well in the fridge for at least a month.

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