Smoked Fish Chowder – super tasty, creamy and perfect comfort food after a long sail, or on a cold night. Serve with some crusty bread.
We love smoked fish and couldn’t find any in Langkawi, where we were anchored. So we set about making some. We had a couple of problems to overcome before making our smoked fish. The first was we didn’t have a smoker, and the second – we could not find any hickory wood chips (or similar) on the island. This is how we smoked our fish!
Fish Amok – steamed fish curry from Cambodia. Made with fish, lemongrass, garlic, shallots, turmeric, ginger, galangal, chilli, coconut cream…
Sate Ikan (Fish Sate) – delicious skewered fish with peanut sauce. Garlic, onion, cumin, coriander, coconut cream, sambal olek, ginger, soy, palm sugar, turmeric
Seafood Chowder with Cockles. Creamy and delicious, you can serve it in deep bowls with crusty bread or in a toasty bread bowl.
Stuffed squid (rice, fish, chilli, garlic) in a delicious tomato sauce – anchovies, capers, tomato chilli, shallots, herbs and pepper.
Spicy Crayfish Risotto recipe – white win, fish stock, onion, garlic, chorizo, chilli, mushroom, tarragon and crayfish.
Mud Crab Salad – a layered salad of honeydew, rockmelon, shredded lettuce, crab & diced cucumber. Dressing – lime juice, walnut oil, mirin, sweet chilli & sesame oil.
Oysters three ways – Bloody Mary Oyster Shots, Salt and Pepper Oysters with a Tomato Caper Salsa, Grilled Oysters with Mirin, Soy and Chilli
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