Steamed Sea bass with Soy & Ginger

(SERVES 2)

What you need

X2 sea bass fillets (skin on)

X2 spring onions, chopped

10g of fresh ginger, chopped

1 tsp soy sauce

100g pak choi

Banana leaves

How you make it

Step one

Mix half of the spring onions and all the ginger with soy sauce and set aside.

Step two

Put the banana leaves into a steamer and place a sea bass fillet on each leaf, then spoon the spring onion mixture over the top. Pop the lid on the steamer and set over a saucepan of boiling water. Steam for 6-7 minutes until cooked through.

Step three

While the sea bass is cooking, heat a little oil in a wok and stir fry the pak choi until tender. Serve with sea bass fillets, and garnish with the leftover spring onions.

Saucy Chef’s tasty tip: Why not pick up a pack of our Seabass Fillets with Beurre Blanc and Dill. You can save the sauce sachet for another recipe – it’s a great way to add the wow factor to ordinary mashed potato!

The Saucy Fish Co. Sea Bass Fillets with Beurre Blanc and Dill

Cod and Piri Piri is the latest, low-cal addition to our fish and sauce range, that proves maximum health does not need to mean minimum taste. Naturally low in fat, cod is a super lean fish that’s meaty in texture and won’t leave you feeling hungry moments after finishing your meal. What’s more, spices are well known to stimulate digestion and even speed up metabolism, making the Piri Piri Sauce the perfect match to aid January’s healthy intentions!

Need another good reason why you should choose the Cod Fillet with fiery Piri Piri Sauce for tonights tea?  It is the perfect dish for those cold winter evenings.

Cod Piri Piri with Spiced Couscous recipe
(Serves 2)

What’s needed:

1 pack of The Saucy Fish Co. Cod and Piri Piri

1 tablespoon of olive oil

1 red onion finely chopped

½ of a red pepper, roughly chopped

½ of a yellow pepper, roughly chopped

1 clove of garlic, crushed

1 teaspoon of curry powder

1 lemon, juice & zest

200g of couscous

300ml vegetable stock, boiling

2 tablespoons of coriander, roughly chopped

Salt and pepper to season

Method:

Cook the cod following the guidelines on the pack.

Heat the olive oil in a pan on a medium heat, and add the red onion, red and yellow peppers, garlic and curry powder. Cook for 2-3 minutes until slightly softened.

Add the lemon juice and zest then stir in the couscous, mix well.

Add the boiling stock. And remove pan from the heat. Allow to stand for 5 minutes until all liquid has been absorbed.

For a light texture, break up the grains of couscous using a fork. Add chopped coriander and season with salt and cracked black pepper.

To serve simply make a bed of couscous, carefully place a cod fillet on top and drizzle over the piri piri sauce.

Approximately 450 cal per serving.

The Saucy Fish Co Cod with Piri Piri

http://www.youtube.com/watch?v=VNTptOWThn8

Whether it’s a no-fuss Christmas starter, main course or even festive canapé to tie in with the party season, with a fresh and wholesome feel – this refreshing twist on traditional hollandaise sauce is the ideal way to add the wow factor to a festive dish, while reducing pressure in the kitchen at this busy time of year. Here’s a bit of recipe inspiration for festive fishy dishes you can create with Saucy’s special edition Orange Hollandaise:

Smoked Salmon Bruschetta with Orange Hollandaise

Simply place the smoked salmon on a slice of toasted ciabatta, top with a generous helping of Orange Hollandaise Sauce and garnish with chives for a special starter that’s as quick and easy to make, as it is delicious.

Saucy Chef’s tasty tip: To add that little extra something, add capers to the finished dish.

Baked Salmon Fillets with Orange Hollandaise

Just bake fresh salmon fillets for ten to fifteen minutes, serve with Christmas vegetables, roast potatoes and a dollop of Saucy Fish’s fresh Orange Hollandaise Sauce, for a festive feast which has the wow factor.

Saucy Chef’s tasty tip: For a variation on this delicious Christmas main, the salmon can be replaced with a fresh cod fillet.

Mini Eggs Benedict Royale
Simply toast English Muffins, top with smoked salmon, poached quail’s egg and fresh Orange Hollandaise sauce.

Saucy Chef’s tasty tip: place one toasted muffin side on each plate, buttered side up. Top with two poached quails’ eggs and cover half of each with some Hollandaise, then serve a little extra on the side in a small spoon. Garnish with chives.

Orange Hollandaise Sauce

For those feeling peckish, you can help yourself to free bite-sized samples of our freshly cooked fish fillets and delicious dishes such as smoked haddock chowder, pan fried salmon with olive and herbs and pan fried cod, which are being dished up straight from the hob throughout the day. And if you’d like to take home a little piece of our fresh fish inspiration grab hold of our hot-off-the-press recipe book, costing just £1 with 50p donated to The British Skin Foundation and a 50p money off voucher towards your next Saucy Fish purchase.

And that’s not all folks – Saucy goody bags including items such as fiery Cod with Piri Piri, Oriental-inspired Salmon with Chilli Lime and Ginger, Smoked Haddock and Davidstow Saucy-centre fishcakes and classic Fresh Hollandaise Sauce are available to buy, at just a fraction of the supermarket price – with a free Saucy-branded freezer bag thrown in for good measure.

So if you’re heading to the Show, make sure you pop to Hall 20, stand M44 – to say hello to all of the Saucy Fish team. See you there!

The Saucy Team at The BBC Good Food Show

It really is quite simple, all you need to do is Tweet us what your favourite fish dish is and include the Hashtag #favouritefishdish. Then, on Friday at midday we will choose our favourite and if you’re the winner you will be receiving 4 tickets to the BBC Good Food Show at the NEC Birmingham.

Terms & Conditions

All tickets are general admission excluding Saturday 26^th (includes the dates of 23^rd / 24^th / 25^th & 27^th of November 2011) Tickets are non-refundable and non-exchangeable. Ticket terms and conditions apply.

No employees nor associates of The Saucy Fish Co. may enter the competition

Fulfillment

Tickets will be mailed out directly to the competition holder by BBC Haymarket Exhibitions. It is the responsibility of the competition holder to forward tickets to the winners. Competition holder to confirm receipt of tickets and subsequent delivery to winners to BBC Haymarket Exhibitions.

All you have to do is head over to our Twitter page @SaucyFishCo and follow and RT our competition tweet to enter, then on Friday at midday, we’ll pick one entrant at random to take home four tickets to this fabulous foodie show. For more details, check out the full T&Cs below. And be sure to spread the word, and let your friends know too – you never know – if they win, they might invite you along!

Good luck everyone!

Terms & Conditions

All tickets are general admission excluding Saturday (23 / 24 / 25 & 27 of November 2011)

Tickets are non-refundable and non-exchangeable. Ticket terms and conditions apply.

No employees nor associates of The Saucy Fish Co. may enter the competition

Fulfillment

Tickets will be mailed out directly to the competition holder by BBC Haymarket Exhibitions. It is the responsibility of the competition holder to forward tickets to the winners. Competition holder to confirm receipt of tickets and subsequent delivery to winners to BBC Haymarket Exhibitions.

As well as whipping up delicious bite sized samples of our much-loved products for visitors to try – such as Salmon with Chilli Lime and Ginger Dressing, Haddock with Mustard and Dill Vinaigrette and of course our melt-in-the-middle fishcakes, we’ll also be selling our (hot-off-the-press) Second Edition recipe book – More Fabulous Recipe Ideas for Fish! Not only that, but you’ll also be able to take home your very own cooler bag full of Saucy Fish goodies for a fraction of the supermarket price.

So, if you’re going to the Show, come say hello to us on our stand! If you haven’t got your tickets yet, be sure to stay tuned into our Blog and Facebook and Twitter accounts, as we will have some exclusive tickets for the Show up for grabs in the next couple of weeks, so watch this space!

We’re all guilty of automatically reaching for a bottle of white when it comes to pairing wine with fish, but Phillipa successfully dispels the myth that fish only goes with white plonk. If you have strong flavours in the side dish or accompaniment, like our One Pot fish with Black Olives and Tomato recipe –  a full bodied red or even a rosé complements the dish perfectly. And did you know that champagne is a great drink to serve alongside a slap up meal of fish and chips? You heard it here first…

For more hot tips on what wines to serve with your fish dishes, check out the full video on our Fish Dock here.

The Saucy Fish Co. Presents Wine and Fish