I love when foodies send me their recipes! My good friend Lauren who is a keen fisherman loves to cook her catches and boy does she catch some extreme fish!. She has sent me her Thai red fish & squid curry. Looks delish Lauren! To see laurens catches click here.

Curry Paste 
40 Dry Red Chillies
8CM Piece of Ginger (Peeled)
1 Stalk of Lemon Grass
4 Coriander Root Bunch
2 Heaped Tablespoon of Shrimp Paste
8 Cloves of Peeled Garlic 
8 Kaffir Lime Leaves 
2 Largish Shallots
3/4 Cup of Water
​Curry
5 tins Coconut Cream
2 Tablespoons of Palm Sugar
Vegetables of choice
Firm flesh fish of choice
6 Small  Squid Tubes, skinned
To Serve - rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.

To make chilli paste
Soak chillies in hot water for 3-5 minutes, drain and add all ingredients to a blender, combine until smooth.
Paste will last 5 days in the fridge sealed or can be frozen in ice cubes and will last a few months in the freezer
To make Curry 
In a large pot heat a few tablespoons of vegetable oil
Add 4-5 heaped tablespoons of curry paste and cook until fragrant (1-2 minutes)
Add 5 tins of coconut cream and 2 tablespoons of palm sugar (or brown sugar) heat on low for 1-2 hours stirring occasionally
Add vegetables of choice 10 minutes before serving (I used canned baby corn, whole water chestnuts and fresh green beans), bring back up to a simmer
Add a firm flesh fish of choice (cut into 3cm cubes) I used Spangled Emperor (approx 2kg of fillets, skinned and de-boned) submerge under the curry and bring back up to a simmer before turning to low, I cook for a max of 5 minutes but check my fish to make sure it is only just cooked through
Add squid (I used 6 small tubes, skinned) 2 minutes before fish is ready
Serve with whatever you like, i've done rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.

The first time i tried prawn toast was at a restaurant in Bali, I've always had a kind of phobia of eating prawns, maybe it was the shell or the eyes that put me off, until i tried this prawn toast and ever since that day i order it if its on the Chinese menu.
Prawn toast is essentially blitzed up prawns and egg whites on bread and deep fried until golden and crispy. It is so delicious and my kids love them too. I use my thermocook & induction cooker to make these, but a food processor and deep fryer works the same.

Ingredients:

3 Slices Day Old Bread
125g Prawns, raw and shelled
1/2 teaspoon Ginger, crushed
1 Egg White
1/2 teaspoon Cornflour
1/2 teaspoon Soy Sauce
1 Tablespoon Sesame Seeds
​
Thermocook & Induction Cooker Method:

With the froothie induction pressure cooker turn the knob to closed leaving the lid open, set to deep fry setting at 185'c. 
As oil is heating add prawns, ginger, egg white, cornflour and soy sauce to your thermocook ( or food processor) and blitz for 10 secs/speed 5 ( for a smoother paste keep blitzing).
Spread 2 tablespoons of prawn mixture onto the bread, cut the crusts off and slice into 4 squares. Press each square into the sesame seeds. Fry the bread squares in the oil until golden. 

Everyone loves a good prawn toast and these are sooooo good. I first tried prawn toast in Bali in 2007 and fell in love. I'm not usually a seafood person but these changed my mind! This dish is also great for using up any leftover bread.

Ingredients:

375g Deveined and peeled Prawns
1 Egg
1/2 teaspoon Lemon Pepper
1 Spring Onion, chopped roughly
40g Butter, softened
​8 Slices of bread
a few pinches of poppy seeds (optional)

Method:

Preheat oven to 180'c. Line 2 baking trays with baking paper.
Place prawns, egg, lemon pepper and spring onion in a food processor, process for 30secs or until mixture is smooth.
Spread butter over one side of the bread. Spread prawn mixture over the other side. Cut off crusts and cut each slice of bread  into small triangles . Place triangles on baking tray and bake for 15mins or until golden and slightly puffed.
​

I first had prawn toast when i was on holiday in Bali. Im not a fan of seafood but i thought id give it ago. Oh My Gosh! i was in love! I knew i had to learn how to make them. Here is my go to recipe for them
​

Ingredients:

375g Prawns, uncooked peeled and deveined
1 Egg
1/2 teaspoon Lemon Pepper
1 Spring Onion, chopped roughly
40g Butter, softened
​8 Slices of bread

Method:

Preheat oven to 180'c. Line 2 baking trays with baking paper.
Place prawn, egg, lemon pepper and spring onion in a food processor, process for 30secs or until mixture is smooth.
Spread butter over one side of the bread. Spread prawn mixture over the other side. Cut off crusts and cut each slice of bread  into small triangles . Place triangles on baking tray and bake for 15mins or until golden and slightly puffed. Sprinkle with sesame seeds.

Note: If you do want to make chicken toasts swap prawns for 1 large Chicken breast

These are called posh fish fingers as i always used to have birds eye fish fingers when i was a kid (nothing wrong with that) but these are made with real fresh fish  and crumbed with panko crumbs (no hidden nasties), so to me they are posh. These would be great for the little kids and you can always add some hidden veg in there and they wouldn't know! 

Ingredients:

500g White fish
4 Dill Sprigs
100g Panko Breadcrumbs
4 Tablespoons Flour
2 Eggs, beaten

Slice fish into chunky fish finger shapes, season lightly with salt then cover and place into the fridge for 20-30mins.
Finely chop dill and mix with breadcrumbs in a shallow bowl. Put flour into a separate bowl and season with salt and pepper. Put beaten eggs into another bowl. 
Using kitchen paper rub off any excess salt from the fish. Dust with flour and shake off any excess. Dip in the beaten egg making sure its coated well. Cover generously with breadcrumbs.
Place a large frying pan n a medium heat and add enough sunflower oil to lightly coat the bottom on the fish fingers. When hot Shallow fry the fingers on either side for 3-4mins each. Add some butter towards the end to golden up the finger if wanted. Drain on kitchen paper and serve hot.

Fish cakes are a awesome way to get kids to eat seafood. I generally use a white fish like snapper, but this would be great with tuna or salmon.

Ingredients:

500g Potatoes
1 Fillet Fish
1 Small Onion
1 teaspoon Dill
1 teaspoon Lemon Rind
20ml Lemon Juice
2 Eggs
40ml Milk
1/2 Cup Flour
2 Cups Breadcrumbs
Oil to fry

Method:

Cut potatoes into rough chunks, boil in salted water until tender, mash till smooth (I used a potato ricer for this) cool in a large bowl. Cook fish and flake, add to potatoes with onion dill, lemon rind and juice and season with salt and pepper. Mix well and form into 8 patties. Put in the fridge for 30mins (their easier to work with when their cool). Beat together eggs and milk in a bowl and place flour and breadcrumbs in separate bowls (for crumbing). Dip each patty into the flour, then egg, then breadcrumbs. Repeat for each patty.
Heat oil in a saucepan over a medium heat, add patties and fry both sides until golden brown. Serve with a dollop of mayo.

When i was a little girl my mum would always make this for me. I used to rush home at lunch time to have a plate of this waiting for me. Haddock has a very distinctive fish smell and for me not being a fishy person it smelt divine! 

Ingredients:

350-450g Smoked Haddock
2 Tablespoons Creme Fraiche
1 Tablespoon Chopped Chives
10g Butter, diced
150ml Milk
Black Pepper

Method:

Place fish in a fryingpan with a little black pepper over it (do not add salt) and pour over the milk. Bring it up to a simmer and simmer for 8-10mins (you will be able to tell if the fish is cooked as it will become pale and opaque). Carefully remove the fish from the frying pan and turn up the heat. Add creme fraiche and continue to cook until the sauce starts to reduce and slightly thicken then whisk in the butter. Return the fish to the sauce breifly. Scatter with chives, let it bubble for 30 secs then serve.

My husband Tyson doesn't cook unless it's something he wants, so as i don't eat much seafood and he loves prawns he came up with this recipe. Great for bbq's or dinner parties and its very quick and super simple.

Ingredients:

20 Uncooked Prawns, deveined with tail on
1 Orange Scotch Bonnet Chilli, deseeded & finely diced
1/2 Red Chilli, deseeded and finely chopped
2 Tablespoons Fish Sauce
2 teaspoons Garlic, crushed
2 teaspoons Olive Oil

Method:

Mix everything but prawn together. Skewer 5 Prawns all facing the same way. Smother marinade over prawns and chill for an hour (you don't have to but it helps develop the flavor) Cook prawns on the bbq for 5-10mins or until cooked thru.

Note: You can mix everything together in a bowl and marinade overnight and skewer before cooking.
Soak skewers before using to stop them burning.

You know when you have a great paella when you have a caramelised crust on the bottom of the pan, this one does just that!
This paella is quite simple but looks like it could be quite hard. Its the perfect one pot wonder and once cooked, simply place the pot in the centre of the table and let your loved ones enjoy. 

Ingredients:
500g Chicken thighs, diced
3 Spring Onions, chopped
1 Garlic Clove, Crushed
2 Tablespoons Olive Oil
1 Chorizo Sausage, diced
2 Tablespoons Tomato Paste
2 teaspoon Paprika
1/2 Cup White Wine (Cook with a wine you would drink)
400g Short Grain Rice (I use risotto rice)
4 Cups Chicken Stock
1 Cup of Frozen peas
250g Prawns, uncooked and shelled
Bunch Parsley to serve
1/2 Lemon to serve

Method:
In a large saucepan, heat oil on a medium heat. Add chicken and cooked until golden. Add spring onions, chorizo and garlic and cook for 3mins. Stir in tomato paste and paprika and cook for 1 min. Pour in wine and cook until almost evaporated. Stir in rice and stock, stir and cook covered for 15mins. Add peas and prawns and cook, covered, for a further 10mins or until rice is tender.
Sprinkle with parsley and a squeeze of lemon to serve.

Note: You can change up any of the meat and seafood ingredients in this recipe to suit your tastes. Pork, beef and all types of seafood work well.