Low Carb Fish

• Salmon Crustless Quiche

• Kokoda
• Fish coatings
• Battered Fish

SALMON CRUSTLESS QUICHE 10 eggs 300 ml fresh cream 120g grated cheese 1 sm tomato 1 210g tin salmon Salt, pepper, and Maggi Green herbs to taste

NOTES

• I used this for lunch for snack—sometimes hot, sometimes cold, great to take for lunch or eat with side salad.

• You can use chicken, 3 rashes bacon or 2 ham steaks, small onion, dried apricot, asparagus, tomato, pumpkin or other low carb ingredient

• Salmon Quiche contains about 12 carbs

 

• Use bacon and silverbeet as the base and eggs of course - but any vegies that are left in the fridge get thrown in - put tasty cheese on top and then a sprinkle of Italian herbs - Nice for lunch with coleslaw   Jo

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KOKODA
(Marinated Fish)

500g fish of choice recipe says snapper I prefer cod
Juice 4 lemons or lemon juice in bottle 250ml
1 small cucumber
2 tomatoes
1 onion (or spring onion)
1 tin cocoanut cream
salt to taste

Cut fish into cubes place in plastic container with lid pour lemon juice of 4 lemons I use lemon juice in bottle 250ml leave soaking in juice for at least 12 hours in fridge make sure fish is covered with juice stir if necessary stir the longer it soaks in lemon juice the more tender it is. Pour off lemon juice.

Cut in cubes one small cucumber, 2 tomatoes, one onion (spring onions are nice) pour over one tin coconut cream 
(one serving= 1.0carb) Add salt to your taste. Serve on lettuce leaf curl.
Submitted by Vivienne

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FISH COATING SUGGESTIONS....

When I cook fish, I make my husbands with ordinary batter, and I use a mixture of soy flour and gluten flour when I do mine. You could also try coating the fish with a mixture of ground almonds, parmesan cheese, flaxmeal (ground linseed) and some other flavourings. I do this with chicken and it's very nice.
Tara

I also just sprinkle fillets liberally with lemon and pepper or cajun seasoning and fry in a little butter and sunflower oil in a teflon pan. Or I bake them in a tin of seasoned toms - Wattie's Mediterranean and throw on some olives and capsicums. 
Cheri

Another great coating mix is powdered pork crackling. Crackling comes up best with fan-forced cooking. It puffs up beautifully without any bits not done nor any burnt. Just make sure that most of the fat on the underside is removed and then process in a food processor or blender. Just coat the fish or chicken in the crunchy grains.
Nyree

My fave fish recipe is to spread fillets with basil pesto, place in oven dish with cream then bake in the oven. Not a crunchy type coating but yummy and moist.
Jo

I spray some oil lightly on both sides and sprinkle the chicken salt on one side, then nuke for about 45 - 50 secs.
Tara

It's sort of what KFC puts on their chips. Ordinary salt with some chicken seasoning in it. I think Masterfoods or Maggi put out one, but the nicest I've tried is from Bin Inn. You can get garlic salt too.
Tara

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BATTERED FISH

One egg – beat in a bowl – dip one piece of fish in the bowl ( both sides)
Melt one heaped tablespoon of butter in a pan
Fry the piece of fish in the pan (brown on both sides)
Dip the piece of fish in the egg in the bowl again (both sides)
Fry the piece of fish in the pan (brown on both sides) AGAIN
Serve with salad/vegetables and BEST FOODS mayonnaise
Submitted by Gloria

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