My Country Cooking
  • RECIPES, INGREDIENTS, COOKING TIPS
    • About
    • Recipes >
      • Vegetables & Side Dishes >
        • Green Beans with Garlic Beurre Blanc and Roasted Almonds
        • Zucchini Fritters
        • Zucchini and Mushrooms in Cream Sauce
      • Salads >
        • Green Bean, Red Pepper and Cashew Salad with Sweet Indonesian Soy Dressing
        • Pasta Salad
        • Pea, Onion and Egg Salad Mayonnaise
      • Sauces& Marinades >
        • BBQ-sauce
        • Bechamel (Basic White Sauce)
        • Bechamel Sauce (French)
        • Rubs
      • Pickles & Relishes >
        • Apricot Chutney
        • Willemien's Peach Chutney
        • Green Bean Relish
        • Onion Marmelade
        • Vegetable Pickles
      • Preserving and Freezing >
        • Tomatoes - Oven dried and Reduced sauce
    • Ingredients >
      • Fruits & Vegetables
      • Herbs & Spices
    • Cooking Tips >
      • The Chef's Kitchen
  • Soups & Starters
    • Soups >
      • Broccoli Soup
      • Cauliflower Soup with Truffle Oil
      • Chicken Soup
      • Creamy Butternut Soup
      • Creamy Cauliflower and Blue Cheese Soup
      • Green Bean and Smoked Eisbein Soup
      • Moules Marinière
      • Mussel Soup
      • Potato and Leek Soup
      • Roasted Tomato and Sweet Palermo Pepper Soup
    • Starters >
      • Chicken Liver Pate
      • Double Baked Cheese Souffle
      • Vol-au-vents
  • Poultry, Fish & Pork
    • Poultry >
      • Chicken and Asparagus Potjie
      • Chicken Orange Casserole
      • Coq Au Vin Blanc
      • Coq Au Vin Rouge
      • Coronation Chicken
      • Punjabi Chicken Biryani
      • Rogene's Red Chicken Casserole
    • Fish >
      • Fish Cakes
      • Individual Fish Pies
      • Pickled Fish
      • Rita's Paella
    • Pork >
      • Bacon, Mushroom and Zucchini Pasta
      • Gammon - Cooked or Glazed
      • Pork Schnitzel
      • Puled Pork with BBQ-sauce
      • Roasted Pork Belly
      • Sweet and Sour Pork
  • Beef, Lamb & Goat
    • Beef >
      • Boeuf Bourguignon
      • Bolognaise
      • Osso Bucco Milanese
      • Steak Tagliata
    • Lamb >
      • Lamb Kadai
      • Moroccan Slow-cooked Lamb
      • Ria's Roasted Lamb's Neck
      • Slow-cooked Leg of Lamb
      • Tomato Bredie
      • Valecia's Lamb Curry
      • Waterblommetjie Bredie
    • Goat >
      • Brazillian Curry Goat
      • Leg of Goat wrapped in Caul Fat
  • Baking & Desserts
    • Pastries and Dough >
      • Crusty Pie Dough
      • Pizza Dough
      • Rough Puff Pastry
      • Scones
      • Shortcrust Pastry
      • Vetkoek
      • Warm Water Pastry
    • Bread and Rusks >
      • Easy Seed Loaf
      • Ciabatta
      • Bran Rusks
    • Quiches and Tarts >
      • Chaddy's Savoury Tart
      • Seasonal Vegeterian Quiche
    • Cakes and Cookies >
      • Apple Crumble
      • Bran Muffins
      • Carrot Cake
      • No-bake Muscovado Cream and Salted Chocolate Tart
      • Peppermint Crisp Tart
      • Pressed Belgium Bitter Chocolate Cake
      • Willemien's Microwave Chocolate Cake
    • Deserts - Hot or Cold >
      • Baked Chocolate Pudding
      • Camembert Cheese Tower
      • Crepes - Pancakes
      • Honeycomb Sponge
      • Malva Pudding
      • Orange Sponge Pudding
      • Sago Meringue Pudding
      • Tiramisu
      • Toffee Sauce
  • BLOG

FISH

Finding fresh fish and seafood in South Africa can be quite a challenge - especially if you live in the country side. Even in the city you have to know where to find the famous 'catch of the day' - and the frozen product is usually a very sad second best. But it remains a wonderful culinary delight if you are lucky enough to find the right ingredients for the right recipe. Fish has become very expensive and therefore you really need a recipe that will elevate it to the place of honour that it deserves.