Fish Trip Cafe

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— Caramelised Red Onion & Apple Chutney (makes 4 jars) —

2 tablespoons olive oil

5 red onions (700g), peeled, cored and chopped into small pieces

3 apples (400g), chopped into small cubes

1 cloves garlic, minced

1 red chilli, very finely chopped

1 cinnamon stick

2 bay leaves

200ml balsamic vinegar

100ml red wine vinegar

200g dark brown sugar

A pinch of salt

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Heat the olive oil in large pan and cook the onions over a low heat for about 30 minutes until the onions are golden and sticky.

Add the apples, garlic, chilli, cinnamon stick and bay leaves into the pan, cook for a further 15 minutes.

Remove and discard the cinnamon stick and bay leaves.

Add the balsamic vinegar, white wine vinegar, brown sugar and a pinch of salt. Bring to the boil and simmer until thick, stirring occasionally.

Spoon into sterilised jars and seal. Store unopened in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening.

This crispy deep-fried cod warm salad has the perfect combination of flavour and texture.

Also the refreshing soy sauce dressing adds brightness to the dish.

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— Fried Fish Salad with Soy Sauce Dressing (serves 2)—

200g cod fillets

3 tablespoons corn flour

Salt and pepper

Oil for deep-frying

100g mooli (daikon) radish

1 carrot

1/4 red onion

40g wild rocket

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— for Soy Sauce Dressing —

3 tablespoons light soy sauce

3 tablespoons virgin olive oil

3 tablespoons rice vinegar

1 tablespoon fresh lemon juice

1 teaspoon honey

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To make the dressing: combine all the dressing ingredients in a bowl. Set aside.

Julienne the mooli and carrot. Slice the red onion very thinly.

Cut the cod fillets into bite sized pieces, season with salt and pepper. Coat them with the corn flour.

Heat the deep-fried oil to 350F/180C, and deep fry the cod until light golden and crispy. Drain on kitchen paper.

Place the rocket, mooli, carrot and red onion on a plate, arrange the deep-fried cod on the top and pour the dressing over the cod and salad.

Light up Japan recipe –No.8

This spring onion pesto makes your pesto a little bit different.

The green part of spring onion brings a delicious bold flavour.

Simply enjoy this pesto as a pasta sauce, or it can be used in so many ways like the usual basil pesto.

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— Spring Onion Pesto  (400ml jar, serves 6-8 people) —

50g spring onion (only the green part), chopped

20g basil leaves, chopped

50g parmesan cheese, freshly grated

2 clove garlic, peels and crushed

3 tablespoons pine nuts

150 ml extra virgin olive oil

1 teaspoon sea salt

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Heat a frying pan over medium heat and toast the pine nuts lightly for 2 minutes.

Place all the ingredients in a food processor and blend to a purée (don’t over blend).

Either use immediately or store in a jar in the fridge.

Shiitake mushrooms have a delicious rich flavour and remarkably rich in antioxidants.

This mushrooms help cleanse the blood, and are useful in the treatment of arteriosclerosis and high blood pressure, also they reduce cholesterol and strengthen the immune system. It’s understandable why they have been used in Chinese medicine for over 6000 years.

This is an easy healthy snack recipe. Enjoy full flavour of shiitake mushrooms and the full health benefits.

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— Cheese-stuffed Shiitake Mushrooms (serves 2) —

8 shiitake mushrooms

1/2 teaspoon dill, finely chopped

2 tablespoons cheddar cheese, grated

1 tablespoon mayonnaise

Some black pepper

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Remove the shiitake mushroom steams.

Mix the finely chopped dill, the cheddar cheese, the mayonnaise in a small bowl.

Upside down the mushrooms and put the cheese mixture onto the mushroom caps.

Grill under a medium heat about 5 minutes until the cheese is bubbling and melted.

Sprinkle with some black pepper and serve.