On most days I am cooking up a storm for work and for leisure because I absolutely love to cook. Then there are days when long writing sessions and multiple soccer trainings leave me with no time or inclination to cook from scratch. Like everyone else who is juggling a work and family life especially with kids, a little help in the kitchen in any form is always a boon. Frozen fish at a time like that is a quick meal waiting to happen. Even more so, if it is prepped and ready to be popped in the oven. I usually have a freezer full of frozen fish fillets either raw or crumbed.
In recent times, I have discovered the Sealord range of beautifully packaged, sustainable wild-caught fish from New Zealand that is free of additives and preservatives. The Hoki range from Sealord is just delicious with plump fillets frozen for maximum freshness. The Premium crumbed range comes with some really wholesome options that include a mixed grain crumb, a 3 seed crumb and a wholemeal crumb – my most favourite being the 3 Seed Crumb. There is even a gluten-free crumb option. These cook in the oven in about 20 minutes and are great for weeknight family dinners where they form the basis of a simple, textured dish big on flavours.
I often make a rich curry sauce and stir in the oven-baked crumbed fish towards the end and we have fish curry in a jiffy. On some days, I will buy fresh slider buns from the markets and we’ll have crumbed fish and chips sliders with a zesty coleslaw. I love meals like these because I can enlist the boys to help with simple tasks like putting the fish in the oven, prepping a simple salad or salsa, whisking a dressing or simmering and stirring a pot of curry.
Our most favourite meal to create with the Sealord crumbed fish fillets is fish tacos. We are street food fanatics and a loaded fish taco is our idea of Taco Tuesday fun. The crunchy golden hoki fish crumbed with pumpkin, sunflower and linseed are heaped with a tangy ceviche salsa and roast corn. It is perfect for sharing across a table where everyone assembles their own tacos, makes dinner prep totally fun and gets the boys excited about cooking. Happiness all around. And I get that much-needed help in the kitchen. Hooray for little wins!
A quick weeknight dinner prepared with crumbed frozen fish fillets, a communal salsa brimming with the flavours of Mexico and visions of plump, loaded tacos on street side carts.
- 4 Sealord Hoki 3 Seed Crumb fillets
- 2 large corn on cob
- for the salsa
- juice of 1 lemon
- juice of 1 lime
- 1-inch piece of ginger, roughly chopped
- 1 garlic clove
- 1 tablespoon palm sugar
- 1 teaspoon sea salt flakes
- 2 coriander roots and stem
- 1 large tomato, deseeded and finely diced
- 1 large cucumber, deseeded and finely diced
- 1 red onion, finely diced
- 1 small red capsicum, deseeded and diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 8 wholemeal, plain or corn tortillas
- 3 avocadoes, mashed in a bowl
- a handful of fresh coriander leaves
- sliced fresh jalapenos
- sour cream
- lime wedges
- Cook crumbed fish fillets in the oven according to the instructions on the packet. Remove when done and allow to cool. Chop roughly into bite-sized pieces. Set aside.
- Remove the husks on the corn. Place on an open flame or top shelf of grill/oven. Roast turning it occasionally, until evenly cooked on all sides and starting to char. Using a sharp knife or corn peeler, remove the kernels in a bowl.
- To make the ceviche salsa place lemon juice, lime juice, sugar, salt, garlic, ginger, coriander roots and stem in a small food processor and blend until the consistency of a coarse pesto. Tip into a medium-sized bowl. Add the tomato, cucumber, onion, capsicum, paprika and cumin. Mix well. Adjust seasoning.
- To assemble the tacos, place the tortilla on a plate. Spread some mashed avocado on the tortilla. Heap with baked crumbed fish pieces. Scatter the salsa on top of the fish. Garnish with coriander and jalapenos. Serve with lime wedges and sour cream.
Note – This post is sponsored by Sealord. My sentiment about the frozen fish is my own.