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Woolworths ,Fish Imojo

 

Fish Imojo

Fish Imojo
 
750g fresh halibut, haddock, kabeljou or kingklip
500g uncooked shrimp
1 ½ c water
1 medium onion, roughly chopped
2 bay leaves
1 tsp salt
6 whole black peppercorns
 
Wash the fish and shrimp under cold running water and drain. Dry with paper towel. In a pot, combine the water, onion, bay leaves, salt and peppercorns
 
Bring to a boil, add fish and reduce the heat. Simmer for 10 minutes then remove, using a slotted spoon and place into a bowl to cool slightly.  Add the shrimp to the same water and simmer for 5 minutes, remove and set aside. 
Keep the stock but remove the whole spices. Whilst the fish is still wamr, remove the skin and bones, flake the fish and combine with shrimp. 
 
 
For the salad
2 medium sized firm ripe tomatoes, blanched, peeled, seeded and diced
6 spring onions, finely sliced
¼ c finely diced red bell pepper
½ small green pepper, cut into thin strips
¼ c chopped parsley
1 T finely diced chilli
1 T finely chopped garlic
 
For the dressing
1/3 c fresh lemon juice
¼ c olive oil
Stock (reserved after cooking fish)
2 T tomato paste
salt and pepper
 
In a bowl, whisk together the lemon juice and oilive oil until blended. Stirring constantly, add 2/3 c of the reserved liquid stock, tomato paste and season with salt and pepper. 
 
To assemble
Place the fish and shrimp mixture into a salad bowl. Add tomoto, spring onion, bell peppers, parsley, chilli and garlic. Mix, using two forks. Pour the dressing over and toss gently together. Allow the salad to stand for 20 minutes before serving to allow the flavours to develop.



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