Fish finger

Fish fingers is one of those food that I eat with chips most Fridays' at home with the family. It taste great because the fish I use it great plus because I do it from scratch. It is one of these dish that you can do using any white fillet fish e.g parrot fish (kakatwa), green jobfish (zob gri), spangled emperor (kaptenn rouz), red snapper (bourzwa) ... just to name a few. It take less than 30 minutes to do and it something you can involve your kids or siblings to do with you (although I do it by myself and I enjoy myself).

Hope you guys enjoy!

Ingredients

• 500g (1lbs) white fillets fish
• 3 cups breadcrumbs
• 1 lime/ lemon
• 1 large egg
• 1 cup plain flour
• 1 tsp herbs (rosemary, thyme and parsley)
• salt and pepper
• oil, for frying

Methods

1. Cut the fish into strip of about 2 cm.
2. Season with salt and pepper.
3. In a large plastic bag place the flour, then add the seasoned fish and shake until all the fish are coated with flour.
4. In a shallow bowl whisk egg with 1/3 cup of water and set aside.
5. In another shallow bowl, grate the lime or 1/2 side of the lemon if using lemon in the breadcrumbs, then add the herb and mixed well to incorporate altogether.
6. To assemble the fish fingers, dip fish in egg mixture follow by the breadcrumbs and place in a prepared tray.
7. At this stage you can store the fish fingers in a freezer and once it's frozen remove from tray and place in freezer bags. Alternatively, you can fry the fish fingers on medium heat until it's brown or bake it for a healthier options. To bake, arrange fish on a prepared tray with baking paper and instead of using oil directly on the tray u'll have to use spray oil (u can do ure own spray oil by using an empty spray bottle and adding 2 part water to 1 part oil e.g olive oil), then bake at 180 deg. Celsius turning occasionally for 30 mins or until brown.
8. Serve these beautiful fish fingers with ure own tartare sauce.to make the tartare sauce in a bowl add 2 or 3 tbsp of mayonnaise ( I use Crosse & Blackwell cos it's the best), add the juice of the lime or lemon u used to get the zest (if using lemon add only the juice of half the lemon) and 1 tsp of yellow mustard (the American type). I also add 1 tbsp of chopped onion (chopped really finely) but its optional.

Smoked fish salad

This is a simple recipe that uses local produce wherever you are. In Seychelles we have our local smoked fish and this is what i use in this recipe. However this is a recipe that is adaptable and if you don't have the types of smoke fish that we have here in the Seychelles, smoked  salmon is a great alternative or any other type of smoked fish. I love smoked fish and I can eat it in any form, and indeed i do, in bread as sandwich, in pasta and of course as a salad. 

I hope you guys try this recipe and you enjoy.

Ingredients

1 packet smoked fish (~150 - 200 grams)
1 carrot, peeled
200g cabbage
1 onion
1/2 lemon or lime
olive oil
salt and pepper
watercress
black olive (to garnish)

Methods
1. To do the salad just grate the cabbage and carrot in a bowl. You can grate the onion if u have a slicer or thinly sliced if you don't have the slicer.
2. Season the cabbage, carrot and onion with salt and pepper (this totally depends on you but I usually use 1/4 to 1/2 teaspoon of salt and a pinch of pepper works). Add the oil (about 2 tablespoon) and add a squirt of the lemon (again totally depends on how u like your salad, me i like it a bit tangy so i add all the lemon).
3. To assemble this very simple yet elegant salad just use a medium size plate, add the watercress (which is the base of the salad), add the cabbage and carrot salad, then add the smoked fish (if u are using the thinly sliced one u can just tear it up and place it all over the cabbage and carrot salad or u can use the chunkier smoked fish but u'll have to chop it in small pieces and its better to incorporate these in the cabbage and carrot salad before u plate it). Lastly garnish with some black olive (this is optional, me and mostly everyone at home luvs olive) and some fresh coriander (again optional).

Voila! u have a simple yet delicious smoked fish salad. Enjoy!

For a different variations use 1 medium sized green pepper and 1 medium sized red pepper, 1 medium sized tomatoes, 1 green onion and 1 thai red chilli (or green if you prefer) instead of the cabbage and carrot. The remaining ingredients stays the same

Dice the peppers and the tomatoes about 2cm each and add in a large bowl, and follow the recipe from steps two onwards.

Seychellois Cuisine

Hi everyone,

A warm welcome to my first blog. I am so nervous about this blog. I hope that people understand where I am coming from. Although we are all Seychellois whether we live in Seychelles or not I found out that we appreciate our local cuisine no matter where we are. Due to our diverse origins we have obtained the best from all over the world (from the African, Indian, Chinese, British, French ...), and this is what makes our food so good.

It is my hope that we can share many recipes here so that we can have a good archive of some of our great food. I was doing a search on the internet about Seychelles food and some recipes and I was sadly disappointed as I realized as Seychellois we are not putting our beautiful dishes out there for the world to see. I know and you know that we have some great food in Seychelles and nowhere else like our mouth watering grilled fish be it red snapper (bourzwa) or our local mackerel (makro) with lots of chillies and a squirt or fresh lime or 'bigarad' or our delicious octopus curry (Kari zourit) or papaya chutney (satini papay) just to name a few. These are food that we should be celebrating about because they will never taste as great as they do in any other part of the world except in our beautiful country Seychelles.

I hope that foodie's out there like me who appreciate all there is to appreciate about food especially our local  dishes will love this site. I will try to get as much recipes on this site as possible so that everyone can appreciate our creole food and if you guys what to contribute by putting your recipes it will be my pleasure to post it.

This site is not for me, this is a site i will like to dedicate to all the foodies out their who appreciate creole food. Remember it doesn't matter if the recipes have been altered from its original recipes. Many of the recipes that I use has been altered to satisfy my palette or those of my families and friends. Food is something that keeps evolving, so it is okay to tweak the recipes. As long as it tastes good I'm all for that.

Enjoy!