Iron Chef Shellie
 

Sealord Frozen Fish with Apple Salad

“Frozen fish doesn't have to be bad, it can be deliciously flakey, like fresh fish.”

Recipes | September 6, 2015
Untitled Session17227

Sealord Frozen Fish with Apple Salad

We all know we should eat more fish, but how many of us actually do? The hassle I find it keeping it fresh when you bring it home from the market. It will only last a few days before it smells, and I usually have a fish craving on a Monday or Wednesday when the market is closed. I wouldn’t normally think of purchasing frozen fish. It could been the childhood memories of fish fingers with tomato sauce as pretty much all I can think of when it comes to frozen fish. The fish mush, coated in crumbs, it’s not what frozen fish is these days.     

I decided to give Sealord Frozen Fish a whirl, as I heard it is made from wild caught Hoki, a mild white fish, caught in New Zealand waters. The first thing I noticed when I cut into the thick fillets, was it flaked like real, fresh fish. Large flakes as I cut into my fillet. The taste was there too, like a juicy, fresh fish fillet. Who knew frozen fish fillets could be this good!

For me and my lifestyle, eating healthy can be a real challenge. Sometimes we are home all week, some weeks, we don’t even know when we will be home. Unfortunately, due to this unstructured schedule, we tend to eat out more than we should. It’s always a little win when we managed to get our life sorted enough to have a home cooked meal on those crazy weeks. Having a box of these real fish fillets stashed in the freezer, make for a convenient base for a healthy meal at any time.

We all love fish and chips, deep fried fish, deep fried potato chips, it’s delicious! I also love a deep fried fish dish from my favourite Thai restaurant, Jinda Thai. There they deep fry a massive fish fillet, and serve it with this salty, tangy, sweet, spicy apple salad. I did my best to recreate the apple salad at home, with julienned green apple, red onion, chilli, coriander, and a dressing made with fish sauce and lemon juice. Healthy, fresh, delicious, and easy to prepare whilst the fish is in the oven. That’s all you need really, something you can prepare in the short time it takes to heat the fish.

Eating more fish is easy enough to say, but most people are conscious of what fish they should be eating. Sealord is MSC certified, which is a global certification that recognises sustainable fish. 

Sealord is available at all Woolworths & Coles. 

Sealord Fish with Thai Apple Slaw
Print
Ingredients
  1. 1 packet Sealoard Multigrain Fish
  2. 1 green apple, julienne
  3. 1/4 red onion, finely sliced
  4. 1/2 bunch coriander, leaves picked
  5. 1 red chilli, diced
  6. 3-4 teaspoons, sugar
  7. juice, 1 lemon
  8. fish sauce
  9. water
Instructions
  1. Cook the fish according to packet instructions.
  2. Add the apple, onion, coriander and chilli to a bowl, add the sugar, lemon juice and a few teaspoons of water. Add enough fish sauce to your liking, around 2-3 teaspoons. Toss salad and serve with fish.
Iron Chef Shellie http://ironchefshellie.com/

Like Like can lead to Love...


Also Recommended


Comments

4 comments on “Sealord Frozen Fish with Apple Salad
  1. Mary Frances - September 9, 2015 at 1:05 am

    This looks delicious Shellie, I wouldn’t have guessed it was frozen! And that salad seems so interesting, yum :)

    Reply
  2. Maureen | Orgasmic Chef - September 10, 2015 at 10:02 pm

    I almost bought a package of this last week and talked myself out of it. We live in a fishing village and I convinced myself I should buy fresh. Then I didn’t. If i’d had it in the freezer I could have made this!

    Reply
  3. Nicole - Champagne and Chips - September 10, 2015 at 11:02 pm

    I tend to mostly get frozen fish but am always on the look out for a good one. This looks like a great one and your salad sounds divine.

    Reply
  4. Lorraine @ Not Quite Nigella - September 11, 2015 at 9:06 am

    Wow Shellie you made it look out of this world good! I would not have thought that this dish came from a packet in the freezer :)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

Find out more about Shellie

Subscribe to the Email List


Copyright Please

All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.
© 2015 Shellie Froidevaux.