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Fileting the fish

The ‘mysterybox/pressuretest’ bag had already been delivered on friday. It was something with fish, that was as much as we knew and the recipes didn’t appear to be overly complicated. So we set to work on the Sunday and started with opening the sealed fish bag and unfolded four complete fishes! And with complete, I mean complete…. Scales, intestines, the whole lot was still there… Yes, we had expected to have to filet the fish, but we did not take into account that we had to scale them and clean them.. O well, it is a challenge after all! So to work!

It is soooo much fun doing these challenges. To just get a recipe, a box with ingredients and go do your thing. P. and M. really good friends of ours, love to eat good food, but they do not like to cook at all. They are also faithful watchers of the Masterchef Australia series and so at some point we decided it would be fun if they gave us a sort of pressuretest as well. Let’s be clear about one thing: we are by no means “masterchefs”. Not in a million years, but gives us  bit more time and we can go a long way. So this time, the recipes plus ingredients was delivered to us on the friday.

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We received a beautiful tuna steak in the bag, that mysterious closed bag with fish, a can of cherries of 1,5 kilo (yes really) and a few more attributes to complete the dishes. The menu was something like this:

  • Fresh tuna tartar (recipe by Kelly of Goodfoodlove)
  • Fish with spring onion salad, caramelized pineapple and praline
  • Cherry clafoutis

The tuna tartar was fantastic. Of course that all depends largely on the quality of the fish and that was outstanding so the dish was also the best. The main: the fish filets were beautiful. Very fresh, good fish and – if I may say so myself – well prepared. The spring onion salad to go with it was good too, but that pineapple and the praline was just a bit over the top and we all didn’t think it went very well with the dish. Even if we know it is a masterchef dish and the original by Emilia Jackson is probably prepared completely different than what we did… it just didn’t go with the fish. Both were delicious on it’s own, but not together. I’m giving you the recipe here for the fish and the spring onion salad, not the pineapple. That was just weird.

Alfonsino met lente ui salade |

That thing on top of the fish is a fried spring onion. And on the other side you see a fried fish wing. That was ok to eat, but not something I’d want to repeat necessarily. The recipe for the tuna tartar is very simple and I am listing it here below. The clafoutis was insanely good, I will put that recipe in another post. Mostly for my own comfort, so I can find it back when i want to!

Tonijntartaar |

Tunasalad (recipe by GoodFoodLove)

(4 persons)

  • 400 gram raw super fresh tuna
  • 1 tbsp of mayonnaise
  • chives
  • olive oil
  • pepper
  • salt
  • 1 tsp horseradish

Cut the tuna very finely and mix with oliveoil, pepper and salt. Make the dressing by stirring the mayonaise and the horseradish together. Serve with a little bit of the mayo and give the rest to on the side. For the color I add a bit of snipped chives.

Red snapper with spring onion salad |
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Red snapper with spring onion salad

Servings: 4


  • 1 rawit or bird's eye chili pepper finely diced
  • 4 twigs of coriander leaves separated
  • 2 x 500 gr red snapper fileted, wings kept separately
  • 2 spring onions white and green parts separate
  • 3 tbsp rapeseed oil plus extra for frying
  • juice of 1 lime
  • 1 tsp of sugar
  • salt and pper


  • If the fish hasn't been fileted yet, clean it and make sure you remove all the bones. You can leave the skin on (scales removed of course)
  • Heat the oil and drag the wings through a bit of flour with salt and pepper and fry in the oil of 180 C until golden. Leave to drain and fry the white part of the spring onion as well.
  • Cut the green part in fine rings and mix with the diced bird eye chili, coriander, lime juice, sugar, 1 tbsp of oil and salt and pepper and mix well. If you taste it, it might not be so good but in combination with the fish it works very well.
  • Add salt and pepper on to the fish and bake it for about 3 minutes skin side down in hot oil and briefly on the other side as well.
  • Serve with the spring onion


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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