Week 3. Day 12. How to keep fish ‘fresh’ for more than a few days.

Where I live, fresh fish is pretty hard to come by. The closest fish shop is over an hours drive away. So one of the things I struggle with is ways to include more fish in our diet.

When I do make a trip to the markets I like to pick up some fish for dinner that night. And that used to be all the fish we’d get apart from canned tuna and salmon.

And then I discovered a ‘trick’ for keeping fish ‘fresh’ for more than a few days. Basically it’s just applying one of the principles we’ve covered this week in how to maximise the life of fresh ingredients..

When I get the fish home (or the next day at the latest), I poach it in either oil or water. It then keeps in the fridge until I’m ready to reheat gently in the poaching liquid OR give it a quick sear in a hot pan to warm it up. Et voila! ‘Fresh’ fish later in the week.

BREAKFAST

:: Fried eggs with avocado & some leftover roast chilli harissa

LUNCH

:: Tuna & sugar snap pea salad with mustard dressing
also known as…
:: Raw veg lunch salad*

DINNER

Rather than the usual ‘Tuesday Stir Fry’ I’m mixing things up a little tonight. Still having an Asian vibe, but with steamed Chinese broccoli and fish that I poached on Saturday.
:: Poached swordfish with chilli & lime
also known as…
:: Poached fish*

:: Steamed Chinese broccoli with oyster sauce
also known as…
:: Steamed greens*

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