Fish Trip Cafe

Soba noodles are made from buckwheat, they provide vitamin B1 and B2, and are rich in protein, minerals and fibers.

This chilled soba noodle dish is very refreshing, and very good for your health.

Served with traditional Japanese noodle sauce.

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— Chilled Soba Noodles with Avocado (Serves 2) —

160g soba noodles

1 avocado

1 tablespoon fresh lemon juice

150g mooli, grated

2 tablespoons chopped spring onion

1/2 tablespoon sesame seeds

Some wasabi paste (optional)

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— for the sauce —

2 tablespoons mirin* (*sweet cooking alcohol; available in oriental grocery shops)

2 tablespoons soy sauce

100ml water

1/4 teaspoon dashi powder (available in oriental grocery shops)

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To make the sauce: place the mirin in a saucepan and bring to the boil over medium-high heat. Add the soy sauce, 100ml of water and dashi powder to the mirin and then bring back to the boil. Remove from the heat, leave to cool.

Roast the sesame seeds in a dry frying-pan over medium-low heat until golden.

Cook the soba noodles in large pot of boiling water until cooked (follow the package directions). Drain and rinse well under cold water and drain again.

Cut the avocado into small pieces, toss with the lemon juice.

Transfer the soba noodles to large bowl. Arrange the grated mooli and avocado. Sprinkle with the chopped spring onion and toasted sesame seeds.

Mix a little bit of wasabi paste into the sauce if you want. Drizzle the sauce over the noodles just before you eat.

Light, fluffy & healthy tofu doughnut holes.

It only takes about 10 minutes to cook. Super easy and yummy. Suitable for vegans too.

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— Tofu Doughnut Holes —

180g plain flour

40g sugar

2 teaspoons baking powder

A pinch of salt

300g tofu

Vegetable oil for deep frying

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— for Cinnamon sugar —

1 & 1/2 tablespoons caster sugar

1 teaspoon ground cinnamon

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Combine the flour, sugar, baking powder and salt in a large bowl.

Mash the tofu in a separate bowl. Add to flour mixture and mix well.

Heat the oil to 340F/ 170C.

Drop the dough by heaping teaspoonful into the oil.

Deep fry until golden brown all around.

Place on kitchen papers to drain the excess oil.

Toss with the cinnamon sugar or powdered sugar.

Hummus, hummus, two kinds of hummus.

Basic Hummus, Roasted Red Pepper and Feta Hummus.

Hummus, hummus.

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— Basic Hummus —

1 tin (450g) chick peas, drained

3 tablespoons water or liquid from tin of chickpeas

2 clove garlic, crushed

2 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoons salt

Some olive oil for garnish (optional)

Some chopped parsley for garnish (optional)

This bite-sized Japanese style fried chicken is called ‘karaage’. It’s crisp and juicy, and has a soy sauce based savory flavour.

Karaage makes a great appetizer or light meal, or a perfect picnic snack.
Spring is almost here.

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— Japanese Style Fried Chicken (Serves 2-3) —

400g boneless chicken thighs, cut into 1 inch cubes

2 tablespoons soy sauce

1 tablespoon rice wine (sake)

1 clove garlic, minced

1 teaspoon fresh grated ginger

1/2 teaspoon salt

A pinch of black pepper

3 tablespoons potato starch or cornstarch

2 tablespoons plane flour

Vegetable oil for deep-frying

Lemon wedges for garnish

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Place the soy sauce, rice wine, minced garlic, grated ginger, salt and pepper in a large bowl. Add the chicken pieces and mix to coat well. Let marinate for around 30 minutes.

Heat the vegetable oil to 350F / 180C.

Mix the potato starch and flour in a shallow bowl. Remove the chicken pieces from the marinade and thorough coat each piece in the flour mixture and shake off excess.

Deep-fry in oil for two times (it makes the chicken crispy outside and juicy inside). First, deep-fry for 90 seconds (deep-fry the chicken pieces a few at a time), transfer them onto a wire rack to drain oil, leave them for 4 minutes. Deep-fry again for 40 seconds or until golden brown. Transfer the chicken onto a wire rack to drain excess oil.

Serve with lemon wedges.

This is a very light and refreshing courgette tart.

It’s been raining all day long today, I enjoy staying home and baking.

Nice and relaxing rainy Sunday.

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— Courgette and Feta Tart (8 inch round) —

2 courgettes, shredded

1 teaspoon salt

3 eggs

100ml single cream

2 tablespoons dill, finely chopped

1 tablespoon lemon zest, shredded

A pinch of black pepper

5 sheets filo pastry

2 tablespoons butter, melted

100g feta cheese, crumbled

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Place the shredded courgette in a large bowl, sprinkle the salt and toss to combine. Leave for 30 minutes. Place on a layer of paper towels and squeeze out as much moisture as possible.

Preheat the oven to 340F / 170C.

Brash the 8 inch round baking dish with melted butter, layer with filo sheets (each sheet at a different angle) blushing with melted butter between each layer.

Place the eggs and single cream in a bowl and whisk until well combined. Add the dill, lemon zest, black pepper and squeezed courgette, mix everything together. Pour into the filo case and sprinkle with the crumbled feta cheese.

Gently fold the filo sheet edges to create a rustic-looking open face tart.

Bake for about 40 minutes until just set.