Tagliatelle with Sashimi Tuna (serves four as a light supper)
Ingredients:
400g tagliatelle or linguine pasta (cook according to on pack instructions)
250g sashimi tuna*
3 tablespoons of lime or lemon juice
2 tablespoons light olive or sunflower oil
1-2 teaspoons of wasabi (Japanese horseradish paste, usually found in a tube)
2 tablespoons of coriander leaves
Salt and freshly ground black pepper

Method:
1. Whilst the pasta is cooking, chop the tuna into small cubes.
2. Mix together the lemon juice, oil and wasabi.
3. Drain the cooked pasta and toss together with the dressing, coriander and seasoning

Variation : use sashimi salmon

Sashimi is the term used for fish that is eaten raw ?this fish is ultra fresh and prepared under strict hygiene regulations to ensure that it is safe to eat. You will find this fish beautifully presented in slices in supermarkets separate from the fish that is designated for cooking prior to consumption.

Prawns with Citrus Butter ( a light supper dish for four)

Ingredients
Big raw prawns (shell on) about 4-5 per person
1 tablespoon olive oil
2 cloves crushed garlic
Fresh juice from 2-3 lemons
125g butter
Salt and freshly ground black pepper

Method:
1.Melt the butter in a small saucepan until just liquid then stir in the lemon juice and seasoning. Place in a serving bowl.

2.Rinse the prawns and pat dry with a paper towel, heat the oil and garlic in a big wok and stir-fry the prawns for 4-5 minutes and season.

3.Divide the prawns between four plates and serve with the lemony butter as a dip.

Delicious served with a green salad and warm seed bread to mop up the dressing!

Whole Steamed Fish for 2

Ingredients
1 whole fish, gutted and washed
buy any fish* that weighs around 1 kilo as you need to allow for bones and skin
2 cloves garlic, crushed
50g fresh ginger, peeled and roughly grated
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine

Method

1. Pat the fish dry with a paper towel and cut diagonal lines across the flesh width ways
2. Place the fish into a deep microwave proof serving dish
3. Sprinkle the surface of the fish with the ginger and garlic and pour over the soy sauce and wine
4. Put some plastic wrap over the dish and pierce with a sharp knife 3-4 times
5. Microwave on high heat for 5 minutes and stand for 2 minutes. Cook on high again for 3 minutes.

Delicious served with stir-fried asparagus and steamed rice. If you don't have a microwave you can place the fish in a foil parcel and bake in a hot oven for 20 minutes

* sea bass, milk fish, yellow croaker, sea mullet, coral grouper all cook well in this fashion, just chose any fresh, fleshy looking fish and make sure it is left whole and not sliced

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