Category Archives: Fish

Ramadan Day 2 – Couscous Salad, Tuna Rolls


Day 2 of Ramadan went well alhamdu Lillah with four of my children fasting: 15, 13, 10 and 7 year olds. My 4 year old decided at 11:30 to fast and she held out for two whole hours!  I opted for a finger foods theme today.  There was shorba already prepared that just needed to be reheated and to accompany, there were shop bought veggie samosas and shop bought onion bhajis (wasn’t able to buy samosa pastry to make my own samosa and borek until this afternoon), tuna rolls and cheese rolls, chicken nuggets and cous cous salad. No dessert today but there is always plenty of ice cream in the freezer for whoever has a sweet tooth!

For the cous cous salad, I cooked 1 cup of cous cous according to the microwave method mentioned here but omiting the final stage of adding ghee or butter.  I left to cool and then added a good glug of Hellman’s French salad dressing then added chopped cherry tomatoes, olives, diced cucumber and 1 package of  Apetina feta with garlic and green olives. (I normally add chopped sundried tomatoes too but have run out.) I mixed well and refrigerated.


  • 1 cup dry cous cous
  • 2 tbsp salad dressing
  • 2 inches cucumber, diced
  • 1 small tomato, diced or a few cherry tomatoes, quartered
  • sundried tomatoes if you have them
  • a few olives, sliced
  • 1 package Apetina feta cubes or similar


For the little tuna rolls and cheese rolls – I drained 1 can of tuna in brine and set aside; beat 2 eggs with a splash of milk and set aside.

Next I took 10 slices of white bread, removed the crusts and rolled out flat with a rolling pin. I sprinkled the tuna over the bread, rolled up tightly and then dipped in the egg. The egg dipped rolls were then shallow fried in a few spoons of hot oil until crispy and golden. I made a further 4 slices of bread filled with cubed cheddar.


  • 10 slices white bread, crusts removed
  • 1 tin tuna chunks
  • 2 eggs
  • 3 tbsp milk





Sushi looks so attractive but here in Riyadh it’s quite pricey. When I saw the Japanese seaweed ‘Nori’ sheets for sale in thelocal supermarket recently, I snapped up the opportunity to buy them along with a bottle of Japanese seasoned rice vinegar.

For each sheet of Nori seaweed:

  • 1/2 cup of Japanese rice or other shortgrain rice such as Italian arborio
  • 3/5 cup water
  • 1.5-2 tbsp seasoned rice vinegar
  • Fillings cut into strip, i.e. raw salmon, smoked salmon, cooked shrimp, cucumber, avocado etc
  • Japanese Wasabi paste if you like it spicy
  • Soy sauce for dipping

Rinse  rice under cold water, drain. Add cold water and bring to boil, reduce heat, cover and simmer for 12 min. Remove from heat into a glass bowl and mix in 1.5-2 tablespoons of Sushi vinegar using a wooden spoon. Leave rice to cool before using it.

Place a sushi Nori sheet onto a bamboo mat (I just placed it onto a sheet of aluminium foil). Spread with the cooked, cooled rice over about 3/4 of the sheet.

Now place your choice of fillings along the centre of the rice on a strip. Carefully roll up the mat or aluminium into a sausage. (Watch demonstration here) Gently squeeze to ensure that the sushi stays rolled and then remove the mat or foil.

Carefully slice the sushi before serving.

I found it very easy to make and my sushi loving 12 year old really enjoyed it!

Rustic Fish Soup


Fish soup

I wanted to create something a little more rustic than the typical bouillabaisse so I looked to North African recipes for some inspiration for this soup or shorba as it is known in North Africa. This quick and simple soup is a modification of various fish soups I found in my recipe books.

Click here for printable recipe


1 grated onion

 2 cloves garlic finely grated

1  white fish steak (i.e. cod/haddock… I used a local Saudi fish called Sha’our)

150g raw, peeled shrimps

1 squid sliced into rings

1 tin  tomatoes, blended

chunk red or yellow pepper, diced

large pinch saffron

1/4 teaspoon cummin

1/4 teaspoon coriander

1/4 teaspoon paprika

1 tablespoon chopped parsley

chilli to taste

1 litre boiling water

Finely chopped parsley to garnish


  • Saute the onion and garlic for a few minutes.
  • Add the remaining ingredients to the pot, bring to boil and then cover and simmer until the fish is cooked.

soup ingreds

  • Remove fish and break it up into smaller pieces and return to pan. Add more water if necessary.
  • Add some finely chopped parsley if desired and serve with crusty bread.