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Sunday Summer Supper with Devilled Fish

It’s clear that summer is finally here. Leaving the building means entering an oven. Five minutes walking around the city, and you are a swollen little sausage. Puffy and glistening with sweat instead of fat.  When it’s like this, all I want to do is bathe in ice cream and lay slices of cold mango over my face. Seeing that I’d rather wear my food than eat it, I’m lucky that the summer heat hasn’t stolen my appetite completely. Instead it makes me want something fresh, simple, and light.

sunday supperSummer also ushers in some of my favourite foods -BBQ and watermelon and corn on the cob. But since I’m in Hong Kong, the summer menus here are a little different, so it’s up to me to recreate those flavours that remind me of home. Most BBQs aren’t complete without devilled eggs, but it seems a little excessive for a Sunday supper for two.  So instead I brought the devil to a Central market staple -fish. Now I realise there’s some irony in this recipe. It requires the oven which is exactly what I’ve been trying to escape. Or if you are lucky enough to have outside space, use a charcoal grill to keep the heat outdoors where it should be.

Sunday Summer Supper

Devilled Fish

  • 1 whole fish
  • 1 small shallot
  • 2 Tbsp Maille Dijon mustard
  • 1/8 tsp smoked sea salt
  • 1/8 tsp smoked paprika
  • a pinch of cayenne pepper
  • a drizzle of olive oil
  • a splash of red wine vinegar
  • breadcrumbs
  • lemon
  • spring onions

Preheat the oven to 250C/480F. Ready a roasting rack for the fish.

fishFinely dice the shallots and mix with the mustard, smoked salt, paprika, cayenne, olive oil, and red wine vinegar.

devilled sauce
Brush the inside and outside of the fish with olive oil. Brush the sauce on one side. Sprinkle with bread crumbs. Turn over and repeat. Fill the cavity with lemon slices and let sit for 10 minutes.

Roast for 20 minutes. Remove and sprinkle with spring onions and a squeeze of lemon.

Corn on the Cob with Butter, Smoked Sea Salt and Pepper

You can boil the corn, but try this if you really want to cut down on the amount of pots and pans to clean. Wrap the corn in foil with a few ice cubes. Place in the oven for 45 minutes.  Serve with butter, smoked salt, and pepper.


Yellow Tomato, Rocket, and Roquefort Salad

Toss the rocket and tomatoes with salt, pepper, balsamic vinegar, and olive oil. Add chunks of Roquefort and toss gently before serving.






  1. I got into devilled food in Sri Lanka – love it and this looks great. A perfect antidote to a hot summer (wish we had the need in London!)

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