GRANDMA'S RECIPES FISH

Brazilian Fish Stew Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:17:00 +0000

This recipe, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.
Prep:20m Cook:20m Servings:8

Ingredients
8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
1/4 cup fresh lime juice
1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
2 tablespoons finely chopped garlic (3 cloves)
2 teaspoons salt
1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined
1 1/2 pound tomatoes, cut into 1/2-inch cubes
1 large onion, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
2 yellow plantains, peeled and each cut diagonally into 8 pieces
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil

Directions
Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Serve in bowls with hunks of good bread or with rice.

Rice In Fish Broth Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:16:00 +0000

This flavorful dish is an artful combination of rice and fresh fishSome of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish. Crisp radishes are a splendid accompaniment.
Prep:45m Cook:60m Servings:6

Ingredients
1 large fish (weighing about 2 Ibs.}any kind fish can do
1 cup olive oil
2 cups uncooked rice
1 1/2 cups chopped onion
Salt
Lemon juice
Water

Directions
Clean fish, sprinkle with salt and refrigerate for several hours.
Fry fish in olive oil until well cooked. Remove the fish and fry the chopped onions in the same oil well browned.
Bone the fried fish, reserving the cooked fillets. Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan.
Strain the broth, discarding solids and reserving the fish broth.
Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth using 1 1/4 cups of broth for each cup of rice.
Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed.
Meanwhile, butter a one-quart mold and arrange sauteed, blanched almonds and pine nuts in it.
Spoon cooked rice into the mold. Unmold onto a serving platter. Garnish with large pieces of the fried fish.
Serve lukewarm or cold.

Marinated Grilled Fish Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:15:00 +0000

The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible
Prep:20m Cook:20m Servings:2

Ingredients
1 kg (2 lb) whole snapper, cleaned
2 tbsp freshly squeezed lime juic
1 tsp salt
1/2 tsp black pepper crushed
1 cup seafood spice paste
Oil to brush fish

Directions
With a sharp knife cut four slits about 2 cm (3/4 in) deep on both sides of the fish. This allows the seasoning to penetrate better and the fish to cook more evenly.
Season outside with lime juice salt and pepper.
Fill the inside of the fish with seafood spice paste.
If possible, leave the fish to marinate for several hours to improve the flavor.
Brush outside of fish with a little seafood spice paste and oil,
Place on charcoal grill and cook over medium heat.
Turne fish frequently and continue to brush with seafood spice paste and oil.
Serve with white rice

Crispy Fish In Chips Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:20:00 +0000

As much as I love deep fried fish, this comes close. And maybe just a BIT healthier.
Prep:10m Cook:20m Servings:4

Ingredients
1 (5 1/2 ounce) bag salt and vinegar flavored potato chips
1 tablespoon fresh parsley, minced
1/4 teaspoon ground black pepper
1 1/2 pounds skinless haddock, cod or whiting filets
4 tablespoons butter, melted

Directions
Preheat oven to 425 degrees.
Crush potoato chips.
Coat a shallow baking pan with non-stick cooking spray.
Combine crushed potato chips, parsley and pepper. (A bit of cayenne can be added as well.)
Brush fish filets with butter.
Dredge in chips.
Bake 15 to 20 minutes.

Miso Fish Soup Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 19:19:00 +0000

Hubby wanted soup, and voila, fish soup flavored with miso
Prep:20m Cook:30m Servings:2

Ingredients
200g of fish (I uses snapper, cut to cube pieces, marinate with salt, pepper and corn starch)
4 pieces of vegetarian mushroom ball (halved)
8 pieces of carrot
4 pieces of chinese mushroom (soaked and sliced)
1 tablespoon of miso
100ml water

Directions
Leave water to boil.
Add in mushroom ball, carrot, and mushroom.
Once boil, add in miso paste and fish.

Stir Fried Fish In Fish Tofu Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:25:00 +0000

A simple thai fish recipe i learned
Prep:15m Cook:20m Servings:6

Ingredients
4 thick steaks of yellow fin or tanigue, cut into cubes
about 3-4 medium blocks of fish tofu (can be found in most asian or thai grocery stores)
4 big onions, quartered
2 green bell peppers, julienne
1 medium ginger, sliced thinly
1 tbsp white pepper
3 tbsp peanut oil
1 tbsp fish sauce or patis
1 1/2 cup water
a dash of sugar

Directions
In a wok, place peanut oil and heat for about 2 minutes
stir fry onions, ginger and bell pepper.
while stir frying, squeeze the ginger to bring out the juice, for extra flavor).
add in the fish cubes.
add in the tofu
stir fry until fish cubes turn slightly golden
throw in the patis or fish sauce and white pepper.
stir fry for half-a minute, then add the water.
add the dash of sugar for flavor.
bring to a boil then simmer until fish is tender.
serve with steamed rice.

Lazy Fish Casserole Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:36:00 +0000

This is quick and tasty fish dish in a creamy sauce with a crunchy topping. Great for a night's supper served with a green salad and roll.
Prep:10m Cook:30m Servings:4

Ingredients
2 lbs. fish fillets
s&p
juice of 1 lemon
2 T butter, very cold & cut into bits
Sauce:
2 T butter
2 T flour
1 c milk
s&p
1 T dry mustard
Topping:
3/4 c breadcrumbs
1/4 c. fresh parsley, chopped
1/4 c melted butter

Directions
Preheat oven to 350. Season fish with s&p and lemon juice.
Prepare suace by melting butter, stirring in flour and cooking over low heat about 5 minutes. Whisk in milk and heat until boiling and thickened. Add mustard, s&p. Cook gently 5 minutes.
Layer fish in casserole with bits of butter and the sauce. Combine topping ingredients and spinkle over the top. Bake 25-30 minutes

Hol Molk Steam Fish Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:34:00 +0000

I love this dish but sometimes i forget to make them, i just want to share this recipies before i forget...LOL
Prep:20m Cook:1m Servings:4

Ingredients
2 cans of coconut milk, top layer only (if could better fresh)
300 g of fish, cut into small cubes
2 tablespoons red curry paste
3 tablespoons salt
8 leaves of lime leaves cut into thinly slice
1 cup cabbage, shredded
20 basil leaves
2 tablespoon of rice flour
to steam, baking cup can be use or make a cup out of banana leaves for a better teast..
2 hole chillie for garnish thinly slice

Directions
Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though). This coconut cream is for topping.
In a large bowl, curry paste, fish, coconut milk ( leave some for topping), salt and thinly slice of lime leaves (leave some for garnish) and mix until thicken.
Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
Divide the fish and vegs mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & fish cooks this will shrink down), top with the lime leave and steam for 15 minutes (or until chicken is cooked).
Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.

Honey Barbequed Fish Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:33:00 +0000

Marinade for an hour, toss on grill serve up with a salad and some grilled corn on the cob with lime chile butter... Yummy
Prep:60m Cook:15m Servings:4

Ingredients
1/4 cup homey
1/4 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoon soy sauce
2 tablespoon hoisin sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger root
4 4oz tuna, swordfish, shark or other firm white fish.

Directions
Combine all ingredients except swordfish in small bowl; mix well.
Place fish in shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour. I put in zip lock, and then in dish in case it leaks.
Remove fish from marinade.
Grill over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork.
We have this with a nice tossed salad and grilled corn on the cob with lime chile butter. Soooooooo good!
Do not overcook the Tuna or it will be dry..

Fish With Cornbread Stuffing Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:53:00 +0000

Very light, very refreshing and very tasty. I usually serve this with a slaw and sliced tomatoes. Enjoy
Prep:10m Cook:40m Servings:4

Ingredients
1/2 cup chopped white onion
1/2 cup chopped celery
1/4 cup butter
2 cups cornbread stuffing mix
1/4 cup snipped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground sage
1 egg slightly beaten
4 fish steaks
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon paprika

Directions
Cook and stir onions and celery in butter over medium heat until tender then remove from heat.
Stir in cornbread stuffing mix, parsley, salt, pepper, ground sage and egg.
Place fish steaks in greased jelly roll pan and sprinkle with salt, lemon juice and paprika.
Spoon stuffing around fish steaks then cook uncovered at 350 for 40 minutes.

Hunan Style Fish Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:51:00 +0000

Our family loves this recipe. My husband couldn't stop eating it and my son, who normally is a picky eater, asked for more. Serve this dish with warm rice. I also omitted the crushed red pepper for my child's sake. :)
Prep:10m Cook:10m Servings:4

Ingredients
1 1/2 lbs. fish filets (red snapper, cod, pollock, etc. - I used pollock)
3 tbsp. soy sauce
3 tbsp. dry sherry or apple cider vinegar or mirin
1 tbsp. fresh ginger, minced
1 tbsp. fresh garlic, minced
2 tbsp. green onion, finely chopped
1-2 eggs
Italian Style bread crumbs
1 c. chicken broth
3 tbsp. brown sugar
1 tbsp. cornstarch mixed with 1 tbsp. water
1 tbsp. crushed red pepper (or to taste!)

Directions
Make marinade out of soy sauce, sherry (or vinegar), ginger, garlic and green onion.
Cut fish into about 2 inch pieces and marinate for 30-40 minutes. Remove fish from marinade and save marinade for later sauce.
Dip fish in beaten egg, then in floured bread crumbs.
Fry in about an inch of oil until nicely browned.
Set aside while you make sauce.
To the reserved marinade add red pepper, broth and brown sugar. Bring to a boil.
Add the cornstarch mixed with water.
Bring to a boil once more.
Serve sauce hot over fish with noodles or rice.

Baked Fish Nicosia Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:46:00 +0000

Yummy Yummy Yummy
Prep:15m Cook:20m Servings:6

Ingredients
1/2 cup extra virgin olive oil
4 garlic cloves pressed
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 cups whole wheat bread crumbs
1/2 cup chopped fresh basil
2 pounds firm white fish fillets
2 medium tomatoes chopped
2 garlic cloves pressed
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
Lemon wedges

Directions
Preheat oven to 350.
Heat olive oil in a heavy skillet.
Add garlic and let it sizzle for 1 minute.
Add cayenne, cumin, coriander and salt stirring for a few minutes being careful not to burn.
Add bread crumbs and stir so they are coated with spices and oil.
Continue to stir until the crumbs are golden and crisp.
Add chopped basil and stir for another minute then remove from heat.
Rinse fish fillets in cold water then pat dry with paper towels and place them skin side down in an oiled baking dish.
Spread chopped tomatoes evenly over the fish.
Sprinkle on the garlic, parsley and lemon juice then add salt and pepper.
Top with bread crumbs completely covering fish.
Bake uncovered for 20 minutes.
Garnish with lemon wedges.

Fish With Rhubarb Sauce Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:06:00 +0000

A fantastic dish to open "outdoor eating" season at you rhome. If you aren't used to a sour sauce you might want to add an extra 1/2 tablespoon of sugar.
Prep:30m Cook:40m Servings:2

Ingredients
2 c rhubarb cut into small pieces
1/2 c tomato sauce
3 Tbsp olive oil
2 tsp sugar
1/2 c water
salt
1 lb fish (red snapper is best)

Directions
Wash rhubarb well. Peel off the hard skin.
Cook all ingredients except fish together in a pot for 30 minutes, until rhubarb is cooked thoroughly.
Add cut-up pieces of fish and simmer until fish is cooked.

Easy Fish Tacos Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:05:00 +0000

Tastes just as good as Rubio's Fish Tacos and calls for fish sticks -- the secret shortcut. My husband raved.
Prep:10m Cook:15m Servings:2

Ingredients
6-8 frozen fish sticks (3-4 per taco)
corn or flour tortillas, small
shredded cabbage
2 tomatoes, chopped
1/4 onion, chopped
2 tbs cilantro, chopped
3 limes
1/4 cup mayo
1/4 sour cream or yogurt
salsa

Directions
Preheat oven
Bake fish sticks according to directions
Chop and shred produce
Mix tomatoes, onions and cilantro
Add juice from 1 lime into tomato mix
Mix mayo and sour cream or yogurt to make white sauce
Add juice from 1 lime to white sauce
Warm tortillas
Assemble tacos: fish sticks, white sauce, salsa, tomato mix, cabbage
Serve with additional salsa and lime slices

Simple Fish Gumbo Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:28:00 +0000

This is my usual gumbo recipe but I used cod instead of shrimp and it turned out delicious. Cod is so sweet and firm that it subtituted really well
Prep:10m Cook:20m Servings:2

Ingredients
2 pieces of cod, fresh or frozen, cut into chunks
1 large onion, diced
1/4 cup of diced ham, bacon, or smoked pork jowl
6 cloves of garlic, diced
2 ribs of celery, diced
1 cup of fresh or frozen bell pepper strips
1 cup of fresh or frozen okra
1 large can of roma tomatoes
8 ounces of chicken stock or water (if needed)
Tabasco Sauce to taste
Worchester Sauce to taste
2 teaspoon Gumbo Filé powder

Directions
If you're using frozen fish get it out of the freezer.
Add to a 4 quart pan on medium heat the pork, celery, onion, and garlic. Allow this to cook until soft.
Add the pepper strips, tomatoes and stock or other liquid if needed. Bring the heat back up and then add the Tabasco and Worchester sauces to taste.
Check for salt. Add the okra and bring back up to heat.
Cut the fish into chunks and add it to the pot.
Bring it back up to heat and then reduce to a simmer. Once the fish is cooked through add the Gumbo Filé and stir well.
Serve with some parsley on top.

Lazy Vege Fish Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:28:00 +0000

call this a lazy dish coz I put everything as one serving, so to get the flavor combined.
Prep:7m Cook:10m Servings:2

Ingredients
500ml of plain water
1 bunch of pak choy (or 3 servings)
1 piece of fish fillet (about 300g)
1 tablespoon of chopped garlic
1 tablespoon of chopped shallot
1 teaspoon of sesame oil
1 cube of fermented soya paste (fu yu)
1 teaspoon of soya sauce
1 teaspoon of oyster sauce
2 teaspoon of ginger wine
1 teaspoon of corn starch
1 tablespoon of choy po (preserved veg) - chopped
Few slices of ginger (slice thinly to small pieces)
Pepper to taste

Directions
Marinate fish with pepper and fu yu (half cube).
Boil the water (add in few drops of oil and a dash of salt). Blanched the pack choy and drain of water.
Arranged pak choy around the side of the serving bowl
Pan fry the fish (about 2 mins each side).
While frying the fish, saute the garlic, shallot, ginger and choy po.
Mixed the balance of the fu yu with sesame oil, soya sauce, oyster sauce, ginger wine, corn starch, some pepper and one teaspoon of water.
Add in the misture to the garlic, shallot, ginger and choy po.
Dished the fish to the middle of the serving bowl.
Pour the sauce on top of the fish.

Spicy Zesty Fish

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:49:00 +0000

Just some slight changes to the original Spicy Fried Fish recipe submitted earlier
Prep:20m Cook:25m Servings:2

Ingredients
5 pieces of chili padi (for the paste)
4 cloves of medium size shallot (for the paste)
1 bulb of garlic (for the paste)
2 pieces of red chilli (for the paste)
1 piece of star anise (for the paste)
1 inch of cinammon stick (for the paste)
Salt and pepper to taste (for the paste)
1 piece of fish fillet (approximately 400g)
1 teaspoon of lime juice
1 tablespoon of orange juice
1/2 teaspoon of mushroom soy sauce
1/2 teaspoon of cornstarch for thickening
Salt and pepper to marinate fish

Directions
1-.Marinate the fish with some salt and pepper for about 20mins.
2-.Pan fry it with some olive oil till cooked. Dish out on serving plate.
3-.Saute the paste item with the oil from the pan.
4-.Mix the lime juice, orange juice, corn starch and one tablespoon of water. Add in to the paste that is frying on the pan.
5-.Pour the sauce on top of the fish.
6-.Garnish with some parsley.

Spicy Fried Fish

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:47:00 +0000

I prepared this to go with a simple nasi lemak meal, substituting the traditional chicken or cuttlefish options. Can also go well with normal rice and veg meal
Prep:25m Cook:45m Servings:4

Ingredients
2 pieces of fish (average of 400g per piece) - dont know the name, I uses the one with hard layer of skin
5 pieces of chili padi (for the paste)
4 cloves of medium size shallot (for the paste)
1 bulb of garlic (for the paste)
2 pieces of red chilli (for the paste)
1 piece of star anise (for the paste)
1 inch of cinammon stick (for the paste)
Salt and pepper to taste (for the paste)
4 tablespoon of water
2 tablespoon of santan (thick coconut juice)
1 tablespoon of oil

Directions
1-.Clean all the items for the paste.
2-.Blend it with the blender.
3-.Use a small portion of the paste to marinate the fish for about 20 mins.
4-.Lightly saute the paste with oil.
5-.Add in the fish. Fry each side of the fish for about 5-7 mins at low fire.
6-.Dish out the fish when it is cooked, but leave the paste on the pan.
7-.Add in water.
8-.Add in santan when the water boils, and stir for a minute.
9-.Pour the sauce over the fish.
10.Serve with some parsley.

White Fish Provencal

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:45:00 +0000

A dish that's perfect for a busy weeknight, family dinner. A dish filled with spices, tomatoes, olives and onions. Both healthy and delicious.
Prep:10m Cook:25m Servings:6

Ingredients
1 1/2 pounds firm white fish fillets, (for example: halibut or striped bass)
1 (14.5 oz) can diced tomatoes, liquid removed
1/2 cup onion, finely chopped
1/2 cup Kalamata, green or black olives, pits removed and cut in half lengthwise
1 tbsp olive oil
2 tbsp white wine
1/4 tsp Thyme Leaves
1 tsp Basil Leaves
1/2 tsp Garlic Powder

Directions
1-.Preheat oven to 375 degrees F. Spray an oven safe baking dish with nonstick cooking spray and arrange a single layer of fish into the dish. Salt and pepper lightly, then bake for 12 minutes (Increase your cooking tome to 15 minutes if the filet is over 1-inch thick).
2-.Meanwhile, heat oil in saucepan. Next, add in the onion and saute for 5 minutes, or until onion has softened. Mix in the tomatoes, olives, wine, thyme, basil, and garlic. Over a medium heat, simmer, uncovered for 3 minutes.
3-.Remove the fish from the oven and add some on top. Return to oven to bake an additional 5 minutes, or just until fish can be flaked easily with a fork. Serve immediately.

Ahi Fish Burgers With Chives

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:43:00 +0000

A new, and delicious way to prepare tuna. Prepared with spices, and made into a burger. You can eat it plain, or add it to a hamburger bun with all the toppings.
Prep:20m Cook:20m Servings:4

Ingredients
1 pound fresh tuna steaks, finely diced
1/3 cup breadcrumbs, or panko crumbs
2 eggs
1 carrot, grated
1/2 cup onion, diced
1 tbsp olive oil
1 tbsp mayonnaise
1/2 cup fresh chives, chopped
garlic salt and freshly ground black pepper, to taste

Directions
1-.Combine the tuna, breadcrumbs, eggs, carrot, onion, mayonnaise, and chives in a large bowl. Season with garlic salt and black pepper, to taste, then make into patties.
2-.In a skillet, over medium heat, heat the oil then add the patties, do not crowd. Cook, uncovered, for 10 minutes per side, or until they become a golden brown. Serve.

Grill Fish

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:42:00 +0000

Another lazy simple dish...
Prep:5m Cook:25m Servings:2

Ingredients
1 piece of aluminium foil, bout 20cm by 10cm (fold to half)
1 piece of fish (size depending on how many pax served), slit some lines across the fish
Few slices of ginger
Some salt and pepper to marinate fish (for 5 mins)

Directions
1-.Lay the ginger on the foil. Place the fish on top of the ginger.
2-.Grill over 190 degree celcius for 25 mins.
3-.Served with some spicy dip.

Spicy Fish

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:40:00 +0000

Instead of the normal dry spicy fish dish, I make this with a bit of sauce, just like those in the bah kut teh shop.
Prep:20m Cook:20m Servings:2

Ingredients
200g of fish, cut to cubes
1" ginger, sliced to thin pieces
1 bunch of dried chilli (cut and soaked to remove seed)
2 shallots (chopped)
5 pieces of garlic (chopped)
1 teaspoon of oil
1 teaspoon of fish sauce
1 pinch of salt
1 pinch of pepper
1/2 cup of water
2 tablespoon of cornstarch mixture (for thickening)
1 tablespoon of sweet soy sauce
1 tablespoon of soy sauce
1 tablespoon of Thai Chilli Paste
1 teaspoon of brown sugar
1 teaspoon of sesame oil

Directions
1-.Marinate fish with salt, pepper, fish sauce and sesame oil for about 1 hr.
2-.Heat up the oil and saute shallot. Add in garlic, ginger and dry chilli.
3-.Add in fish and fry for about a minute.
4-.Add in water, soy sauce and sweet soy sauce, thai chilli paste and cook at low fire.
5-.After 4 minustes, add in brown sugar, stir and dish to serve.

Fish And Chips

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 16:39:00 +0000

This is a remarkable dish. Easy, tasty, herby and loved by all. Enjoy.
Prep:10m Cook:20m Servings:4

Ingredients
1-1/2 pounds sole fillet skinned
2 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon white pepper
1/4 cup flour
Oil for frying
4 large russet potatoes
1-1/2 teaspoons active dry yeast
1/2 cup warm water
3/4 cup flour
1 teaspoon oil
3/4 cup beer
1 egg white
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar

Wash fish filets in lemon and water. Season with salt and pepper. Chill while you prepare the batter. Sprinkle yeast over warm water. Let stand until dissolved. Place flour in a bowl with the salt and sugar and make a well in the center. Add dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer. Let batter stand covered in a warm place 35 minutes until it has thickened and becomes frothy. Dry fish with paper towels and cut each fillet diagonally in 2 pieces. Slice potatoes with the skin on. Place in a large bowl with cold water. Heat oven to warm. Stir together remaining flour, pepper and salt in a plate. Heat the oil. Whip egg white until it forms soft peaks and fold it into the batter. Coat fish with seasoned flour patting so they are evenly coated. Shake off excess flour. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry turning once until golden brown and crisp. Fry 1 or 2 pieces at a time transferring to paper towels as you go. Keep warm in the oven until all fish is done, or until you finish frying the potatoes. Drain potatoes thoroughly removing any excess water. When oil reaches 320 degrees submerge potatoes in the oil. Working in small batches fry 3 minutes until they are pale and floppy. Remove from oil then drain and cool to room temperature. Increase temperature of the oil to 375 degrees. Immerse fries and cook until crisp and golden brown about 3 minutes. Remove and drain on roasting rack. Season with kosher salt and sprinkling of vinegar. Serve with fish, lemons and tartar sauce.

Fish Tacos

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 15:35:00 +0000

A different taco from the meat ones.
Prep:20m Cook:15m Servings:6

Ingredients
1 1/2 lb fish filets, cut lengthwise into strips
1 cup flour 1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
Oil necessary for frying
Corn or flour tortillas, warmed to soften
For the garnish:
Shredded cabbage, lightly dressed with your favorite Cole slaw dressing
Raw onion rings, marinated in vinegar with a pinch of oregano
A thin, tomato-free guacamole sauce
A selection of salsas: red, green and Pico de gallo (fresh salsa)

Directions
1-.Pat the fish filet strips dry with paper towels.
2-.Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter. Beat the egg whites until stiff, and fold into the mixture. In a large skillet, heat oil to a depth of 1 inch. Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels. Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas. Serves 6.

Whole Baked Fish

noreply@blogger.com (JOE) — Wed, 05 Sep 2007 15:33:00 +0000

This simply elegant dish will impress in both presentation and taste! Cold wild rice with nuts makes a great side dish too!
Prep:15m Cook:20m Servings:4

Ingredients
1 whole bream, cleaned
juice and zest of 2 limes
1 lemon
1 red chilli
1 stick lemongrass
30ml/2 tblsp olive oil
1 tblsp butter
1 small bunch watercress
1 tblsp chopped chives
salt and cracked pepper to taste

Directions
1-.Make three diagonal cuts into the fish on both sides.
2-.Remove the zest from the limes and chop finely.
3-.Chop the red chilli and finely slice the lemongrass and mix with olive oil.
4-.Place the fish into a roasting tray, season to taste and pour lime juice into the cuts on each side of the fish. Pour a little olive oil mixture into each of the cuts and brush onto the fish with the remaining oil.
5-.Place the fish into a pre-heated oven (180C/355F) or kettle BBQ and cook for approximately 20 minutes.
6-.Add to the juice left in the roasting tray a tblsp of butter, the washed and drained watercress and coarsely chopped chives.
7-.Place in the oven until the watercress starts to collapse and becomes limp. Remove, add the lemon juice and serve over the fish.