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Fish

 

Fish is a superb food it is highly nutritious in proteins and vitamins and the carbohydrates are in the form of oils that are very beneficial to health. it is quickly cooked and easily digested.

Pressure cooking

Pressure cooking fish offers speed, control of cooking, and prevents the build up of fishy smells in the kitchen. The standard method of pressure cooking fish is high pressure steaming and it is one of the best and tastiest way of producing fish. The fish is laid on the trivet over super heated water or a fumet a light fish stock and the juices inside the fish are heated up. The taste is like top quality fried fish.

Buying fish

Good food starts with good ingredients. Buy your fish carefully. A fresh fish looks and feels firm, the eyes should be transparent and slightly bulging sunken and  glazed eyes are bad sign. The gills should be bright red inside and scales shiny.

To get rid of the smell of fish, boiling up a lump of sugar in a pan will counteract most kitchen smells; a slice of lemon will remove smells from the hands.

 
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Posted by on May 29, 2012 in Fish, Kitchen Hints

 

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Cod Creole

500g fresh or frozen cod whole or in steaks

140ml fish stock

1teasoon lemon juice or vinegar

seasoning

bouquet garni

50g butter

4 medium peeled tomatoes

4 medium onions

chopped parsley or green pepper

Preparation

Pre-heat oven to 180C (350F, GM4)

The fish is pressure poached in this recipe. Remove trivet. Pour stock, lemon juice or vinegar into pressure cooker. Add seasoning bouquet garni and fish covered with buttered paper. Pressure cook for 5 minutes. Allow pressure to reduce at room temperature. Lift out fish and allow to drain.

Fry the thinly sliced onions and tomatoes separately in melted butter.

Flake the fish and season lightly with pepper. Spread the tomatoes over the bottom of an ovenproof dish. Spread the fish on to and then cover completely with onions. Decorate with strips of green pepper or chopped parsley. Bake for 10 minutes.

 

 
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Posted by on May 17, 2012 in Fish

 

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Fried Mullet and Tomatoes

1 medium size mullet

1/2 lb. tomatoes

1 large onion

2 tablespoons subar

tomato sauce

oil

soya bean sauce

salt and pepper

preparation

Clean and wash fish. Season with salt and pepper; then fry in oil till cooked. Slice the tomatoes and onions, cook in another pan with the sugar and soya bean sauce for five minutes; then pour over the fish. Serve with tomato sauce.

 
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Posted by on December 25, 2011 in Chinese foods, Fish, Quick Recipes, Seafood

 

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Lasagne di Mare (Fish Lasagne)

serves 4

1 onion,finely chopped

1 garlic clove, crushed

100g mushrooms, finely chopped

1 large can(400g) chopped tomatoes

1 tbsp tomato puree

1/2 tsp dried oregano

1 lb cod fillet skinned and cubed

Salt and freshly grounded black pepper

50g  unsalted (sweet) butter

2 1/2 cups milk (600ml)

100g hard cheese, grated

8 sheets no need to precook lasagne

Preparation

Put the onion, garlic, mushrooms, tomatoes, tomato puree and oregano in a saucepan.

Bring to the boil, reduce the heat and simmer for 15 minutes until pulpy. Stir in the fish and cook for a further 5 minutes.Season to taste.

Meanwhile blend the flour butter and little of the milk in a saucepan. Stir in the remaining milk.Bring to the boil and cook for 2 minutes, stirring until thickened.

Season to taste and add half the cheese. Spoon a thin layer of the cheese sauce in the base of a 2.25litres ovenproof dish.Cover of a layer of lasagne, breaking it to fit. Cover with a third of the fish sauce,then a little more cheese sauce. repeat the layer twice more, making sure you have panty of cheese sauce for top.

Sprinkle with the remaining cheese and bake in a preheated oven at 190C/ 375F/ gas mark 5 for about 35-40 minutes until the pasta feels tender when a knife is inserted down through the center.

 
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Posted by on October 17, 2011 in Italian foods

 

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Coconut Fish with Rice Noodles

serves 8

675g (1 1/2lb ) huss, cod or mackerel, cleaned but left on the bone

3 lemon grass stalks

2.5 cm (1 in) piece fresh root ginger, peeled

2 tbsp fish sauce

3 onions, roughly chopped

4 garlic cloves, roughly chopped

2-3 fresh red chillies, seeded and chopped

1 tsp ground turmeric

5 tbsp groundnut oil, for frying

1 2/3 cups canned coconut milk

3 tbsp rice flour

3 tbsp chick pea flour

1 1/2 lb drained canned bamboo shoot, cut into chunks

salt and freshly ground black pepper

To serve

1 lb dried or fresh rice noodles, cooked according to the instructions on the packet

wedges of hard -boiled egg, thinly sliced onions, chopped spring onions and fried prawns and chillies.

Preparation

Place the fish in a large pan and pour in cold water to cover. Bruise two lemon grass stalks and half the ginger and add to the pan. Bring to the boil, add the fish sauce and cook for 10 minutes.

Lift out the fish and allow to cool while straining the stock into a large bowl. Discard the skin and bons from the fish and reserve the flesh, which will be in small pieces.

Cut off the lower 5 cm/2in of the remaining lemon grass stalk and chop it roughly. Put it in a food processor or blender along with the remaining ginger, the onions, garlic, chillies and turmeric.

Process to a smooth paste. Heat the oil in a frying pan and fry the paste until it gives off a rich aroma. Remove from the heat and add the fish.

Stir the coconut milk into the reserved fish stock. Add enough water to make up to 2.4 liters and pour into a large pan. In a jug, mix the rice and chick pea flours to a thin cream with some of the stock. Stir this into the coconut and stock mixture and bring to the boil, stirring all the time.

Add the bamboo shoots and cook for about 10 minutes until just tender. Stir in the fish. Check the seasoning, cover and heat through. Guests pour  soup over the noodles and choose their own accompaniments.

 
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Posted by on October 14, 2011 in Seafood, Thai foods

 

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Prawn Foo Yung

This dish is also delicious made with grab meat, fish or you might try a vegetarian way.

Serves 02

500g uncooked prawns, peeled and deveined.

01 egg white, lightly beaten

01 tea spoon corn flour,

02 eggs,

01 tea spoon sesame oil,

06ml chicken stock,

02 table spoon dry sherry,

02 table spoon soy sauce,

02 table spoon vegetable oil,

03 spring onions, finely chopped,

Preparation

place prawns, egg white and corn flour in a bowl and mixed to combine. cover and refrigerate for 20 minutes.

place eggs, sesame oil, stock, sherry and soy source, in a bowl and whisk to combine.

heat 01 table spoon vegetable oil at prawns and stare for 02-03 minutes. remove prawns from pan and set a side.

heat remaining oiling pan, at egg mixture and stair for 01 minute return prawns to pan and stare for 01 minute longer. sprinkle with spring onions and serve immediately.

 
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Posted by on May 22, 2011 in Chinese foods, Seafood

 

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