Baked Fish With Spicy Soy Sauce

Ingredients:

800 gm whole snapper
2 tsp peanut oil
1 tbsp lemon juice
pinch of salt
lemon slice

Sauce:

2 tsp peanut oil
2 cloves garlic - crushed
2 tsp grated root ginger
1 small red chili - deseeded and sliced
4 green shallot - sliced
2 tbsp soy sauce
1 tbsp sweet soy sauce
1/2 cup water

Directions:

Pre-heat oven to 200 degrees C.

Make two diagonal cuts on each side of the fish.  Brush fish with oil and lemon juice.  Season with salt and place slices of lemon on the fish.  Wrap fish up in baking paper and aluminium foil and place on a baking tray.  Bake in preheated oven for 30-40 minutes or until cooked.

Heat oil in a small saucepan.  Add garlic, ginger, chili and shallots and cook for 1 - 2 minutes.  Add soy sauce, sweet soy sauce and water.  Cook for 2 - 3 minutes.

When the fish is cooked; transfer to a large serving dish and pour sauce over it.


Serves 4

Source: Indonesian Food

BAKED FISH, SPANISH STYLE

Ingredients:

1 1/2 lb. fish steaks or fillets, cut into serving pieces
1 1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1 green pepper, cut into rings
1 tomato, sliced
1 sm. onion, sliced
2 tbsp. lemon juice
2 tbsp. olive or vegetable oil
1 clove garlic, finely chopped
Lemon wedges


Directions:

Arrange fish in ungreased square baking dish, 8x8x2 inches; sprinkle with salt, paprika and pepper.

Top with green pepper rings and tomato and onion slices.

Mix lemon juice, oil and garlic; pour over fish.

Cover and bake until fish flakes easily with fork, 10 to 15 minutes.

Garnish with lemon wedge.



Source: Internet

Baked Sea Bass

Ingredients:

1.4 kg fresh sea bass - gutted
2-4 sprigs fresh rosemary
1/2 lemon - thinly sliced
2 tbsp olive oil

Garlic Sauce:

2 tsp coarse sea salt
2 tsp capers
2 garlic cloves - crushed
4 tbsp water
2 fresh bay leaves
1 tsp lemon juice
2 tbsp olive oil
black pepper


Directions:

Scrape off the fish scales and cut off the fins. Make diagonal cut along both sides. Wash and dry thoroughly.

Place a sprig of rosemary and the lemon slices in the cavity of the fish. Place the fish in the foil-lined pan, brush lightly with 1-2 tbsp oil and grill under a moderate hear for about 5 minutes each side or until cooked through, turning carefully.

For the sauce; crush the salt and capers with the garlic in a pestle and mortar and then gradually work in the water.

Bruise the bay leaves and remaining sprigs of rosemary and put in the bowl. Add the garlic mixture, lemon juice and oil, pound together until the flavours are released. Season with fresh ground black pepper.

Place the fish in the serving dish. Spoon some of the sauce over the fish and serve the rest separately.


Source: The Ultimate Cookery Book

Grilled Fish

Ingredients:

1 whole fish (tilapia or pomfret)
Salt and 1 tsp of lemon juice

Marinade:

1 cm fresh ginger
2 cloves garlic
2 red chillies
5 shallots
1 cm fresh turmeric
Salt and sugar to taste
1 tsp cooking oil
2 kaffir lime leaves - thinly sliced


Directions:

Wash the fish then set aside, sprinkle with lemon juice and salt, leave for 15 minutes. Rinse and drain.

Grind the marinade except lime leaves.

In a bowl, combine marinade paste with oil and lime leaves.

Rub the fish with the marinade paste and let it sit for at least 1 hour in the refrigerator.

Grill fish over charcoal or an electric grill until well done, baste each side with remaining marinade sauce plus 1 tbsp sweet soy sauce.


Source: Koleksi Sajian Indonesia

Fish Curry

Ingredients:

500 gm firm fish steaks
2 medium onions - roughly chopped
2 cloves garlic
2 tsp chopped fresh ginger
1 tsp chili powder
1 cup thin coconut milk
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp ground turmeric
2 strips thinly peeled lemon rind
6 curry leaves
2 tbsp lemon juice
1 tsp salt
1/2 cup thick coconut milk


Directions:

Cut fish steaks into serving pieces.

Put onions, garlic, ginger and chili powder into blender container and blend to a smooth paste, adding 1 tbsp of thin coconut milk if necessary.

Scrap the blended mixture into a saucepan, wash out blender with the thin coconut milk and add to a saucepan together with the ground spices, lemon rind and curry leaves.

Bring to the boil, reduce heat and simmer for about 8 minutes, then add the fish, lemon juice and salt and simmer for 5 minutes. Add thick coconut milk and stir until curry reaches simmering point once more.

Serve with rice.

Serves 4 - 6

Source: Complete Asian Cookbook

Glazed Salmon

Ingredients:

1/4 cup Pineapple juice
1/4 cup light brown sugar
1/4 cup soy sauce
4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
2 tablespoons white vinegar
1 – 2 scallions, halved and shredded into fine strips


Directions:

Mix the pineapple juice, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2minutes on the second. Meanwhile, heat a large skillet on the stove.

Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.

Remove the salmon to whatever plate you’re serving it on, and add the white vinegar to the hot pan.

Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.


Source: Nigella Express Cookbook

Note: I've made a slight change on the ingredients from the original recipes.

Chinese Style Steamed Grey Mullet

Ingredients:

1 grey mullet about 700 gm - scaled and gutted
1/2 tsp salt
1 tbsp vegetable oil
1tbsp light soy sauce
1 large carrot - cut into fine strips
4 spring onions (green onions) cut into fine strips
1 tbsp grated fresh root ginger
1 tbsp sesame oil (optional)


Directions:

In a small bowl, combine salt, vegetable oil and soy sauce. Make 4 deep slashes along each side of the fish, and rub inside out with sauce mixture. Cover and place in the refrigerator for 30 minutes.

Spread half the carrot, spring onions and ginger in the centre of a large piece of foil. Place the fish on top, then sprinkle with the remaining vegetables and ginger and any remaining oil mixture.

Loosely fold over the foil and seal. Transfer the fish to a steamer or a rack set over a roasting tin half filled with water. Cover the steamer tightly with a lid or the roasting pan with foil. Cook for 20 minutes or until the fish is firm and cooked through. Put the sesame oil, if using, into a small saucepan and heat. Drizzle over the fish and garnish with coriander.


Serves 2

Salmon Salad Recipe

Ingredients:

1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
2 celery stalks - finely chopped
1/2 red onion - peeled, finely sliced
1 Tbsp of capers (strain out the pickling juice)
The juice of 1 lemon (regular lemon, not Meyer lemon)
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill - chopped
Salt and freshly ground pepper


Directions:

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.

Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste.

Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon.

Serves 4.


Source: simplyrecipes.com

Baked Fish (Psari Plaki)

Ingredients:

1 1/2 kg whole snapper or bream
salt and pepper
Juice from 1 lemon
1/2 cup olive oil
1 large onion - sliced
3 cloves garlic - thinly sliced
1/2 cup chopped celery
425 can tomatoes - peeled
1/2 cup water
1/2 tsp sugar
1 tsp oregano


Directions:

Prepare fish, leaving head and tail on. Make diagonal cuts on surface, sprinkle with a little salt and pepper and lemon juice. Set aside for 20 minutes.

Heat half of the oil in a frying pan, and saute onion, garlic and celery for 3 minutes. Add tomatoes, water and oregano, and season with salt and pepper. Saute for further 2 minutes.

Pre-heat oven to 180 degrees C, spread mixture in an oiled roasting pan and place fish on top. Drizzle remaining oil over the fish. Bake for 30-40 minutes, depending on size. Baste fish during cooking.

Remove fish to serving platter, spoon sauce around the fish, and serve with vegetable accompaniments or salad.


Source: Purple Chef Recipes Collection

Char-grilled Bream

Ingredients:

2 small sea bream - scaled, gutted, trimmed and cleaned
2 slices lemon
2 bay leaves
salt and pepper

Baste:
4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme

Directions:

Using a sharp knife, cut 2-3 deep slashes into the bodies of both fish in order to help them fully absorb the flavour of the basting sauce.

Place a slice of lemon and a bay leaf inside the cavity of each fish. Season inside the cavity with salt and pepper.

In a small bowl, mix together the ingredients for the baste using a fork. Alternatively, place the basting ingredients in a small screw-top jar and shake well to combine.

Brush some of the baste liberally over the fish and place them on a rack over hot coals. Barbecue (grill) over hot coals for 20-30 minutes, turning and basting frequently.

Transfer the fish to a serving plate, ready to serve.


Source: Barbecue and Salads For Summer

Fried Salted Fish and Beansprouts

Ingredients:

600 gm beansprouts - wash and drained
75 gm salted fish flesh - cleaned and cut into thin slices
1 fresh red chili - cut int fine slices
a few stalks Chinese chives - cut into 5 cm lengths
1 tbsp oyster sauce
monosodium glutamate - optional
3 pips garlic - minced


Directions:

Fry salt fish and dish out.

Heat pan, add 7 tbsp oil. When oil is hot, add garlic, stir till transparent.

Add beansprouts, salt fish, oyster sauce, chilies, pinch of seasoning and pepper to taste.

Stir well and add Chinese chives and a little water.

Stir till beansprouts are just cooked. Dish out and serve.


Source: Internet

Haddock with Parsley Sauce

Ingredients:

4 haddock fillets - 175 gm each
50 gm butter
150 ml milk
150 ml fish stock
1 bay leaf
4 tbsp plain flour
1 egg yolk
4 tbsp double cream
3 tbsp chopped fresh parsley
grated rind and juice of 1/2 lemon
boiled new potatoes and sliced carrots - to serve


Directions:

Place the fish in the frying pan, add half of the butter, the milk, fish stock, bay leaf and seasoning, and heat over a medium heat to simmering point. Lower the heat, cover the pan and poach the fish for 10-15 minutes, depending on the thickness of the fillets, until the fish is tender ad the flesh just begins to flake.

Carefully transfer the fish to a warmed serving plate, cover and keep warm while you make the sauce. Return the cooking liquid to a medium heat and bring to the boil, stirring. Simmer for about 4 minutes, then remove and discard the bay leaf.

Melt the remaining butter in a saucepan, stir in the flour and cook, stirring, for one minute. Remove from the heat and gradually stir in the fish cooking liquid. Return to the heat and bring to the boil, stirring constantly. Simmer for about 4 minutes, stirring frequently.

Remove the pan from the heat, blend the cream into the egg yolk, then stir in the sauce with the parsley. Reheat gently, stirring, for a few minutes.

Remove from the heat, add the lemon juice and rind and season to taste. Pour into a sauceboat. Serve the fish with the sauce, new potatoes and carrots.


Serves 4


Best Ever Cook's Collection

Cod With Caper Sauce

Ingredients:

4 cod steaks about 175 gm each
115 gm butter
1 tbsp vinegar
1 tbsp capers
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
tarragon sprigs to garnish


Directions:

Season the cod with salt and pepper to taste. Melt 25 gm of the butter, then brush some over one side of each piece of cod.

Cook the cod under a preheated grill for about 6 minutes, turn it over, brush with more melted butter and cook for a further 5-6 minutes, or until the fish flakes easily.

Meanwhile, heat the remaining butter until it turns golden brown, gut do not allow it to burn. Add the vinegar, followed by the capers, and stir well.

Pour the vinegar, butter and capers over the fish, sprinkle with parsley and garnish with the tarragon sprigs.


Serves 4

Best Ever Cook's Collection

Grilled Red Mullet with Rosemary

Ingredients:

4 red mullet - cleaned, about 10 oz each
4 garlic cloves - cut length ways into thin slivers
5 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp very finely chopped fresh rosemary or 1 tsp dried rosemary
freshly ground black pepper
coarse sea salt
fresh rosemary sprigs and lemon wedges to garnish


Directions:

Cut three diagonal slits in both side of each fish. Place the garlic slivers into the slits. Place the fish in a single layer in a shallow dish. Whisk the oil, vinegar and rosemary, with ground black pepper to taste.

Pour over the fish, cover with clear film and leave to marinate in a cool place for about 1 hour. Put the fish on the rack of a grill pan and grill for 5-6 minutes on each side, turning once and brushing with the marinade. Serve hot, sprinkled with coarse sea salt and garnish with fresh rosemary sprigs and lemon wedges.


serves 4


The Italian Kitchen Bible

Green Fish Curry

Ingredients:

450 gm pomfret
Salt
Turmeric powder
Cooking oil

20 gm ginger root
10 gm turmeric powder
10 gm galangal
10 gm cumin seed
5 fresh green chillies
Salt

1 sprig coriander leaves
1/2 coconut - squeezed for fresh coconut milk - (can be replaced with can coconut milk)

Sliced of lemon and chillies for garnish


Directions:

Clean and cut the fish into pieces and set aside.

Grind the ginger root, turmeric powder, galangal and green chillies and turn them into a paste.

Heat the cooking oil and fry the paste until fragrant. Add in the coriander leaves and coconut milk, stir.

Add in the fish, turmeric powder and season with salt. Stir until the fish is well blend with the sauce and cook the fish until tender.

Ready to serve and garnish with lemon and chillies.


Serves 4

BBQ Black Pomfret

Ingredients:

750 gm black pomfret
5 dried chillies - grind
5 tbsp dark soy sauce
1 tbsp cooking oil
1 tbsp lime juice
2 cloves garlic - grind
5 cloves shallots - grind


Directions:

Clean the fish and season with salt.

Blend together chillies, soy sauce, cooking oil, lime juice, garlic and shallots into a sauce.

Place the banana leaf or baking foil in pan. Put the fish on top. Cook over a low heat.

Spoon over the sauce and cook the fish again until the fish is fully cooked.

Serve with soy sauce.


Serves 4

Sweet and Spicy Salmon Fillets

Ingredients:

900 gm salmon fillets - cut into 6 pieces
125 ml honey
65 ml soy sauce
juice of 1 lime or lemon
1 tsp sesame oil
1/4 tsp crushed dried chilli pepper
1/4 tsp crush black peppercorns


Directions:

Place the salmon pieces skin-side down down in a large baking dish, in one layer.

In a bowl, combine the honey, soy sauce, lime or lemon juice, sesame oil, crushed chilli pepper and peppercorns.

Pour the mixture over the fish. Cover and let marinate 30 minutes.

Preheat the grill. Remove the fish from the marinade and arrange on the rack in the grill pan, skin-side down. Grill about 3in from the heat until the fish flakes easily when tested with a fork, 6-8 minutes.

Serves 6

Fragrant Salmon

Serves 4
Preparation Time: 15 mins
Cooking Time: 7 mins

Ingredients:

2 tbsp oil
25 gm butter
1 stick lemon - thinly sliced
2.5 cm fresh ginger root - cut into thin sticks
450 gm salmon fillet - cut into 2.5 cm wide pieces
3 tbsp fresh chopped dill
200 gm creme fraiche
boiled rice to serve (optional)

Directions:

Heat oil and butter in a large frying pan. Add ginger and lemon grass. Cook over a moderate heat for one minute.

Increase the heat; add the salmon pieces. Cook for 2 minutes on each side, gently turning each piece of salmon with a fish slice until golden and cooked through.

Add the fresh chopped dill to the pan. Spoon in the creme fraiche and plenty of fresh ground black pepper.

Allow to cook for one minute, until the creme fraiche melts to produce a thin sauce.

Spoon the sauce over the salmon. Serve with boiled rice, if liked.

Fillet of Trout with a Spinach and Field of Mushroom Sauce

Serves 4

Ingredients:

4 brown rainbow trout - filleted and skinned to make 8 fillets

For the Spinach and Mushroom Sauce:
6 tbsp unsalted butter
225 gm field or horse mushrooms - chopped
300 ml frozen chopped spinach
300 ml chicken stock - boiling
2 tsp cornflour
150 ml creme fraiche
salt and freshly ground black pepper to taste
grated nutmeg

Directions:

To make the sauce: Melt 4 tbsp of butter in a frying pan and fry the onion until soft. Add the mushrooms and cook until the juices begin to run. Add the stock and the spinach and cook until the spinach has completely thawed.

Blend the cornflour with 15 ml of cold water and stir into the mushroom mixture. Simmer gently to thicken.

Liquidize the sauce until smooth, add the creme fraiche and season to taste with salt and pepper and pinch of nutmeg. Turn into a serving jug and keep warm.

Melt the remaining butter in a large non-stick frying pan. Season the trout and cook for 6 minutes, turning once. Serve with new potatoes and young carrots with the sauce either poured over or served separately.

Cook' s Tip: Spinach and mushroom sauce is also good with fillets of cod, haddock and sole.

From: Cooking with Mushrooms - Steven Wheeler