Showing posts with label Fish Dish. Show all posts
Showing posts with label Fish Dish. Show all posts

How To Make Belgian Praline Glazed Cod Fish Recipe

Belgian Praline Glazed Cod Fish recipe
Ingredients:
  • 1 1/2 pounds cod (any white fish, salmon or sea trout) fillets
  • 2 ounces almonds, peeled and grated
  • 3 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
Directions:
  1. Mix almonds, sugar, lemon juice and butter.
  2. Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes.
  3. Turn the fish fillets around and divide the nut-sugar mixture on top of them.
  4. Grill 3 minutes more. 
4 Serves
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How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

Ingredients:
    Belgian-Fish-Soup
  • 1 lb. fresh or frozen fish fillets
  • 1 lb. fresh or frozen lobster tails
  • 20 mussels
  • 2 leeks, sliced
  • 2 stalks celery, sliced
  • 2 tbsp. butter or margarine
  • 1-1/2 tsp. dried marjoram, crushed
  • 1-1/3 tbsp. instant chicken bouillon granules
  • 1 tbsp. snipped parsley
Directions:
  1. Thaw fish, if frozen. 
  2. Cut into 1-inch pieces. 
  3. Partially thaw lobster; remove from shells. 
  4. Split tails in half lengthwise; cut into 1-inch pieces.
  5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
  6. Let stand 15 minutes; rinse. 
  7. Repeat soaking and rinsing twice.
  8. Cook leeks and celery in butter till tender. 
  9. Stir in marjoram and 1/2 teaspoon pepper. Set aside. 
  10. In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat. 
  11. Cover; simmer 5 minutes or till mussels open. 
  12. Remove with slotted spoon. 
  13. Remove mussels from shells; set aside.
  14. Return water to boiling. Add fish and lobster. 
  15. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested. 
  16. Remove with slotted spoon. 
  17. Strain cooking liquid and return to Dutch oven. 
  18. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules. 
  19. Heat through. Sprinkle with parsley.
Makes 6 servings
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How To Make Russian Fish with Potatoes Recipe

Ingredients:
    Russian Fish With Potatoes Recipe
  • 500 g fish 1 tsp salt
  • 800 g potatoes minced parsley
  • 200 g sauce
  • salt pork
  • 750 g fish 100 g salt pork
  • 800 g potatoes salt, pepper
  • 1-2 onions minced parsley
Directions:
  1. Dice the pork, add sliced onion and fry. 
  2. Add the pared and sliced potatoes, salt, pepper and one cupful of water. 
  3. Cover and simmer for 5 minutes. 
  4. Cut the fish into pieces and add to the potatoes. 
  5. Simmer until tender. 
  6. Sprinkle with the minced parsley; serve with potatoes.
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How To Make Russian Baked Fish

Ingredients:
    russian-baked-fish
  • 800 grams of boneless fish fillets
  • 10 ea mushrooms, canned or boiled (sliced and not 10 cans)
  • 2 ea medium hard boiled eggs (sliced)
  • 2 ea medium onions (chopped)
  • 50 g butter (broke up into small chunks)
  • 7 ea peeled potatoes (diced)
  • 1-1/2 cup sour cream (25 plus %)
  • 1/2 cup shredded cheese (white or yellow – your choice)
  • salt and pepper to taste (I use fresh garlic also)
Directions:
  1. In a skillet at high heat fry the fish fillets until seared or sealed to hold juices in, on each side. (turn twice but do not cook all the way)
  2. While frying the fish have a greased baking pan ready as the oven is being preheated to 300 degrees F.
  3. Then place the seared fish slices in the center of the greased baking pan. Then take the diced onions and fry in the same fish skillet – until golden brown brown.
  4. While the onions are frying take raw diced potatoes and cover the fish slices, to fill the rest of the empty pan and then apply the cooked onions on top the potatoes and fish.
  5. Put the butter in little chunks, then the egg slices and sliced mushrooms on top of everything. (you could slice up some fresh garlic and apply at this time.)
  6. Cover with sour cream and shredded cheese. (bury the other ingredients.)
  7. Salt and Pepper to taste! (some may salt and pepper twice – once after the potatoes and then at the last step)
  8. Bake in the oven until done. (preheat 300 degrees F. and bake for 20 to 30 minutes. in center rack of oven. Keep an eye on the top of dish and pull before it burns.)
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Indonesian Spicy Fish From Bali Recipe

Ingredients:

  • 500 gr Cod fillets
  • 2 Onions
  • 2 Cloves of Garlic
  • 2 Red Peppers
  • 3 Tbs. Tomato puree
  • 1 Tbs. Kecap Manis
  • 150 cc. Water
  • 3 Tbs. Oil
  • flour to coat fish
  • oil for fryer

Spices (Boemboes):

  • 2 Lime leaves
  • 2 Bay leaves
  • 1 cm. Galangal
  • 1 cm. Ginger root
  • ½ tsp. Trassi
  • 2 tsp. Sugar
  • 1 stalk Lemongrass

Directions:

  1. Divide the fish into four fillets. Coat with the flour and deep fry until golden brown. Set aside.
  2. De-seed peppers and slice thinly. 
  3. Chop onions and garlic.
  4. Heat oil in wok than add peppers, onions and garlic and stirfry for 4 mins.
  5. Grate galangal and ginger root. 
  6. Add all the boemboe spices to wok and fry for a further 2 mins. add remaining ingredients and the fish and simmer for 10 mins. 
  7. Make sure the fish remains whole.
  8. Remove leaves and serve. 

More Recipes:
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Indonesian Spicy Fish (Ikan Pedas) Recipe

Ingredients:
  • ½ Green Cabbage
  • 1 tbs Curry powder
  • 1 strand Lemon grass
  • Pepper and Salt
  • 2 fresh Mackerels
  • 4 tbs Oil
  • 6 diced Onions
  • 4 Red Pepper, sliced
  • 2 cloves Garlic, crushed
  • 1 tsp Sambal Ulek
  • 2 Lime leaves
  • 2 Bay leaves
  • 2 Curry leaves
  • 3 tbs Lemon juice
  • 1½ tbs Sugar
  • 2 tbs Kecap Manis
  • 2 cm Fresh Ginger, sliced

Directions:
  1. Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. 
  2. Add the whole Cabbage leaves and boil for about 2 min. 
  3. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
  4. Clean the fish,cut length wise, fold open and remove bones. 
  5. Arrange fish, with skin on the underside, over the cabbage. 
  6. Heat oil and fry Onions, garlic and peppers for 5 min. 
  7. Add remaining ingredients and fry for a further 5 minutes.
  8. Spread mixture over fish and cover with remaining cabbage leaves.
  9. Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket. 
  10. Check the level of your water regulary. Steam for 30 minutes.
  11. Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven. 
  12. Cook for about 30 minutes at 180 C .
  13. Ikan Pedis ready for steaming.

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Korean Pan-Fried Fish (Saeng Sun Jun) Recipe

Ingredients:
  • 1 lb white fish fillets, rinsed and patted dry
  • 3 tsp salt
  • 1 tsp pepper
  • 3 Tbsp flour
  • 2 eggs
Directions:
  1. Salt fish on all sides.
  2. Beat eggs with any remaining salt in a bowl.
  3. Put flour in a bowl next to egg next to stove.
  4. Heat up lightly greased pan over medium heat.
  5. Dip each fish piece into flour to coat, dip into egg mixture, and place in frying pan.
  6. Fry fish for 2-3 minutes and then flip over to finish for another 1-2 minutes, or until the batter becomes a light yellow. Try not to overcook, as the fish will become dry.

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Korean Dried Pollack Soup (Bugo Gook) Recipe

Ingredients:

  • 1 cup dried and shredded pollack, cut into 1 inch strips
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • 5 cups water
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 or 3 Chinese leeks or scallions, cut into 1 inch strips

Directions:

  1. Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
  2. Add 5 cups of water and salt and bring up to a boil.
  3. Reduce to simmer for about 10 minutes.
  4. Blend beaten egg and scallions together.
  5. Drizzle egg and scallion mixture slowly into soup, stirring gently in the same direction.
  6. Take off heat after a couple minutes.
  7. Adjust to taste with salt and black pepper.
Serves 4

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