Showing posts with label Fish Recipe. Show all posts

How to Make Honeyed Californian White Sea bass Greek Style Recipe

I came across a version of this recipe of sea bass in one of my Greek cookbooks, with shrimp instead of bass. I tried with the California white sea bass and it turned out great! The glaze is sweet, spicy and slightly medicinal plants of ouzo. Do not be afraid to use Asian fish sauce - a bit like the fish sauce used the ancient Romans, which was the forerunner of Worcestershire sauce. If you do not have white bass, use of prawns or fish with firm flesh of others such as halibut, sturgeon, shark, marlin, tilefish or - if you can find it - Chilean sea bass from New Zealand or Pacific swordfish.

Cooking time: 15 minutes
Preparation time: 15 minutes
Total time: 30 minutes

Ingredients:

1 / 4 cup olive oil
1 cup flour, for dusting
1 T. fresh oregano, chopped
1 T. garlic powder
1-2 lb fillets
2 Tbsp. ouzo or other anise flavorings
2 Tbsp. honey
2 Tbsp. olive oil
4 Tbsp. Asian fish sauce, or 2 Tbsp. Worcestershire sauce
Freshly ground black pepper
Kosher salt

Directions:

Cut the fish steak into large cubes about 1 1 / 2 inches in diameter. Sprinkle kosher salt on them.
Mix 2 tablespoons of olive oil, honey and fish sauce by whisking together vigorously for a minute or two.
Mix garlic powder with flour.
Heat a large skillet over high heat for a minute or two. More than most - but not all - 1 / 4 cup of oil. Start a little more than half. Reduce heat to medium-high and let it heat for 2 minutes.
Sprinkle with flour, dried fish, shake off excess and brown in oil. Wait at least 2 of the 4 sides of the fish cubes enter a golden brown. You can just kiss the other edges of the heat by keeping the pages with brown algae and press the untreated sides of the hot oil for a few seconds.
You may have to cook fish in batches if the pot is too small. Set aside the fish finish as does the rest. Add more olive oil if you have booked in need.
Remove all the fish in paper and let drain.
Pour ouzo and scrape the browned bits with wooden spoon. Add honey, fish sauce, olive oil and mix well. Whether it cook until the entire surface of the pot is a lot of bubbles. Extinguish the fire.
Add the fish sauce in the pan and coat.
Serve over rice, garnished with oregano and black pepper. To drink, choose a white white string to cut through the sweetness of the glaze. Good choice would be a Greek Assyrtiko, Pinot Grigio, Chenin Blanc or a Sauvignon Blanc.

Indonesian Fish in Peppery Gravy Recipe

Ingredients:

90 ml (3 fl oz) cooking oil
750 ml (24 fl oz) tamarind juice, extracted from 50 g tamarind pulp and 750 ml water
1¼ teaspoons salt
pinch of seasoning powder
2 medium aubergines, quartered lengthways, then cut into 5-cm (2-inch) pieces and soaked in water
600 g (1 lb) Spanish mackerel or stingray, cleaned and cut into 2½-cm (1-inch) thick pieces

Finely ground paste:

18 shallots, peeled
3 cloves garlic, peeled
5 candlenuts
5 cm (2 inches) fresh turmeric, peeled
2 stalks lemon grass, sliced (use only the bottom tender inner part)
2 teaspoons crushed dried shrimp paste
½ teaspoon ground white pepper or 15 white peppercorns
2½ cm (1 inch) galangal, peeled

Directions:

Heat the cooking oil and fry the finely ground paste until fragrant.
Pour in tamarind juice. Bring to a boil.
Add the salt and seasoning powder. Simmer for 3 minutes.
Add aubergines and cook for 4 minutes.
Add fish and cook for another 8 minutes.
Serve with spicy shrimp paste (sambal belado for instance).

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Spanish Fish and Seafood Rice Stew Recipe

Ingredients:

for the caldero:

about 1 lb round Mediterranean rice (like Calaspara Bomba)
1 lb monkfish
15-20 raw shrimp, peeled
about 1-2 lbs of variety of whole fresh fish like seabream, sea bass, red mullet, etc, cheaper fish is fine
2 ñoras or 2 ts sweet paprika
1/4 white wine
6 cloves garlic
1 onion chopped
2 tomatoes, peeled, finely chopped
3-4 stems of fresh-leaf parsley
5 TB olive oil

for the alioli:

1 egg yolk
1 ts lemon juice
1 ts dijon mustard
2 TB olive oil
5 TB extra virgin olive oil

Directions:

We begin by making the stock. Heat the oil over medium-high heat in a large stock pot. If you were able to find the ñoras, add them to the hot oil and cook for few minutes and then remove them (reserve them).
Now add the fish heads to the hot oil and cook until they are brown. Remove the heads. Place the garlic (and cooked ñoras if you have them), in a pistol and mortar and grind them into a paste. Add the onion and garlic to the hot oil and cook for 2 minutes. Now add the tomatoes and cook for 5 minutes.
Add the white wine and 140 oz. (18 cups) water to the pot. Add the parsley and bring to a boil. Roughly cut the fish into pieces and add to the stock. Cook the stock for 10-12 minutes or until the fish is done. Remove the fish (I reserve the monk fish, and discard the rest). Strain off the large chunks and make sure the bones are removed from the stock.
Now add the rice and cook for about 20 minutes or until the rice is done. About 10 minutes before the rice is done, add the shrimp and reserved monk fish. Caldero is supposed to be a little soupy, so add a little more water if it gets too thick.
Serve the caldero with a lemon wedge and the fresh alioli sauce.
For the alioli sauce:
Place the egg, lemon juice and mustard in a small bowl and beat together. Slowly add the regular olive oil in a stream and beat. Now add the extra virgin olive oil in a slow stream and beat. Beat the sauce until it thickens

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Spanish Cod with Fish Sauce Recipe

Ingredients:

2 lbs of fresh cod or hake
6 TB olive oil
1 clove garlic finely chopped
1/2 white onion finely chopped
1 cup fish stock
1/4 dry white wine
1/2 cup plain tomato sauce
2 tomatoes chopped
1 TB lemon juice
1/4 ts dry thyme
1 TB fresh flat-leaf parsley
salt and pepper to your taste
optional: 1 cup fresh or frozen peas

Directions:

Begin by heating the oil over medium-high heat.
Add the garlic and onion and cook until they soften.
Add the stock, wine, and lemon juice and cook for 2 minutes.
Add the tomato sauce, salt, pepper, chopped tomatoes, and thyme and simmer for 5 minutes.
Add the peas and fresh parsley.
Clean and dry the fish.
Lightly season with salt and pepper and add the fish to the sauce.
Cook about 5-7 minutes on each side until done.
Serve in a shallow dish with plenty of the sauce and some bread on the side for dipping.

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South African Curried Pickled Fish Recipe

Ingredients:

8 lbs fish, firm-fleshed, weighed after filleting and frying
8 onions, very large, sliced thinly
Cooking Oil
4 tbsp. curry powder
8 tbsp. cups vinegar
1/2 cup sugar
2-3 hot peppers, fresh, sliced open
1 tbsp. salt
1 tbsp. black peppercorns
4-6 tbsp. apricot preserves

Directions:

First fry the fish in a large pan or skillet in the oil or lard, without seasoning.
Remove fish to cool, but leave the pan on the stove.
Fry the onions, stirring, in the same pan, without browning them.
Add more oil/butter/lard if necessary.
Remove onions with a slotted spoon to a bowl to cool. Add all the remaining ingredients.
Decide how hot you'd like it: those hot peppers, or chillies, went into the mixture seeds and all!
Leave them out if you like.
Mix well and boil furiously for 6 minutes.
Allow the mixture to cool.
Using a deep dish OR clean canning jars, put some of the liquid in the bottom.
Place a layer of fried fish on the sauce, and cover with more sauce and a layer of onions.
Repeat layers until used up, trying to finish with a layer of onions.
Cover and leave in fridge for 2 - 3 days before tasting.
If in jars, close the jars tightly.
Believe me -- in days of old this fish was not refrigerated. It can be kept for a long, long time, and therefore travels well!
Some cooks added lemon or orange leaves to the final layering for a delicate extra flavour.

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