Cooking with Peachy

Archive for the ‘Fish’ Category

Difficulty: 

Preparation time: 40′

SERVINGS: 6 to 8

INGREDIENTS:

• Fish fillet without skin – 800gr.
• Broccoli or Hollands beans – 250gr.
• Carrots – 350gr.
• Onion – 1 PC. medium size, quartered
• Chopped garlic – 3 cloves
• Broth cube – 1 PC. (Vegetable flavor)
• Black pepper powder – 1/3 tsp.
• Ginger powder – 1 tsp.
• Salt – 1 ½ tsp.
• Extra Virgin olive oil – 3 tbsp.
• Cooking water from boiled vegetables – 200ml.
• Corn starch – 1 ½ tsp.

Directions:

Bring to a boil a large quantity of water with the broth cube and boil separately the broccoli or Hollands beans and the carrots for 4 to 5 minutes. Save 200ml of cooking water as vegetable stock. Season the fish with salt, black pepper powder, ginger powder and set aside. Heat the olive oil in a non-stick frying pan and saute the onion and the garlic, add the fish, the vegetable stock and simmer until fish is done. Add the boiled vegetables, mix well and serve.

INGREDIENTS:

• SLICED MACKEREL – 800gr.
• GREEN SPICY CHILI – 1 PC.
• SLICED EGGPLANT – 350gr.
• CHOPPED GARLIC – 3 cloves
• QUARTERED ONION – 1 PC.
• SLICED GINGER – 50gr.
• COCOMILK – 400 gr (1 Can)
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• CHOPPED BASIL – 1 tbsp.
• BROTH CUBE – 1 PC. (Vegetable flavour)
• MIXED GROUND PEPPER – A PINCH

PROCEDURE:

Clean the fish by removing the gills and slice.

Heat the extravirgin olive oil in a large non-stick frying pan. Saute the quartered onion, add the sliced ginger, the chopped garlic, the sliced mackerel and fry for 1min. Add the cocomilk, the broth cube, the chopped basil, the ground mixed pepper, the green chili and cover with lid, once boiling, add the sliced eggplant, adjust to a low heat and simmer stirring every now and then until eggplants are cooked.

INGREDIENTS:

• SANTA CRUZ DEBONED BANGUS – 2 PCs. (Not marinated)
• JUICE OF A LEMON – 1 PC.
• BAY LEAVES – 3 PCs.
• CHOPPED GARLIC – 5 cloves
• ONION RINGS – 1 PC.
• SOY SAUCE – 5 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• SALT – ½ tsp.
• BROWN SUGAR – 2 tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

PROCEDURE:

In a layer, prepare the marinade for the Bangus. Mix well half portion of the chopped garlic, the lemon juice, the soy sauce, a pinch of ground mixed pepper seeds, the salt and brown sugar. Marinate the fish for 30min or to taste.

Heat the extra virgin olive oil in a non-stick pan and saute the garlic until lightly golden brown, add the marinated Bangus, the bay leaves, the left marinade and let simmer until boiling, add the onion rings and cover with lid until sauce reduces and Bangus is well cooked.

GOOD FOR 1 PERSON.

INGREDIENTS:

• TILAPIA – 1 PC.
• SLICED ONION – 1/2 PC.
• SLICED GINGER – 25 gr.
• SLICED RED BELL PEPPER – 1/4 PC.
• SALT & GARLIC POWDER FOR SEASONING.
• COOKING OIL FOR FRYING.

SAUCE INGREDIENTS:

• WATER – 300 ml.
• OYSTER SAUCE – 2 tbsp.
• SOY SAUCE – 2 tbsp.
• FEW SALT
• BROWN SUGAR – 4 tsp.
• JUICE OF A LEMON – 5 tbsp. (YOU CAN USE VINEGAR.)
• A PINCH OF GROUND MIXED PEPPER SEEDS.
• CORN STARCH – 1 FULL tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

Place the clean tilapia in a plate and season it with salt and garlic powder. Fry the fish on both sides.

While frying, prepare the sauce for the fish. In a cup or little mixing bowl, add the water, the oyster sauce, few salt, the brown sugar, the lemon juice or vinegar, the corn starch and stir well.

Once fish is cooked, remove from the frying pan and set aside. Using the same frying pan, after removing the cooking oil, add the extra virgin olive oil and saute altogether the sliced onions, the sliced red bell pepper, the sliced ginger until tender, add the sauce, the ground mixed pepper seeds, the soy sauce and stir until thickend, add the fish and flip often for 5 to 6min.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• FISH FILLET - 4 PCs.
• SLICED GINGER – 25gr.
• SLICED GREEN ONIONS – 3 stalks
• SALT – ½ tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.
• A PINCH OF BLACK PEPPER POWDER

PROCEDURE:

Season the fish with salt.

Heat the large non-stick frying pan, add the extra virgin olive oil, saute the ginger then add the fish fillet, sprinkle some black pepper powder on both sides of the fish and adjust to medium fire, cover with lid, flip the fish once in a while until cooked. Add the green onions one minutes before serving.