Cooking with Peachy

Archive for the ‘Fish’ Category

GOOD FOR 2 PERSONS.

INGREDIENTS:

• SALMON – 2 slices
• BUTTER – 2 tbsp.
• JUICE OF A LEMON – 1/2 PC.
• PARSLEY – 1/2 tsp. per SALMON
• SALT & PEPPER – for seasoning
• A PINCH OF PAPRIKA

PROCEDURE:

Season the 2 slices of salmon with salt, pepper, paprika and parsley.

Melt the 2 tbsp. of butter in a medium size non-stick frying pan, fry the salmon, cook for 5 minutes and serve.

Tip: cooking time depends on the thickness of the salmon.

GOOD FOR 4 PERSONS.

FIRST SET OF INGREDIENTS:

• FISH FILLET – 600 gr.
• SCRAMBLED EGG – 1 PC.
• SALT – 3/4 tsp.
• BLACK PEPPER POWDER – 1/4 tsp.
• GARLIC POWDER – 1/4 tsp.
• CORN STARCH – 3 tbsp.
• COOKING OIL FOR FRYING.

SECOND SET OF INGREDIENTS:

• YOUNG CORN – 150 gr.
• CARROTS – 100 gr.
• HOLLAND BEANS – 100 gr.
• BEANCURD / TOFU – 400 gr.
• RED BELL PEPPER – 1/2 PC.
• GINGER POWDER – 1/2 tsp.
• OYSTER SAUCE – 3 tbsp.
• SLICED ONION – 1 PC. (MEDIUM SIZE)
• CHOPPED GARLIC – 3 cloves
• OLIVE OIL FOR FRYING THE BEAN CURD OR TOFU.
• OLIVE OIL – 2 tbsp. TO SAUTEED THE SPICES.

PROCEDURE:

Heat the olive oil in a large non-stick frying pan, meanwhile, season the sliced fish fillet with salt, black pepper powder, garlic powder and mix well. Add the scrambled egg and mix well again, spoon in the corn starch and mix again until fish is finely coated.

Once olive oil is hot, fry the bean curd or tofu until golden brown and set aside.

Using the same cooking pan, replace the olive oil with cooking oil, deep fry the fish for 3 minutes and set aside.

Final phase, heat 2 tbsp. of olive oil in the pan and saute the onions and the garlic. Add the young corn, the water, the oyster sauce and simmer for 3min then every 3min of cooking add respectively the carrots, the Holland beans and red bell pepper, the fried fish and the fried bean curd, leave it sweat for additional 3min and serve.

GOOD FOR 2 PERSONS.

INGREDIENTS:

• ORATA – 2 PCs. (GILT-HEAD BREAM)
• SLICED GINGER – 50 gr.
• SLICED ONION – 1 PC. (MEDIUM SIZE)
• COCONUT MILK – 1 CAN / 400 ml
• BROTH CUBE – ¾ (VEGETABLE FLAVOR)
• COOKING OIL – 400 ml
• OLIVE OIL – 2 tbsp.
• SALT - 1 tsp EACH FISH
• BLACK PEPPER POWDER – ¼ tsp EACH SIDE OF THE FISH and ¼ for the coco-cream

PROCEDURE:

Remove the scales and bowels from the fish and wash it well outside and inside.

Heat the cooking oil in a large frying pan, meanwhile, season the fish with salt and pepper both sides and inside.

Deep fry the fish 4 minutes each side until slightly brown, once ready, set aside.

Use as well the same frying pan for the sauce, remove the cooking oil and wipe with kitchen paper
Heat over a medium fire and add olive oil, sweat onions and ginger for 1 minute, add the coconut cream, ¾ of broth cube and boil for 2 minutes, add the fish and further cook each side for 2 minutes, remove from the pan, place in a serving dish and serve, topping with the sauce.

GOOF FOR 2 PERSONS.

INGREDIENTS:

• SALMON – 2 PCs. (240 gr. each slice)
• KIKKOMAN TERIYAKI MARINADE – 8 tsp.
• OYSTER SAUCE – 3 tsp.
• SUGAR – 1 tsp.
• GARLIC POWDER – 1/2 tsp.
• BLACK PEPPER POWDER – 1/2 tsp.
• SESAME OIL – 2 tsp.
• JUICE OF A LEMON – 1/2 PC.

PROCEDURE:

In a medium mixing bowl prepare the marinade. Put the sugar, garlic powder, black pepper powder, lemon juice, kikkoman teriyaki marinade, oyster sauce and stir well.

Add the salmon in the marinade and marinate at least 30 minutes.

Preheat a non-stick frying pan. Cook the marinated salmon for at least 8 minutes. Cook each side at least 4 minutes. Remove from the pan and place in the dish once ready.

GOOD FOR 2-4 SERVINGS.

INGREDIENTS:

• FISH FILLET – 500gr.
• SALT – 1 1/2 tsp.
• GARLIC POWDER – 1/4 tsp.
• BLACK PEPPER POWDER – 1/4 tsp.
• CORN STARCH – 3 tbsp.
• SCRAMBLED EGG – 1 PC.

INGREDIENTS FOR THE SWEET & SOUR SAUCE:

• TOMATO SAUCE – 300ml
• SUGAR / BROWN SUGAR – 3 tbsp.
• OYSTER SAUCE – 2 tbsp.
• JUICE OF A LEMON – 1/2 PC. (YOU CAN ALSO USE CANE VINEGAR)
• SHREDDED CARROTS – 100gr.
• SLICED ONIONS – 100gr.
• SHREDDED GINGER – 50gr.
• SLICED BELL PEPPER GREEN – 100gr.
• OLIVE OIL – 2 tbsp.
• CORN STARCH – 1 tsp. (DISSOLVE IN 25ml OF WATER)

PROCEDURE:

In a medium size mixing bowl place the fish fillet, season with salt, garlic powder, black pepper powder and mix well. After mixing, add the scrambled egg and mix again until fish is finely coated, add corn starch gradually and mix well.

Heat oil in a frying pan. Fry all the fish fillet, wait until it gets lovely brown, remove from oil and place in a serving dish.

In a separate bowl, mix the tomato sauce, lemon juice, sugar, oyster sauce and stir well. 

Heat 2 tablespoons of olive oil in a small saucepan, add the onions, shredded ginger, bell pepper green, shredded carrots, sweet and sour sauce, bring to boil at least 2 minutes, add the dissolved corn starch, stir until thicken, pour on the fried fish fillet and serve.

This is my own version of cooking the sweet and sour fish fillet without using vinegar because my husband doesn’t like it.