Cooking with Peachy

Posts Tagged ‘fish recipe’

   Print this recipe

DIFFICULTY:

PREPARATION TIME: 30′

SERVINGS: 2

CALORIES PER SERVING: 285 kcal

INGREDIENTS:

PROCEDURE:

1. Score for three times each side of the fish.
2. Season with the salt, garlic powder, ginger powder, black pepper powder and dill.
3. Steam for 20 minutes within the dish to recover the juice and set aside, keep warm.
4. While the fish is being steamed, heat a small sauce pan, add the sesame oil and stir in the ginger for 30 sec.
5. Add the bean sprouts and soy sauce and stir for 1 minute.
6. Add the green onion and stir for  further 30 sec.
7. Lay the fish in a serving plate and top with the bean sprout salad.

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.

GOOD FOR 2 PERSONS.

INGREDIENTS:

• FISH- 2PCs.
• CHOPPED GREEN BELL PEPPER- 1/2 only
• CHOPPED GINGER- 50grams
• CHOPPED ONIONS- 1 whole piece (regular size)
• SALTED BLACK BEANS- 3tablespoons
• OYSTER SAUCE- 2tablespoons
• OLIVE OIL- 2tablespoons
• WATER- 1glass
• CHILI PASTE- 1teaspoon
• CORN STARCH- 1teaspoon
• COOKING OIL

PROCEDURES:

1. Make sure your fish is already clean. Remove the scales if possible.
2. Once it clean, prepare the frying pan with COOKING OIL and make it hot.
3. After making the COOKING OIL very hot, start to fry the fish. Just fry it enough that it will be cook. Don’t over fry it or else the flesh of the fish will get hard and crunchy.
4. After the fish is done, set aside or place it in a serving dish.
5. Start to do the TAUSI CHILI SAUCE.
6. In a large sauce pan, put the OLIVE OIL and make it hot, sauteed the spices like the CHOPPED ONIONS, CHOPPED BELL PEPPER GREEN, CHOPPED GINGER & the SALTED BLACK BEANS. Stir them for at least 1 minute. After stirring, you may add the 3/4 GLASS OF WATER, OYSTER SAUCE and the CHILI PASTE. Mix them well and bring to boil for at least 1 minute. While waiting for 1minute, start to prepare the CORN STARCH, just dissolve it in the remaining 1/4 glass of water and stir, put in the sauce pan and mix with everything to thicken the sauce.
7. Once the sauce is ready, put the 2pcs fried fish on the sauce pan, dip 30seconds each side of the fish, remove and place it back in the serving dish. Then FRIED FISH in TAUSI CHILI SAUCE is ready to serve.

INGREDIENTS:

• FISH - 3 PCS. (I USED GILT-HEAD BREAM BUT IT’S ON YOUR CHOICE)
• SLICED GINGER – 25 gr.
• SLICED GARLIC – 2 cloves
• BAY LEAVES – 3 PCS.
• GARLIC POWDER – 1/2 tsp.
• BLACK PEPPER POWDER – 1/2 tsp.
• SALT - 2 tsp.

PROCEDURE:

Clean and season the fish with salt, garlic powder, black pepper powder and one piece bay leaf each, sprinkle some salt inside and arrange on a sheet pan, preheat the oven at 220°C then cook the fish flipping every 10 minutes.