Cooking with Peachy

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Difficulty: 

Preparation time: 20′

Servings: 3

Calories per serving: 263 kcal

Ingredients:

• Sea Bream – 3 PCs.
• Sliced onion – 1 cup
• Sliced ginger – 1/4 cup
• Lemon juice – 1/4 cup
• Water – 50 ml (1.70 fl. oz.)
• Extra virgin olive oil – 3 tbsp.
• Soy sauce – 1 1/2 tbsp.
• Sliced garlic – 4 cloves
• Salt – 2 tsp.

Procedure:

1. Heat a large pan over a medium heat and sprinkle a pinch of salt on it.
2. Place the fish and then sprinkle some salt on the skin and inside.
3. Distribute all other ingredients evenly on the fish.
4. Simmer with lid for 15 minutes.

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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.

Difficulty:

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• GILT HEAD BREAM (or any other to taste) – 1.5kg / 4PCs.
• SALT – 2 tsp.
• GARLIC POWDER – 1 tsp.
• COOKING OIL – 500ml

INGREDIENTS FOR THE SAUCE:

• FRESH CHERRY TOMATOES – 400gr
• GREEN OLIVES – 100gr
• ONION RINGS – 100gr
• DILL – ¼ tsp.
• GROUND PEPPER – ¼ tsp.
• BROTH CUBE – 1 PC. (Classic flavour)
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS

Remove scales and upper back thorns from fish and run a couple of cuts on each side, season with salt, ginger powder and garlic powder and massage the skin to allow fish to absorb spices. Deep fry fish until golden and crisp and set aside on a layer of kitchen paper to absorb excess oil. Heat a frying pan and add olive oil, sweat onions and then add cherry tomatoes, broth cube and dill, Once tomatoes are smashed, add olives and simmer for 5min. Lay fish on a serving dish and pour sauce all over.

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• FISH FILLET – 1kg
• SLICED CABBAGE – 150gr
• SLICED CARROTS – 1 PC.
• SLICED CHERRY TOMATOES – 10 PCs.
• SLICED GREEN ONION – 1 Large Stalk
• GROUND PEPPER – ¼ tsp.
• SLICED GINGER – 25gr
• FISH STOCH POWDER - ½ tsp.
• SALT – ¾ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• LIME JUICE – 1PC.
• HOT WATER – 500ml

PROCEDURE:

Heat the olive oil in a medium sized pot and roast the white part of the green onion and ginger, once soft, add tomatoes and let soften, add hot water, salt, fish stock powder, ground pepper and lime juice. Bring to a boil and then add carrots and cabbage. Let cook for 5min, add fish fillet and simmer for 3min stirring once in a while. Add green onion, mix and serve.

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.