Serves 4
Ingredients
• 135 gm fresh shelled large cooked prawns• 2 tbsp vegetable oil• 1 clove garlic, finely chopped• Half cup frozen peas• 3 tbsp water• 4 spring onions• 1 chilli, finely sliced• Half tsp fresh ginger, finely chopped
• 1 tbsp soy sauce• 1 tsp corn flour solution (water with corn flour)• Sesame seeds, for garnish• 100 g water chestnuts sliced
Stir-Fried Prawns Preparation:
1. Heat a wok with oil till it is almost smoking then add prawns, ginger, chilli & garlic & cook for 2-3 minutes.
2. Add water chestnuts, soy sauce, water & cook for 2 minutes.
3. Add corn flour solution. Peas & spring onions.
4. Cook for a further 2 minutes or till the sauce thickens.
5. Garnish with sesame seeds & serve on a bed of egg noodles.
Shrimps ragout with white beans Recipe
Ingredients:-
• 750 gm shrimps, cooked and drained• 1 cup white beans• One-third cup minced shallot
• celery & turnip• 6 tbsp butter• Quarter cup each diced carrot,• 1 cup heavy cream
• Saffron, a pinch• Dill springs, for garnish• Salt & pepper to taste
Food preparation:
1. Shell prawns & cut meat into se4rving pieces.2. In a small saucepan sweet diced vegetables in two tbsp butter over very low heat. Cover for 6-8 minutes or until just tender.
3. Season with salt-n-pepper.
4. In a small saucepan, bring cream & saffron to a boil; simmer until reduced to 2/3 cup.
5. Cream should be thick enough to coat the back of a spoon.
6. Cook white beans in a saucepan by boiling in salted water for 30-45 minutes drain & refresh.
7. In a skillet heat 2 tbsp butter, add shallots & cook over low heat just until softened.
8. Add shrimp, season with salt-n-pepper & cook over medium-high heat for a minute.
9. Add saffron, cream, diced vegetables & beans.
10. Stir in about 1 or 2 tbsp softened unsalted butter & toss to coat.
11. Transfer to a warmed dinner plate & serve immediately, garnished with sprigs of dill.
Serves 4
This recipe also known as Oven Baked Fish
Ingredients
• 750 gm cod, hake or snapper fillets or steaks• 1 tsp cumin• 1/8 tsp cinnamon• 1 piece (1 inch) ginger root grated• ¾ cup each loosely packed flat leaf parsley, cilantro leaves• 3 tbsp olive oil
• 2 cloves garlic• ½ cup coriander seeds• 2 tbsp orange juice plus more for thinning• 1 tsp hot paprika• 1 tsp lemon zest• 1/8 tsp saffron (optional),• 1/8 tsp ground re pepper• ½ tsp salt
Baked fish Preparation:
1. Heat oven to 232 C.
2. combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon & red pepper in a blender or a mortar & pestle; blend to a paste.3. Season fish fillets with salt; rub in half of the spice mixture.
4. Place fillets in a greased shallow baking dish; cook until fish is just cooked through.
5. Then the remaining half of the spice mixture with orange juice to make a smooth sauce; spoon over fish fillets.
Fish red curry Recipe
This recipe also known as Thai red fish curry
Ingredients
• 200 gms hammour fillet• 20 gms coconut milk• Fish sauce to taste• 5 gms green peppercorns
• 5 gms adrak• 5 gms red curry paste ( Thai )• 3 gms lemongrass• 5 gms red chillies• 3 gms sweet basil• 3 tbsp oil
Fish red curry Preparation:
1. Heat one tbsp oil in a pan & fry fish until cooked on both side.
2. Heat remaining oil in another frying pan & sauté curry paste.
3. Add coconut milk & let it simmer for five minutes.
4. Add the remaining ingredients & cook for another three minutes.
5. Place fish on a platter & pour the sauce over it.
Tuna sandwich Recipe
Serves 2
This recipe also known as Tuna salad sandwich or Tuna fish sandwich
This recipe also known as Tuna salad sandwich or Tuna fish sandwich
Ingredients
• 50 gms flaked tuna• 1 lemon Juice• Mayonnaise, as desired• 1 tbsp chopped parsley• Salt & pepper, to taste• Finely-grated Cheddar cheese and coriander chutney, as desired• 4 slices brown bread
Tuna sandwich Preparation:
1. Mix tuna, mayonnaise, salt, pepper, lemon juice, and parsley and Cheddar cheese.2. Spread chutney on bread slices and to pit with the tuna mixture.
3. Pan-fry sandwiches in butter until golden brown on the outer side or make toasted sandwiches in a sandwich maker.
4. Cut it into half and serve immediately.
Fried fish with chili sauce Recipe
This recipe also known as Deep fried fish with Thai chili sauce
Ingredients
• 150 gms fish fillet• Oil, as need• Basil seeds, for garnishing For sweet chili sauce• 50 gms red chilies, halved lengthwise• 25 gms cilantro, chopped• 100 ml water• 25 gms garlic, minced
• 100 gms fish sauce• 100 gms sugar• 175 ml lemon juice
Fried fish with chili sauce Preparation:1. Scrape red chili seeds & combine all ingredients in a pan.
2. Simmer until the chillies & garlic is soft, stirring occasionally.
3. Score the fish filled diagonally & repeat the same action in the opposite direction, leaving the skin to hold the resulting cubes together.
4. Deep fry fish till it turns crispy & golden brown.
5. Drain & place it on a platter.
6. Spoon sauce over & serve.
Grilled shrimps Recipe
Ingredients:-• 3 ripe tomatoes, quartered, seeded & finely chopped• 3 cloves garlic, finely chopped
• Half cucumber, finely chopped• 1 red pepper, seeded & finely chopped• 2 shallots, peeled & finely chopped• 3.5 cups tomato juice• 1 tsp olive oil• 2 tbsp red vinegar• ½ tsp sugar
• Freshly ground pepper, to taste• ¼ tsp salt
For grilled shrimp)
• ½ kg shrimp, peeled & divined• 1 tsp olive oil• 1 clove garlic, minced• 1/8 tsp cayenne
• 2 tbsp fresh lemon juice• 1/8 tsp zeera
Food preparation:
1. Mix together tomato, cucumber & red pepper.
2. Include garlic & shallots stir in tomato juice, vinegar, oil sugar, salt & pepper cover & allow chilling several hours or overnight.
3. Place shrimps remaining ingredients in bag & squeeze gently to coat shrimp evenly refrigerate about 30 minutes.
4. Drain & discard marinade skewer shrimp preheat grill to medium-heat or allow coals to burn down to white ash.
5. Spray grill grate with non-stick spray coating.
6. Grill shrimps 3-4 minutes per side or just until shrimp are done and turn pink; do not over cook.
Baked fish fillet Recipe
Ingredients:-
• 1 tbsp lemon juice• 90 gm fish fillet• 15 gm cream• 2 gm saunf powder• 2 gm zafran
• 20 ml fish stock• Salt & pepper, to taste
For the marinade
• 10 gm pine nuts, roasted• 1 tbsp olive oil• 30 gm red pepper• 20 gm tomatoes• 10 gm shallots
• 5 gm each, thyme & oregano• 20 gm butter
Food preparation:1. Season fillet with salt, pepper & lemon juice. Keep aside.
2. Blend all the ingredients for the marinade well & marinate the fish I n it.
3. Pour fish stock over.
4. Bake the fish in a preheated oven for 6-8 minutes at 180 degree C. reduce the cream, add zafran, saunf powder, salt & pepper.
5. Using a hand blender, churn the mixture to make it frothy.
6. To serve, place fish on a plate & drizzle cream around.
7. Serve with grilled vegetables & pumpkin risotto.
No comments:
Post a Comment