se your hand to clean fish. Next, put them into basket
De-bone fish and dice into small cubes (
Cut the potaoes into small pieces and boil them in the milk with some salt.
Bake the fish.
Use a food processor to combine the potatoes, fish, egg, flour and add enough milk to make it cramy.
Season with salt and pepper.
Fry the mixture in a pan is small portions. Press and turn the 'cakes' against the side of the frying pan to make them. Fry on both sides until light brown and serve with salad and thai dipping sauce, or any other sauce that complements fish.
Combine all ingredients with water and cook for 1/2 hour.
Add fish heads and bones (about 1 pound) and simmer for 15 more minutes.
Strain.
Makes 2 quarts.
Fresh stock will keep for 3 days or may be frozen for future use.
Mix everything in the order given.
Put 1-2 tbsp batter into fish iron.
Serve with butter/pesto sauce, or jam/syrup/chocolate.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Wash the fish parts in cool water, removing
Prepare the wok for steaming.
Rinse the fish fillets and pat dry with paper towels.
In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
Serve hot, garnished with the chopped cilantro and lemon wedges.
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
Preheat oven to 475-500 degrees.
Blend the ingredients, except for the fish and baste the fish with the sauce.
If the fish is an oily or \"stornger\" type of fish (Bluefish), season further with any commercial seafood seasoning.
Bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1/2\" thick or for 7-9 minutes for fish 3/4\" thick.
Remove from oven as soon as the fish whiten inside and begins to flake when fork-tested.
Above all, do not overcook.
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
Place the fish in a baking dish and
Stir together oil, juice, garlic, pepper and dill or parsley. Brush on both sides of fish steaks or pour over to marinate.
Let sit on fish 30 minutes at room temperature or refrigerate up to 2 hours.
Grill or broil 4 to 5 minutes on each side or bake in a 350 \u00b0oven for 20 minutes or until fish easily flakes when separated with a fork.
Makes enough for 1 to 1 1/2 pounds of fish.
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
s the brown sugar and fish sauces to the simmering sauce
Combine all ingredients in a small bowl with your fingers.
If using as a seasoning, just sprinkle on the fish before grilling.
If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.