nd let melt.
Add fish and cook on high 3
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
medium bowl.
Place fish on an oiled baking tray
shallow medium bowl. Coat fish fillets in sesame mixture.
ne lime LEAVING OUT the fish and coconut cream. Leave overnight
atter packet.
Slice the fish fillets into 2 - 4 inch
Dust fish fillets with seasoned flour, shaking off any excess. Melt 2 tbsp butter in a large frying pan over medium heat. Saute fish fillets for 2 mins per side, until tender and golden. Set aside.
Add remaining butter and lemon juice to pan, increase heat to high and cook for 1 min, until well combined. Add parsley. Serve fish with steamed potatoes and green beans. Spoon sauce over top.
Melt margarine on its own in a small bowl.
Marinate Dory fillets in a large bowl with salt, crushed red peppers and ground black peppers.
Stir in melted margarine in your marinated fillets and leave it for about 3-5mins.
Heat the frying pan. DO NOT ADD IN OIL, we have enough margarine from the marinate.
Fry your marinated dory fillets in the pan. 5mins for each side on medium fire.
Serve it on your plate and squeeze some lemon juice over it.
Enjoy! (:
Pat fish dry with paper towels. Dust with flour, shaking off any excess.
Heat oil in a large nonstick skillet on medium heat. Add fish and cook 2 mins each side, until tender and golden. Place on warm plates.
For the sauce, add shallot and butter to same pan and cook 1 min, stirring, until softened. Add wine and bring to a simmer. Stir in tomato and parsley and cook for another 30 seconds, until heated through. Spoon sauce over fish and serve with potatoes and salad.
killet on medium heat. Season fish. Add to pan, skin-side
Marinade the fish in the egg white, cornstarch and salt for about 15 minutes (mix well; best using fingers).
Deep-fry until golden brown, then drain on paper towels.
Fry ginger in 2 tbsp oil for 30 seconds. Then add the onions, green pepper, chilli and pineapple cubes. Saute well. Add tomatoes and saute for 40 seconds.
Add the sauce mix (all the ingredients mixed together) and pour inches Boil and then add cornstarch and water mix. Let it boil and thicken a bit.
Take off the heat and toss fish in, coating it well.
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
alf the spices over the fish fillets.
Grease a casserole