Spicy Fish With Avocado-Chipotle Sauce:
For the cabbage salad, combine all ingredients in a large bowl, tossing well. Set aside.
Preheat an oiled grill pan on medium heat. Combine cornmeal and seasoning on a large plate. Roll fish in mixture to coat. Cook fish for 2-3 mins each side, until crisp and golden.
Meanwhile, warm tortillas according to package directions. Combine sour cream, yogurt and Tabasco in a small bowl.
Top each tortilla with cabbage salad. Flake cooked fish over salad and drizzle with sauce. Roll up and serve with lime wedges.
se your hand to clean fish. Next, put them into basket
tick cooking spray.
Wipe fish fillets with a damp cloth
Process the fish, 1 tbsp fish sauce, kecap manis, garlic and chili pepper until smooth. Combine the fish mixture, green beans and cilantro in a large bowl. Shape into 8 patties. Place on a foil-lined baking pan.
Preheat the broiler.
Broil the patties for about 3 mins each side, or until cooked through.
Meanwhile, combine the spinach, cucumber, juice, brown sugar and remaining 2 tsp fish sauce in a medium bowl.
Serve the patties with salad and sweet chili sauce.
Season the fish fillets with salt, pepper and
nd let melt.
Add fish and cook on high 3
Combine fish with lime juice and cilantro
Coat fish lightly in seasoning mix, shaking off excess.
Heat oil in a large skillet on high heat. Cook fish 2-3 mins each side, until flesh flakes easily when tested with a fork. Drain on paper towels.
For the papaya salsa, combine all ingredients in a medium bowl.
Serve fish on a bed of salad greens, topped with papaya salsa. Serve with additional lime.
n medium heat. Cook the fish for about 3 mins each
Preheat oven to 350\u00b0F.
Heat oil in large Dutch oven over high heat. Saute onion, garlic and chili for 2-3 mins, until tender. Add paprika and cook for 30 seconds, until fragrant. Add tomato puree and stock. Bring to a boil then reduce heat to medium. Add fish, olives and capers. Bake, covered, for 10-15 min, until fish flakes easily when tested with a fork. Season.
Sprinkle with parsley and serve with salad.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
lready done, clean and gut fish. Chop the head and tail
Preheat oven to 350\u00b0F. Cut out 4 large squares of parchment paper.
Place 1 fish fillet in the middle of each piece of parchment paper. Top each with remaining ingredients. Season. Fold ends of parchment in and wrap up into a parcel. Place, seam-side up, with tucked ends under, in a baking pan. Bake for 15-20 mins, until fish flakes when tested with a fork.
Remove fish from parcels. Serve with salad or steamed vegetables.
5 minutes.
Add the fish pieces to the tomato mixture
Preheat broiler.
Combine fish, lemon juice, chopped mint and honey. Season. Thread onto skewers alternating with peppers and olives. Broil for 6 mins, turning halfway, until lightly browned and fish is just cooked through.
Serve skewers with lemon wedges. Sprinkle with mint.
nch cubes.
Fry the fish in a non-stick pan
Wipe fish with damp cloth.
Place fish in greased shallow baking pan, having covered bottom of dish with bread crumbs.
Mix remaining 6 ingredients and pour over fish.
Garnish with paprika and bake at 450\u00b0 for 10 to 20 minutes.
Cut fish into 1/2 inch strips (
Wash the fish, pat dry with kitchen paper