he fish filling: heat the corn oil, add the onion and saute
edium heat. Saute the onion and chili peppers until softened. Add
b>fish and stir to coat.
Sauce: Combine broth, oyster sauce, rice wine and sugar
Celery Sauce -- In a small sauce pan, add the celery and add enough
mooth.
Pour batter over fish and stir to coat.
Let
For the fish, whisk oil, cornstarch, oregano, paprika and cumin in a
Season with salt and pepper and strain the sauce through a fine-mesh
mekins. Season fish. Place in a baking dish and pour milk
Preheat grill and oil grates. Combine vegetables and 1 tbsp oil in a large bowl. Season. Cook vegetables until browned all over and cooked to your liking.
Meanwhile, to make the chili basil butter sauce, melt butter in a small saucepan. Stir in chilies, basil and lemon juice.
Score fish 3 times on each side then coat in remaining oil. Grill fish until cooked to your liking.
Serve fish and vegetables drizzled with butter sauce.
Preheat grill.
Lightly coat vegetables with oil. Working in batches, grill vegetables for 3-4 mins, until tender and browned. Set aside and let cool slightly. Toss with arugula and season.
Sprinkle fish with paprika. Lightly coat with oil and grill for 3-4 mins, or until cooked to your liking.
Meanwhile, to make the tartar sauce, combine all ingredients. Season.
Distribute vegetable mixture between serving plates. Top with fish and tartar sauce. Serve.
Combine soy sauce, kecap manis, garlic and onions in a large bowl. Add fish and mushrooms and turn to coat. Thread mushrooms and fish onto 8 skewers. Reserve marinade.
Oil a large frying pan and place over medium-high heat. Cook skewers to your liking. Remove from pan and cover to keep warm.
Add bok choy to pan along with reserved marinade and 2 tbsp water. Bring to a boil then reduce heat and simmer until bok choy is wilted. Season to taste.
Serve bok choy with skewers and lime wedges.
Cook noodles according to package directions. Drain well.
Heat oil in a wok or large skillet on high heat. Stir-fry fish in 2 batches, for 2-3 mins until cooked through. Transfer to a plate. Add snow peas, bok choy, broccolini and onions to the wok; stir-fry for 3-5 mins, until tender.
Add noodles, fish, soy sauce and chili sauce to wok; stir-fry until heated through. Serve topped with cilantro.
berally with olive oil spray and place potato rounds in single
Heat oil in a non-stick wok (if your wok is not non-stick you may need extra oil).
Stir fry the onion and garlic until tender.
Add the fish and stir fry for 2 minutes.
Remove the fish and onion from the pan and set aside.
Add the orange juice and teriyaki sauce to the pan.
Bring to the boil then turn the heat down a little.
Toss in the bok choy, mushrooms, snow peas, asparagus and noodles.
Cook for 1-2 minutes, stirring.
Return the fish and onion to the wok.
Cook another minute to heat through and serve immediately.
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper and arrange the potato slices on two-thirds of it. Season the fish with salt, pepper and paprika and sprinkle with 3 tsp of the lemon juice. Bake the potato slices for about 15 mins, adding the fish after about 5 mins.
Mix the yogurt with the remaining lemon juice, salt and pepper and stir until smooth. Garnish with lemon zest. Place the endive, peppers and sprouts in a salad bowl. Serve with the fish and chips and yogurt sauce.
izzle the fish with lemon juice and season with salt. Cover and chill
or the batter, sift flour and cornstarch into a large bowl
Make a well in center and gradually whisk in beer to
cup all-purpose flour and self-rising flour. Season. Gradually
Heat a wok on medium heat. Spray with no stick cooking spray. Stir-fry pepper, onion, ginger, garlic and chili pepper for 1-2 mins, until beginning to soften.
Add fish and stir-fry for 2-3 mins, until just cooked. Stir in bok choy, cabbage and bean sprouts. Stir-fry for 1-2 mins, until beginning to wilt.
Add noodles, sauces and sherry. Stir-fry for 2-3 mins, or until noodles are heated through. Sprinkle with peanuts and cilantro. Serve with lime wedges.