To make the fish filling: heat the corn oil,
Wash the fish parts in cool water, removing
se your hand to clean fish. Next, put them into basket
br>Wash the fish well.
Slice the fish into medium size
elery with the fish until the fish until the fish is cooked to
n my fish and white sauce and my tuna mornay recipes as
ish is a marvelous first course, although a little goes a
nd sugar.
Marinate the fish in the mixture for at
Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
Serve with a little coriander sprinkled over.
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
arely to a simmer. Place fish in the poaching liguid and
To fry the fish: Fill a large heavy bottomed
Cut the fish into chunks, put in your
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Mix seasoning with the minced fish and the flour.
Beat
re soft.
Cut the fish fillets in cubes and add
ough to cover/wrap the fish.
Drizzle 3 tablespoons (
uge recipe, but because fish cooking time is not long