In a small bowl, combine fish, lime juice and fish sauce. Mix well. Cover and refrigerate for 2 hours.
If necessary, drain fish. In a mixing bowl, combine fish mixture, rice powder, sliced green beans, chili, lemon grass, sliced garlic, minced garlic, cilantro, mint and scallion. Toss to mix well.
To serve, place fish salad in a serving bowl. Serve with cucumber, watercress and additional cilantro, mint and green beans offered separately.
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.
Combine Cajun seasoning and salt in medium shallow bowl. Add fish and turn to coat in spice mixture.
Heat an oiled medium frying pan over medium heat. Cook fish 5 mins each side or until cooked through. Cover and let stand 5 mins. Using two forks, flake fish into chunks.
In a large bowl, toss cucumber, peas, mixed greens, herbs and scallion gently to combine. To make yogurt dressing, stir together yogurt and lemon juice and season to taste. Serve salad topped with flaked fish and drizzled with dressing.
Combine fish, potatoes and celery.
Season with salt and paprika; mix with dressing.
Arrange greens on chilled salad plates, top with fish salad, and garnish with pimiento strips.
Place the fish on to a greased baking
Dice the fish fillets and soak a few
Bake fish fillets according to package directions. Meanwhile, in a large bowl, toss the pasta salad and spinach. Divide among four plates. Cut fish into slices and arrange over salad. Sprinkle with parmesan cheese.
About 2 hours before serving, in a 10-inch skillet over high heat in 1-inch of boiling water, heat frozen fish fillets to boiling.
Reduce heat to low; cover and simmer about 15 minutes, until fish flakes easily when tested with fork.
With slotted spatula, remove fish to medium bowl.
Flake into small pieces. Add remaining ingredients; toss to mix well.
Cover and refrigerate about 1 1/2 hours or until salad is well chilled. Makes 4 main servings.
Remove skin and bones from fish, cut fish into 2.5 cm (1
Break fish into small pieces and combine with celery, onion and salad dressing.
Chill overnight and serve with mayonnaise on lettuce leaves.
00*F.
Place the fish on a baking sheet. Rub
nches.
Add the tuna fish to the eggs and mix
Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
Arrange cod fish in platter. Garnish with onions and tomatoes.
Combine seasoning ingredients, pour over fish. Mix well. Serve cold.
olden. Chop finely.
Fry fish in peanut oil until cooked
Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
Put in a strainer. Keep only 1/4 cup of the juice.
Chill.
Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
Just before serving combine the fish with the vegetables and toss in coconut milk.
Place mound of tuna salad on English muffin; then slice of pineapple on top of salad.
Top all with Swiss cheese slice. Broil until cheese melts and serve hot!
Chop celery and drain well.
Add to tuna, white fish and decrusted white bread.
Then add mayonnaise.
Serve on crackers and garnish with green olives.
Cut the fish into strips 1 1/2
lace everything in a glass salad bowl, for the exception of
Mix all ingredients and add 1 cup salad dressing or mayonnaise, salt, pepper and garlic salt.
Chill.