blespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice
Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.
se your hand to clean fish. Next, put them into basket
in a low oven.
FRIED CATFISH.
Rinse catfish fillets
Place the garri flour in a small bowl, then add cold water and wash off top into sink.
then pour cold water, (please don't add hot or warm).
add your milk into the garri
and your ready to go, your meal is ready . you can take this small appetiser as a dessert or as a meal and you can take this with chicken or fish or fried suya meat -- enjoy your meal.
ok until hot, fry salted fish until crispy and golden.
Place fish fillets in a shallow plate
epper; set aside.
Rinse fish fillets under cold water and
ot sauce. Dip fish in eggs turning fish over and over 3
In a shallow dish, combine coconut, crumbs and salt; set aside.
In small mixing bowl, beat egg and water together.
Dip fillets in egg mixture, then dredge through coconut mixture to coat both sides.
In a 10-inch skillet, heat 2 tablespoons of oil over medium heat.
Add 2 fillets.
Fry for 4 to 6 minutes or until golden brown and fish is flaky.
Repeat with remaining oil and fish.
Serve with Lemon Butter Sauce.
br>Adding one piece of fish at a time to the
Combine all spices on a plate.
melt butter in a skillet.
coat fish with spices.
cook fillets in melted butter, about 3 min on each side.
Mix the flour and dry mustard together.
Heat the oil to 400 degrees.
Cut the fish into approximately 7x2\" wedges.
With a mixer, blend the flour mixture, water, egg, sugar and salt.
Dip each fillet into the batter coating generously.
Quickly drop in the hot oil.
Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!
In a mixing bowl combine the black bean, garlic, shallot, salt and pepper and blend well and set aside until needed.
Heat a wok over high heat add oil and when the oil start to smoke add black bean mixture and asparagus and stir fry for 2 minutes. Pour in the clam juice; oyster sauce and sugar bring to a boil. After 4 minute add cornstarch roux to thicken the sauce. Blend in the dace strips and green onion and blend well.
You can buy the fried dace fish with black bean from a Chinese store.
Preheat oven to 350\u00b0F.
Grind shrimp.
Beat eggs and half of the cream together.
Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste.
Spread mixture on half the pompano.
Fasten the two halves of fish together and place in baking dish.
Pour remaining cream over the fish and bake for 45 minutes.
Combine coconut milk and cream in a saucepan and bring to a boil.
Remove from heat and let steep 30 minutes.
Strain, pressing all the liquid from the coconut. Discard solids.
Preheat oven to 350\u00b0F.
Sprinkle salt over fish.
Arrange fish in a buttered baking dish.
Pour coconut liquid over fish.
Bake for 30 minutes, or until fish is cooked through.
Thaw fish if frozen.
In a
hile still warm.
For Fried\"Fish\": Let the dough rise the
75\u00b0F.
Rinse the fish fillets, pat dry and set
In 9 x 13-inch baking pan, place 2 filets wrapped in foil. Bake at 350\u00b0 for 20 minutes.
Squeeze lemon over fish.
Salt lightly and brush with melted butter.
Broil with foil open for 10 to 15 minutes.
Yields 2 servings.