Cut 2 large whiting fish in half.
Place them in deep frying pan.
Slice onions and spread them over fish.
Slice carrots; spread them over fish and onions.
Slice white potatoes; spread them over fish, onions and carrots.
Season to taste after each layer of veggies.
Add water and pats of butter or margarine. Steam with low flame in covered pan.
Lift with spatula.
Serves 4.
ot sauce. Dip fish in eggs turning fish over and over 3
Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.
til ice cold and semi frozen.
Process prawns until smooth
queeze 1 lemon half over fish.
Heat 2 tablespoon butter
Remove fish from freezer, unwrap and let stand 5-10 minutes.
Sautee the first 3 ingredients in olive oil, 3-4 minutes.
Add garlic, briefly saute.
Add canned tomatoes, chicken broth, basil and pepper.
Stir fish into mixture. Cover, simmer 15-20 minutes or until fish flakes easily.
Add parsley to mixture.
Meanwhile, cook brown rice according to package directions, so that it is finished cooking when cod mixture is ready.
In individual bowls serve cod mixture over brown rice.
mall bowl.
Sprinkle the fish with about 2 tsp of
Preheat oven to 350 degrees F (175 degrees C).
Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
work flour, baking powder and eggs together, (if too thick, add some milk).
clean the fish and cut into strips.
dip into the flour and then into the batter mixture and fry in very hot oil.
serve with any sauce of your choice.
rocessor, process all of the fish ball ingredients except for the
aste.
Flake in the fish in decent-sized chunks. Gently
elow boiling point.
Add fish fillets and poach 5-7
Mix all ingredients in a skillet and cook on a stove top flame low heat.
Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
Then pour out excess liquid and serve the rest.
Toss the fish in the five-spice powder and cornstarch to coat.
Heat the oil in a frying pan or wok and stir-fry the scallions, ginger, mushrooms, and corn for 1 minute.
Add the spiced fish and cook for 2 minutes, turning once.
Mix together the soy sauce, sherry, and sugar, then pour over the fish.
Simmer for 2 minutes.
Season to taste and serve.
o taste.
Lay the fish fillet down the center of
se your hand to clean fish. Next, put them into basket
ith parchment paper. Place the frozen fish on the prepared pan. Bake
Preheat oven to 400\u00b0F. Grease a baking tray. Arrange fish on prepared tray and bake for 12 mins. Flip fish over and bake for another 5 mins.
Meanwhile, combine tomato mix, pepper and lemon zest. Spoon mixture onto fish then sprinkle with mozzarella. Bake for 5-7 mins, or until cheese is golden and fish is crisp.
Combine cabbage, celery, onion and dill in a large bowl. Add mayonnaise and lemon juice and toss to combine.
Serve fish and French fries with slaw.
Combine cornstarch, five-spice powder, salt and pepper. Add fish and toss to coat, shaking off excess.
Meanwhile, heat oil in a wok or large saucepan over medium-high heat. Working in batches, deep-fry fish for 2-3 mins, until golden brown and cooked through. Drain on paper towels.
Whisk together soy sauce, lemon juice and chili flakes. Serve fish with sauce and lemon wedges on the side.
ours.
Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper