se your hand to clean fish. Next, put them into basket
ppear. Set aside while the fish cooks.
Mix the eggs
br>Wash the fish well.
Slice the fish into medium size
Cut fish into medallion to maintain a
Wash the fish parts in cool water, removing
o medium low.
Season fish chunks with salt and pepper
e saucepan and poach the fish gently for 5 minutes (it
owels.
Now place a good size book on top of
n my fish and white sauce and my tuna mornay recipes as
Put lime juice, tamarind extract, fish sauce and sugar into a saucepan and bring to a boil.
Remove from heat, add in the remaining ingredients and mix well. Serve this sauce over fish fillet (cod-any white fish is good).
Rub fish with a little salt and white pepper. Steam the fish (600-800 gms) over a wok at high heat for about 5-8 minutes or until done. Pour away water from the steaming fish.
Pour the fish sauce over the fish and sprinkle chopped coriander leaves and lime slices on top. Serve with white rice.
Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
irm.
This is a good point to make the Rouille
ith paper towels. Place the fish in the prepared baking dish
00*F.
Place the fish on a baking sheet. Rub
To make the fish filling: heat the corn oil,
elery with the fish until the fish until the fish is cooked to
Cut the fish into chunks, put in your