se your hand to clean fish. Next, put them into basket
ish)mix.
Marinate the fish in it for 20 minutes
br>Wash the fish well.
Slice the fish into medium size
Wash the fish parts in cool water, removing
ver both sides of the fish filets.
Drizzle the olive
n my fish and white sauce and my tuna mornay recipes as
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
one ahead.
Fish and Marinade -- Remove the fish from the refrigerator
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
shallow baking dish, add fish, turning to coat all sides
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.
re soft.
Cut the fish fillets in cubes and add
Mix the fish sauce ingredients in a bowl,
t aside while the fish cooks.
Mix the
Place fish on tin foil.
Splash with wine.
Place lemon slices and dill on top of fish.
Wrap fish in foil tightly.
Grill on medium coals for 20 minutes or until fish flakes.
This is very low cal and a great way to do any kind of fish.
Place fish in a deep container/casserole.
Add all A-mixture ingredients to the fish. If the mixture feels too dry, add 2 - 3 tablespoons of filtered water.
Heat pan or wok. Pour in the oil and wait till it is really hot.
Place fish 2 pieces at a time (for smaller fish, you may be able to place 3 pieces at one time).
When the fish become golden brown, turn the other side till they're golden brown on both sides.
Take out from pan or wok onto serving plate.
Great when served with rice.
t one more time.
Fish -- Now you can use a