se your hand to clean fish. Next, put them into basket
Fillet fish and remove skin.
Cut
Fillet fish, removing the skin.
Cut
Put fish in gallon jar, Add pickling salt and 1 cup white
r>flesh
off
fish fillets and cut into small
Heat a grill pan on medium-high heat or preheat the grill to medium. Combine fish, oil, and lime peel and juice in large bowl. Thread 3 pieces of fish and a lime wedge onto each of 12 skewers. Season.
Char-grill or grill until fish is cooked through, turning.
Combine arugula, ginger, ginger liquid and kecap manis in bowl. Season to taste. Serve with fish skewers.
Wash the fish parts in cool water, removing
Cut fresh fish filets into strips or chunks.
Fill a quart canning jar 3/4 full with fish and add 1 diced onion.
Add salt, sugar and pickling spice and fill the jar with dry white wine or apple cider vinegar.
Shake thoroughly and refrigerate for 4 days. Shake daily.
Ready to eat or serve.
Fillet fish and cut into small pieces.
Place in jar.
Add 1/2 cup salt for each quart of fish.
Cover with white cider vinegar. Let stand 5 days in refrigerator, then remove and rinse with cold water.
Place fish back in jar and add sliced onions, 1 quart of white vinegar, sugar and pickling spices.
Let stand 1 week.
The longer they stand, the firmer they get.
Enjoy.
Keep refrigerated.
Make brine, mixing water and pickling salt until an egg floats.
Place fish in pan so liquid covers fish.
Store in refrigerator overnight.
Remove fish from brine and dry.
Broil in oven a scant 10 minutes per inch (until just about ready to eat). Place on aluminum foil on outdoor grill (use apple wood if possible to create smoke.)
Do not have too hot a fire.
Put grill cover down.
When one side is brown, turn.
When the other side is brown, remove.
Keep in refrigerator.
Fillet fish, remove skin, slice thin, layer
br>Wash the fish well.
Slice the fish into medium size
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
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
arge bowl.
Process the fish until pasty and then the
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.