arge enough to hold the fish in one layer.
Cut
Steam potatoes and carrots for 15 minutes.
Add zucchini and steam for additional 10 minutes or until desired texture is reached.
Bring poaching ingredients (water, lemon juice, lemon peel, onion, parsley and bay leaf) to a boil in a broad, shallow pan or skillet.
Simmer 5 to 10 minutes to extract flavor from seasoning.
Add fish; simmer, partially covered, 10 minutes, or until fish flakes with a fork.
0 minutes.
Add the fish and return to a simmer
Flake the poached fish into a well greased baking dish.
In a small saucepan, melt margarine, and add 1/2 cup flour.
Gradually add the milk, salt, pepper and the beaten eggs.
Beat thoroughly until smooth and lump-free.
Pour over fish and top with a layer of buttered bread-crumbs OR grated cheese.
Bake at 175\u00b0C (350\u00b0F) for 45 minutes.
oil.
Put in the fish. Cover and simmer till cooked
Cook rice in a large saucepan of boiling water until tender; drain.
Meanwhile, combine coconut milk, ginger, garlic, fish sauce, sugar and sambal oelek in a large skillet; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add fish and simmer, covered, about 10 mins or until fish is cooked. Remove fish from pan.
Add spinach and lime juice to pan. Stir until heated through.
Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.
Place coconut cream, lemon peel and juice, fish sauce, sugar, sambal oelek and garlic in a large skillet on high heat. Bring to a boil, stirring.
Reduce heat to low; add fish. Cover; simmer gently 8-10 mins, until fish flakes easily when tested with a fork.
Transfer fish to a plate. Stir spinach in poaching liquid; simmer 1 min.
Serve fish on a bed of rice. Drizzle with poaching liquid; top with green onion and sliced chili pepper.
Keep warm.
Season the fish with salt and black pepper
cup.
Cut the fish into 2 or 4 equally
inches from top of fish poacher, Dutch oven or lidded
ery low heat while preparing fish.
Fish:Roll up each fillet
Bring water to boil.
Place fish in water; bring to boil again.
Turn burner off, cover pot and let fish stand for 15 to 20 minutes (1 pound=15 minutes, 2 pounds=20 minutes).
Toothpick goes through fish easily if done.
Remove fish from water and place in platter.
Garnish with finely chopped ginger, green onions and Chinese parsley.
To prepare sauce, saute oils and garlic.
Add shoyu, oyster sauce and mirin.
Bring to a boil and pour over fish.
Reduce heat to low; add fish. Simmer, covered, for 6-8
Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.
Sprinkle fish with salt and pepper.
an (you will be poaching fish in this pan), bring to
an and reserve. Add the fish fillets to the pan in
br>Set aside.
Sprinkle fish with salt and pepper.
Bring 2 cups lightly salted water just to boiling.
Add fish. Return to boiling and reduce heat.
Cover.
Simmer until fish flakes easily (about 6 minutes).
Stir together dip and horseradish and serve over fish.