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.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
our black bean sauce, sugar, fish oil and beef stock into
Cut fish into serving size pieces.
Dip into milk and roll in shake mix.
Fry fish in hot oil for 4 to 5 minutes.
Test fish with a fork.
The flesh is cooked when it flakes apart.
Drain on paper towel.
hen add the packet of fish pie mix and gently fry
Cook and stir onion, garlic and thyme in oil in Dutch oven until onion is tender.
Add broth, crushed red pepper, water, potatoes and carrots.
Heat to boiling.
Reduce heat, cover and simmer for 5 minutes.
Add fish and green pepper.
Heat to boiling; reduce heat, cover and simmer until fish flakes easily with fork, about 5 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
se your hand to clean fish. Next, put them into basket
o set.
add rice, fish sauce, sugar, and green onions
eanut butter, sambal, lime zest, fish sauce and brown sugar in
epper on a plate. Dust fish pieces in mixture, shaking off
br>add the chicken, sugar, fish sauce and lime leaves. simmer
Mix together the canned tomatoes and garlic.
Spread 1/2 of the tomato/garlic mixture on the bottom of a large frying pan.
Place the fish fillets on top of the tomatoes.
Spread the remaining mixture over the fillets.
Sprinkle with salt, pepper and Italian cheese.
Bring to a boil, lower heat and simmer until fillets flake easily with a fork.
Serve with rice or pasta.
Enjoy!
n a separate bowl. Dip fish in milk, then breadcrumbs, and
Heat oil in a Dutch oven over medium high heat.
Add onion, celery and chili powder, saute 3 minutes or until tender.
Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
Add the fish, and cook for 3 minutes or until fish is done.
Taste and add salt and cayenne pepper to taste.
Stir in parsley.
oy sauce, brown sugar and fish sauce, set aside.
Heat
Preheat oven to 400\u00b0F.
Thaw fish, if frozen.
Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
Spoon souffle on top.
Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
Garnish with lemon wedges, if desired.
Mix lemon juice, sour cream and minced onion.
Spread over fish.
Mix bread crumbs, cheese and parsley.
Spread over fish. Pour melted butter over bread crumbs.
Bake 20 minutes at 450\u00b0. Makes a delicious coating over fish.
Saute onions in olive oil until onions are translucent; then mix
in
parsley.
Add
fish
and cook until it starts to flake apart
(about
10 minutes).
Dissolve bouillon cubes in water. Add
broth to fish; stir until fish is cooked, about 5 minutes. Serves 2 to 3.
Wash and dry fish fillet.
Dredge with lemon juice, salt and pepper on both sides.
In a frying pan heat oil.
Quick fry fish, high heat, 2 minutes each side.
Remove and set aside.
Add butter and saute tomatoes for 1 minute.
Add onions.
Saute for 1 minute. Add broth.
Stir in sugar.
Simmer (optional:
add jalapeno peppers).
Add fish.
Cook for 15 minutes or until fish flakes off easily.
Serve over noodles or rice.