se your hand to clean fish. Next, put them into basket
Toss fish in combined chili pepper, lime juice and salt.
Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.
Sift paprika over both sides of fish fillets. Pan-fry fish for 2-3 mins each side in a heated, greased large nonstick skillet, until just cooked through.
Meanwhile, combine tomatoes, onion, cumin seeds and cilantro in a small bowl. Serve fish with tomato salsa.
In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
Sprinkle with green onions and celery leaves before serving.
Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.
In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.
Meanwhile, cut fish in 2\" chunks, set aside.
Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.
Break up any large clumps of tomato, cover and simmer 10 minutes.
Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.
Sprinkle with parsley, taste for salt and adjust as needed.
Ladle into soup bowls and serve with hot butter French bread.
Cook onions and garlic in oil in a large, heavy pan, until tender.
Add remaining ingredients.
Heat to boiling.
Reduce heat.
Cover and simmer until fish flakes easily with fork, about 5 minutes.
Makes 8 servings (about 1 1/4 cups each).
Contains 210 calories per serving.
over and chill. Place the fish sticks on a baking sheet
Saute onion and celery in margarine.
Add fish and cook until done.
Add soup and milk and heat until hot.
Do not boil.
Break up potatoes; set aside.
In a bowl, combine eggs, milk, onion, salt and pepper.
Stir in potatoes and cheese.
Turn into 12 x 7 1/2 x 2-inch baking dish.
Arrange fish sticks atop.
Bake at 350\u00b0 for 55 to 60 minutes or until center is nearly set.
Let stand 10 minutes before serving.
Makes 6 servings.
Break up potatoes.
Set aside.
In a bowl, combine eggs, milk, onion, seasoned salt, dill and pepper.
Stir in potatoes and cheese. Turn into a 12 x 7 1/2 x 2-inch baking dish. Arrange fish sticks on top. Bake at 350\u00b0 for 55 to 60 minutes or until center is nearly set.
Let stand 10 minutes before serving.
Cook and stir onions and garlic in oil in Dutch oven, or heavy saucepan, until onions are tender.
Add remaining ingredients. Heat to boiling, reduce heat and simmer until fish flakes easily, about 5 minutes.
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.
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Slice the fish into medium size
Wash the fish parts in cool water, removing
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For the Fish Nuggets: Heat a cast iron
Cook noodles according to package directions and drain.
Meanwhile, for the soup, saute laksa paste in a large saucepan 2 mins over medium heat. Add fish stock, coconut milk and 5 cups water. Bring to a boil. Reduce heat and simmer 4 mins.
Stir in fish and noodles and simmer 3-5 mins, until fish is cooked. Place beansprouts in serving bowls. Using tongs, transfer noodles to bowls. Ladle in soup and top with cilantro sprigs to serve.
ook in the pouches.
Fish -- Get a nice sheet of
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Add the fish and toss to coat then