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.
t one more time.
Fish -- Now you can use a
se your hand to clean fish. Next, put them into basket
alf way through.
For Fish: Mix mayo, Old Bay, cayenne
hite.
Spread fish with mustard.
Dip fish in egg white
Heat oil in large skillet over medium heat.
Coat fish with cornstarch and brown in oil 3 minutes per side.
Remove fish; keep warm.
Stir tomatoes, green beans, mushrooms, soy sauce and oregano in same pan.
Cover and simmer 5 minutes.
Uncover and simmer until beans are tender.
Stir occasionally.
Arrange fish in sauce and vegetables.
Heat through.
Serve immediately.
oy sauce, brown sugar and fish sauce, set aside.
Heat
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.
Combine first 6 ingredients.
Rub fish inside and out and let sit 20 minutes to 1 hour.
Lay fish in shallow dish.
Stuff cavity with the next 5 ingredients.
Cover with plastic wrap and microwave on High for 12 minutes or until opaque and glazed.
Sprinkle with chopped green onions and serve.
Serves 4 people.
Mix bread crumbs and spices from stuffing mix in one bowl.
Mix egg and milk together in separate bowl.
Add to bread crumb mixture red pepper flakes and cheese.
Dip fish fillets in milk and egg mixture, then in stuffing mix.
Place in lightly greased 9x13.
Sprinkle the leftover stuffing mix on top of fish, and drizzle with 1/2 c butter.
Bake 15 minutes at 400\u00b0F.
Place onion, oil and garlic in dish.
Cover and cook for 3 minutes on high.
Add tomatoes and cinnamon. Top with fish. Cover and cook for 3 more minutes on High.
Makes 4 to 6 servings.
In a 1 1/2-quart microwave dish, add onion, oil and garlic. Cover and cook on High 3 minutes.
Drain. Add tomatoes, salsa and cinnamon over top of fish.
Cover and cook on High 3 to 4 minutes or until fish flakes with fork.
Mix first 3 ingredients.
Add Worcestershire sauce and milk. Dip fish into milk mixture, then wheat flakes.
Place in greased shallow baking pan.
Drip on melted butter.
Bake in a hot oven of 450\u00b0 for 15 to 20 minutes or until easily flaked and moist.
one ahead.
Fish and Marinade -- Remove the fish from the refrigerator
br>Wash the fish well.
Slice the fish into medium size
Wash the fish parts in cool water, removing
n my fish and white sauce and my tuna mornay recipes as
op bag, add the drained Quick Pickles and flour and shake
o serve.
For the Fish Nuggets: Heat a cast iron