bout 15 minutes.
Sprinkle fish strips with salt and pepper
Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 11/2 minutes.
Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.
o 375 degrees F.
Fry potatoes until golden brown, roughly
Combine fish, citrus peels, sweet chili and fish sauces, lemongrass and lime leaf in medium bowl.
Heat half the oil in wok on high heat. Stir-fry fish until cooked. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until soft. Add hoisin sauce, gai lan and bamboo shoots, stir-fry until gai lan wilts. Return fish to wok; stir-fry until heated through. Season to taste.
br>Have the fish store person fillet the fish and save the
In a large bowl, combine soy sauce, wine, garlic, chili and sesame oil. Add fish and turn to coat. Set aside for 10 mins to marinate.
Heat oil in a wok over high heat. Stir-fry fish, reserving marinade, for 2 mins. Add pepper, sugar snap peas and onions. Stir-fry for 2-3 mins.
Add reserved marinade to pan. Stir-fry for 1-2 mins, until fish is cooked to your liking and sauce thickens slightly. Serve with noodles.
times.
Remove the fish from water. Pat dry with
Cook noodles according to package directions. Drain well.
Heat oil in a wok or large skillet on high heat. Stir-fry fish in 2 batches, for 2-3 mins until cooked through. Transfer to a plate. Add snow peas, bok choy, broccolini and onions to the wok; stir-fry for 3-5 mins, until tender.
Add noodles, fish, soy sauce and chili sauce to wok; stir-fry until heated through. Serve topped with cilantro.
br>Heat enough oil to fry one fillet in a large
Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking
eeded.
For the crumbed fish, combine breadcrumbs and herbs. Season
ithout absorbing oil).
Dip fish, a piece at a time
Combine cornstarch, five-spice powder, salt and pepper. Add fish and toss to coat, shaking off excess.
Meanwhile, heat oil in a wok or large saucepan over medium-high heat. Working in batches, deep-fry fish for 2-3 mins, until golden brown and cooked through. Drain on paper towels.
Whisk together soy sauce, lemon juice and chili flakes. Serve fish with sauce and lemon wedges on the side.
risps quickly without absorbing oil). Fry the potatoes until golden and
Cook potatoes in boiling salted water for 20 mins. Meanwhile, cut fish into pieces, season and dredge in flour.
Heat butter in a frying pan and saute bacon. Add onion and thyme and saute briefly. Stir in lettuce then remove from heat. Heat oil in a large frying pan and fry fish skin side down, until golden brown. Turn and briefly fry other side.
Drain potatoes, and mash to a puree with milk. Fold in bacon mixture. Season with salt and nutmeg. Drain fish on paper towels. Serve with the mashed potatoes.
ayer of mexican rice (try recipe #117892) or orzo flavored with
Heat oil in a wok or large frying pan. Stir-fry fish for 1-2 minutes. Add vegetables and stir-fry for 1-2 minutes.
Pour in sauce and bring to a boil, stirring. Simmer for 1 minute. Serve immediately with steamed rice.
Heat oil in a wok or large skillet on high heat. Stir-fry fish for 2-3 mins, until golden.
Add frozen vegetables. Stir-fry for 1-2 mins.
Add sauce and bring to a boil, stirring. Simmer for 1 min. Sprinkle with green onions and serve with steamed rice.
Cut your fish into desired pieces, and soak
br>Make small pieces of fish fillets, about 3 inches in