inches from top of fish poacher, Dutch oven or lidded
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
d bay leaf and saute for 2 mins. Add 1
cup.
Cut the fish into 2 or 4 equally
nd garlic; cook and stir for 1 min. Add spices; cook
nd simmer for 10 minutes.
Add the fish and return to
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.
arge enough to hold the fish in one layer.
Cut
ery low heat while preparing fish.
Fish:Roll up each fillet
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.
Cooking the fish.
In a fish poacher or
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.
Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.