Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually
Get the steamer ready for the fish fillets.
Bring water to boil.
Add oil to wok.
Fry the lemongrass, ginger, and red chilies until fragrant.
Add the Hoisin sauce then the sugar.
Once the water comes to a boil, pour it over the fish fillets and place in the steamer for 8 minutes.
Squeeze the limes. Sprinkle the lime juice, onto the fish fillets.
Garnish with coriander leaves.
Ready to serve.
Serve with white rice.
Serve with other dishes.
Cook potatoes in stock for about 10 mins. Drain, reserving
For the tartar sauce; in a
Melt butter in a large, heavy skillet over medium-high heat. Arrange fish in skillet. Add wine, broth and tarragon. Bring slowly to a boil then reduce heat and simmer gently, covered, for 15 mins, or until fish is just tender and starting to flake.
Meanwhile, oil a saucepan and place over medium heat. Cook onion until soft. Add tomatoes, apples and cucumbers. Cook, stirring occasionally, for 7 mins, or until apple is just beginning to soften.
Serve fish fillets with a little of the poaching liquid and apple and cucumber salsa.
Preheat oven to 350.
Place the fish in an oiled casserole dish.
Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
Bake for 20 minutes or until the fish flakes easily.
Baking time will depend on the thickness of the fish fillets.
Before you start cooking the fish, mix the topping.
Whisk
oil, stir, and add the fish fillets -- in batches if your saucepan
Drain pineapple; reserve juice.
For sauce, add enough water to
br>Add in mushrooms; saute for about 7-8 minutes.
he rosemary & parsley (saving some for later), all the garlic cloves
esired.
Place half of fish fillets in greased shallow baking dish
n a saucepan.
Simmer for 30 minutes.
Add olive
Season fish with salt and pepper.
Dust with flour and fry in hot olive oil until golden brown on all sides.
Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
Add lemon juice to taste. Discard the bay leaf.
Serve, sprinkled with parsley.
dd fish fillets. Be sure fish is coated in marinade. Marinate for about 30
aking pan.
Rinse the fillets under cold water then pat
he fish fillets with seasoned flour and saute over medium heat for 2
spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice
o 350\u00b0.
Wash fish fillets, then dry them off with
In a large skillet, melt the butter and stir in dill, thyme, scallion and lemon juice.
Add the fish fillets and cook 4 to 5 minutes, or until fish flakes easily with a fork.
Put fish on a platter; pour butter sauce from the pan over fish.
Garnish with lemon slices.