ll of the fish ball ingredients except for the fish/flour/oil. Add
ot sauce. Dip fish in eggs turning fish over and over 3
Cut 2 large whiting fish in half.
Place them in deep frying pan.
Slice onions and spread them over fish.
Slice carrots; spread them over fish and onions.
Slice white potatoes; spread them over fish, onions and carrots.
Season to taste after each layer of veggies.
Add water and pats of butter or margarine. Steam with low flame in covered pan.
Lift with spatula.
Serves 4.
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
ned with baking paper. Freeze for about 10 minutes or until
Preheat oven to 350 degrees F (175 degrees C).
Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
cover and cook the onions for 6-8 minutes or until
mall bowl.
Sprinkle the fish with about 2 tsp of
queeze 1 lemon half over fish.
Heat 2 tablespoon butter
Put piece of fish in a gratin dish; sprinkle with spice and dot with butter.
Put plastic wrap over dish and microwave until fish is done (about 3 minutes in my microwave).
work flour, baking powder and eggs together, (if too thick, add some milk).
clean the fish and cut into strips.
dip into the flour and then into the batter mixture and fry in very hot oil.
serve with any sauce of your choice.
Toss the fish in the five-spice powder and cornstarch to coat.
Heat the oil in a frying pan or wok and stir-fry the scallions, ginger, mushrooms, and corn for 1 minute.
Add the spiced fish and cook for 2 minutes, turning once.
Mix together the soy sauce, sherry, and sugar, then pour over the fish.
Simmer for 2 minutes.
Season to taste and serve.
et uniform, extra thin slices. For each serving arrange about 8