se your hand to clean fish. Next, put them into basket
teamer over simmering water. Combine fish with soy sauce and sesame
steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!
Grill or steam fish until cooked.
Remove fish to glass baking dish or serving platter.
Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
Heat 1/2 C olive oil and cube of butter.
Pour over fish to ignite flavors throughout.
Add a touch of soy sauce to finish.
Steam fish, remove all skin (I baked mine).
Combine fish, parsley and mayonnaise.
Add salt and pepper and Old Bay.
Saute onion and green pepper in butter, add.
Blend flour and milk; let thicken and add to fish.
Put in buttered baking dish.
Top with buttered crumbs.
Bake at 350\u00b0 for 20 to 25 minutes.
Bake until the crumbs get nice and brown.
an is heating, blot the fish dry with paper towels and
Place thawed fish in single layer in shallow pan.
Combine dressing, lemon juice and salt.
Pour over fish and let stand 30 minutes, turning once.
Remove fish from sauce and place single layer in well-greased baking pan.
Combine onion and cheese. Sprinkle over fish.
Bake at 350\u00b0 for 25 to 35 minutes or until fish flakes easy.
Steam fish in/over boiling water, containing spices.
Chill fish; break into small pieces and set aside.
Steam fish through in pan with water, salt and pepper.
Remove fish from pan.
Leave water.
Mix egg, butter, lemon juice and lemon pepper in bowl.
Using your fish of choice, dip into mixture, coating fish well and line bottom of shallow baking dish.
Pour remaining mixture on top of fish.
Cover fish with crumbled Ritz crackers and additional lemon pepper to taste.
Bake at 325\u00b0 for approximately 25 minutes until fish is flaky.
Rub the cavities of fish with oil, then stuff with ginger and chives.
Bake or steam fish until done.
To serve hot, remove ginger and chives, then fillet.
To serve chilled, refrigerate before removing ginger and chives. Yields 4 servings.
In a bowl beat Eggs.
In another bowl combine next five ingredients.
Dip fillets in egg, then coat with cornmeal mixture. Heat Oil in skillet.
Fry Fish over medium heat for about 3 - 4 minutes on each side or until fish flakes easy with a fork.
Yield 4 servings.
Arrange each fish fillet in the center of a length of aluminum foil or parchment paper. Top each fillet with half the remaining ingredients. Fold foil over each fillet, sealing edges very tightly. Place packages on a baking sheet; bake at 450 degrees for 15-20 minutes. Open packages carefully, watch out for the steam; fish is done when it flakes and vegetables are tender.
Steam fish until flaky.
Peel and dice potatoes.
Cook potatoes and carrot until soft (not mushy); use just enough water to cover potatoes.
Mash potatoes lightly (leave lumpy).
Do not mash carrot.
Add celery, onion, fish, cream, milk, butter and salt and pepper to taste; simmer over low heat approximately 45 minutes.
Do not boil.
Yields approximately 6 quarts.
Can be frozen.
Heat oven to 350\u00b0.
Season with salt and pepper.
Mix juice, onion and butter.
Dip fish in butter mixture.
Place in greased 9 x 9-inch pan.
Pour remaining butter mixture over fish.
Bake, uncovered, 25 minutes or until fish flakes easy with fork.
In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
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.
Fish -- A easy way to steam salmon is to individually wrap
pread over frozen or fresh fish fillets.
Put fillets onto
r buy them live and steam them yourself. Pick the crabs