Chop celery and drain well.
Add to tuna, white fish and decrusted white bread.
Then add mayonnaise.
Serve on crackers and garnish with green olives.
Fillet your white fish.
Set aside.
Saute
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
In a large frying pan, combine coconut cream, lemon zest, lemon juice, fish sauce, brown sugar, sambal oelek and garlic. Bring to a boil, stirring. Reduce heat, add fish fillets and simmer, covered, for 8-10 mins, until fish flakes easily when tested with a fork. Remove fish from pan and add spinach.
Serve fish over steamed rice. Drizzle with sauce and top with shredded onion and chili.
Combine fish fillets with 1 tbsp sesame oil and grated ginger. Season. Set aside to marinate for 5 mins.
Heat remaining sesame oil in a wok over high heat. Stir-fry fish and ginger strips gently, being careful not to break up fish, for 1-2 mins, until fish is opaque. Add sherry, cover and bring to a boil. Cook for 1 min. Whisk together cornstarch, soy sauce and 1/4 cup water. Add to wok and simmer for 1 min, until sauce thickens. Add spring onions.
Garnish with fresh cilantro and serve with steamed rice.
aste forms.
For the fish amok:
Mix together the
nd slice.
Cut the fish into 5 cm pieces.
Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
Line base with baking paper and top with fish.
Sprinkle with ginger and lemon juice.
Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
Serve with vegetables & rice.
Flake fish with fork.
Add potatoes, egg, parsley and seasoning.
Mix well.
Divide into 8 round cakes.
Coat in seasoned flour, then in egg, then in bread crumbs.
Heat fat and fry fish cakes 2 to 3 minutes each side until golden brown.
Drain on paper towels.
Garnish with lemon and parsley.
ix to just cover the fish for 30 minutes, turning once
to poach to fish, fill a large sauce pan
Saute onion in butter in heavy sauce pan over medium heat until transparent; not browned.
Spread onion oven bottom of a shallow baking dish.
Arrange fish over onion in pan, overlapping thin edges.
Pour wine or lemon juice over fish.
Add whipping cream to pan.
Sprinkle with salt, pepper and oregano.
Bake uncovered at 425 degrees for 10 minutes.
Uncover and top with cheese.
Cook un-covered for an additional 10 minutes or until cheese is melted and fish flakes easily.
Cook the rice in salted, boiling water according to the package instructions.
Drizzle the fish with lemon juice and season. Heat the oil in a frying pan, add the fish and fry for 7-8 mins, turning. Remove from the pan and set aside.
Add the onion to the frying pan and saute for 3-4 mins, stirring. Add the tomatoes and pickles and cook for 2-3 mins. Reduce the heat and mix in the sour cream. Fold in the fish and season.
Drain the rice then place on a plate with the fish. Sprinkle with dill and serve with sliced lemon.
Cook rice in boiling salted water for 12 mins, or until tender. Drain. Combine with corn, pepper and cilantro. Season.
Sprinkle both sides of fish with seasoning. Heat oil in a large frying pan over medium heat. Cook fish for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the guacamole, mash avocados until almost smooth. Add lemon juice and cilantro. Season.
Distribute rice between serving plates. Top with fish, guacamole and cilantro leaves. Serve with lime slices.
Boil, steam or microwave potatoes until tender; drain. Cool.
Meanwhile, bring milk to a boil in a large nonstick skillet. Add fish; return to a boil. Reduce heat to low; simmer, uncovered, until fish is cooked through, turning once during cooking.
When fish is cool enough to handle, flake into a food processor. Process with potato and remaining ingredients until mixture forms a smooth paste. Place brandade in serving bowl. Cover; refrigerate for 30 mins. Serve with crusty bread.
br>To make the fish, sprinkle the cubed fish with half the
Spray the fish with the no stick coking
Drizzle the fish with lemon juice. Heat the butter in a frying pan, add the onions and fish and fry for 5-7 mins, covered.
To make the pesto, place the basil, Parmesan, half the garlic, oil and pine nuts in a food processor and puree briefly.
Remove the fish from the pan. Add the remaining garlic and tomatoes to the pan and saute for 1-2 mins. Season with salt and pepper. Divide the tomatoes between 4 plates and top with the fish. Drizzle with pesto then serve.
killet on high heat. Cook fish 2 mins, or until golden
n a large saucepan. Simmer fish for 5-8 mins. Remove