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.
Drain. Pat dry.
Season fish all over. Wrap two fillets
queeze 1 lemon half over fish.
Heat 2 tablespoon butter
mall bowl.
Sprinkle the fish with about 2 tsp of
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.
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.
rocessor, process all of the fish ball ingredients except for the
aste.
Flake in the fish in decent-sized chunks. Gently
elow boiling point.
Add fish fillets and poach 5-7
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.
Mix all ingredients in a skillet and cook on a stove top flame low heat.
Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
Then pour out excess liquid and serve the rest.
o taste.
Lay the fish fillet down the center of
se your hand to clean fish. Next, put them into basket
Blend turmeric, ginger, chili peppers, onion, garlic, garam masala and vegetable oil in blender or food processor to make a smooth paste. Cook paste in a medium heavy-bottomed saucepan on medium-low heat until fragrant, about 40 mins. Add sugar, fish sauce and coconut cream; bring to a boil.
Steam whiting and bok choy until just cooked, about 5-6 mins.
To serve, spoon sauce over whiting and bok choy in serving bowls. Top with tomatoes, lime leaves and mint. Serve with rice.
Rinse fish with cold water; pat dry with paper towels.
Cut fillets in 6 equal-size serving portions.
Combine oil, salt and garlic in oblong glass baking dish.
Put fish in mixture.
Let marinate 10 minutes; turn; marinate additional 10 minutes.
Remove fish from marinade, roll in Parmesan cheese, then in bread crumbs. Place fish on a well-greased baking sheet.
Bake in a hot (500\u00b0) oven 12 to 15 minutes, or until fish flakes easily with a fork. Enjoyed by Vito Vergari.
Yields 6 servings.
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Mix breadcrumbs, chopped mint, cheese and lemon peel in a medium bowl. Place fish on prepared pan and season to taste. Top with the crumb mixture.
Bake for 10-12 mins, or until fish is golden and cooked through.
Meanwhile, toss the salad, mint leaves and tomatoes in a bowl. Drizzle with the combined olive oil and lemon juice and season to taste. Toss gently. Serve fish with salad and lemon wedges.
nd zest in another. Dip fish in egg and coat in
br>To prepare the fish, cut the fish into 8 equal pieces
Cut fins off thawed fish; split fish down stomach and remove bone.<