an to hot.
Brush whiting with melted butter. Grill 3
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.
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.
br>Tips:
- King George Whiting is a prized fish with
For the dipping sauce, combine the sauces, 2 tbsp water, lemon juice and onion in a small bowl and whisk to combine.
For the tempura, whisk the egg and 3/4 cup iced water in a large bowl. Stir in the combined sifted flour and cornstarch. Do not overmix; the batter should be lumpy.
Fill a large saucepan one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip the fillets, one at a time, in the batter and deep-fry, in batches, until lightly browned and just cooked through. Drain on ...
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.
In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side ...
Split fish lengthwise.
Place in greased baking dish. Sprinkle with salt and pepper.
Cover with tomato sauce and diced onion.
Bake in moderate oven, 350\u00b0, for 20 to 25 minutes.
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.
Place egg in one bowl and combine polenta and zest in another. Dip fish in egg and coat in polenta mixture. Arrange on a tray and cover and chill until required.
To make arugula pesto, in a food processor, combine arugula, almonds, oil, parmesan and garlic. Pulse to form a paste. Add juice and season to taste. Process until smooth. Spoon pesto into small serving bowls.
Heat oil in a large frying pan on medium. Cook fish, in 2 batches, 1-2 minutes each side, until golden and cooked through. Drain on paper towel.
Divide fish and French ...
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.
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.
Season fish with salt and pepper and squeeze 1 lemon half over fish.
Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook ...
Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
Cook the fish in batches, turning only once, until golden brown on both sides.
Transfer the fish to a paper towel-lined plate ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes