Recipe Talk

can anyone help me wif Fish?? I haven't cooked it much~apart from salmon filet which I just do in t'microwave, only I bought this nice lookin piece from Tesco's but I'm not sure how or wot to put wif it for flavor?? any BASIC ideas please...

BAKED FISH FILLETS PIQUANT
(Microwave)
Part I:

-------------------------------

1 lb. fish fillets (sole, cod,
halibut, etc.)

1/2 c. dry white wine

1/4 c. lemon juice or wine

vinegar

1 tsp. salt

Part II:

1 c. dry bread crumbs or

crushed corn flakes

1/2 c. mayonnaise

2 Tbsp. lemon juice

1/2 tsp. dill weed

Marinate ingredients in Part I for one hour. If fish is
frozen, leave marinade on it until fish is completely thawed.

Drain fish and dry thoroughly on paper towels. Dip both sides
of fish in crumbs. Arrange in a glass baking dish. Mix
remaining ingredients in Part II and spread evenly over fish.

Cover with a thin layer of crumbs. Dust with paprika. Cook on
High power (650 watts) for 3 to 4 minutes until fish flakes
easily with a fork. Fish should be covered with plastic wrap
when cooking and during a 4 or 5 minute rest period.

Note: For frozen breaded fish sticks, cut marinating
time to 15 minutes and eliminate breading. Serves 6.

fish lemongrass

Categories

Vietnamese

Seafood

Yield

2 servings

Measure Ingredient

2 large Redfish

1 Stalk Lemongrass

1 Hot Pepper, Bias-Sliced Thin

? teaspoon Curry Powder

1 teaspoon Salt

1 Clove Garlic, Crushed

3 tablespoon Oil

Crush the stalk of lemongrass with the flat side of a cleaver, then cut it into small pieces. Clean the fish and with a sharp knife slash diagonally across the body of the fish. Mix lemongrass, curry powder, salt and peppers. Put the redfish in the mixture, coat well, cover and refrigerate for one hour. Heat oil in a large skillet, and lightly saute the garlic. Then place the redfish in the skillet, let brown very well before turning it over. (If the fish is not very brown it will fall apart.) Brown well on other side, and serrve.

From: Living and Cooking Vietnamese by Paula Tran

Vietnamese Fish Simmered in Caramel Sauce (Ca Kho To) Recipe #56112

This is one of my favorite dishes at a local Vietnamese restaurant. I searched around the internet for the recipe and this is what a came up with. I just made this tonight and am quite surprised how close it taste to the restaurant version. It is normally made in a clay pot but a 2-quart saucepan will suffice. Beware, fish sauce is a very pungent ingredient.

by angelcakes

3-4 servings

50 min 5 min prep

1 1/2 lbs catfish or red snapper fillets, cut up into about 4 inch pieces

1/3 cup white sugar

1/4 cup fish sauce (preferably Three Crabs Brand)

4 shallots, thinly sliced

1 tablespoon chopped fresh chili peppers

2 slices ginger, julliened

ground black pepper

In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.

Remove pan from heat and stir the fish sauce into the caramel.

It will smoke slightly.

Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.

Stir in the shallots, chili and ginger.

Add the fish in the caramel sauce and sprinkle with black pepper.

Bring to a boil.

Reduce the heat to low and cover the pan.

Simmer for 30-45 minutes, turning the fish occasionally and carefully.

Serve with rice.

http://www.vietnamese-recipes.com/