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Sake Halibut

Filed under: Halibut Recipes, Seafood Recipes — Tags: ,

The following recipe comes from Gonna to Want Seconds:

Sake Halibut

4 Halibut Steaks

Marinade:

  • 1/4 cup sake
  • 3 tablespoons soy sauce
  • 1 tablespoon oil
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon fresh ginger-grated
  • 2-3 tablespoons parsley-finely chopped
  • several dashes hot sauce

Directions:

1. Mix all marinade ingredients in a ziplock and add fish.  Marinade fish for 1 hour.

2. Broil fish on oiled rack, brushing with marinade.

3. In a small pan, bring marinade to a roiling boil for 5 minutes, and use as a sauce over fish and rice.

Canadian Fish Chowder

The following recipe comes from The Mad Chemist a wonderful Canadian food blog, this is a heart and tasty chowder great for cooler weather.

With these dark, windy and rainy days turning into weeks until spring I love to have the goodness of soups stacked in my little handy containers in the freezer and a pot or two simmering on the stove.  Today I made fish chowder.  A West Coast ‘must’,  I do believe everyone here has a special recipe tucked up their sleeve ….even this transplanted Prairie Girl.  Its easy to make chowders using what veggies you have in your fridge to compliment the type of fish you chose.  Using white fish like cod will ensure chunky fish pieces in your soup.  If you are going to puree most of it…I would encourage using talipia or some other such soft fish as it won’t make a difference if it falls apart.  Today I used cod and this is what I did today…….

WHAT I USED:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 bay leaves
  • pinch of dried parsely
  • pinch of salt and pepper
  • pinch of dried tarragon
  • pinch of dried basil
  • pinch of sage
  • two star anise
  • 1 leek - chopped white and thinly sliced green
  • five stalks of celery including leaf (use inner stalks if you can) chopped
  • 4 carrots thickly sliced
  • 2 potatoes chopped
  • 6 cups low sodium chicken broth (roughly - or use veggie, fish but NOT beef stock please)
  • 2 fillets of white fish (cod, talipia etc.)
  • 1/4 cup cream (optional)

Heat olive oil and butter over medium low heat in large soup pot.  Add leeks and savory spices.  Stir to coat and saute a wee bit …..just cause the aroma is sooooo  intoxicating….grin!  Add other veggies and stir to coat.  Leave to soften over heat for about ten minutes, stirring occasionally.  Add stock.  Bring to a boil and then turn down low and simmer, covered, for about twenty minutes.

Place your two fillets on top of the veggies and stock.  Add two star anise to stock and cover. Keep simmering (the fillets are steaming on top) for another ten or so minutes, until fillets are cooked through.  Remove whole spices and ’stir roughly’ allowing the fillets to break apart into pieces.  Add cream and heat through.  Serve and enjoy!  If you wish a ‘creamier’ soup, you could puree a portion of the soup in a blender or using your hand held blender…pulse 1/4 of the soup into a creamy mixture.

Brazilian Fish Stew

The following post comes from Strawberry Crumble a wonderful Brazilian food blog.

Fish Stew
Ingredients:
  • 1 kg fresh fish fillet
  • 2 onions
  • 3 tomatoes
  • 1 red pepper
  • 2 cloves of garlic
  • 1 tbsp dendê oil (olive oil is fine)
  • 1 small bottle coconut milk (200ml)
  • 2 tbsp oil
  • Salt and pepper
  • Chopped parsley
Method:
  1. In a bowl, season the fish with lime and, garlic, salt and pepper for at least half an hour to get the taste.
  2. Slice the vegetables and set aside.
  3. In a big pan, heat the oil. Put a layer of vegetables, the fish and finish with the rest of the vegetables.
  4. Add the coconut milk and a glass of water. Cook on a low heat for about 20 minutes.
  5. Add the dendê oil on the top of the stew and let it cook for  more 5 minutes, adding more water if necessary.
  6. Serve it and decorate with some chopped parsley.

Fish with Flowering Chives

The following Recipe comes from Three Hungry Tummies, an Australian food blog filled with amazing Asian dishes.

serves 4 as part of a Chinese meal;
you’ll need;
Ingredients:
  • 500g Any white firm flesh fish, sliced and marinated with dash of soy, dash of sesame oil, white pepper and Chinese wine for 5 minutes.Coated with corn flour just before frying.
  • 1 bunch of flowering chives, cut into 3″ length
  • 1 knob of ginger, sliced thinly
  • 1 tbs of cooking oil
  • 3 tbs of oyster sauce
  • dash of light soy
  • dash of white pepper
  • dash of sesame oil
  • 1/2 cup of water
  • a little cornstarch solution

Fry sliced fish briefly, this prevents the fish from breaking down during the stir frying process.

Fry ginger with cooking oil and dash of sesame oil til fragrant, add in the flowering chives. Fry on high heat for 30 seconds.

Return the fish to the wok, warm through, add the rest of the ingredients and thicken very slightly with cornstarch solution.

Serves hot as for of a Chinese meal.

Maldivian Fish Curry

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The following recipe come from Chilis and Lime

A Simple Maldivian Lunch

A spicy fish curry served with plain cooked rice and a green salad.

For 4 people you will need :


Ingredients:

  • 250g fish fillet or steak preferably tuna, those big steak pieces will do well for 4, or any other kind of firm fish like mackerel) , cut into 1 inch cubes

  • 1 small onion sliced
  • 2 garlic cloves pound or grated
  • 4 pods cardamoms, ends snipped
  • 1 inch piece cinnamon
  • 1 sprig curry leaf
  • 1 pandan leaf cut into big pieces (I asked Peanut about this she stated that it is not necessary)
  • 1 tsp cumin powder
  • 1 ½ tsp chilli powder
  • ½ tsp ground pepper
  • ¼ tsp turmeric,
  • 1 tbsp tomato paste or 1/2 tsp tamarind paste
  • 200ml pkt or a can of coconut milk, not coconut cream
  • Salt
  • Oil
Method:
1. In a small pot or saucepan, heat about 2 tablespoons of oil. Add onion slices and sauté till the onion is translucent.

2.Switch off heat .Pour 100ml coconut milk into a measuring jug, add 400ml water , stir and pour this into the saucepan and add the rest of the ingredients .

3. Place the pan back over the stove , bring to a boil , then lower heat and simmer and cook till the fish is cooked., give it a stir every now and then.

4. Add 80ml of coconut milk, simmer for about 1 minute, stir , adjust seasoning, and if you think it’s too spicy add about ½ tsp sugar.

Serve with plain cooked rice and green salad



To make a Maldivian green salad, you need 1 small onion, sliced thinly into half moons, put this in a bowl add salt a red chilli ( de seeded if you like) and juice of 1/2 lime juice or lemon juice . using your fingers scrunch up the onions so they start to go soft and release their juice. Add finely sliced greens, it can be any type of lettuce or spinach, mix carefully adjust seasoning, and more lime juice if you want.


Enjoy!


Asam Laksa/ Tamarind and Fish Soup

The following recipe comes from an Australian based blog 3 Hungry Tummies:

Asam laksa (asam meaning tamarind in Malay) also popularly known as Penang laksa, is a lesser know member of the laksa family outside of Malaysia and Singapore. It is a fish and tamarind-based noodle soup believed to be invented in the “street food capital of Malaysia”, Penang.

Not a lot is written about the origin of this wonderful dish; I personally think it definitely has a southern Thai connection as the taste and ingredients used are very similar to keang som (sour orange curry)

makes 8 serves as a very satisfying one dish meal;

for the broth you’ll need;
  • 1kg of the freshest mackeral or any type of fresh fish you can lay you hands on, boiled and picked
  • 8p pcs of tamarind peel (asam keping/gelugorpictured above
  • 6 tbs of tamarind paste (asam jawa)
  • 10 stalks of Vietnamese mint (daun kesom)
  • 4 l of water
Method:
  1. Boil fish in boiling water for 5 minutes, remove fish, strain stock and add in the rest of the ingredients.
  2. Add spice paste (recipe follows) and bring to a boil, then simmer for 30 minutes.
  3. Add in flaked fish just before serving.
for spice paste you’ll need:
  • 500g of shallots, chopped
  • 4 stalks of lemongrass, chopped white part only
  • 10 red chilies, chopped
  • 10 dried chilies, soaked and chopped
  • small knob of turmeric
  • a small piece of shrimp paste (belachan)
you’ll also need;
  • 1 cucumber, jullienne
  • 1 red onion, thinly sliced
  • 1 ginger flower (bunga kantan 花), thinly sliced - pictured in the second photo
  • 1/2 a pineapple, skinned, eyes removed and sliced
  • 2 red chilies, sliced
  • a handful of mint leaves
  • lime wedges
  • 1kg of laksa noodle (lai fun 瀨粉) or any soup noodles
  • 5 tbs of prawn paste (petis udang 蝦膏)diluted with some hot water - pictured in the second photo
Laksa broth bubbling away for 40 minutes. Remove solids and add flake fish just before serving.

Place blanched noodles in a bowl and pour the fragrant hot fish broth over.

Add toppings.


Drizzle some prawn paste over and mix everything up!! Makanlah!!!

Vietnamese Tamarind Fish Soup

Ingredients:

  • 4 cloves of garlic
  • 1 liter fish stock
  • 4 ladies fingers/okra
  • 300g pineapple
  • 75g yam- I used sweet potato
  • 25g beansprout’s
  • 50g Tamarind pulp
  • 3 tablespoon fish sauce
  • chili oil to taste
  • 1 pack vermicelli
  • 1 tablespoon sugar and salt.
Method:

1. Heat with oil (canola) and fry the garlic then remove to be used later as garnish
2. fry the fish (any desired fish cod or halibut would work well) in the oil for 5 min
3. Add the okra, a few green beans, , pineapple, sweet potato, and I also added vermicelli
4. Add Tamarind pulp, fish sauce, sugar and salt, chili oil
5. Simmer for 20 min
6. Garnish with chili flakes, and the garlic

Enjoy, its a quick and easy meal and very healthy you can load it up with vegetables and needs minimal oil.

Bengali Yogurt Fish

This wonderful and unique recipe come from Food Thought For:
This one is a gourmet, very authentic Bengali fish dish. As light as a couple of tsp of oil. And about 20 minutes in the kitchen. It is called ‘doi maach‘ literally translating to yoghurt fish. Even for a fishy person like me (:), I can say for sure, that this is one of my all time favorite fish dishes. And its not a curry. because you use nothing more than cloves and yoghurt.  It ain’t a curry unless you use a few spices together. Everyone with me on this?
Traditionally, it is made with fresh water fishes from which you can cut a big steak size chunks. But, of course that is never mandatory. You can use this with any fish of your choice. Will taste just as good. In all Bengali homes, this is a lunchtime delicacy, to be served with warm rice. Its almost never a dinner recipe. Because in India, lunch is traditionally the most important meal of the day.
Ingredients:
  • 1 big fish of your choice– Cleaned and cut into four pieces
  • 1 medium onion- chopped very very fine or made into a crunchy paste in the food processor or blender. Do not use water.
  • 1.5 cups of yoghurt
  • 1 tsp of grated ginger
  • 3-4 cloves
  • 1 tsp of sugar
  • 1 tsp of lime juice
  • 1 cup of water
  • 4 tsp  of oil
  • A big pinch of turmeric (optional)
  • A big pinch of cayenne pepper (optional).
Method:

  1. Marinate the fish in a bit of salt, a pinch of turmeric and a pinch of cayenne pepper.
  2. This next step is optional. If you like  a bit of crunch on fish, do this, otherwise just skip it.
  3. Preheat oven to 500 F for 10 minutes. Drizzle just 2 tsp of oil ( one on each side) and place on a shallow baking tray. Bake for 15 minutes. You can adjust this time depending on the power of your oven. I use 15 minutes. Turn once. The fish will end up with a oven-fried feel.
  4. If you want, you can opt out of the step and simply leave the fish marinated.
  5. Meanwhile, heat the remaining oil in a skillet. When hot pop the cloves, taking care to remove the head before popping them in the skillet. Will lessen the chance of it popping out of the skillet :). Wait for a 10 secs, and add the minced or crushed onion and fry on medium for 3-4 minutes or till it turns a bit brown. Just a bit.
  6. Add the ginger and sugar. Fry for another minute or so.
  7. Lower heat and add the yoghurt, a pinch of turmeric and cayenne pepper. An important tip here. Never put yoghurt on a hot surface. It ruins the flavor of yoghurt and even burns its badly. I learnt it from terrible experience. So before putting in yoghurt always turn down the heat, wait a bit and then, carefully place the yoghurt in the skillet.
  8. Saute for a minute or so. Add lime juice and water and bring to a boil.The lime juice will take the milky smell out of the dish , leaving it fragrant :) Clever idea!
  9. Add the baked or raw fish and continue cooking on low for 10 minutes. Go a little longer if you have not baked the fish beforehand. You can tell that fish is done, when it is all white. Season with salt. Remember you have already used some salt in marinading the fish. So add accordingly.
You are done! Serve with warm jasmine rice. And maybe some lovely tropical cocktail to go with it?

Fish Biriyani

The following recipe comes from Sankeerthanam a wonderful blog full of delicious Indian recipes


Ingredients

  • Fish- 2-3 Medium sized whole fish any desired fish
  • Chili Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Ginger - One piece - thinly sliced
  • Green Chili -2 -thinly sliced
  • Garlic - 2 large pods(10 small pods) - thinly sliced
  • Onion - 1/2 medium size - sliced
  • Tomato - 1 small - sliced
  • Onion - 1 medium sliced
  • water - 1/4 cup(for cooking fish)
  • salt - according to taste
  • Basmati Rice or Biryani rice - 2 cups
  • Onion -1 medium - sliced thinly for frying
  • Raisins and Cashews(Optional)
  • Water - 4 cups
  • Ghee(Clarified Butter) - 2 tsp
  • Vegetable oil - 1 tsp
Preparation method:
  1. Clean the Fish and apply the chili powder, turmeric powder. Coarse grind Green chili, Garlic and Ginger and add to Fish pieces. Keep it aside for 15 minutes.
  2. Heat 2 tsp oil in a thick bottomed pan. Add onion and tomato and cook until the onion start turns pale. Add enough salt and chili and turmeric powder add the fish start cooking. Keep it covered with onion and tomato to keep the fish moist.
  3. Wash the Basmati rice with water to remove any impurities.
  4. In a thick bottom vessel(must have a properly fitting lid), add the oil and ghee and heat it.
  5. Fry the onion slices over low heat till golden brown, separate from oil and keep it aside.
  6. Fry Cashew and raisins and keep it aside.Add the basmati rice to the oil and fry for 1 minute(just warm up only, so that rice is covered with oil) Add the remaining liquid from fish to the rice
  7. Add the enough warm water so that total liquid in rice is around 3 and 1/2 cups.(Rice cooking time and water requirements varies by variety of rice, add the remaining water if rice dries up)Add salt to taste and some gharam masala or whole spices.
  8. Cook the rice at high heat till the water starts to boil and cover the lid and Cook at low heat till the rice absorbs all the water(This is the tricky as there are chances that rice sticks to the bottom if dries up, or the rice is not cooked properly, make sure the the water used is slightly less than the amount of rice and cook at low heat and check the rice when you see the steam coming out of the rice almost stops). When complete, rice must be soft, but it should not stick to each other
  9. In a 12 inch baking pan add 1/2 of the rice as a layer at bottom and then add the fish pieces and spread half of the pudina and coriander leaves and the fried onions ,cashew and raisins.Spread the remaining rice and spread some Gharam masala on top of the rice and cover with aluminium foil and bake it at 300 degree F for 25 - 30 minutes.
Garnish with remaining Pudina (mint) and Coriander leaves, fried onions, cashew and raisins.
While this dish has quite a lot of steps it will not disappoint you.

Fish and Plantain Soup

This is a wonderful recipe inspired by a traditional Columbian plantain soup with the addition of fish, to add lean protein with the vegetables, it makes a complete meal.

Ingredients:

  • 1 big plantain
  • 1/2 red onion
  • 4 cloves garlic
  • salt and pepper
  • fish stock and one cube veg stock
  • cumin
  • 1 tomato
  • some frozen Italian beans
  • tomato paste
  • 1/2 green pepper
  • 2 fillets of any desired fish halibut would work well.
Method:
  1. saute onions, garlic, green pepper, in olive oil, add cumin powder
  2. then add tomato, and stock, about 1 liter and a little tomato paste.
  3. Add uncooked pieces of fish, beans and cubed plantain, and simmer for 20 min.
  4. remove a little of the soup with quite a bit of the plantain and blend, to thicken the soup.
  5. Simmer for another 10 min and garnish with cilantro
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