Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.

Fish Patties
Fish Patties
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This involves grinding fish, sounds odd I am sure, but this is a way to use fish with a lot of Y bones, fish that may otherwise be discarded. As long as the fish is filleted with skin off, there is no need to remove Y bones, just run through the medium grind plate on your grinder two times. I would NEVER recommend doing this Pangasius or Barramundi, but this does sound reasonable for Tilapia, Featherbacks (maybe), and some ocean fish.
Fish Patties
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This involves grinding fish, sounds odd I am sure, but this is a way to use fish with a lot of Y bones, fish that may otherwise be discarded. As long as the fish is filleted with skin off, there is no need to remove Y bones, just run through the medium grind plate on your grinder two times. I would NEVER recommend doing this Pangasius or Barramundi, but this does sound reasonable for Tilapia, Featherbacks (maybe), and some ocean fish.
Ingredients
For each kilo of fish, mix this in by hand
Servings:
Instructions
  1. Grind the fish fillets using the medium plate on your hand or electric grinder, for every 1 kilo of ground fish, add the ingredients listed and mix in by hand. Form into patties and pan fry in a large skillet, cast iron would be a good choice, with a combination of olive oil and butter. Serve with sides of your choice.
  2. Or you can pack this into a loaf pan or two, spread some ketchup on the top and bake at 180 C until the cooked through then serve slices as you would the patties.
  3. You can also make a large batch of this, form into patties and freeze for later use.
Recipe Notes

Adapted from an internet recipe.

Mustard Baked Fish
Mustard Baked Fish
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Sounds good! Dijon or spicy mustard and Panko breadcrumbs, sounds excellent. The original recipe called for cod, I am changing this to Pangasius or Barramundi (Sea Perch). Any white fish will work for this. On my to cook list.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Mustard Baked Fish
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Sounds good! Dijon or spicy mustard and Panko breadcrumbs, sounds excellent. The original recipe called for cod, I am changing this to Pangasius or Barramundi (Sea Perch). Any white fish will work for this. On my to cook list.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 205 C. Drizzle some olive oil on a baking sheet.
  2. Brush the mustard over the fillets on both sides, place fillets on the baking sheet. Mix together the cracker crumbs and melted butter, sprinkle this over the fillets and press gently into the fish to make sure the mixture adheres to the fillets.
  3. Bake for 15 to 20 minutes or until fish is opaque throughout and flakes easily with a fork, and the coating should be golden brown. The baking time will depend on how thick the fillets are, check at 15 minutes and if not done, continue baking, checking every 2 minutes until done. Serve. Potato salad would be a good side dish.
Recipe Notes

Pangasius would run about 60 Baht/500 grams, barramundi (although you have to fillet yourself) will run about 100 Baht/fish. Either way, this is less than $1 per serving. Great value for a good meal.

Adapted from an internet recipe.

Baked Fish Fillets
Baked Fish Fillets
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This recipe comes from a good friend, I have to try this! I will update amounts when I prepare this.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15-20 minutes
Baked Fish Fillets
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This recipe comes from a good friend, I have to try this! I will update amounts when I prepare this.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C and lightly grease the bottom of a 9x13 baking dish with butter.
  2. Rinse the fish and pat dry, season each side with salt and pepper to your liking and place fish in a single layer in the baking dish.
  3. Mix the mayo and sour cream and brush on the fillets. Cover with the sliced onion that. Then you can also sprinkle sliced pecans over the top if you desire.
  4. Bake for 15 to 20 minutes or until fish flakes easily with a fork. Serve with a vegetable of your choice on the side. An easy side would be long beans with butter.
Recipe Notes

Pangasius fillets cost about 120 Baht/kilo, 4 fillets is about 60 Baht. Two Barramundi that you would fillet yourself would be about 120 Baht. For 4 servings this comes out to about 45 cents per serving, and if using Barramundi fillets this comes out to about 90 cents per serving for 4 servings.

Provided courtesy of good friend, Chuck Ruth.
United States.

Seasoned Citrus Fillets II
Seasoned Citrus Fillets II
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Another variant to the Citrus Fillets. Very easy to make, I am looking forward to this one. Fish fillets can be any white fish, boneless and skinless, think Pangasius, Barramundi, Tilapia, or even Red Snapper.
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Seasoned Citrus Fillets II
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Another variant to the Citrus Fillets. Very easy to make, I am looking forward to this one. Fish fillets can be any white fish, boneless and skinless, think Pangasius, Barramundi, Tilapia, or even Red Snapper.
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Butter slow cooker, sprinkle fish fillets with salt and pepper to your liking, place fish in slow cooker. Put onion, parsley, grated orange and lemon rind, and oil over fish. Cover and cook on Low setting for 1 1/2 hours.
  2. Serve garnished with slices of orange and lemon slices. Boiled buttered potatoes and a tomato salad on the side would work well for sides.
Recipe Notes

About 90 Baht for Pangasius fillets, everything else minimal. Cost per serving for 6 servings is about 44 cents each, excellent value, even with the sides.

Adapted from an internet recipe.

Seafood Stew
Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.
Recipe Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.

Adapted from an internet recipe.

Seasoned Citrus Fillets I
Seasoned Citrus Fillets I
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This sounds easy and is very versatile with the fish fillets used. Basically white fish, such as Pangasius, Barramundi, or even Tilapia. You will need fillets, boneless and skinless, so with Barramundi or Tilapia you will need to fillet those.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
2 hours
Seasoned Citrus Fillets I
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This sounds easy and is very versatile with the fish fillets used. Basically white fish, such as Pangasius, Barramundi, or even Tilapia. You will need fillets, boneless and skinless, so with Barramundi or Tilapia you will need to fillet those.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. First, make your garlic butter, melt the butter in a small sauce pan, add garlic and simmer for about 5 minutes. Set aside.
  2. Lay out a large piece of aluminum foil, season the fish with salt and pepper on both sides and place in the middle of the foil side by side. Drizzle the garlic butter over the fish, spread the orange slices on top of the fish. Fold up the foil to seal it and place this in your slow cooker. Cover and cook on High setting for 2 hours. Use a large spatula or two to get the foil pack out. Serve on a bed of rice with a tomato salad on the side.
Recipe Notes

Four Tilapia would be about 60 Baht, this dish is well under $1 per serving, even with the sides.

Adapted from an internet recipe.

Baked Fish with Shrimp I
Baked Fish with Shrimp I
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Fish fillets baked with shrimp in a simple white sauce and topped with Parmesan cheese, sounds tasty! On my to cook list. This can be any white fish, my choice would be Pangasius or Barramundi first because they are readily available, but also consider Cod if you can find it, or even Red Snapper.
Servings Prep Time
5-6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
5-6 servings 5 minutes
Cook Time
40 minutes
Baked Fish with Shrimp I
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Fish fillets baked with shrimp in a simple white sauce and topped with Parmesan cheese, sounds tasty! On my to cook list. This can be any white fish, my choice would be Pangasius or Barramundi first because they are readily available, but also consider Cod if you can find it, or even Red Snapper.
Servings Prep Time
5-6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
5-6 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C.
  2. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  3. Select a large baking dish or pan to hold all the fillets in a single layer, lightly grease with butter.
  4. Season fillets with salt, pepper, and paprika to your liking and arrange in the baking dish. Cover fish with cooked shrimp, pour sauce over shrimp, sprinkle with paprika then cover with the cheese, sprinkle with parsley if desired.
  5. Bake uncovered for 20-25 minutes or until fish flakes easily. Remove from oven and let rest 5-10 minutes, serve. A nice tomato salad and boiled potatoes with butter would be excellent side dishes.
Recipe Notes

Pangasius will cost 120 Baht/kilo. Shrimp will run about 100 Baht/500 grams from a grocery store, for those along the coast, you can normally buy local ocean cast net caught shrimp for a bit less. Everything else is minimal. For 5 servings, this comes out to about $1.30 per serving, for 6 servings, this is about $1.08 per serving. Excellent value for a nutritional meal.

For variants, added cooked crab meat or imitation crab that is cubed, cooked oyster meat, lemon slices, and other seasonings of your choice.

Adapted from an internet recipe.

White Fish Bake
White Fish Bake
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This is really good! It is economical and healthy. Any white fish can be used, but think Pangasius, Barramundi, or even Tilapia, but boneless and skinless, Pangasius would be a great option as it can be bought that way. I made this on 24 May 2016 and used Pangasius, excellent! My comments below, recipe adjusted slightly to reflect my findings and step by step photos taken as well. Added to my go-to recipe list!
Servings Prep Time
4 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
35 minutes
White Fish Bake
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This is really good! It is economical and healthy. Any white fish can be used, but think Pangasius, Barramundi, or even Tilapia, but boneless and skinless, Pangasius would be a great option as it can be bought that way. I made this on 24 May 2016 and used Pangasius, excellent! My comments below, recipe adjusted slightly to reflect my findings and step by step photos taken as well. Added to my go-to recipe list!
Servings Prep Time
4 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Get out a 9x13 baking dish.
  2. Rinse the fish fillets and dry with a paper towel. Season with salt and pepper to taste on each side.
  3. Heat a large non stick pan with a splash of olive oil, cook the fish fillets on both sides, about 2-3 minutes each side, remove fish as they are cooked and place in a single layer in the baking dish, pack them in tightly. Season with salt and pepper as desired.
  4. Use the same pan, bit more olive oil and add the sliced onions and cook until golden brown, then add the carrot and cook for another 5 minutes.
  5. In a large bowl, add the yogurt, mayo, dill, cooked onion and carrot, season with salt and pepper as desired, and mix to combine.
  6. Place 3-4 lemon slices on top of the fish, then spread the yogurt mixture over the fish evenly. Sprinkle with paprika and 1/4 cup of Parmesan cheese.
  7. Bake for 30-40 minutes or until fish flakes. Remove from oven, let rest 5 minutes before cutting, sprinkle with remaining 1/4 cup of Parmesan cheese. Serve with rice or pasta and a vegetable for a filling and nutritious meal.
  8. Plated on egg noodles mixed with vegetables. Delicious!
Recipe Notes

Pangasius will run about 60 Baht/500 grams. Barramundi will run 102 Baht/fish, would take 2-3 fish however. Go with Pangasius. 60 Baht for 4 servings would be about 80 cents per serving to include the cost of the cheese. Excellent value!

Adapted from an internet recipe.