Baked Whitefish
Baked Whitefish
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I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Baked Whitefish
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I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease with butter a 9x13 baking dish.
  2. Rinse the fillets then pat them dry, arrange fillets in the baking dish and season with the salt and lemon pepper.
  3. In the small sauce pan you melted the butter in, mix in the lemon/lime juice, and the garlic. Brush this over the fillets in the baking dish.
  4. Sprinkle the fish with the parsley, rosemary, and paprika.
  5. Bake, uncovered, for 25 to 35 minutes or until the fish is cooked through and flakes easily with a fork.
  6. Serve.
Recipe Notes

Just using Pangasius from Tesco at 86 Baht/kilo, for 4 servings, this is about 67 cents per serving.

Adapted from an internet recipe.

Cornmeal Whitefish
Cornmeal Whitefish
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The only time I have eaten fish coated in cornmeal was catfish in Tennessee, and that was years ago. Time to change this I will use shark catfish but it has a whitefish flavor, not at all like catfish. This is make as much as you want recipe, no servings, times, or quantities are listed for this (read that as simple).
Cornmeal Whitefish
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The only time I have eaten fish coated in cornmeal was catfish in Tennessee, and that was years ago. Time to change this I will use shark catfish but it has a whitefish flavor, not at all like catfish. This is make as much as you want recipe, no servings, times, or quantities are listed for this (read that as simple).
Ingredients
Servings:
Instructions
  1. Cut your whitefish fillets in half if you like, easier to manage that way.
  2. Place 3 shallow bowls on the counter, place some flour in the first bowl, 2-3 eggs in the next bowl and beat them with a fork, then some cornmeal in the last bowl. Add a pinch of cayenne pepper to the flour and the cornmeal.
  3. Heat a large non stick pan with a good splash of cooking oil. When the oil is hot, dredge each fillet in flour and shake off excess, then in egg and shake off excess, then in cornmeal, the into the hot oil. cook until golden brown on the bottom then turn fillets over and cook until golden brown, remove to paper towels. I am cooking the fish fillets on the right, my wife is cooking wontons on the left.
  4. When all the fillets are cooked, serve with a vegetable and a salad for a nice meal.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Inspired by seeing cornmeal coated fish photos from a number of good friends.

Easy Fish Pie
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  2. To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  3. Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  4. Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  5. To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  6. Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  7. Bake for 30 minutes then let rest for 5 minutes, serve.
Recipe Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.

Adapted from an internet recipe.

Fish with Lemon, Butter & Caper Sauce
Fish with Lemon, Butter & Caper Sauce
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Sounds really good, use any whitefish you like as well as other fish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Fish with Lemon, Butter & Caper Sauce
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Sounds really good, use any whitefish you like as well as other fish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess.
  2. Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to your liking. Just brown, flip, brown the other side, remove to serving plates.
  3. When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute then spoon over the fish.
  4. Serve with sides of your choice.
Recipe Notes

I will be using Pangasius fillets when I make this, 4 fillets should be 1 kilo or under so I will go with the 1 kilo rate of 123 Baht. For 4 servings, this is about 90 cents per serving.

Variants: 1. In place of whitefish fillets, this would be good on salmon or tuna. 2. In place of the capers use fresh chopped dill.

Adapted from an internet recipe. 

Whitefish Poached in Court Bouillon
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
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
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
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
For the Poached Fish
For the Potato Side Dish
Servings: servings
Instructions
  1. Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  2. In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  3. Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
  1. Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, add an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  2. When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  3. Drain potatoes, plate with the fish, serve and enjoy.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.

DIY Chowder
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Whitefish & Capers
Whitefish & Capers
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Whitefish & Capers
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
  2. Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
  3. Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
  4. Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.
Recipe Notes

Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.

Adapted from an internet recipe.

Fish Stew with Ginger & Tomatoes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Fish Chowder II
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.

Easy Fish Stew
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.