Archive for the ‘Fish – Barramundi’ Category
Fillet Company Dinner
August 6, 2021 Lee
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Fillet Company Dinner

Adapted from a recipe in the Casserole Cook Book, page 142.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler
  • Broiler Pan

Ingredients
  

  • 500 grams white fish fillets, boneless, skinless, such as Pangasius or Barramundi, (1 lb)
  • ¼ cup orange juice
  • 2 tablespoons butter
  • ½ teaspoon salt
  • dash paprika
  • 1 tablespoon orange peel, grated
  • asparagus, cooked, drained, as desired
  • butter, melted, as needed
  • 4 strips pimento
  • lemon wedges, as desired

Instructions
 

  • Place fish fillets in a greased broiler pan.
  • Mix together orange juice and 2 tablespoons melted butter, pour ½ over the fillets. Sprinkle with salt, paprika, and orange peel.
  • Broil 5 minutes, 3 inches from broiler.
  • Pour remaining juice mixture over fillets.
  • Place asparagus in 4 stacks in broiler pan, brush with melted butter, top each with a pimento strip.
  • Broil for 3-6 minutes or until fish flakes easily with a fork and is golden brown.
  • Place fish and asparagus on a platter.
  • Serve with lemon wedges, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
Vegetable Stuffed Fish Rolls
July 5, 2021 Lee
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Vegetable Stuffed Fish Rolls

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 123.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup tomato, diced
  • ½ cup mushrooms, chopped
  • ¼ cup spring onion, sliced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 6 fillets Fish Option, (about 750 g / 1½ lb)
  • ¼ cup Liquid Option
  • 1 cup Cheese Option, shredded

OPTIONS

    Soup - Use 1 Item

    • condensed cream of shrimp soup
    • condensed cream of mushroom soup, Shortcut
    • condensed Cheddar cheese soup, Shortcut
    • condensed cream of celery soup, Shortcut

    Fish - Use 1 Item

    • flounder
    • sole
    • perch
    • haddock

    Liquid - Use 1 Item

    • dry sherry
    • dry white wine
    • milk
    • water

    Cheese - Use 1 Item

    • Swiss cheese
    • Provolone cheese
    • sharp Cheddar cheese
    • Muenster cheese

    Instructions
     

    • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
    • In a medium mixing bowl, add the tomato, mushrooms, spring onion, and ¼ cup of the Soup Option. Mix together to make the filling.
    • Lay out a Fish Option fillet, place about 3 tablespoons of filling on the fillet.
    • Roll fillet up, securing the end if needed.
    • Place fillet in the baking pan seam side down. Repeat with the rest of the fillets and filling.
    • Bake for 25 minutes or until fish flakes easily with a fork. Spoon out and discard any liquid in the pan.
    • While the fish is baking, mix together the remainder of the Soup Option and the Liquid Option in a 2 quart saucepan on medium heat and heat through to make the sauce.
    • Pour sauce evenly over the fish rolls, sprinkle with the Cheese Option.
    • Bake for 3 minutes or until cheese is melted.
    • Serve with sides of your choice. Enjoy.

    Notes

    Low cost per serving based on common available white fish, which would work very well in this. For the other types of fish, this may be Fair or High cost depending on where the fish is source. 
    Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
    * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
    Pasta with Shrimp Sauce
    July 5, 2021 Lee
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    Pasta with Shrimp Sauce

    Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 121.
    This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
    Print Recipe
    Prep Time 30 minutes
    Cook Time 20 minutes
    Course Lunch, Main Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • ¼ cup vegetable oil
    • 2 cups mushrooms, sliced
    • ¾ cup onion, diced
    • 2 cloves garlic, minced
    • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)
    • Seafood Option
    • 1 can Soup Option, (10½ oz / 298 g)
    • Liquid Option
    • ¼ cup fresh parsley, chopped
    • 225 grams Pasta Option, cooked, drained, (8 oz)
    • Parmesan cheese, grated

    OPTIONS

      Seafood - Use 1 Item

      • 250 grams bay scallops, (8 oz)
      • 1 can minced clams, drained, (6½ oz / 184 g)
      • 250 grams white fish, cut into chunks, cod, pangasius, etc., (8 oz)
      • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)

      Soup - Use 1 Item

      • condensed cream of mushroom soup, Shortcut
      • condensed cream of celery soup, Shortcut
      • condensed cream of shrimp soup, (I really need to make a short cut for this soup!)
      • condensed Cheddar cheese soup, Shortcut

      Liquid - Use 1 Item

      • 1 cup half and half cream
      • ¼ cup dry sherry, plus ¼ cup milk
      • ¼ cup dry white wine, plus ¼ cup milk
      • 1 cup tomato juice, Shortcut

      Pasta - Use 1 Item

      • linguine
      • spaghetti
      • medium egg noodles
      • small shells

      Instructions
       

      • Heat the oil in a large non stick pan, when hot, cook the mushrooms, onion, and garlic. Cook until the onion and mushrooms are tender.
      • Add the shrimp and Seafood Option, stir constantly and cook 2-3 minutes or until seafood is done.
      • In a medium mixing bowl, add the Soup and Liquid Options and mix together well.
      • Stir the soup mixture into the pan then stir in the parsley. Heat through but do not boil.
      • Serve sauce over hot Pasta Option, sprinkle with Parmesan as desired, enjoy.

      Notes

      Low cost per serving, as the shrimp and fish is readily available and inexpensive.
      Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,PASTA,SEAFOOD - ALL,Seafood - Clams,Seafood - Scallops,Seafood - Shrimp/Prawn
      Whitefish Mornay
      April 6, 2019 Lee
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      Whitefish Mornay

      Adapted from an internet recipe.
      The mornay term with this recipe is the cheese sauce used, the fish and the sauce are not cooked together, however, this meal goes together quickly. The fish is quite delicious, I was pleasantly surprised.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Main Dish
      Cuisine American
      Servings 2 servings

      Ingredients
        

      For the Fish

      • 2 fillets whitefish, pangasius or barramundi would be perfect
      • 1 cup milk
      • 1 bay leaf
      • 3 black peppercorns
      • chives, chopped, for garnish if desired

      For the Mornay Sauce

      • 3½ tablespoons butter, (50 grams)
      • 50 grams all purpose flour, or 6½ tablespoons if no scale
      • 120 grams Cheddar cheese, or Gouda, shredded, (4 oz)
      • milk, as needed
      • black pepper, as desired

      Instructions
       

      • Add the fish fillets to a nonstick pan, pour in the milk, add the bay leaf and the peppercorns. Heat on low heat and simmer for 8-10 minutes to poach the fish, the fish will flake easily when cooked through.
      • Remove the pan from heat, remove the fish from the pan to a plate and cover to keep warm. Remove the bay leaf from the milk. Keep that pan with the milk handy, you will need it soon.
      • In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
      • Using the milk in the pan you poached the fish in, add a small amount to the saucepan and whisk in, repeat until all the milk from the pan is used. Now whisk in small amounts of fresh milk until you get a nice creamy consistency.
      • When the sauce is a nice creamy consistency, increase heat and bring to a boil, whisking continuously. Once at a boil, remove from heat and whisk in the cheese until smooth.
      • Plate the fish, spoon sauce over the fish, garnish with chopped chives if desired (I just added a little ground black pepper), serve with sides of your choice. Enjoy.

      Notes

      Low cost per serving.
      #1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
      Garlic Baked Fish
      March 8, 2019 Lee
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      Garlic Baked Fish

      Just a Pinch Recipe Club - Amy Herald, United States
      This recipe comes from a good friend, fish can be any mild whitefish, such as cod, orange roughy, shark catfish, or barramundi. Common ingredients and even one shortcut is listed. On my to make and taste list for sure. Link to the Shortcut is listed in the Recipe Notes section.
      Print Recipe
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Main Dish
      Cuisine American
      Servings 4 servings

      Equipment

      • Oven
      • Baking Sheet with Rack

      Ingredients
        

      • 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
      • 1 tablespoon butter
      • 1 tablespoon olive oil
      • 4 cloves garlic, smashed and chopped
      • ¼ cup fresh parsley, chopped
      • ¼ teaspoon salt
      • ¼ teaspoon black pepper
      • 1 cup seasoned breadcrumbs, Shortcut
      • 1 egg
      • lemon or lime wedges, for serving, as desired

      Instructions
       

      • Preheat your oven to 200° C (400° F), line a baking sheet with foil and place a rack on the sheet. Crack the egg into a shallow bowl and lightly beat to mix it together.
      • Add the butter and olive oil in a non stick pan on low heat. When hot, add the garlic and saute for 1 minute.
      • Remove the pan from heat, add the breadcrumbs, parsley, salt, and pepper, and mix together.
      • Dip a fish fillet in the beaten egg, then roll in the breadcrumbs mixture and place on the prepared rack. Repeat for all fillets.
      • Bake for 12-15 minutes, or until coating is golden brown and fish flakes easily with a fork.
      • Serve with lemon or lime slices and sides of your choice. Enjoy.

      Notes

      Low cost per serving.
      Shortcut: Seasoned Breadcrumbs.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - Tilapia,Fish - White Fish
      Oven Fried Fish
      May 13, 2018 Lee
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      Oven Fried Fish

      Adapted from an internet recipe.
      This makes sense, there is oven fried chicken, so why not oven fried fish. I made this on 20 Dec 2022, easy to put together, and excellent fish. I used 4 pangasius fillets and cut each in half.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Lunch, Main Dish
      Cuisine American
      Servings 4 servings

      Equipment

      • Oven
      • Baking Pan (9x13 inch)

      Ingredients
        

      • 500 grams fish fillets, boneless, skinless, (1 lb)
      • ¼ cup milk
      • 1½ teaspoons salt
      • ½ cup breadcrumbs, Shortcut
      • 2 tablespoons butter, melted

      Instructions
       

      • For the fish I will use Pangasius or Barramundi, both are very good, but any whitefish, boneless and skinless will work fine. If the fillets are large, just cut in half, it makes them easier to remove from the baking dish after cooking.
      • Preheat your oven to 200° C (400° F) and grease with butter a 9x13 baking dish.
      • Add the milk to a shallow dish, stir in the salt. Place the breadcrumbs in another shallow dish.
      • Dip a fillet into the milk coating both sides, then coat with the breadcrumbs, then place into the baking dish. Repeat for remaining fillets. Goal is a single layer of fillets in the baking dish.
      • Pour the melted butter over the fillets.
      • Bake for 10 to 15 minutes until golden brown and fish flakes easily with a fork.
      • Serve with sides of your choice, enjoy.

      Notes

      Pangasius will cost about 45 Baht/500 grams. For 4 servings, this is about 35 cents per serving.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
      Fish & Mushroom Chowder
      November 19, 2017 Lee
      1 Comment

      Fish & Mushroom Chowder

      Lee
      I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
      5 from 1 vote
      Print Recipe
      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Course Main Dish
      Servings 8 servings

      Ingredients
        

      • 1 onion, white or purple, diced
      • 1 tablespoon bacon fat
      • 1 large daikon, diced
      • 1 carrot, diced
      • 3-4 spring onions, sliced
      • 1-2 bunches fresh coriander, choppped
      • 4 Pangasius fillets, cut into 1 inch pieces
      • 4 Barramundi fillets, cut into 1 inch pieces
      • 2 cups mushroom stock, or vegetable stock
      • 2 cans evaporated milk
      • 150 grams fresh Shiitake mushrooms, stem removed, chopped, (5 oz)
      • 100 grams fresh Shimeji mushrooms, root end trimmed, chopped, (3½ oz)
      • salt and black pepper, to taste

      Instructions
       

      • In a medium size pot, heat the bacon fat, when hot, add the onion and sauté until softened and starting to brown.
      • Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
      • Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
      • Ladle into bowls and enjoy.

      Notes

      For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.
      #1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,MUSHROOMS,SOUPS, STEWS, CHILI
      Lemongrass Coconut Whitefish
      December 8, 2016 Lee
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      Lemongrass Coconut Whitefish

      Adapted from an internet recipe.
      Sounds really good, for the fish, think Pangasius or Barramundi fillets.
      Print Recipe
      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Course Main Dish
      Cuisine American
      Servings 4 servings

      Ingredients
        

      • 4 fillets whitefish, think Barramundi or Tilapia, fillets cut in half as well
      • ½ cup coconut milk
      • 1 teaspoon onion powder
      • 1 teaspoon ground ginger
      • ½ teaspoon ground turmeric
      • 1 stalk lemongrass
      • ¼ teaspoon salt
      • salt and pepper, to taste
      • red chili flakes, to taste
      • cooked rice or pasta, to serve

      Instructions
       

      • In a small bowl, mix together the coconut milk, onion powder, ginger, turmeric, and salt. Take the lemongrass stalk and lay on a heavy chopping block, then use the flat side of a meat tenderizer, pound the lemon grass to soften it up, when it is soft and flexible tie into an over hand knot. Doing this serves two purposes, first, it keeps the lemongrass in a bundle so it can be removed, plus it releases the oils into the dish.
      • Heat a large non stick pan to medium heat. Season the fillets on both sides with salt and pepper and place in the pan then pour the coconut milk mixture over the fillets and add the lemongrass. Use the spatula to coat the fish evenly. Sprinkle with red chili flakes. Reduce heat to a simmer and cover, cooking the fish for about 15 minutes or until the sauce is thickened and the fish flakes easily with a fork. Serve.

      Notes

      Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
      Grilled Barramundi
      December 8, 2016 Lee
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      Grilled Barramundi

      Adapted from an internet recipe.
      A basic grilled fish recipe suitable for any whitefish. This can be done with fillets or a whole fish. Whole fish would be preferred for Barramundi and Tub Tim, fillets for Pangasius.
      Print Recipe
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Main Dish
      Servings 2 servings

      Equipment

      • Grill, Charcoal or Gas

      Ingredients
        

      • 2 fillets Barramundi, cut each fillet in half to make 4 pieces, or 1 whole fish
      • 1 tablespoon fresh lemon juice
      • 2 teaspoons olive oil
      • salt and pepper, to taste
      • 1 bay leaf, omit if using fillets

      Instructions
       

      • Prepare your grill for medium heat.
      • If using a whole fish, you will need to scale, gut, and remove the gills, no need to remove any fins or the head. Clean the inside well along the backbone, rinse then pat dry. If using fillets, just rinse and pat dry.
      • In a small bowl, mix together the lemon juice, olive oil, salt and pepper. Rub the whole fish inside and out or rub on both sides of the fillets with the mixture. If using a whole fish, put the bay leaf inside the fish, omit if using fillets.
      • Lightly oil the cooking grate and grill a whole fish for 8-10 minutes, flipping halfway through. Fillets will cook faster. When the fish easily flakes with a fork, serve and enjoy.

      Notes

      In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is sold in open markets by the kilo and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius fillets and whole Tub Rim would be slightly less. Using a whole fish I would stick to 1 kilo or less for the fish.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,GRILLED / BBQ / SMOKER
      Garlic Basil Barramundi Skillet with Tomato Butter Sauce
      December 7, 2016 Lee
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      Garlic Basil Barramundi Skillet with Tomato Butter Sauce

      Adapted from an internet recipe.
      This sounds interesting and very good. You can use canned beans or dry that you cook yourself, cooking the beans yourself drops this down to a $1 per serving meal, canned beans will increase the cost to a fair value. This will be priced using dry beans as canned white beans are not available where I live. Feel free to use any whitefish for this recipe.
      Print Recipe
      Prep Time 20 minutes
      Cook Time 20 minutes
      Passive Time 1 hour
      Total Time 1 hour 40 minutes
      Course Main Dish
      Servings 2 servings

      Ingredients
        

      • 1 tablespoon olive oil
      • 2 cloves garlic, smashed and minced
      • fresh basil, chopped
      • fresh parsley, minced
      • salt and pepper, to taste
      • 1½ cups plum tomatoes, diced, use a bowl and save the juice as well
      • 1½ cups white beans, cooked, or 1 can of white beans, rinsed and drained
      • 2 fillets Barramundi, cut each fillet in half to make 4 pieces
      • ½ cup chicken or vegetable stock, fresh or from powder
      • 4 tablespoons butter
      • Parmesan cheese, optional, for garnish

      Instructions
       

      • In a bowl, combine the olive oil, basil, parsley, salt and pepper, tomatoes and their juice as well, and the beans. Set this aside and let the flavors blend for about an hour. The longer you let this sit, the better the sauce will be.
      • Heat the olive oil in a non stick pan over medium heat. Pat the fish dry and season with salt and pepper on both sides, then pan-fry on each side for about 3-4 minutes until golden brown. Remove from the pan and set aside.
      • Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer. The sauce should start to thicken. Add the chicken or vegetable stock as needed to thin it out. Season with salt and pepper to taste. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve sprinkled with some Parmesan cheese.

      Notes

      In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold by the kilo in open markets and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less. Using canned beans would add anywhere from 60 to 90 Baht to the cost.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi