Archive for the ‘Fish – Slow Cooker’ Category
Slow Cooker Tuna Mornay
What is a mornay you ask? It is a casserole, a mornay seems to be a cream sauce with cheese, possibly an Australian thing. First clue was Tasty Cheese (Cheddar cheese, Mainland Brand) and second clue was liquid measurements in metric. Either way, this not only sounds good, it is good! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 1 can condensed cream of mushroom soup, Shortcut
- 1¼ cups whipping cream, or evaporated milk
- 3 cans tuna in brine, about 165 g / 5 oz each, do not drain
- 2 cups dry Penne pasta
- 1 cup frozen peas
- 1 cup frozen corn, or canned
- 3 shallots, diced
- ⅓ cup water
- 1 cup Cheddar cheese, shredded
- salt and pepper, as desired
Instructions
- I used 3 cans, 185 grams each, of tuna chunks in brine.
- Open each can and dump brine and all into the slow cooker pot.
- Break up the tuna with a fork.
- Add the rest of the ingredients except the cheese, season with a pinch of black pepper as desired. I used frozen mixed veggies in place of the corn and peas. And I took the photo before I added the evaporated milk (I actually forgot to add it at this point).
- Give everything a good stir. Cover and cook on Low setting for 4 to 5 hours. Stir the pot (literally, not figuratively) once an hour. Check if the pasta is tender at the 4 hour mark, if tender, stir in the cheese. If not tender, check again at 4½ hours.
- Cook for another 15-30 minutes on Low setting, stir again, taste, season with salt and pepper as desired.
- Spoon into bowls, serve.
Notes
Three cans of tuna is on average 43 Baht per can, 3 cans would be 129 Baht, 1 cup of of shredded cheese from a block would be on average 90 Baht. For 4 servings, this is about $1.77 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use 2 cups frozen mixed vegetables in place of the corn and peas.
Seasoned Citrus Fillets II (Slow Cooker)
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.
Equipment
- Slow Cooker
Ingredients
- 750 grams white fish fillets, (1½ lb)
- ½ cup onion, diced
- 5 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- salt and pepper, to taste
Instructions
- 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 1½ hours.
- Serve garnished with slices of orange and lemon slices. Boiled buttered potatoes and a tomato salad on the side would work well for sides.
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.
Seafood Stew (Slow Cooker)
Good potential here, on my to cook list.
Equipment
- Slow Cooker
Ingredients
- 500 grams white fish fillets, cut into 1 inch pieces, (1 lb)
- 300 grams shrimp, uncooked, peeled, deveined, and tails removed, (10 oz)
- 1-2 packages oyster meat, drained, these are at Tesco, small containers
- 2 cups onion, chopped
- 2 stalks celery, use import, finely chopped.
- 2 cans whole peeled tomatoes, diced, I use Brook's brand, 565 gram cans
- ½ cup water
- 1 tablespoon olive oil
- 2½ teaspoons lemon pepper
- ¼ teaspoon sugar, or honey
- ¼ teaspoon red chili flakes
- ¼ cup fresh parsley, chopped
Instructions
- 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.
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.
Seasoned Citrus Fillets I (Slow Cooker)
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.
Equipment
- Slow Cooker
Ingredients
- 4 white fish fillets
- 2 tablespoons butter
- 2 cloves garlic, smashed and minced
- 2 oranges, sliced
- salt and black pepper, to taste
Instructions
- First, make your garlic butter, melt the butter in a small sauce pan, add garlic and simmer for about 5 minutes. Set aside.
- 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.
Notes
Four Tilapia would be about 60 Baht, this dish is well under $1 per serving, even with the sides.
Sardines in Olive Oil (Slow Cooker)
Sardines are any type of small oily fish like sardines, mackerel, herring, or even milkfish, that have been preserved in oil or packed in sauce. I like sardines, I love sardines in olive oil, but I could only find one store that carried them in olive oil (Thai made as well) and was pricey to say the least. So I set out on an internet search and found this recipe, I have made it twice with excellent results.
Ingredients
- brine, ¼ cup salt in each 2 cups of water
- 3-4 mackeral, cleaned with heads and tail removed
- ¾ cup olive oil
- ¾ cup water
- ¾ cup pickle juice
- 3 bay leaves
- 2 tablespoons black peppercorns
Instructions
- Clean your fish, for both times I made these I used 4 mackerel, remove the head, tail, insides, and clean well on the inside along the backbone. Leave skin on and bones in.
- I took each fish and cut into 3 pieces, place all in a bowl with a lid.
- Prepare your brine with ¼ cup salt for 2 cups of water. I do this separate so I don't make more brine than what is needed. Make a batch and pour over the fish pieces, make more as needed to cover the fish.
- Refrigerate for at least 3 hours, I normally refrigerate overnight.
- Remove the fish from the brine and rinse, place fish pieces in a slow cooker, add the olive oil, water, pickle juice, bay leaves, and peppercorns.
- Put the slow cooker on Low setting for 3-6 hours, depending on size of fish, 3 hours for small fish, like milkfish, and 6 hours for mackerel. Check the fish about an hour before the time, you are looking for soft fish and soft bones, if the bones are not soft, go another hour and check again, repeat until the bones are soft.
- When done and the fish and bones are soft, allow to cool and store in the fridge in olive oil.
- Serve as is with or on a lettuce salad with tomatoes and garlic, or as a sandwich with bread spread with mustard.
Notes
Mackerel will run about 25 baht per fish, if using as a light meal, well under $1 per person. If I use in a sandwich, I use 3 fish pieces, split each in half, lunch for under $1. If I use in a tomato salad, I use 3 pieces and just kind of chop them up, salad for under $1.
Used in Recipes Listed on this Site:
- Sardine & Tomato Sandwich.
- Sardine & Sliced Egg Sandwich, made it, GO-TO recipe.
- Pasta with Sardines II.
- Sardine & Cheese Wontons.
- Tempura Sardines.
- Ginger Steamed Sardines.
- Sardine Salad Sandwich, made it, GO-TO recipe.
- Sardine Dip, made it, GO-TO recipe.
- Crispy Sardines & Garlic Mayo, made it, GO-TO recipe.
- Fisherman's Eggs, made it, GO-TO recipe.
- Pasta with Sardines.
- Sardine Sandwich I, made it, GO-TO recipe.
- Sardine Sandwich II, made it.
- Sardine Club Sandwich.
