Fish – White Fish | Thailand 1 Dollar Meals

New England Creamed Codfish

August 28, 2021 Lee

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New England Creamed Codfish

Adapted from a recipe in the Casserole Cook Book, page 107.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Easy recipe that comes together rather quickly, a basic dish of a homemade white sauce and steamed fish. Add a couple of sides and you have a delicious meal. This recipe was written originally using salt cod, I have changed the recipe to reflect the use of any whitefish, and the unsalted variety of cod as well.

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Prep Time 30

Cook Time 30

Course Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

500 grams whitefish, cod, pangasius, or barramundi would be good, (1 lb)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 egg yolks, beaten
2 tablespoons onion, grated
2 teaspoons lemon juice
toast, for serving

Instructions

Steam the whitefish your preferred way, I use my rice cooker for this. For a rice cooker, simply add 1-2 cups of water to the pot, place the steamer tray on top and cover with the lid. Press cook, when the water is boiling, remove the lid and place fish in the steamer tray and cover with the lid.
Steam until cooked through, about 5-10 minutes.
Remove fish, drain, flake apart meat, remove any bones or skin.
Melt butter in a medium saucepan, stir in flour until smooth, slowly stir in milk, cook and stir until thickened.
Add a small amount of sauce to the egg yolks and stir together, then add all the egg yolks to the sauce and stir in.
Add the fish, onion, and lemon juice. Heat through.
Serve over toast points, enjoy.

Notes

Low cost per serving.

#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish

August 19, 2021 Lee

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Fish Chowder

Adapted from a recipe in the Casserole Cook Book, page 121.

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.

Prep Time 30

Cook Time 1

Course Lunch, Main Dish, Soup

Cuisine American

Servings servings

Ingredients

¼ cup bacon, diced
1 cup potato, finely diced
¾ cup onion, finely diced
570 grams whitefish fillets, cut into ¼ to ½ inch cubes, (1¼ lb)
2 cups water
2-3 cups half and half cream
salt and black pepper, to taste

Instructions

In a mixing bowl, add the onion and potato, mix together.
In a pot, add the bacon and fry until browned, remove the bacon to a plate, leave fat in the pot.
Ad a layer of potato mixture to the pot, then a layer of fish, repeat until all is used and in the pot.
Top with the bacon and a black pepper as desired. Pour in the water.
Place the pot on low heat, cover, and simmer for 1 hour.
Stir and then stir in 2-3 cups of cream depending on the consistency you desired. Taste and season with salt and black pepper as desired.
Serve and enjoy.

Notes

High cost per serving just based on the amount of cream.

Variant: 1. Run the potato, onion, and fish through a grinder with a coarse (wagon wheel) plate attached then proceed as directed.

* High Cost $1.51+ per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI

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.

Prep Time 20

Cook Time 10

Course Lunch, Main Dish

Cuisine American

Servings 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

Fish Vegetable Bake

July 5, 2021 Lee

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Fish Vegetable Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 124.

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.

Prep Time 20

Cook Time 30

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (9x9 inch)

Ingredients

1 package Vegetable Option, thawed, well drained, (10 oz / 283 g)
750 grams Fish Option, steaks, 4 preferred, (1½ lb)
1 small onion, thinly sliced, separated into rings
1 can Soup Option, (10½ oz / 298 g)
1 tablespoon lemon juice
Seasoning Option
⅛ teaspoon black pepper
1 medium tomato, sliced

OPTIONS

Vegetable - Use 1 Item

spinach, chopped
broccoli, chopped
cut asparagus

Fish - Use 1 Item

haddock
halibut
salmon

Soup - Use 1 Item

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

Seasoning - Use 1 Item

¼ teaspoon dried oregano, crushed
¼ cup Parmesan cheese, grated
½ teaspoon dried dill weed, crushed

Instructions

Preheat your oven to 180° C (350° F), get out a 9x9 inch baking dish. Add add the Vegetable Option to the pan and spread out evenly.
Place the Fish Option steaks on top of the vegetable, 4 steaks would be preferred to fit evenly.
Top the fish with the onion slices.
In a small bowl, mix together the Soup Option, lemon juice, Seasoning Option, and black pepper.
Spoon soup mixture over the onion.
Bake for 25-30 minutes or until fish flakes easily with a fork.
Top with the tomato slices, bake for another 5 minutes.
Slice into 4 portions, serve with your favorite sides, enjoy.

Notes

Low cost per serving. This would work great using just common white fish as well.

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.

* Best Value $1 or Less per Serving,FISH - ALL,Fish - Salmon,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.

Prep Time 30

Cook Time 30

Course Lunch, Main Dish

Cuisine American

Servings 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.

Prep Time 30

Cook Time 20

Course Lunch, Main Dish

Cuisine American

Servings 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

January 8, 2021 Lee

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Baked Cod

This recipe for Baked Cod is courtesy of Rasa Malaysia, United States.

This is an easy recipe for excellent cod, perfectly cooked, and delicious. This would work for any white fish and I look forward to preparing this with barramundi. Highly recommended for a simple yet flavorful dish.

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Prep Time 5

Cook Time 10

Course Main Course

Cuisine American

Servings servings

Equipment

Oven

Ingredients

500 grams cod fillets, boneless, skinless, (1 lb)
lemon juice, as desired
olive oil, as desired
salt, as desired
cayenne pepper, as desired
fresh parsley, chopped, for garnish, optional

Instructions

Preheat your oven to 200° C (400° F). You will need a glass baking dish or a baking sheet that you have lined with foil.
If using frozen cod fillets, thaw them in the fridge overnight. Rinse each fillet and pat dry with paper towels. Place fillets in the baking dish or on a prepared baking sheet.
Drizzle olive oil on each piece, then drizzle lemon juice on each piece. Sprinkle each piece with salt then cayenne pepper.
Place in the heated oven and bake for 10-12 minutes, 1-2 minutes longer for very thick fillets. Fish will easily flake with a fork.
Garnish with chopped parsley if desired, serve, and enjoy.

Notes

Low cost if using a common whitefish such as pangasius or barramundi. Cod is probably available in the high end markets but is more than likely well above the $1 per serving range.

Variants: 1. Use pangasius or barramundi fillets instead of cod. 2. Use chili powder in place of cayenne pepper.

# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - White Fish

Taqueria Fish Sliders with Taco Tartar Sauce

December 17, 2020 Lee

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Taqueria Fish Sliders with Taco Tartar Sauce

Adapted from a recipe card in "Cooking with Beer".

For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.

Prep Time 20

Cook Time 10

Course Lunch, Main Dish

Cuisine American

Servings sliders

Equipment

Deep Frying Thermometer

Ingredients

For the Taco Tartar Sauce

½ cup mayo
2 tablespoons taco sauce, medium spice
2 tablespoons pickle relish

For the Fish Sliders

1 cup all-purpose flour
1 bottle Mexican, or American beer, (12 oz / 330 ml)
2 packets taco seasoning mix, Shortcut
2 cups vegetable oil
1 kilo cod fillets, or any white fish, cut into 12 bite pieces, (2 lb)
12 slider rolls, dinner rolls cut in half horizontally
6 slices Cheddar cheese, cut in half

Instructions

For the Taco Tartar Sauce

Add the Tartar Sauce ingredients to a small bowl and mixing together. Set aside.

For the Fish Sliders

In a medium size mixing bowl, add the flour, beer, and both taco seasoning packets. Mix well, let batter stand for 5 minutes.
Heat the oil in a medium size sauce pan on medium high heat to 180° C (350° F).
Dip fish pieces in the batter to coat evenly. Carefully place pieces in hot oil, work in batches so you do not over crowd the pan. Cook 2-3 minutes or until golden brown, turning once.
Remove with a slotted spoon to a plate lined with paper towels.
Serve fish on rolls with cheese and tartar sauce, enjoy.

Notes

Low cost per serving.

Shortcut: Taco Seasoning.

* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish

Pub-style Fish & Chips

December 15, 2020 Lee

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Pub-style Fish & Chips

Adapted from a recipe card in "Cooking with Beer".

For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.

Prep Time 10

Cook Time 30

Passive Time 30

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Oven
Deep Frying Thermometer

Ingredients

¾ cup all-purpose flour, plus additional to dust fillets with
½ cup flat beer
vegetable oil, as needed
3 large potatoes, cut into ¾ inch strips
1 egg, separated
500 grams cod fillets, or any whitefish, cut into 6 inch by 2 inch strips, pin bones removed
salt, as desired
sprigs fresh parsley, for garnish
tartar sauce, as desired, Shortcut
lemon wedges, as desired

Instructions

In a small mixing bowl, mix together the ¾ cup of flour, beer, and 2 teaspoons of oil. Cover and place in the fridge for minimum 30 minutes, up to 2 hours.
Place potato strips in a large bowl of cold water.
Pour at least 2 inches of oil in a deep heavy saucepan, heat over medium heat to 160° C (320° F).
Drain and dry potatoes, fry in batches for 3 minutes or until slightly softened but not browned. Drain on a paper towel lined plate.
Remove flour mixture from fridge. Stir the egg yolk into the mixture.
Add the egg white to a medium size mixing bowl and beat with an electric mixer on medium high speed until soft peaks form.
Fold the egg white into the flour mixture.
Preheat your oven to 95° C (200° F) and heat the oil to 185° C (365° F). Dust fish pieces with flour, dip pieces in batter, shaking off excess.
Carefully lower fish pieces into the hot oil. Work in batches and do not crowd the pan. Fry fish 4-6 minutes or until batter is browned and fish is cooked through, turning once. Allow oil to heat back up between batches. Drain cooked fish on paper towels and keep warm in the oven.
After the fish is all cooked, cook the potatoes in batches, 5 minutes or until browned and crisp. Drain on a paper towel lined plate and sprinkle with salt to taste.
Serve fish and chips together with tartar sauce and lemon wedges on the side, garnish with parley. Enjoy.

Notes

Low cost per serving.

Shortcut: Tartar Sauce.

* Best Value $1 or Less per Serving,Fish - White Fish

December 9, 2020 Lee

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Fish & Chips

Adapted from a recipe card in "Cooking with Beer".

For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this, just the fish, on 6 Apr 2022, and was beyond all expectations, the batter for this is excellent! I also doubled the recipe and cooked the fish using my deep fryer. My family loved this method for preparing fish, and will be a regular now at the house. Highly recommended.

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Prep Time 20

Cook Time 20

Passive Time 2

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Electric Mixer
Frying Thermometer
Deep Fryer , not required but works well for this

Ingredients

¾ cup all purpose flour
½ cup flat beer
vegetable oil, as needed
4 medium potatoes, Russet preferred, cut into wedges
salt, as desired
1 egg, separated
500 grams cod fillets, or other firm whitefish, (1 lb)
lemon wedges, optional, as desired

Instructions

In a small bowl, add the flour, flat beer, and 2 teaspoons of vegetable oil, mix together. Cover and place in the fridge for 1-2 hours.
While the flour mixture is chilling. Pour 2 inches of oil into a pot or large heavy skillet with high sides, heat to 185° C (365° F) on medium heat. Optionally, use a deep fat fryer.
Add potato wedges in batches to the oil, fry 4-6 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt as desired. Allow the oil to return to 185° C (365° F) between batches.
Remove the flour mixture from the fridge, stir the egg yolk into the mixture.
Add the egg white to a medium mixing bowl, beat with an electric mixer at medium high speed until soft peaks form.
Fold egg white into the flour mixture.
I used pangasius for this, it is excellent whitefish, low cost and readily available. I cut the fillets in half for easier handling.
Return the oil to 185° C (365° F). Dip fish fillets into the batter in batches, fry for 4-6 minutes or until batter is golden brown and crispy, turning once. Drain on paper towels. Allow the oil to return to 185° C (365° F) between batches. Optionally, use a deep fryer, just leave the basket in the oil and carefully place 2 fillet halves at a time in the oil, when they turn golden brown they will float to the top, if you place in the basket then lower into the oil, the batter may brown around the basket and will result in some batter coming off when you remove them.
Serve with potato wedges, and lemon wedges if desired, or any chips you prefer. Enjoy.

Notes

Low cost per serving.

#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish