Archive for the ‘Fish – White Fish’ Category
Fish in Coconut Milk
This is a quick recipe with minimum ingredients. Nothing short of an excellent way to prepare white fish! I made this on 8 Dec 2018 and used two large Pangasius fillets, my wife and I really loved this, this will be a regular for sure now. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2-3 whitefish fillets
- 1/2 cup fine bread crumbs, (Shortcut)
- 1/2 - 1 teaspoon paprika
- 4 tablespoons butter
- 1 1/2 cups coconut milk, or to cover
- fresh parsley, chopped, as desired
Instructions
- For the fish, good choices in Thailand would be Pangasius (Shark Catfish), Barramundi, and Tilapia. For those in the US / Canada, good choices can be Tilapia, catfish, whitefish, bass, drum, cod, grouper, snapper, redfish, etc.
- Rinse the fillets, don't dry them, and to make them easier to manage in a pan, cut each fillet in half crosswise to make 2 smaller fillets.
- Mix together the bread crumbs and paprika in a shallow bowl. Roll the fillets in the crumbs to coat them well. I used two large fillets, each cut in half to make 4 pieces, easier to manage.
- Heat the butter in a large non stick pan on medium heat. In a separate saucepan, heat the coconut milk to a near boil.
- When the butter is hot, brown the fillets on each side, work in batches if needed, then when all are browned, return all the fillets to the pan.
- By this time, the coconut milk should be at a near boil, or boiling, pour that evenly over the fish in the pan. The fish should be covered or near covered, let this simmer for 3-4 minutes, the fish should easily flake with a fork.
- Sprinkle with parsley as desired and serve.
Notes
Low cost per serving.
Shortcut: Bread Crumbs.
Recipe adapted from Just A Pinch Recipe Club, Martha Price, and the original recipe is here.
United States.
United States.
Cornmeal Whitefish II (Simplicity)
This a change from Cornmeal Fish I, basically as the result of me taking a nap, and we'll just say that was an extended nap, so I was running late to prepare dinner and this is a delicious result of that error. My wife, and I, actually enjoyed this over the Cornmeal Fish I recipe. When cooking fish, minimum ingredients are need in order not to over power the flavor of the fish. No serving size, times, or quantities are given, this is totally what amount you want to make. And if you want a great fried fish, use lard to fry it in. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- whitefish fillets, figure 1-2 fillets per peron
- cornmeal, as needed
- lemon pepper, as desired
- lard, Shortcut
Instructions
- Cut your whitefish fillets in half if you like, easier to manage that way.
- Place some cornmeal in a shallow dish, season the cornmeal with lemon pepper as desired.
- Heat a large non stick pan with 2-3 tablespoons of lard. When the oil is hot, dredge each fillet in cornmeal, coating it well. place fillets in the hot lard. cook until golden brown on the bottom then turn fillets over with tongs and cook until golden brown, remove to paper towels.
- When all the fillets are cooked, serve with a vegetable or a salad for a nice meal.
Notes
For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Shortcut: Rendering Lard.
Rotsi-topped Fish Pie
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.
Ingredients
- 1 large potato, 300 grams, (10-11 oz)
- 250 grams white fish fillets, skinless, boneless, (8-9 oz)
- 2 hard boiled eggs, peeled and quartered
- 1 1/4 cups milk
- 3 1/2 tablespoons butter, divided
- 1 leek, thinly slice, rinsed well
- 2 tablespoons all purpose flour
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Dijon mustard
- salt and pepper, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
- 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.
- Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
- Serve.
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.
Curry Fish Balls
This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of balls and make a main dish over rice for two people. On my to prepare list.
Ingredients
- 25 fish balls, thawed if frozen, rinsed
- 1 tablespoon cooking oil
- 1 cup red onion, finely diced
- 100 grams Golden Curry, 1 small box or 1/2 a large box
- 1 cup coconut milk, or plain milk if in a pinch
- 1 cup vegetable stock, fresh or from powder, or water
Instructions
- In a large non stick pan, heat the oil and when hot, saute the onion until soft.
- If you have never used Japanese curry before, it very much looks like a chocolate bar. This melts into hot liquid quickly.
- Pour in the stock and add the curry (yes, it does look like a candy bar). Move the curry around until dissolved and mixed in with the onion and stock.
- Add the coconut milk and stir in, then add the fish balls. Simmer on low heat for about 10 minutes.
- Remove from heat and the curry will thicken.
- Serve as is for a side dish or snack, or over rice with the curry as a main dish. Enjoy.
Notes
Low cost.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Use beef, pork, chicken, or seafood balls in place of the fish balls.
This recipe for Curry Fish Balls is from China Sichuan Food.
Oven Fried Fish
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.
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.
Baked Whitefish
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.
Ingredients
- 4 whitefish fillets, skinless, boneless, about 1 kilo, (2 lbs)
- lemon pepper, as desired
- salt, as desired
- paprika, as desired
- 3 tablespoons butter, melted
- 1/2 teaspoon lemon or lime juice
- 2 cloves garlic, smashed and minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
Instructions
- Preheat your oven to 180 C (350 F) and lightly grease with butter a 9x13 baking dish.
- Rinse the fillets then pat them dry, arrange fillets in the baking dish and season with the salt and lemon pepper.
- 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.
- Sprinkle the fish with the parsley, rosemary, and paprika.
- Bake, uncovered, for 25 to 35 minutes or until the fish is cooked through and flakes easily with a fork.
- Serve.
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.
Thai Fish Cakes
This comes from a good friend and sounds delicious. You can prepare the fish two ways, 1. with a food processor, or 2. with a meat grinder and your hands, I will use the second way. On my to cook list.
Ingredients
- 500 grams whitefish, any will do fine, (1 lb)
- 1 tablespoon Thai red curry paste
- 1 egg, beaten
- 1 teaspoon brown sugar, or cane sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 80 grams fresh long beans, finely chopped, (2 3/4 oz)
- 1 tablespoon fresh cilantro, chopped
- 4 tablespoons vegetable oil
- 1-2 teaspoons kaffir lime leaves, finely chopped, optional but recommended
- lime wedges, for garnish if desired
Instructions
For Food Processor Use
- Put the fish in your food processor and process until coarsely chopped, then add the curry paste, egg, sugar, salt, and corn starch and process until well blended. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
For Meat Grinder & Hands Use
- Run the fish through your meat grinder using the coarse plate (the wagon wheel). With the ground fish in a mixing bowl, add the curry paste, egg, sugar, salt, and corn starch and mix with your hands to completely mix everything together. Stir in the beans, cilantro, and kaffir lime leaves (if using those).
Continuing On...
- Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
- After 30 minutes have passed, get the bowl and shape fish mixture in balls then flatten to make the fish cakes.
- Heat the oil in a non stick pan, when the oil is hot, add the fish cakes (in batches) and cook for about 3 minutes on each side or until golden brown.
- Garnish with lime wedges. Serve as a side with any Thai main dish, such as a curry over rice.
Notes
Low cost.
Recipe and photo provided by good friend, Khanthary Singnhoth, and her recipe is here.
United States.
United States.
Cornmeal Whitefish I
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
- whitefish fillets, figure 1-2 fillets per peron
- all purpose flour
- eggs
- cornmeal
- cayenne pepper
- salt and pepper
- cooking oil
Instructions
- Cut your whitefish fillets in half if you like, easier to manage that way.
- 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.
- 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.
- When all the fillets are cooked, serve with a vegetable and a salad for a nice meal.
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
Sounds wonderful, on my to cook list! This is very rewritten to make this user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Equipment
- Pie Dish (9 inch) , or 7 x 11 inch baking pan.
- Oven
Ingredients
- 400 grams whitefish fillets, boneless, skinless, (14 oz)
- 400 grams salmon fillets, boneless, skinless, 14 oz)
- 200 grams shrimp, peeled, deveined, tails removed, (7 oz)
- 4 hard boiled eggs, peeled and quartered
- 2½ cups milk
- 1 small onion, quartered
- 4 cloves, not the garlic
- 2 bay leaves
- 1 bunch fresh parsley, chopped
- ½ cup butter
- ½ cup all purpose flour, pinch less
- pinch ground nutmeg, small pinch
- 1 kilo mashed potatoes, (2 lb)
- 1 cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F). Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
- 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.
- Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
- 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.
- 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.
- 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.
- Bake for 30 minutes then let rest for 5 minutes, serve.
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.
Fish with Lemon, Butter & Caper Sauce
This is a delicious fish dish! I used Pangasius for this, use any whitefish you prefer.
Ingredients
- 3-4 whitefish fillets, boneless, skinless
- 1/4 cup tempura flour, or as needed
- lemon pepper, as desired
- 1/4 cup butter, divided, (1/2 stick)
- 2 tablespoons lemon or lime juice
- 1 teaspoon lemon or lime zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Three fillets rinsed and cut in half.
- In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess. Starting to coat the fillets in this photo.
- 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 a serving plate, cover to keep warm.
- 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. I was snap happy with the camera and took this photo before adding the capers.
- Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.
Notes
I use Pangasius fillets for, 3 fillets was just under a 1 kilo 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.
