Archive for the ‘Fish – White Fish’ Category
Whitefish Poached in Court Bouillon
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 is excellent fish and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Ingredients
For the Poached Fish
- 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
- 8 cups water
- 1 tablespoon salt
- 4 cloves garlic, smashed and minced
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- lemon or lime slices, for garnish if desired
For the Potato Side Dish
- 500 grams potatoes, cut into 1 to 1½ inch pieces, (1 lb)
- pinch saffron threads, if desired, 5-6 threads
Instructions
- 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.
- 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.
- 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
- 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.
- 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.
- Drain potatoes, plate with the fish, serve and enjoy.
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.
Whitefish & Capers
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.
Ingredients
- 2-3 whitefish fillets, cut in half to make 4-6 pieces
- 1 tablespoon olive oil
- 1/2 cup white wine
- 3 cloves garlic, smashed and minced
- 1/4 cup unsalted butter
- 1 tablespoon capers, with juice
- black pepper, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
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
Sounds wonderful. On my to cook list for sure.
Ingredients
- 3-4 potatoes, diced, peeled is up to you
- 2 tablespoons olive oil
- 3 tablespoons fresh ginger, finely grated
- 1 clove garlic, smashed and minced
- 1 can diced tomatoes, with juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 3 cups chicken stock, fresh or from powder
- 1 kilo whitefish fillets, cut into 1 inch sections
- 2 tablespoons fresh parsley, chopped
Instructions
- 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.
- 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.
- 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.
- Sprinkle with parsley, serve.
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
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.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 2 medium onions, diced
- 1/2 cup dry white wine
- 3 potatoes, cubed
- 2 cups clam juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon Old Bay seasoning
- 750-1000 grams whitefish fillets, boneless, skinless, cut into 1 inch cubes
- 1 1/2 cups whipping cream
- 2 tablespoons fresh parsley, chopped
Instructions
- 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.
- 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.
- 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.
- When the fish is cooked through, remove from heat and stir in the parsley.
- 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.
- Serve with bread or oyster crackers (which I am going to make as well soon).
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
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.
Ingredients
- 6 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, smashed and minced
- 2/3 cup fresh parsley, chopped
- 1 1/2 cups fresh tomatoes, chopped
- 2 teaspoons tomato paste
- 240 ml clam juice, (8 oz bottle)
- 1/2 cup dry white wine
- 750 grams whitefish fillets, boneless, skinless, cut into 1 to 1 1/2 inch pieces
- pinch dried oregano
- pinch dried thyme
- 1/8 teaspoon tobasco sauce
- salt and pepper, to taste
Instructions
- 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.
- 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.
- Ladle the stew into bowls and serve with bread.
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.
Rice Cooker Fish
For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Equipment
- Rice Cooker
Ingredients
- 1-2 fish fillets, think Pangasius, see Step 1
- 1 tablespoon olive oil
- 1 cup dry Jasmine rice
- vegetable of choice, broccoli is good, cut into small pieces
- salt and pepper, as desired
Instructions
- For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
- Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's instructions (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
- While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
- When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
- Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.
Notes
Low cost.
Tandoori Fish
An Indian dish and this does sound very good. On my to cook list.
Ingredients
- ⅓ cup white vinegar
- 4 cloves garlic, smashed and finely minced
- 1 tablespoon fresh ginger, peeled, grated
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ cup vegetable oil
- 1 kilo whitefish fillets, cut into 3-4 pieces each
Instructions
- Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
- Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
- Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
- Serve with rice and a steamed vegetable for a complete meal.
Notes
Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.
Fish Chowder I
This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo whitefish, boneless, skinless, cut into 1/2 inch cubes
- 2 tablespoons butter
- 2 cups onion, chopped
- 4-8 fresh Shiitake mushrooms, sliced
- 1 stalk import celery
- 4 cups chicken stock, fresh or from powder
- 4 cups potatoes, diced
- 1 cup clam juice, or shrimp stock
- 1/2 cup all purpose flour
- salt and pepper, to taste
- 2 cans evaporated milk
- 1/8 teaspoon Old Bay seasoning, OR make from a shortcut, optional
- bacon, cooked and crumbled, optional
Instructions
- In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
- Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
- Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
- Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
- Serve with crumbled bacon on each bowl if desired.
Notes
Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.
Shortcut: Old Bay Seasoning.
Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part. 3. Omit the Old Bay, not needed, and I like to taste the flavor of the chowder, not the flavor of a seasoning mix.
Adapted from an internet recipe.
Baked Lemon & Garlic Tilapia
Excellent tasting fish, can use any white fish you like, such as Pangasius, Barramundi, or even Tub Tim.
Ingredients
- 3-6 tilapia fillets, or any white fish fillets
- 6-8 cloves garlic, smashed and diced large
- ¼ cup butter, melted
- 4 tablespoons fresh lemon juice, or lime juice
- 3 teaspoons fresh parsley, chopped, or 1 teaspoon dried
- 1 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- I bought a fresh Tilapia (live) from a vendor that came by the house. I filleted it (which is NOT the preferred way by the family) and got two nice thick fillets, removing the pin bones, I cut them out in a strip, resulting in 4 pieces. The head and back bone went to the brother in law and he made soup with that, so everything was used.
- Preheat your oven to 200° C (400° F). Get out a baking dish, size will depend on how many fillets you are using. I used an 8x8 Pyrex dish for 2 fillets which was perfect.
- Melt the butter in a small sauce pan. Pour half the butter into your baking dish along with 1 tablespoon of the lemon juice, mix and spread out.
- To the sauce pan, add the garlic and saute on low heat for about 1 minute. Add 3 tablespoons of the lemon juice, remove from heat and stir together.
- Place the fish in the baking dish, and season with oregano, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley.
- Bake for 12-15 minutes, fish should just be starting to brown and should flake easily with a fork. Transfer to a plate, spoon some of the liquid over the fish, serve and enjoy.
Notes
Tilapia is low cost, if getting the fish from a open market, the seller will fillet for you for free most times. Tilapia can also be caught on rod and reel in many ponds, making the meal essentially free.