Archive for the ‘FISH – ALL’ Category
Simple Salmon
This is your basic stove top recipe, and it could not be any easier. Only 4 ingredients and no quantities needed, figure 1 fillet per serving.
Ingredients
- salmon fillets, or steaks
- salt and pepper, as desired
- extra light olive oil
Instructions
- I used 3 skin on fillets from Tesco, each is 120 grams or about 4¼ oz. Rinse the fillets and check for and remove any stray scales and pin bones.
- Season the flesh side with salt and pepper as desired.
- Heat a tablespoon or two of oil in a non stick pan on medium high heat, when hot, add the salmon skin side down. Cook for about 3-5 minutes, most of the cooking takes place with the skin side down.
- As the color of the flesh on the sides of each fillet changes from the bottom upwards, and the skin is crispy, turn each fillet over and cook for another 2-3 minutes.
- Serve with sides of your choice.
Notes
At 69 Baht for each salmon fillet, this is about $2.15 per serving.
Baked Dorado
For as long as I have been in Thailand, I have never eaten Dorado. Dorado is known as Dolphinfish (it is a fish, not a dolphin), and in the US, particularly Hawaii, known as Mahi Mahi. This is an excellent table fish. I will use the Dorado term here.
Equipment
- Oven
- Baking Pan
Ingredients
- 2 Dorado fillets, about 120 grams / 4¼ oz each
- 2 teaspoons olive oil
- ½ cup butter, (1 stick / ½ block)
- 1 clove garlic, smashed and minced
- 1 tablespoon lemon, or lime juice
- 2 drops hot sauce, or to taste
- 1 roma tomato, seeded and chopped
- 1 spring onion, green and white parts, chopped
Instructions
- Preheat your oven to 230° C (450° F).
- Rub the fish fillets with olive oil and place into a baking dish, bake for about 20 minutes or until the fish easily flakes with a fork.
- While the fish is cooking, in a small saucepan, melt the butter, stir in the lemon juice, garlic, and hot sauce and then add the tomato and spring onion. Cook while stirring until good and hot.
- Remove the fish from the oven and plate, spoon the sauce over the fish and serve. A rice side dish and a vegetable would be great.
Notes
I cannot price this for Dorado, for Pangasius this would be low cost.
Variant: 1. Use any whitefish.
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.
Steamed Salmon in Lime Sauce (Rice Cooker)
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Equipment
- Rice Cooker
Ingredients
For the Salmon
- 1 salmon steak, or fillet
- 5 kaffir lime leaves, torn
- 1 sprig fresh cilantro leaves, chopped
- 1 stalk lemongrass, pounded, cut into 2 inch pieces
- 6 slices lime
- salt, as desired
For the Lime Sauce
- 2 tablespoons lime juice
- 1½ tablespoons fish sauce
- 1½ teaspoons sugar
- 1-3 red Bird's Eye chilies, sliced thin
- 5 cloves garlic, smashed and minced
- 2 sprigs fresh cilantro leaves, chopped
Instructions
- Heat your steamer, rice cooker or pot with a steamer insert.
- Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
- When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
- While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
- When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
- Remove from the steamer and serve.
Notes
For 69 Baht per fillet, this is about $2.03 per serving. High cost but good for a once in a while, healthy meal.
Pasta with Sardines II
Another great sounding recipe for sardines canned in olive oil. On my to cook list. If you are adventurous, you can make sardines in olive yourself, very easy. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry spaghetti, (1 lb)
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2 tins sardines in olive oil, (120 g / 4¼ oz each, Ayam or any brand), Shortcut
- 1 cup seasoned breadcrumbs, Shortcut
- ⅓ cup Parmesan cheese, grated + plus more for garnish
- ¼ cup fresh parsley, chopped
- 1 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil, then add the spaghetti and cook until just tender, drain, rinse under cold water, toss with ¼ cup of olive oil, cover and set aside.
- Open the tins of sardines and drain the oil into a non stick pan, heat the pan over medium heat then add the garlic and saute until just golden brown, then split the sardines in half and add them to the pan, breaking them up a bit with the spatula, and saute another minute or so more,
- Stir in the breadcrumbs and cheese, when mixed in, add the parsley, black pepper, remove from heat and add the pasta and mix, serve.
Notes
For sardines in olive oil, I have only seen one brand, Ayam, for 59 Baht per 120 gram tin, these are very good. If you make your own sardines in olive oil, you can reduce this price just a bit. Using 2 tins of sardines and 4 servings, this is about 87 cents per serving.
Shortcuts: Sardines in Olive Oil, Seasoned Breadcrumbs.
Salmon Cakes
This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams salmon, see Step 1, (1 lb)
- olive oil, as needed
- garlic salt and pepper, as needed
- 1 medium onion, finely diced
- ½ red bell pepper, diced
- 3 tablespoons unsalted butter, divided
- 1 cup panko breadcrumbs
- 2 eggs, lightly beaten
- 3 tablespoons mayo
- 1 teaspoon Worcherstershire sauce
- ¼ cup fresh parsley, minched
Instructions
- For the salmon, you can use a 500 gram (1 lb) fillet, use 4-5 smaller fillets, use leftover cooked salmon, or even canned salmon, well drained and the approximate weight stated. The salmon has to be cooked and flaked, you can bake or steam the fillets, up to you. Season with garlic salt and black pepper before cooking, if baking, brush with olive oil as well. Let the salmon cool to room temperature. Then flake the salmon with two forks and remove and discard the skin and any bones, depending on the cut you use.
- In a medium skillet over medium heat, heat a tablespoon of olive oil, 1 tablespoon of butter and the onion and bell pepper. Cook until softened and starting to turn golden brown, about 6 to 8 minutes then remove from heat.
- In a large bowl, and the salmon, bread crumbs, eggs, mayo, Worcestershire sauce, 1 teaspoon garlic salt, ¼ teaspoon of black pepper, and parsley. Stir to combine.
- Add the onion and bell pepper, and mix that in then form into 12-14 patties. You can use either large tablespoons of the mixture or use an ice cream scoop. Flatten the portion out and form into about ½ inch thick patties.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes and fry for 3 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate to drain. Add remaining oil and butter and repeat cooking remaining salmon cakes.
- Serve with a tartar sauce or dipping sauces of your preference.
Notes
Four 140 gram fillets is 96 Baht each and is 560 grams. For 4 servings, this is about $2.82 per serving. High cost for Thailand, should be much less in the US or where fresh or even canned salmon is available. Great flavor and would be great for visiting friends and family.
Shortcut: Steamed Salmon.
Steamed Salmon (Rice Cooker)
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
Equipment
- Rice Cooker , with steamer tray, or a dedicated Steamer
Ingredients
To Serve Steamed Salmon
- 3 salmon fillets, (140-160 grams / 5-6 oz each)
- sea salt and pepper, to taste for the fillets
- 2 cups water
- 1 bay leaf
- 2 cloves garlic, smashed, don't even have to peel
- 1 cup white wine, or just use 3 cups of water
- 2 teaspoons dried thyme
- 1 lemon or lime, quartered and squeezed, rind added
- pinch black pepper
- pinch salt
To Cook for another recipe
- salmon fillets, (140-160 grams / 5-6 oz each)
- 2-3 cups water
Instructions
To Serve
- You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
- For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
- You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
- Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
- Serve with a green salad and bread for a light, nutritious meal.
To Use in another recipe
- Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
- Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
- Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
- Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.
Notes
Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
Used in Recipes Listed on this Site:
Sardine & Tomato Sandwich
Shout out to my daughter, Samantha, you will like this! Basic sandwich that is healthy and nutritious. Not only did Samantha make this, she sent me some photos, one of which is featured here, outstanding looking sandwich, Samantha, you did well! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tin sardines in olive oil, drained, (120 g / 4¼ oz), Shortcut
- tomato, sliced as needed
- red onion, sliced, seperated into rings, as needed
- 2 slices sandwich bread, toasted
- mayo, as needed
- white pepper, to taste
Instructions
- Toast the bread, spread mayo on one side of each slice. Layer tomato slices on one slice, top with some red onion slice rings.
- Top with sardines that are split in half lengthwise. Season with some white pepper, top with the other slice of bread.
- Enjoy. (And that is a cracking great photo as well, thank you Samantha!)
Notes
If using tinned sardines in olive oil, figure about 59 Baht/tin/2 sandwiches. This would cost about 87 Baht per sandwich, reasonable and healthy.
Variants: As with any sandwich, use your imagination. Open faced or closed, substitute olive oil for mayo, substitute mustard for mayo, and spicy mustard even better! Add veggies you like, sprinkle with lemon juice.
Shortcut: Sardines in Olive Oil (Slow Cooker).
The photo was provided by my daughter, Samantha Thayer, United States - Thailand.
Tuna & Pasta Skillet
This to me sounds really good. This is a skillet dinner that you can put together in about 30 minutes. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2½ cups chicken broth, fresh or from powder
- 3 cups corkscrew pasta
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup milk
- 2 cans tuna, drained, or 1 cup cooked fresh tuna, (185 g / 7 oz), Shortcut
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Italian bread crumbs, Shortcut
- 2 teaspoons butter
Instructions
- Heat the chicken broth in a large skillet over medium high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is just tender, stirring often. Do not drain.
- Stir the soup, milk, and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the cheese is melted.
- Serve.
Notes
Low cost per serving.
Shortcuts: Breadcrumbs, Tuna.