Archive for the ‘FISH – ALL’ Category
Crispy Sardines & Garlic Mayo
These are very good. Serve as an appetizer or with a nice pasta salad or vegetables for a light dinner. I made this on 30 Aug 2017 and is highly recommended if you like sardines in olive oil. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tin sardines in olive oil, (120 g / 4¼ oz), Shortcut
- ½ cup all purpose flour
- 1 egg, lightly beaten
- 1 cup breadcrumbs, Shortcut
- cooking oil, for frying
- chili powder, for garnish
For the Garlic Mayo
- ½ cup mayo
- 3 cloves garlic, minced
- 1-2 tablespoons oil from the sardine can
- salt, to taste
Instructions
- Drain the tin of sardines and reserve the olive oil, this is the 120 gram tin, then split each sardine in half lengthwise. Or use 3-4 pieces of homemade sardines in olive oil.
- For garlic mayo, mix all the garlic mayo ingredients. Season to taste with salt and leave it in the fridge to let flavors to build.
- Lightly coat sardines in flour, followed by egg, then breadcrumbs. Heat oil in pan and pan fry till golden brown and crispy. (I did not have breadcrumbs, totally forgot that so I used tempura flour after the egg wash, that works well too.)
- Serve hot with garlic mayonnaise and a sprinkle of chili powder.
Notes
One tin of sardines in olive oil, Ayam brand costs 59 Baht. For 2 servings, this is about 87 cents per serving.
Shortcuts: Sardines in Olive Oil, Breadcrumbs.
Fish Pot Pie
This recipe sounds very good and is easily modified to make it different each time it is prepared. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams fish fillets, see Step 1
- 1/2 cup celery, diced, see Step 2
- 2 cups potatoes, finely diced
- 1/4 cup onion, finely diced
- 1/2 cup white wine, or chicken broth
- pinch red pepper flakes, or more, to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 pie crust, OR make from a shortcut
- 1 egg, beaten with 1 tablespoon water
Instructions
- For the fish, any boneless and skinless whitefish would work. Cut into bite size pieces. Pangasius would be ideal, but to change this up, go with 500 grams of pangasius and 250 grams of salmon OR even better yet, go with 400 grams of pangasius, 250 grams of salmon, and 100 grams of peeled, deveined and tail removed medium or large shrimp.
- If you live in a country where fresh fennel is sold, use 1 small bulb of fresh fennel in place of the celery.
- First, make the filling: In a large, deep-sided saute pan or Dutch oven, heat the butter over low-medium heat. Add the potatoes (can be dice with skin on or skin off), celery and onion, and stir to coat the vegetables with the butter. Cover the pan, and cook for 10 minutes, stirring occasionally, until the potatoes are just tender and the other vegetables are translucent.
- Pour in the wine, and scrape up any stuck bits from the pan. Season with red pepper flakes, thyme, salt and black pepper.
- Mix in the fish; it should begin to cook instantly from the heat in the pan. When the fish is half cooked, sprinkle on the flour, and stir to incorporate it. The fish and vegetables should get a bit clumpy as the flour cooks. This will take just a minute or two. When the flour is all incorporated (and no longer white), pour in the milk, and stir well. The sauce will begin to thicken as you bring it to a simmer.
- When the fish sauce is thickened (like a nice white sauce), remove the pan from the heat, set aside.
- Preheat your oven to 250 C. Get out a deep pie dish or 7x11 baking dish.
- Transfer the fish and vegetable filling to a deep pie dish or small casserole dish. If your filling has been refrigerated, bring it to room temperature before adding the crust. Unroll the pie crust, and stretch it over the edges of the dish. Press the crust against the sides of pie dish, so there is a nice overhang. Trim off any extra. Make a few slits in the crust and brush with the egg and water mixture.
- Set the pie on a rimmed baking sheet, and bake for 20 minutes, or until the crust is nicely browned. Remove from the oven, and set aside for 10 minutes to let the set up. Cut and serve.
Notes
This pricing is based on using just pangasius, this fish would cost about 80 Baht for 750 grams. For 4 servings, this is about 59 cents per serving.
I think putting the fish and sauce into small serving dishes and topping each with the pie crust would work very well, this is what I intend to do when I make this.
Shortcut: Buttery Pie Crust.
Adapted from an internet recipe.
Fisherman's Eggs
I love sardines, and I love eggs, this is a win win right here. I have changed this to reflect using individual Pyrex dishes. I made this on 6 Aug 2017, and it is yummy! This makes a very filling breakfast, lunch, or dinner. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Dish (1¼ cup size)
Ingredients
- 1 tin sardines in olive oil, (120 g / 4¼ oz), see Step 2, Shortcut
- 1 small shallot, sliced
- fresh parsley, chopped
- 2 cloves garlic, minced
- black pepper, to taste
- 2 eggs, chicken or duck
Instructions
- Preheat your oven to 220°° C (425° F). When the oven is hot, heat a small baking dish for 5 minutes in the oven. I used a Pyrex serving dish, the 1¼ cup size dish.
- For the sardines, use a tin of sardines in olive oil, Ayam brand is the only one I found with oil and is highly recommended. Or use 2-3 pieces of sardines from a homemade batch of sardines. Drain the tin and place the sardines in another small bowl and use a spoon and just break the sardines into chunks. Add the shallot, garlic, and parsley and mix together, season with black pepper as desired.
- Remove the baking dish from the oven, add the sardine mixture to the heated dish and return to the oven for 5-6 minutes.
- Remove the dish from the oven, crack two eggs into a bowl, and slide them into the heated dish, season with salt and pepper to your liking, return the dish to the oven for another 7 minutes or until the whites are set. Remove the dish and place on the counter and cover with a lid for 5 minutes (the eggs will continue to cook, and it needs to cool, can actually let it sit for 10 minutes and you will have hot sardines and eggs).
- Serve with toast for a good breakfast or with a salad for a dinner.
Notes
If using tinned sardines, 1 tin per serving at 59 Baht, this is about $1.74 per serving. If making sardines at home, the cost will only be slightly less due to the cost of the olive oil needed. Not a inexpensive meal but certainly healthy.
Shortcut: Sardines in Olive Oil.
Grilled Browned Butter Honey Garlic Salmon
Sounds like a very nice way to prepare salmon. Minimal ingredients. This is a fast meal to put together.
Equipment
- Baking Pan
- Oven
Ingredients
- 4 tablespoons butter
- 4 tablespoons honey
- 1 tablespoon fresh lemon juice, or lime juice
- 2 cloves garlic, minced
- 4 salmon fillets
- salt, to taste
- lemon wedges, if desired
Instructions
- Preheat your oven to grill/broil.
- Place butter in a oven proof pan, cast iron would be ideal, or a regular pan and heat the butter over medium heat, stirring continuously for about 3 minutes, or until the foam settles, then the butter will change in color to a golden brown. Add the honey, lemon juice, and garlic, stir to combine and cook for about 30 seconds to 1 minute.
- Pour half of the butter to a dish and set aside. Then add the salmon to the pan and sear one side, if one side has skin, then sear that side for 3-4 minutes or until golden brown.
- Now at this point, if you have a oven proof pan, flip each fillet and place the pan in the oven to broil for another 6 minutes, OR, if you do not have an oven proof pan, flip and place each fillet in a preheated baking dish and pour the liquid from the pan into the baking dish as well, then broil for 6 minutes.
- To serve, season fillets with salt to taste, drizzle the reserved brown butter over each fillet and serve with steamed vegetables, rice, and a salad.
Notes
For 69 Baht per fillet, this is about $2.03 per serving. High cost but ok for a once in a while meal.
Asian Salmon & Vegetables
Sounds really good, I have to try this as we eat a lot of salmon.
Equipment
- Baking Sheet
- Foil
- Oven
Ingredients
- 2 salmon fillets, these are the 140-160 gram each
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ cup soy sauce
- 2 teaspoons Dijon mustard
- 1 carrot, cut into matchsticks
- ½ red bell pepper, cut into thin strips
- 1 cup fresh broccoli, cut into bite size pieces
- 1 cup snow peas, trimmed
- salt and pepper, to taste
- olive oil, as needed
- 2 spring onions, sliced for garnish
Instructions
- Preheat your oven to 200° C (400° F).
- Mix together the marinade of brown sugar, garlic, ginger, soy sauce, and mustard in a shallow bowl. Place the salmon in the marinade and marinate for 15 minutes.
- While the salmon is marinating, lay down two sheets of foil on a baking sheet. On the first sheet, lay down the carrot sticks to make a layer about 2 sticks deep and about 6 inches across, on top of the carrots place the bell pepper cross way. On one end of the carrots place the broccoli, and on the other end, place the snow peas. Drizzle with a little olive oil and salt and pepper to taste and fold the foil over the veggys to make a sealed packet. set that packet off to one side of the next sheet of foil.
- Drizzle some olive oil on the second sheet. Remove the salmon from the marinade and shake off excess and place on the olive oil on the foil.
- Bake for 8-10 minutes or until the salmon easily flakes with a fork. Plate the vegetables and place the salmon on top, sprinkle with chopped spring onion, serve.
Notes
For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.
Almond Crusted Parmesan Salmon
Sounds like a great way to prepare salmon. Salmon fillets are available in Tesco, weigh between 140 and 160 grams each. One fillet is one serving.
Ingredients
- 2 salmon fillets
- 1 egg
- olive oil, as needed
For the Breading
- ⅓ cup almonds, crushed
- ⅓ cup Parmesan cheese, grated
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- This is the type of fillets I get from Tesco.
- Mix breading ingredients together in large bowl. Whisk egg in a separate bowl.
- Heat some olive oil in a non stick skillet on medium heat. Once the pan is ready, dredge the salmon in the egg, then the breading mixture and add to the hot pan, skin side down and let the fillets cook on one side for 3-4 minutes or until golden brown, flip and cook for an additional 2-3 minutes or until golden brown.
- Plate with skin side down, serve with your favorite vegetable or even with pasta.
Notes
For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.
Creamed Tuna on Buttered Toast
Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- ¼ cup butter
- ¼ cup all purpose flour
- 2 cups milk
- 1 can tuna, drained, or 1 cup fresh cooked tuna, (185 g / 7 oz), Shortcut
- 1 cup frozen peas, thawed, or peas and carrots, or mixed veggies
- salt and pepper, to taste
- bread, for toasting
- butter, for the toast, as needed
Instructions
- Melt the butter in a saucepan, then whisk in the flour, then whisk in the milk, whisk constantly to prevent lumps and stir until creamy. Add the tuna, peas, and salt and pepper to your taste and warm through.
- As the sauce is warming, toast your bread, figuring 1-2 slices per serving. I went with 4 slices of toast for me in this photo.
- When the bread is toasted and buttered, spoon the sauce over the toast and serve.
Notes
Low cost per serving.
Shortcut: Tuna.
Variants: 1. Add a couple of fried eggs sunny side up on top of each serving. 2. Chop 2 hard boiled eggs and mix those in when you add the tuna.
Fish Tacos
For the best Fish Tacos I have ever had, that would be San Diego, California, many many years ago, at the Mexican owned and operated places. This recipe is spot on for a good tasting fish taco. I made these last night, 7 June 2017 and two thumbs up from my wife as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 fillets Pangasius fillets, cut each fillet in half to make 4 pieces
- olive oil, as needed
- 2-3 tablespoons butter
- garlic salt, as needed
- salsa, as needed, OR make from a shortcut
- sour cream, as needed, OR make from a shortcut
- Cheddar cheese, shredded, as needed
- cabbage, shredded, as needed
- 4 large flour tortillas
Instructions
- Heat a large non stick skillet with the butter and a splash of olive oil, cook the fillets over medium heat until cooked through and flakes easily with a fork. Season with garlic salt to taste, remove from the skillet and place on paper towels to drain.
- In a separate non stick skillet on low heat with no oil or butter, heat the tortillas on each side for a minute or so, this just to make them more pliable to fold. Once they are warmed, place a piece of fish on one side of each tortilla.
- Top the fish with a spoon or two of salsa, sour cream, shredded cabbage, and cheese.
- Fold the other side over and enjoy.
Notes
The fish is low cost, the high cost would be the store bought tortillas (imported as well) (I really need to find a recipe to make these), for now I will say fair cost per serving.
Variant: 1. Add a dash or two of hot sauce to the taco, or even a squeeze of fresh lime.
Shortcut: Fast and Simple Fresh Salsa II, Sour Cream.
Adapted from an internet recipe.
Classic Deep Fried Catfish
This is not intended for Pangasius (Shark Catfish), I intend to make this using one Striped Catfish first.
Ingredients
- 1 Striped Catfish, filleted
- 1 cup milk, or buttermilk
- ¼ teaspoon hot sauce
- ⅓ cup yellow corn meal
- ⅓ cup corn flour
- ⅓ cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- ¼ teaspoon garlic powder
- cooking oil, as needed for deep frying
Instructions
- Fillet the catfish and wash the fillets, place fillets in a baking dish. Whisk together the milk and hot sauce and pour over the fillets. Cover the dish and place in the fridge for 8 hours, turning the fillets once at the 4 hour mark.
- Mix the flours, corn meal, salt, peppers, and garlic powder in a shallow dish. Remove the fish from the fridge and let sit on the counter for 10 minutes to get them back to room temperature.
- Heat the oil in a large thick skillet or pot, about 2 inches of oil is good. When the oil is hot, like deep frying type of hot, then it is ready. Remove the fillets from the milk and drain off any of the milk, roll the fillets in the corn meal and flour mixture, and deep dry for 2 minutes on each side or until golden brown, remove and place on a wire rack to drain. Serve.
Notes
I will price this when I buy a fish, but easily a Low cost meal.
Parmesan Broiled Whitefish
This sounds not only good, but is quick to prepare as well. On my to try list for sure.
Ingredients
- 4 whitefish fillets, Tilapia, Pangasius, Sea Perch are all good choices
- 1/4 cup Parmesan cheese, grated
- 1/8 cup butter, softened
- 1 1/2 tablespoons mayo
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fresh dill
- pepper, to taste
Instructions
- Preheat your oven broiler to High and place the rack near the top. If you have a counter top oven, preheat the oven to 200 C using the top coil only, and place the rack near the top.
- In a small bowl, mix together the cheese, butter, mayo, lemon juice, dill, and pepper.
- Place fish fillets on a baking sheet lined with foil and broil for 3 minutes, remove from oven and flip each fillet over and divide the cheese mixture over the fish fillets and broil for 3-5 minutes making sure you do not over cook the fish, serve.
Notes
Pangasius fillets would run about 115 Baht/kilo, four fillets would probably be less than so I will us 100 Baht. For 4 servings this is about 75 cents per serving. Sea Perch would cost more (96 Baht per fish), and you have to fillet yourself. Nile Tilapia and Tub Tim would cost less (51 and 58 Baht per fish) but you would have to fillet yourself.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
