Archive for the ‘FISH – ALL’ Category
Parmesan Broiled Whitefish
December 26, 2016 Lee
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Parmesan Broiled Whitefish

This sounds not only good, but is quick to prepare as well. On my to try list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Whitefish Scampi
December 8, 2016 Lee
1 Comment

Whitefish Scampi

Sounds good and easy with only 5 ingredients. The cooking time listed for this seems long but is spot on, as I made this on 13 Sep 2017, outstanding, another big hit with the family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 fillets whitefish, Pangasius, Barramundi, or Tilapia, fillets cut in half as well
  • 3/4 cup butter, this is 3/4 of a standard block
  • 1 1/2 teaspoons lemon juice, or lime juice
  • 8 cloves garlic, smashed and minced
  • 1 tablespoon dried parsley
  • salt and lemon pepper, as desired

Instructions
 

  • Preheat your oven to 180 C (350 F), lightly grease a 9x13 baking dish with butter.
  • In a saucepan, add the butter and the minced garlic and put on low heat to melt the butter and soften the garlic a bit.
  • Arrange the fillet pieces in the baking dish in a single layer, season with a pinch of salt and lemon pepper as desired.
  • Mix the lemon or lime juice into the butter and pour the butter and garlic over the fish evenly. Sprinkle the fish with the parsley and bake for 40 minutes, turning the fish over every 10 minutes, or until the fish flakes easily with a fork.
  • Serve. (This was my plate, the fish shown is 3 half pieces of fillets, the last 10 minutes cook time, the pieces come apart into two pieces.)

Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Lemongrass Coconut Whitefish
December 8, 2016 Lee
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Lemongrass Coconut Whitefish

Adapted from an internet recipe.
Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 fillets whitefish, think Barramundi or Tilapia, fillets cut in half as well
  • ½ cup coconut milk
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 1 stalk lemongrass
  • ¼ teaspoon salt
  • salt and pepper, to taste
  • red chili flakes, to taste
  • cooked rice or pasta, to serve

Instructions
 

  • In a small bowl, mix together the coconut milk, onion powder, ginger, turmeric, and salt. Take the lemongrass stalk and lay on a heavy chopping block, then use the flat side of a meat tenderizer, pound the lemon grass to soften it up, when it is soft and flexible tie into an over hand knot. Doing this serves two purposes, first, it keeps the lemongrass in a bundle so it can be removed, plus it releases the oils into the dish.
  • Heat a large non stick pan to medium heat. Season the fillets on both sides with salt and pepper and place in the pan then pour the coconut milk mixture over the fillets and add the lemongrass. Use the spatula to coat the fish evenly. Sprinkle with red chili flakes. Reduce heat to a simmer and cover, cooking the fish for about 15 minutes or until the sauce is thickened and the fish flakes easily with a fork. Serve.

Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
Grilled Barramundi
December 8, 2016 Lee
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Grilled Barramundi

Adapted from an internet recipe.
A basic grilled fish recipe suitable for any whitefish. This can be done with fillets or a whole fish. Whole fish would be preferred for Barramundi and Tub Tim, fillets for Pangasius.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Servings 2 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 2 fillets Barramundi, cut each fillet in half to make 4 pieces, or 1 whole fish
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • salt and pepper, to taste
  • 1 bay leaf, omit if using fillets

Instructions
 

  • Prepare your grill for medium heat.
  • If using a whole fish, you will need to scale, gut, and remove the gills, no need to remove any fins or the head. Clean the inside well along the backbone, rinse then pat dry. If using fillets, just rinse and pat dry.
  • In a small bowl, mix together the lemon juice, olive oil, salt and pepper. Rub the whole fish inside and out or rub on both sides of the fillets with the mixture. If using a whole fish, put the bay leaf inside the fish, omit if using fillets.
  • Lightly oil the cooking grate and grill a whole fish for 8-10 minutes, flipping halfway through. Fillets will cook faster. When the fish easily flakes with a fork, serve and enjoy.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is sold in open markets by the kilo and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius fillets and whole Tub Rim would be slightly less. Using a whole fish I would stick to 1 kilo or less for the fish.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,GRILLED / BBQ / SMOKER
Garlic Basil Barramundi Skillet with Tomato Butter Sauce
December 7, 2016 Lee
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Garlic Basil Barramundi Skillet with Tomato Butter Sauce

Adapted from an internet recipe.
This sounds interesting and very good. You can use canned beans or dry that you cook yourself, cooking the beans yourself drops this down to a $1 per serving meal, canned beans will increase the cost to a fair value. This will be priced using dry beans as canned white beans are not available where I live. Feel free to use any whitefish for this recipe.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 40 minutes
Course Main Dish
Servings 2 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • fresh basil, chopped
  • fresh parsley, minced
  • salt and pepper, to taste
  • 1½ cups plum tomatoes, diced, use a bowl and save the juice as well
  • 1½ cups white beans, cooked, or 1 can of white beans, rinsed and drained
  • 2 fillets Barramundi, cut each fillet in half to make 4 pieces
  • ½ cup chicken or vegetable stock, fresh or from powder
  • 4 tablespoons butter
  • Parmesan cheese, optional, for garnish

Instructions
 

  • In a bowl, combine the olive oil, basil, parsley, salt and pepper, tomatoes and their juice as well, and the beans. Set this aside and let the flavors blend for about an hour. The longer you let this sit, the better the sauce will be.
  • Heat the olive oil in a non stick pan over medium heat. Pat the fish dry and season with salt and pepper on both sides, then pan-fry on each side for about 3-4 minutes until golden brown. Remove from the pan and set aside.
  • Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer. The sauce should start to thicken. Add the chicken or vegetable stock as needed to thin it out. Season with salt and pepper to taste. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve sprinkled with some Parmesan cheese.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold by the kilo in open markets and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less. Using canned beans would add anywhere from 60 to 90 Baht to the cost.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi
Barramundi with Lemon Butter
December 6, 2016 Lee
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Barramundi with Lemon Butter

Adapted from an internet recipe.
This is a fast and easy method of cooking not only Barramundi but any whitefish, like Pangasius.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Servings 2 servings

Ingredients
  

  • 2 fillets Barramundi, cut each fillet in half to make 4 pieces
  • olive oil, as needed
  • salt, to taste
  • 2 tablespoons butter
  • 1 clove garlic, smashed and finely minced
  • 2 tablespoons fresh lemon juice
  • ¾ tablespoon dried basil, or 5 fresh basil leaves, minced

Instructions
 

  • Heat a small saucepan over medium heat and cook the garlic in the butter for about 2 minutes until fragrant and golden, then stir in the lemon juice and about ¾ of the basil, add salt to taste, and set aside.
  • Heat a large non stick skillet to medium heat. Pat each piece of fish dry then coat each side with a bit of olive oil. Add the fish to the pan, skin side down and cook for about 3 minutes, the edges should turn golden brown, gently flip each piece over and cook for another 1-2 minutes, the fish should flake easily with a fork.
  • Remove the fish from the pan to plates and spoon the sauce over the fillets and sprinkle the remaining basil on top. Enjoy.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold in open markets by the kilo and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi
Baked Fish with Shrimp II
November 28, 2016 Lee
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Baked Fish with Shrimp II

Simple recipe of just fish and shrimp covered in a white sauce and baked, sounds wonderful. Lots of possibilities here! The recipe is based on Pangasius fillets.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo whitefish fillets, Pangasius or Barramundi would be good here, 5-6 fillets
  • 250 grams medium shrimp, peeled, deveined, tails removed
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • 3-4 cloves garlic, smashed and finely minced
  • dried thyme, to taste
  • dried parsley, to taste
  • spring onions, chopped, white and green parts, for garnish

For the White Sauce

  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk

Instructions
 

  • Preheat your oven to 180 C. get out and lightly grease a 9x13 baking dish.
  • Bring a pot of water to boiling and add the shrimp (remember, no tails) and cook until just pink, about 2-3 minutes, remove from heat and drain.
  • Season the fillets lightly with salt and pepper to your liking then lay them in a single layer in the baking dish, sprinkle some thyme and parsley over the fish, then place the shrimp in a single layer over of the fish, top with a sprinkling of thyme, rosemary, and salt to your liking.
  • In a small sauce pan, melt the butter over medium heat then whisk in the flour and salt to make a paste, slowly whisk in the milk and stir until the sauce thickens to coat the back of a spoon, remove from heat and pour over the shrimp in the baking dish. Sprinkle the Parmesan cheese on top of the sauce, bake uncovered for 20-25 minutes until hot and bubbly. Remove from the oven, let this rest for 10 minutes, sprinkle the chopped green onion over the top.
  • Serve with a tomato salad or a potato salad.

Notes

The Pangasius will run about 110 Baht for 1 kilo. The shrimp if bought from say Tesco is about 70 Baht for 250 grams, you can source this from local markets near the ocean for less. For 4 servings this is about $1.32 per serving.
Variants: Keeping in mind that variants will increase cost per serving as well; use less whitefish and cut into chunks then add some salmon cut into chunks as well. In the shrimp layer, reduce the shrimp and add in cooked oyster or mussel meat, or even crab meat, or a combination of all three. Add a finely diced red bell pepper for crunch and color.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
Baked Chili Barramundi
November 25, 2016 Lee
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Baked Chili Barramundi

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings

Equipment

  • Oven
  • Parchment Paper
  • Baking Sheet

Ingredients
  

  • 1 whole Barramundi, these are called Giant Sea Perch in Tesco
  • chili paste, mild or hot is up to you
  • red bell pepper, cut into rings
  • yellow bell pepper, cut into rings
  • salt and pepper, to taste
  • spring onions, chopped, for garnish
  • parchment paper

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch.
  • Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  • One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! There is no pin bones. Yes, you can eat the skin. This photo is two fillets, skin on, no ribs, ready for cooking.
  • After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer. Take each fillet and cut in half so you have two large pieces from each fillet, this reduces the chance of the fillet breaking when you serve.
  • Preheat your oven to 200° C (400° F), get out a baking sheet.
  • Slice up some of the bell pepper into rings and then lay out some parchment paper, use one sheet per fillet (two pieces). On one side of each paper, place the two pieces from one fillet, skin side down, season with salt and pepper to your liking then spread on some chili paste, how much you want to use is up to you. After the paste, lay some bell pepper over each piece of fish, alternating red and yellow. Then fold the paper over the pieces and fold the edges together to seal the fillet in a pouch. Gently place this on a baking sheet and repeat for the other pieces.
  • Bake for 20-25 minutes, remove from the oven and open one packet to check doneness, fish should easily flake with a fork. Open the packets and gently lift the fillet pieces out with a spatula and plate. Serve with rice or potato salad or even fried potatoes and a vegetable.

Notes

Barramundi costs around 96 Baht, this is per fish, not per kilo, the price fluctuates as well. For 2 servings from one fish, this is about $1.41 per serving, overall not bad for an excellent tasting fish, and a quickly assembled meal.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi
Baked Salmon
November 21, 2016 Lee
2 Comments

Baked Salmon

Adapted from an internet recipe.
This is wonderful! I made this on 22 Nov 2016 and was an instant two thumbs up from my Thai wife. Excellent marinade as written, recipe followed as written, no changes needed, and after baking, spoon the oil on some pasta for a great meal.
5 from 2 votes
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan
  • Oven

Ingredients
  

  • 4 salmon fillets, (140-160 gram / 5-6 oz each)
  • 3 clove garlic, minced
  • 5 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1-2 tablespoons fresh lemon juice

Instructions
 

  • In a bowl, add the olive oil, garlic, basil, parsley, salt, pepper, and lemon juice. Mix to make the marinade. Place the salmon fillets in a shallow flat dish, pour marinade over the top of them and place in the fridge, turning the fillets occasionally. Marinate for 1 hour.
  • Preheat your broiler, or if using a counter top oven use the top coil and heat to 230° C (450° F).
  • Using a baking dish, glass would be perfect, place fillets in the dish and pour the marinade over the fish.
  • Broil for 5-7 minutes then flip fillets over, when the fish flakes with a fork easily, it is done.
  • Serve. A salad, pasta, or vegetables on the side would be perfect side dishes.

Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but great for a once in a while meal.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Whitefish Cakes
November 13, 2016 Lee
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Whitefish Cakes

Sounds really good, Pangasius or any whitefish can be used for this. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Pangasius fillets
  • 1 medium onion, chopped
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon mayo
  • 1/2 teaspoon Old Bay seasoning, OR make from a shortcut
  • 2 1/2 cups buttery crackers, think Ritz or Magic crackers
  • 1 egg
  • 1 cup oil, for frying, type of oil is up to you
  • tartar sauce, for dipping, optional, OR make from a shortcut

Instructions
 

  • Boil or steam the fillets until the fish easily flakes with a fork, drain and mash up the fish. Add the remaining ingredients except the oil and mix until well blended.
  • Heat the oil in a large heavy pan on medium high heat. Form the fish mixture into patties and fry in the hot oil until golden brown on each side, drain on paper towels, serve. This can be an appetizer with tartar sauce for dipping or even a light main dish if served with a salad.

Notes

Pangasius will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Shortcut: Old Bay Seasoning, Tartar Sauce.
Adapted from an internet recipe.
APPETIZERS / SNACKS,FISH - ALL,Fish - White Fish