Archive for the ‘FISH – ALL’ Category
Whitefish Fillets with Garlic
November 13, 2016 Lee
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Whitefish Fillets with Garlic

Pangasius or any whitefish fillets can be used. Sounds really good. This is a starter recipe and the fillets are seasoned to your taste. On my to cook list.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • Pangasius fillets, amount is up to you
  • 4-6 cloves garlic, smashed and minced, if a lot of fillets, use more garlic
  • cayenne pepper, to taste
  • salt, to taste
  • olive oil, as needed
  • butter, as needed
  • fresh parsley, chopped, as needed

Instructions
 

  • Cut each fillet in half, then rub the fillets with salt, cayenne pepper, and the garlic, place in a bowl and coat well with olive oil, place in the fridge for an hour.
  • Heat a large pan on medium low heat with the oil from the fillets, when hot, add the fillets and pour in the remaining oil from the bowl. Cook for 3-5 minutes then flip the fillets and continue cooking until the fish is no longer translucent and cooked through, checked by easily flaking with a fork.
  • Serve with a pat of butter on each piece and sprinkled with fresh parsley. A salad would make this a good meal.

Notes

I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Fabulous Fish II
November 12, 2016 Lee
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Fabulous Fish II

Now I cannot vouch for the 'fabulous' part of the recipe name until I make this but it does sound very good. This is a separate recipe due to the major change in spice used. Pangasius is listed here, which are boneless and skinless fillets but any white fish will work.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets
  • butter, as needed
  • soy sauce, as needed
  • garlic powder, to taste
  • dried rosemary, to taste
  • 3-4 plum tomatoes, chopped

Instructions
 

  • In a large pan, cast iron would be ideal, heat a generous amount of butter on low heat. Season the fillets on both sides with garlic powder and rosemary to your taste, then add to the pan, cook for a few minutes, then flip and add the soy sauce (about 3-4 tablespoons) and the tomatoes, cover and simmer for a few minutes until the fish flakes easily. Serve with a mixed vegetable on the side or even some easy mac & cheese.

Notes

I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Fabulous Fish I
November 12, 2016 Lee
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Fabulous Fish I

Now I cannot vouch for the 'fabulous' part of the recipe name until I make this but it does sound very good. Pangasius is listed here, which are boneless and skinless fillets but any white fish will work.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets
  • olive oil, as needed
  • butter, as needed
  • soy sauce, as needed
  • black pepper, to taste
  • cayenne pepper, to taste
  • 3-4 plum tomatoes, chopped

Instructions
 

  • In a large pan, cast iron would be ideal, heat a generous amount of butter and olive oil on low heat. Season the fillets on both sides with pepper and cayenne pepper to your taste, then add to the pan, cook for a few minutes, then flip and add the soy sauce (about 3-4 tablespoons) and the tomatoes, cover and simmer for a few minutes until the fish flakes easily. Serve with a mixed vegetable on the side or even some easy mac & cheese.

Notes

I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Pan Fried Whitefish I
November 5, 2016 Lee
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Pan Fried Whitefish I

This is a basic recipe that you can use to expand on to suite your taste. There is no quantities here as this is a make with what you want recipe, either way, this is a low cost meal, whether feeding 10 people (think a fish fry) or feeding just 2 people. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • whitefish fillets, skin on or skin off is up to you
  • all purpose flour, you need about 1/2 cup per 4 fillets
  • salt and pepper, to taste
  • cooking oil, as needed
  • tartar sauce, as needed, for serving, OR make from a shortcut

Instructions
 

  • Season the flour with salt and pepper and you like, coat the fish fillets in flour, shake off the excess flour.
  • Using a non stick pan, heat a splash of cooking oil and heat to hot but not smoking, place the fillets in the pan skin side down and cook for 3-4 until browned on the bottom and edges, then flip and cook for another 3 minutes or so, just until the flesh is cooked through and not translucent, and flakes with a fork. The thickness of the fillets will determine how long you cook these.
  • Serve. Fries on the side would be great, a green vegetable like asparagus or broccoli would be nice as well. If cooking for a fish fry, some potato salad would be a good choice. If tartar sauce is desired, there is a shortcut on the site for that.

Notes

Overall, this is a low cost meal, whether for 2 people or 10. This is not what would be called Fish and Chips, you need batter cooked fillets for that.
Shortcut: Tartar Sauce.
I have been cooking fish like this for many years, Lee Thayer.
Thailand.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Grilled Salmon
November 5, 2016 Lee
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Grilled Salmon

Adapted from an internet recipe.
I have not had salmon in many years, I can get that in the city, it is costly so not a cheap meal, but this does sound good.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 750 grams salmon fillets, (I think the 140-160 gram / 5-6 oz fillets would be perfect)
  • â…“ cup soy sauce
  • â…“ cup brown sugar
  • â…“ cup water
  • ¼ cup olive oil
  • garlic powder, to taste
  • salt and black pepper, to taste
  • lemon zest, to taste

Instructions
 

  • Season salmon fillets with pepper, salt, lemon zest, and garlic powder to your liking. In a bowl, mix together the soy sauce, brown sugar, water, and olive oil until the sugar is dissolved. Place the seasoned fillets in a large resealable bag with the soy mixture, seal, and turn to coat, refrigerate for 2 hours, turning every 30 minutes.
  • Heat your grill to medium heat. Oil the grill and place the salmon on the grill flesh side down and discard the marinade. Cook salmon for about 6-8 minutes per side or until the flesh flakes easily with a fork. Serve.

Notes

For 6 servings, this comes out to about 1.60 per serving, as I make this and get more accurate pricing I will update this.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Mustard Baked Fish
September 27, 2016 Lee
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Mustard Baked Fish

Sounds good! Dijon or spicy mustard and Panko breadcrumbs, sounds excellent. The original recipe called for cod, I am changing this to Pangasius or Barramundi (Sea Perch). Any white fish will work for this. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams white fish fillets, Pangasius or Barramundi would be good here
  • 1 tablespoon Dijon mustard, or spicy mustard, and more as needed
  • 1/2 cup butter crackers, crushed
  • 1 tablespoon butter, melted
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 205 C. Drizzle some olive oil on a baking sheet.
  • Brush the mustard over the fillets on both sides, place fillets on the baking sheet. Mix together the cracker crumbs and melted butter, sprinkle this over the fillets and press gently into the fish to make sure the mixture adheres to the fillets.
  • Bake for 15 to 20 minutes or until fish is opaque throughout and flakes easily with a fork, and the coating should be golden brown. The baking time will depend on how thick the fillets are, check at 15 minutes and if not done, continue baking, checking every 2 minutes until done. Serve. Potato salad would be a good side dish.

Notes

Pangasius would run about 60 Baht/500 grams, barramundi (although you have to fillet yourself) will run about 100 Baht/fish. Either way, this is less than $1 per serving. Great value for a good meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Baked Fish Fillets
July 27, 2016 Lee
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Baked Fish Fillets

This recipe comes from a good friend, I have to try this! I will update amounts when I prepare this.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • white fish fillets, about 3-4 to fill a 9x13 baking dish
  • 1/3 cup mayo
  • 1/3 cup sour cream, OR plain yogurt
  • dried onions, from a can, OR use fresh sliced onion that is seperated
  • salt and pepper, to taste
  • sliced pecans, optional

Instructions
 

  • Preheat your oven to 180 C and lightly grease the bottom of a 9x13 baking dish with butter.
  • Rinse the fish and pat dry, season each side with salt and pepper to your liking and place fish in a single layer in the baking dish.
  • Mix the mayo and sour cream and brush on the fillets. Cover with the sliced onion that. Then you can also sprinkle sliced pecans over the top if you desire.
  • Bake for 15 to 20 minutes or until fish flakes easily with a fork. Serve with a vegetable of your choice on the side. An easy side would be long beans with butter.

Notes

Pangasius fillets cost about 120 Baht/kilo, 4 fillets is about 60 Baht. Two Barramundi that you would fillet yourself would be about 120 Baht. For 4 servings this comes out to about 45 cents per serving, and if using Barramundi fillets this comes out to about 90 cents per serving for 4 servings.
Provided courtesy of good friend, Chuck Ruth.
United States.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
One-Pot Tuna Rice
July 19, 2016 Lee
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One-Pot Tuna Rice

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure.
Print Recipe
Course Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • ½-1½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 4 cloves garlic, minced
  • 1 large red onion, halved and sliced
  • 2 large red chilies, seeded and sliced
  • 3 cans tuna in oil, drained, (185 g / 7 oz)
  • 1½ cups cooked Jasmine rice
  • 2-3 plum tomatoes, diced
  • â…“ cup fresh mint leaves, chopped
  • â…“ cup fresh parsley, chopped
  • salt and pepper, to taste
  • olive oil

Instructions
 

  • In a non-stick skillet, heat a good splash of olive oil with the ground cumin and ground coriander until they turn fragrant and start to foam. To this, add the onion and fry until the onion starts to soften. Add the minced garlic and chili and stir until the onion and garlic starts to brown.
  • Add the drained tuna. Season with salt and black pepper. Stir to combine. Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined. Adjust the seasonings, adding more black pepper as desired and the dish is ready to be served!

Notes

Low cost per serving.
Shortcut: Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Cheesy Tuna-Vegetable Chowder
July 10, 2016 Lee
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Cheesy Tuna-Vegetable Chowder

Adapted from an internet recipe.
Sounds really good! Use fresh tuna and vegetables for additional savings. On my to cook list. Link to the Shortcut is listed in the Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • 1 medium onion, diced
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard
  • â…› teaspoon ground black pepper, or to taste
  • 2 cups milk
  • 1 cup chicken stock, fresh or from powder
  • 2 cups fresh vegetables, peas, carrot, corn, beans, frozen
  • ¼ teaspoon dried marjoram, or ¾ tablespoon dried oregano
  • 1 cup Cheddar cheese, shredded
  • 1 cup fresh tuna, or use 2 cans of tuna (185 g / 7 oz each), Shortcut

Instructions
 

  • In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
  • Gradually stir in milk and broth. Stir in vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
  • Add cheese and tuna; heat, stirring gently, until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Add cooked shrimp, squid, or oysters or a combination.
Shortcut: Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,SOUPS, STEWS, CHILI
Fisherman’s Pie II
June 1, 2016 Lee
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Fisherman's Pie II

Lee
I was recently in Phuket and had a very nice lunch at a restaurant near the Ao Por Marina, Fisherman's Pie. This was very good, salmon chunks, white fish and shrimp in a cheese sauce topped with more cheese. This is a filling meal. Make sure you remove the tails of the shrimp, unlike the restaurant I visited. This was baked in a bowl and served, I used a glass pie dish, my comments below, recipe slightly modified on my findings. When I prepare this again, I will use individual serving baking dishes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pie Dish
  • Oven

Ingredients
  

  • 800 grams salmon, boneless, skinless, cut into chunks, (14 oz)
  • 400 grams white fish, boneless, skinless, pangasius or barramundi, cut into chunks, (14 oz)
  • 250 grams fresh shrimp, uncooked, peeled, deveined, and tails removed, (8 oz)
  • 3 tablespoons butter
  • 2½ tablespoons all purpose flour
  • 1½ cups milk, warmed, more as needed
  • 4 cups white Cheddar cheese, shredded and divided, or Edam cheese
  • 1½ cup onion, diced
  • 2 cloves garlic, minced
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 190° C (375° F). Pat the fish pieces and shrimp dry with paper towels, toss the fish and shrimp together and in a pie dish, set aside. I used a pyrex pie dish.
  • Melt butter in a saucepan over medium low heat. Whisk in flour, and stir until the mixture becomes paste like and light golden brown, 2 to 5 minutes.
  • Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes. Whisk in 1 cup of white Cheddar cheese, then mix onion, salt and pepper, and garlic into the sauce. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  • Pour sauce over the fish and shrimp in the baking dish. Top with the onion.
  • Bake for 30 minutes.
  • Then sprinkle with the remaining 2 cups cheese. Continue baking until fish is easily flaked with a fork, about 15 to 20 minutes more and the cheese should be a nice golden brown. Remove from oven, let rest for 5 minutes.
  • Serve with a green salad for a great meal.

Notes

For starters, this is not a $1 dollar meal. The salmon and cheese are the pricy items in this. When I make this again, I will narrow the price per serving down. For now this is a High cost per serving dish.
Variants: 1. Add oyster meat - cooked first. 2. Add green mussel meat - cooked first. 3. Use all white fish or all salmon.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon,Fish - White Fish