Archive for the ‘FISH – ALL’ Category
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.
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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
Whitefish in Tomato Sauce
November 13, 2016 Lee
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Whitefish in Tomato Sauce

This is excellent, served over pasta it is basically fish pasta, excellent flavor. I made this on 27 Nov 2016 and even my Thai wife gave this two thumbs up. The original recipe called for baking this, this is easily done in a skillet on the stove top and is how this is written now. Pangasius or any whitefish can be used. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets, cut into large pieces, about 750 grams of fillets
  • 5 cloves garlic, smashed and minced
  • 1 medium onion, diced
  • 2 1/2 cups tomato sauce, OR make from a shortcut
  • olive oil, as needed
  • salt and black pepper, to taste
  • paprika, to taste
  • white pepper, to taste
  • ground nutmeg, to taste
  • all purpose flour, as needed
  • fresh basil, chopped, for the sauce and for garnish

Instructions
 

  • Add the fillet pieces to a large bowl, season to your liking with the salt, black pepper, white pepper, paprika, and nutmeg. Set aside.
  • In a small pot, heat a splash of olive oil and add the onion and garlic and cook until translucent, then add the chopped tomatoes and tomato sauce and some fresh basil. Cook until the sauce to soften the tomatoes. Remove from heat and set aside.
  • Take the fish pieces and roll them in some flour to coat them all, add these to a large skillet heated to medium low with a splash of olive oil and brown both sides until the fish is just cooked through. Fish was cooked in 3 batches.
  • When the fish is done, reduce heat to a low simmer and pour in the tomato sauce and mix the fish pieces gently into the sauce, simmer to heat through. This is after all the fish had been returned to the pan and the sauce just pour over them.
  • Garnish fresh chopped basil if desired and serve over pasta of your choice or with potatoes and butter on the side.

Notes

Pangasius fillets will cost about 112 Baht/kilo. For 4 servings, this is about 82 cents per serving.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
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.
Print Recipe
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.
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
  • 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.
Print Recipe
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.
Print Recipe
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.
Print Recipe
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