Archive for the ‘FISH – ALL’ Category
Seasoned Citrus Fillets II (Slow Cooker)
May 24, 2016 Lee
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Seasoned Citrus Fillets II (Slow Cooker)

Adapted from an internet recipe.
Another variant to the Citrus Fillets. Very easy to make, I am looking forward to this one. Fish fillets can be any white fish, boneless and skinless, think Pangasius, Barramundi, Tilapia, or even Red Snapper.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 750 grams white fish fillets, (1½ lb)
  • ½ cup onion, diced
  • 5 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons orange zest
  • 2 teaspoons lemon zest
  • salt and pepper, to taste

Instructions
 

  • Butter slow cooker, sprinkle fish fillets with salt and pepper to your liking, place fish in slow cooker. Put onion, parsley, grated orange and lemon rind, and oil over fish. Cover and cook on Low setting for 1½ hours.
  • Serve garnished with slices of orange and lemon slices. Boiled buttered potatoes and a tomato salad on the side would work well for sides.

Notes

About 90 Baht for Pangasius fillets, everything else minimal. Cost per serving for 6 servings is about 44 cents each, excellent value, even with the sides.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Slow Cooker,Fish - White Fish
Seafood Stew (Slow Cooker)
May 24, 2016 Lee
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Seafood Stew (Slow Cooker)

Adapted from an internet recipe.
Good potential here, on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams white fish fillets, cut into 1 inch pieces, (1 lb)
  • 300 grams shrimp, uncooked, peeled, deveined, and tails removed, (10 oz)
  • 1-2 packages oyster meat, drained, these are at Tesco, small containers
  • 2 cups onion, chopped
  • 2 stalks celery, use import, finely chopped.
  • 2 cans whole peeled tomatoes, diced, I use Brook's brand, 565 gram cans
  • ½ cup water
  • 1 tablespoon olive oil
  • 2½ teaspoons lemon pepper
  • ¼ teaspoon sugar, or honey
  • ¼ teaspoon red chili flakes
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.

Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Slow Cooker,Fish - White Fish,Seafood - Slow Cooker,Soups, Stews, Chili - Slow Cooker
Seasoned Citrus Fillets I (Slow Cooker)
May 24, 2016 Lee
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Seasoned Citrus Fillets I (Slow Cooker)

Adapted from an internet recipe.
This sounds easy and is very versatile with the fish fillets used. Basically white fish, such as Pangasius, Barramundi, or even Tilapia. You will need fillets, boneless and skinless, so with Barramundi or Tilapia you will need to fillet those.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 4 white fish fillets
  • 2 tablespoons butter
  • 2 cloves garlic, smashed and minced
  • 2 oranges, sliced
  • salt and black pepper, to taste

Instructions
 

  • First, make your garlic butter, melt the butter in a small sauce pan, add garlic and simmer for about 5 minutes. Set aside.
  • Lay out a large piece of aluminum foil, season the fish with salt and pepper on both sides and place in the middle of the foil side by side. Drizzle the garlic butter over the fish, spread the orange slices on top of the fish. Fold up the foil to seal it and place this in your slow cooker. Cover and cook on High setting for 2 hours. Use a large spatula or two to get the foil pack out. Serve on a bed of rice with a tomato salad on the side.

Notes

Four Tilapia would be about 60 Baht, this dish is well under $1 per serving, even with the sides.
* Best Value $1 or Less per Serving,5 Ingredients or Less,FISH - ALL,Fish - Slow Cooker,Fish - White Fish
Baked Fish with Shrimp I
May 24, 2016 Lee
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Baked Fish with Shrimp I

Fish fillets baked with shrimp in a simple white sauce and topped with Parmesan cheese, sounds tasty! On my to cook list. This can be any white fish, my choice would be Pangasius or Barramundi first because they are readily available, but also consider Cod if you can find it, or even Red Snapper.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 kilo white fish fillets, boneless and skinless, Pangasius would be good
  • 500 grams fresh shrimp, peeled, deveined, tail removed, lightly boiled
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup Parmesan cheese, grated
  • paprika, to taste
  • parsley, fresh or dried
  • salt and black pepper, to taste

Instructions
 

  • Preheat your oven to 190 C.
  • In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  • Select a large baking dish or pan to hold all the fillets in a single layer, lightly grease with butter.
  • Season fillets with salt, pepper, and paprika to your liking and arrange in the baking dish. Cover fish with cooked shrimp, pour sauce over shrimp, sprinkle with paprika then cover with the cheese, sprinkle with parsley if desired.
  • Bake uncovered for 20-25 minutes or until fish flakes easily. Remove from oven and let rest 5-10 minutes, serve. A nice tomato salad and boiled potatoes with butter would be excellent side dishes.

Notes

Pangasius will cost 120 Baht/kilo. Shrimp will run about 100 Baht/500 grams from a grocery store, for those along the coast, you can normally buy local ocean cast net caught shrimp for a bit less. Everything else is minimal. For 5 servings, this comes out to about $1.30 per serving, for 6 servings, this is about $1.08 per serving. Excellent value for a nutritional meal.
For variants, added cooked crab meat or imitation crab that is cubed, cooked oyster meat, lemon slices, and other seasonings of your choice.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Fisherman’s Quick Fish
May 23, 2016 Lee
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Fisherman's Quick Fish

Easy sounding recipe, minimal ingredients as well. On my list to prepare.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets
  • 1 cup Italian dressing
  • 1/4 cup Cheddar cheese, shredded
  • 1 cup Ritz crackers, crushed, use Magic brand, cost less, tastes same

Instructions
 

  • Preheat your oven to 230 degrees C. Grease the bottom of a 9x13 inch baking dish with olive oil.
  • In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
  • Toss the shredded cheese and crushed crackers together. Place the marinated fish fillets in the baking dish and top with the cheese/cracker mixture. Discard the leftover marinade.
  • Bake uncovered for 8 to 10 minutes or until the fish can be flaked with a fork. Serve with rice or buttered egg noodles.

Notes

Pangasius fillets cost about 120 Baht/kilo, 4 fillets is about 60 Baht. Everything is minimal in cost. I will say 100 Baht for everything, this comes out to about 75 cents per serving, Excellent value.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Fisherman’s Pie I
May 22, 2016 Lee
2 Comments

Fisherman's Pie I

This is traditionally made with cod, I have never seen cod available in Thailand, but any white fish works, think Pangasius or Barramundi, boneless skinless fillets. This sounds really tasty and is on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Pangasius fillets, boneless and skinless, cut into chunks
  • 3 tablespoons butter
  • 2 1/2 tablespoons all purpose flour
  • 1 1/2 cups milk, warmed, more as needed
  • 1 cup white Cheddar cheese, shredded, OR just go with Edam
  • 1 cup Cheddar cheese, shredded, this is for the topping
  • 280 grams spinach, frozen or fresh, frozen thaw and drain, OR use peas
  • 1/2 cup onion, diced
  • salt and pepper, to taste
  • 1 clove garlic, smashed and minced
  • 2 cups mashed potatoes

Instructions
 

  • Preheat your oven to 190 C. Arrange fish chunks in a single layer in a large baking dish, set aside.
  • 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 white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
  • Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  • Pour sauce over fish in the baking dish.
  • Layer mashed potatoes on top.
  • Bake for 30 minutes, then sprinkle with the yellow Cheddar 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.

Notes

Pangasius fillets cost about 60 Baht/500 grams. Barramundi (Giant Sea Perch) costs about 75 Baht/500 grams but you have to fillet them yourself. The cheese is about 180 Baht per block of 200 grams, which would provide the 2 cups needed, either 1 cup of white and 1 cup of yellow, or just go with 2 cups of yellow, divided. This meal (based on Pangasius) would cost about $1.20 per serving. Very reasonable.
Variants would add to the cost but would make a delightful meal for visiting friends and family. Variants could be peeled shrimp, scallops, and even shucked oysters (although with the oysters, I would cook them first before adding to the baking dish).
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
White Fish Bake
May 1, 2016 Lee
1 Comment

White Fish Bake

This is really good! It is economical and healthy. Any white fish can be used, but think Pangasius, Barramundi, or even Tilapia, but boneless and skinless, Pangasius would be a great option as it can be bought that way. I made this on 24 May 2016 and used Pangasius, excellent! My comments below, recipe adjusted slightly to reflect my findings and step by step photos taken as well. Added to my go-to recipe list!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams white fish fillets, boneless and skinnless, think Pangasius
  • 1 cup plain yogurt
  • 1 tablespoon mayo, heaping tablespoon
  • 1 carrot, medium size, shredded
  • 1 onion, thinly sliced
  • 3-4 lemon slices
  • 1/4 cup fresh dill, finely chopped
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • paprika, to taste
  • olive oil, for pan frying

Instructions
 

  • Preheat your oven to 190 C. Get out a 9x13 baking dish.
  • Rinse the fish fillets and dry with a paper towel. Season with salt and pepper to taste on each side.
  • Heat a large non stick pan with a splash of olive oil, cook the fish fillets on both sides, about 2-3 minutes each side, remove fish as they are cooked and place in a single layer in the baking dish, pack them in tightly. Season with salt and pepper as desired.
  • Use the same pan, bit more olive oil and add the sliced onions and cook until golden brown, then add the carrot and cook for another 5 minutes.
  • In a large bowl, add the yogurt, mayo, dill, cooked onion and carrot, season with salt and pepper as desired, and mix to combine.
  • Place 3-4 lemon slices on top of the fish, then spread the yogurt mixture over the fish evenly. Sprinkle with paprika and 1/4 cup of Parmesan cheese.
  • Bake for 30-40 minutes or until fish flakes. Remove from oven, let rest 5 minutes before cutting, sprinkle with remaining 1/4 cup of Parmesan cheese. Serve with rice or pasta and a vegetable for a filling and nutritious meal.
  • Plated on egg noodles mixed with vegetables. Delicious!

Notes

Pangasius will run about 60 Baht/500 grams. Barramundi will run 102 Baht/fish, would take 2-3 fish however. Go with Pangasius. 60 Baht for 4 servings would be about 80 cents per serving to include the cost of the cheese. Excellent value!
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Baked Parmesan Fish Sticks
April 30, 2016 Lee
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Baked Parmesan Fish Sticks

No, we're not talking about frozen fish sticks that come from a box, and quite frankly taste like a box, this recipe is fresh fish baked with cheese and panko. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams Pangasius fish fillets, cut into large strips
  • 1/2 cup all purpose flour
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup Parmesan cheese, grated
  • olive oil

Instructions
 

  • Preheat your oven to 200 C. Line a baking sheet with foil and lightly grease using olive oil.
  • On a large plate, mix the panko with the cheese, then place the flour on another large plate and mix in the seasonings, and in a wide bowl, add the eggs and beat them.
  • Dip the fish pieces in flour to coat them on all sides, then dip in the beaten egg, then in the panko and cheese, patting this on as needed. Place each fish piece on the baking sheet.
  • Bake for 10-12 minutes, turning once, or until the fish begins to flake apart with a fork. Serve.

Notes

Pangasius runs about 120 Baht a kilo, the cheese about 190 Baht. For 6 servings, this is about $1.45 per person per meal.
Adapted from an internet recipe.
 
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
Pan Fried Barramundi Fillets
April 24, 2016 Lee
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Pan Fried Barramundi Fillets

Lee
Only my opinion, but I like pan fried fish the best. This is as basic as it gets with this recipe, just 1 fish, some flour, and a pan with hot oil. This recipe goes from whole fish to fillets, to pan fried, nothing easier. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 whole Barramundi, you can find these in Tesco called Giant Sea Perch
  • all purpose flour, as needed
  • cooking oil
  • salt and pepper, to taste
  • tartar sauce, as needed, for serving, Shortcut

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch or you can buy in most open markets.
  • 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! This photo is two fillets 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.
  • Heat the oil of your choice in a large heavy pan, you do not need it smoking, just hot. If your oil is not hot, it goes right into the fish.
  • Place some flour on a plate, a couple of spoonfuls, coat the fillets in the flour. Place each fillet in the oil, season with salt and pepper to your liking. When the fillet starts to get golden brown around the edges (should only take 4-5 minutes) then carefully flip the fillet and cook the other side also until that is golden brown.
  • Remove from the pan and put on a plate, add a side or two of your choosing, and enjoy.

Notes

One Barramundi, in Tesco, costs 102 Baht, this is per fish, not per kilo, two servings is about $1.50 per meal, which is reasonable.
If you can find this fish in an open market, the vendor will be happy to fillet for you for free.
Shortcut: Tartar Sauce.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi
Tuna Patties I
April 12, 2016 Lee
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Tuna Patties I

Adapted from an internet recipe.
This is a simple way to enjoy tuna using either canned tuna or fresh tuna. Fresh tuna is always better, it is cheaper than canned and no can waste, plus you get material for your compost pile. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cans tuna, OR 1 cup of fresh cooked tuna, Shortcut
  • 2 teaspoons Dijon mustard
  • ½ cup white bread, torn into small pieces
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons spring onion, sliced
  • 2 eggs
  • olive oil, as needed
  • ½ teaspoon butter
  • 2-3 dashes hot sauce, optional
  • salt and pepper, to taste
  • 1 tablespoon water, see Step 1

Instructions
 

  • If using canned tuna packed in water, drain and reserve 1 tablespoon of water from a can then add 1 teaspoon of olive oil to the tuna. If using tuna packed in oil, just drain. If using fresh cooked tuna, add 1 teaspoon of olive oil.
  • In a large bowl, mix the tuna with the mustard, bread, zest, juice, water, parsley, spring onion, and hot sauce. Taste and season with salt and pepper as needed, then mix in the egg.
  • Divide this in to 4 parts, form each part into a ball and flatten to make a patty. Refrigerate for an hour, this helps keep the patties together when cooking.
  • Heat some olive oil in a non stick pan with the butter, place the patties in the pan and cook for 3-4 minutes on each side to nicely brown them.
  • Serve as is with lemon wedges on the side for a light lunch or dinner, or serve with tartar sauce on buns to make a tuna burgers.

Notes

Low cost per serving.
Shortcut: Tuna.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna