4 large white fish fillets, plaice, haddock or cobbler are good
1 tbsp turmeric powder
2 tbsp plain flour
1 tsp chili powder
1 tbsp coriander seeds
2 tsp fennel seeds
2 garlic cloves
2 tsp garam masala
1 tsp salt
Vegetable oil to fry
Crush the coriander, fennel and garlic cloves in a pestle and mortar then empty into a bowl.
Mix the flour, turmeric, chilli powder, garam masala and salt.
Place the fish fillets into the masala mix until fully coated and set to one side.
In a large deep frying pan, add enough vegetable oil so it’s about 5cm deep to fry the fish.
Heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning it over until it has cooked through and has turned a wonderful yellow in colour. Drain on some kitchen paper. Alternatively you can pan fry the fish until it’s just cooked and crisp on the outside.
1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves
Remove any bones from the fish.
In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.
Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.
Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.
Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork.
Serve hot with sauce drizzled over.
2 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. finely chopped garlic
1 1/2 tsp. finely chopped ginger
1/2 tsp. chili sauce, such as Sriracha, or 1/2 tsp. red pepper
1 1/2 Tbs. firmly packed light brown sugar
3 Tbs. soy sauce
3 Tbs. thinly sliced green onions, cut on the bias
2 red snapper fillets, each about 5 oz.
2 carrots, peeled and julienned (about 1 cup)
1/4 head napa cabbage, cored and shredded (about 2 cups)
In a bowl, whisk together the sesame oil, canola oil, garlic, ginger, chili sauce, brown sugar, soy sauce and 2 Tbs. of the green onions. Add the snapper, cover and let stand at room temperature for 15 to 20 minutes. Remove the snapper from the marinade, reserving the marinade.
In another bowl, toss together the carrots, cabbage and 2 to 3 Tbs. of the reserved marinade.
Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a snapper fillet. Sprinkle the remaining 1 Tbs. green onions over the snapper.
Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 400°F according to the manufacturer’s instructions. Steam until the snapper is cooked through and the vegetables are tender, about 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the snapper and vegetables immediately. Serves 2.
1 filet red snapper
1 ½ teaspoons olive oil
½ cup of chicken stock
1 Bay leaf
4 green pimento stuffed olives sliced
1 garlic clove
2 teaspoons of capers
1 tablespoon cilantro
1/8-1/4 teaspoon salt
Seed and dice the tomato and the jalapeño.
Slice the green olives and mince the garlic.
Chop the cilantro.
In a small skillet, sauté the garlic, onion, and jalapeño with olive oil.
Cook over medium low heat until onion is translucent and soft, about 3 minutes.
Add tomatoes, olives, bay leaf, capers, salt and chicken stock.
Stir and cook for 5 minutes. Tomatoes will begin to break down and get soft.
Once the sauce has come together add the filet into the sauce.
Spoon some of the sauce over the fish.
Cook for 10 minutes, or until fish is done, turning once. Fish will flake apart easily.
Place fish on a plate and pour sauce over. Sprinkle with cilantro.