Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Wednesday, May 7, 2014
How to Make Perfect Sushi Rice Raw Fish Sold Separately
This video recipe I just did for About, shows the easy-to-follow steps involved in making perfect sushi rice. By the way, "sushi" is NOT raw fish. Sushi actually refers to the seasoned rice thats used in sushi bars for various preparations. You cant make great sushi without great sushi rice. The texture must be sticky and tender, yet at the same time firm and separate. You must be able to mold into shape, but it has to collapse when you bite down.The good news is if you follow these steps it will come out every time. Of course, what good is a bowl of sushi rice without knowing how to roll your own California rolls? Well, I will give you a few days to find a bamboo sushi mat, and some Nori (seaweed wrappers). Theyre pretty cheap, and if you cant buy them where you live, get them online (see below). In a few days Ill show you how to make your own sushi (relax, I will only use cooked fish). Then you can tell all your friends you roll like Chef John. Enjoy!
Click here for ingredients and transcript
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Monday, April 14, 2014
Traditional Icelandic fish soup halibut soup Fiskisúpa lúðusúpa
This soup is among the oldest recorded Icelandic recipes. Its sweet-sour taste is unusual for fish-based soups.
Traditionally, the recipe is given for halibut, but you can also use salmon, trout, wolf-fish or lumpfish, or other fatty fish.
1 1/2 kg fresh fish with bones, cut into pieces to fit in the pan
1 1/2 litre water
2 tbs white vinegar
2 tsp salt
2 bay leaves
50 g flour
100 ml cold water
1/2 lemon
20 prunes
1-2 tbs sugar
200 ml water
potatoes
parsley
If the prunes are dry, soak them in water for an hour or so, or cook them in a little sugar-water with the zest of the 1/2 lemon until soft. Keep them whole.
Put water, salt, vinegar and bay leaves in a saucepan and bring to the boil. Add the fish. skim off the scum when the liquid boils again. cook the fish until it loosens from the bones. Strain the cooking liquid into another saucepan, leaving a little in the pan with the fish to keep it moist.
Mix together the flour and cold water into a smooth paste. Bring the strained cooking liquid to the boil and pour in the flour paste in a thin stream, stirring constantly. Cook for 5-10 minutes.
When the soup is fully cooked, add the lemon juice and prunes, and if they were cooked, the prune cooking liquid with them.
Arrange the fish on a serving dish and surround with boiled potatoes, sprinkled with chopped parsley. Serve on the side with the soup.
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Traditionally, the recipe is given for halibut, but you can also use salmon, trout, wolf-fish or lumpfish, or other fatty fish.
1 1/2 kg fresh fish with bones, cut into pieces to fit in the pan
1 1/2 litre water
2 tbs white vinegar
2 tsp salt
2 bay leaves
50 g flour
100 ml cold water
1/2 lemon
20 prunes
1-2 tbs sugar
200 ml water
potatoes
parsley
If the prunes are dry, soak them in water for an hour or so, or cook them in a little sugar-water with the zest of the 1/2 lemon until soft. Keep them whole.
Put water, salt, vinegar and bay leaves in a saucepan and bring to the boil. Add the fish. skim off the scum when the liquid boils again. cook the fish until it loosens from the bones. Strain the cooking liquid into another saucepan, leaving a little in the pan with the fish to keep it moist.
Mix together the flour and cold water into a smooth paste. Bring the strained cooking liquid to the boil and pour in the flour paste in a thin stream, stirring constantly. Cook for 5-10 minutes.
When the soup is fully cooked, add the lemon juice and prunes, and if they were cooked, the prune cooking liquid with them.
Arrange the fish on a serving dish and surround with boiled potatoes, sprinkled with chopped parsley. Serve on the side with the soup.
Wednesday, April 2, 2014
Fried Halibut Fish Recipe
Ingredients:
Halibut fillets
1-2 eggs add salt
Flour
Panko bread crumbs
Salt, pepper, coriander, vegeta optional
Oil for frying
Enjoy!!!
Wednesday, March 26, 2014
Fish Pie
Fish Pie
Ingredients
- Fish fillet ½ kg
- Lemon sliced half
- Bay leaf 1
- Button mushroom 4 – 5
- Garlic chopped 3 cloves
- Parsley chopped ¼ bunch
- Milk 250 ml
- Thyme 1 tsp
- Crushed black pepper ½ tsp
- Oil 2 tbsp
- Butter 3 tbsp
- Flour 3 tbsp
- Salt to taste
Ingredients for Topping
- Milk 1 cup
- Tomatoes slice 2
- Potatoes (boiled & mashed) 2
- Cheddar cheese grated ½ packet
Method
- Cut 4 – 5 mushrooms into slices, also chop ¼ bunch of parsley and keep aside.Heat 2 tbsp oil in a pan, add sliced mushrooms, 3 cloves of chopped garlic and chopped parsley.Now add ½ kg fish fillet, salt to taste and 12 tsp crushed black pepper, cook for 3 – 4 minutes.Remove fish mixture in an oven proof dish.
- Heat 3 tbsp butter in a pan, add 3 tbsp flour and fry well. Turn the flame off and keep aside to cool.Now add milk and mix well.Turn the flame on, cook till sauce thickens, add 1 bay leaf and 1 tsp thyme.Pour this sauce on top of fish. Mix together 3 – 4 boiled mashed potatoes and 1 cup milk.
- Arrange sliced tomatoes on top of fish, now make a layer of boiled mashed potatoes on top.Lastly spread with grated cheddar cheese.Arrange lemon slices and bake in a preheated oven on 190 degrees for 15 – 20 minutes.Remove and serve hot.
Sunday, February 9, 2014
Young tong schezwan fish
Young tong schezwan fish
Ingredients
- Beckti fish ½ kg boneless cut in fingers
- Corn flour ¾ cup mixed in ½ cup water
Ingredients for sauce
- Chili oil ½ cup
- Sugar 4 tbsp
- Vinegar 2 tbsp
- Ketchup 1 cup
- Ginger chopped 1 tbsp
- Garlic chopped 1 tbsp
- Marinate fish In corn flour paste for 15 minutes,, deep fry till light golden, remove and re fry again till crisp and golden, keep aside, heat chili oil in a wok, add chopped ginger garlic, fry till light golden, add in ketchup, sugar, vinegar, cook for 5 minutes, stir in the fried fish, mix for 2 minutes, serve garnish with spring onion leaves.
Tuesday, February 4, 2014
Anstruther Fish Bar
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| Pittenweem Harbour |
Ive been on a little trip to the Kingdom of Fife. It was a lovely day on Sunday so we headed to the coast and the East Neuk. We started in Elie and then on to St Monans and Pittenween, seen above. Pittenweem is a working harbour whereas the harbour at Anstruther or Ainster, as it is known locally, is for leisure craft. There will be more about my trip on my other blog Serial Crafter.
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| Anstruther Fish Bar |
We stopped off at the Anstruther Fish Bar for our lunch. This chippie has won awards over many years although the last national award was in 2009. This doesnt seem to deter the crowds of people who queue up for a fish supper pretty much every day. We decided that we would sit in and had to queue for about 10 minutes before a table was available. The take-away line moved quite quickly, with waitresses moving down the queue taking the orders so they were ready when customers reached the fryer.
The sit in meal included white bread and butter and a hot drink, the traditional fish tea, not a fishy drink, but a meal with fish and chips, cup of tea and the bread and butter, and it cost £7.95 each.
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| Haddock & Chips |
My mum and I ordered the local haddock and chips, we did look at the sustainable Hake and I would have ordered it, but it is imported from the seas off the south west of Africa, which didnt seem very sustainable to me! I think Id rather support the sustainability of the local fishermen.The fish was fresh and the batter crispy and not oily. The chips were really hot and delicious.
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| Herring in Oatmeal with chips |
Mr Farmer chose the herring in oatmeal, there was a bit of a mix up and they initially brought him haddock, which was sent back. Fifteen minutes later, no sign of the herring, so we asked the waitress what had happened to it, I reckon they had forgotten to bring it as she returned with huge apologies and said it would be there in 5 minutes and would not be charged. The herring arrived quickly after that and Mr Farmer was very impressed, it certainly looked good.
Overall, I felt the Anstruther Fish Bar was slightly overrated, but the food was fresh and well cooked and the staff were responsive, if not particularly attentive, due to the sheer numbers of customers coming through the restaurant.
Wednesday, January 29, 2014
Man Fish Love
Im a TED Head. Im sure Im not the first one to coin that phrase, but for me its an accurate moniker. I could watch these lectures all day. This one features Chef Dan Barber in "How I fell in love with a fish," where he shares his discovery of an incredibly unique fish farm in Spain. I hope you find this as fascinating as I did. Enjoy!
Chef John Needs Your Vote!
Have you heard? Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Help us turn the honor of being nominated into the reality of a glorious win! Please follow this link to cast your vote now. Thanks!
Read More..
Chef John Needs Your Vote!
Have you heard? Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Help us turn the honor of being nominated into the reality of a glorious win! Please follow this link to cast your vote now. Thanks!
Monday, December 23, 2013
TANDOORI FISH
TANDOORI FISH
This is the first time I prepared tandoori fish in the oven and it came out very well. It was absolutely delicious. I have used tilapia here since this delicate fish absorbs whatever flavor it is dressed up with. Any thick-cut fishes like salmon or tuna also goes perfect for this dish. Instead of food color, I have used paprika here. The ideal way of having tandoori fish or chicken is as a side with any fried rice varieties or briyanis with some lemon juice squeezed over the fish or chicken. I did not garnish the fish with lemon since I had used lots of lemon juice while marinating the fish. I just served mine with lots of cilantro. Here goes the recipe.
INGREDIENTS:
Any types of fish like salmon or tilapia, 4-5 slices.
Ginger-garlic paste, 1 teaspoon.
Garam masala or curry powder, 1 tablespoon.
Chili powder, 1 teaspoon.
Coriander powder, 1 teaspoon.
Paprika, 2 teaspoons.
Juice of 1 big lemon. (This can be substituted with ½ cup of thick yogurt if chicken is used in place of fish).
Salt as per taste.
PREPARATION:
Wash the fish well. Mix all the ingredients except the fish into a thick paste in a bowl. Apply the paste over the fish coating each slice thickly. Let it marinade for over an hour inside the refrigerator. Grease a baking dish with any nonstick cooking spray and arrange the fish slices on the dish leaving sufficient space between each slice. Bake at 350 degrees for 15-20 minutes until the fish is fully cooked. Serve hot with lemon wedges, garnished with cilantro.
This is the first time I prepared tandoori fish in the oven and it came out very well. It was absolutely delicious. I have used tilapia here since this delicate fish absorbs whatever flavor it is dressed up with. Any thick-cut fishes like salmon or tuna also goes perfect for this dish. Instead of food color, I have used paprika here. The ideal way of having tandoori fish or chicken is as a side with any fried rice varieties or briyanis with some lemon juice squeezed over the fish or chicken. I did not garnish the fish with lemon since I had used lots of lemon juice while marinating the fish. I just served mine with lots of cilantro. Here goes the recipe.
INGREDIENTS:
Any types of fish like salmon or tilapia, 4-5 slices.
Ginger-garlic paste, 1 teaspoon.
Garam masala or curry powder, 1 tablespoon.
Chili powder, 1 teaspoon.
Coriander powder, 1 teaspoon.
Paprika, 2 teaspoons.
Juice of 1 big lemon. (This can be substituted with ½ cup of thick yogurt if chicken is used in place of fish).
Salt as per taste.
PREPARATION:
Wash the fish well. Mix all the ingredients except the fish into a thick paste in a bowl. Apply the paste over the fish coating each slice thickly. Let it marinade for over an hour inside the refrigerator. Grease a baking dish with any nonstick cooking spray and arrange the fish slices on the dish leaving sufficient space between each slice. Bake at 350 degrees for 15-20 minutes until the fish is fully cooked. Serve hot with lemon wedges, garnished with cilantro.
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