Fish Fingers

Fish Fingers -

A delicious non vegetarian starter for the fish lovers.

Ingredients:

Butter fish: 250 gm, or any fish which has thick flesh.
Ginger garlic paste: 1/2 tsp.
Red chilly powder: 1/2 tsp.
Salt: 1/2 tsp, approximately, because soya sauce contains salt be careful while adding salt.
Soya sauce: 1/2 tsp.
Red chilly sauce: 1/2 tsp
Pepper powder: 1/2 tsp.
Oil to fry.

For the Crumb Coating:
Bread: 5 to 6 slices.
Egg: 1/2, lightly beaten.

Method:

Slice the fish into small strips and rub them with ginger garlic, salt, soya sauce, red chilly sauce, pepper powder, and red chilly powder. Keep them for at least 1 hour. Preferably in the fridge.
Crumble the bread with your hands and put them into your small chutney grinder.
Give it a pulse or till you get coarse bread crumbs.
Pour the lightly beaten egg (half egg should be enough) into the marinated fish and mix well.
Put the bread crumbs into a plate and take each fish and coat nicely with the bread crumbs.
Deep fry them in hot oil.
That's it fish fingers are ready!!
Serve hot with tomato sauce.

Fish Kabiraji Cutlet

Fish Kabiraji Cutlet -

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net.

Ingredients:

Bekti (bhetki) fillet: 10
Mustard powder (yellow): 1/2 tsp
Black pepper powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander and mint leaves (chopped): 1 tsp
Eggs : 10
Cornflour: 2 tbsp
Breadcrumbs (optional): 2 tsp
Juice of one lemon
Salt to taste

Method:

Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
Heat some oil in a pan and add one or two tablespoon of egg mixture.
As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
Serve hot with kasundi (Bengali mustard sauce) and regular salad.

Fish Rolls

Fish Rolls -

Boiled fish fillets mixed with besan and masalas, shaped into rolls and deep fried.

Ingredients:

Fish fillets,boiled and mashed 400 grams
Gram flour (besan) 1 1/2 cups + 2 tablespoons
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Onion ,finely chopped 1 medium
Chaat masala 1/2 teaspoon
Fresh mint leaves,finely chopped 25-30
Bread crumbs 2-3 tablespoons
Oil to deep fry

Method:

Heat sufficient oil in a non stick kadai. Mix together 1½ cups besan, ginger-garlic paste, ½ tsp red chilli powder, turmeric powder, salt and approximately ½ cup water to make a thick batter. Place fish fillets in a bowl. Add onion, remaining red chilli powder, chaat masala, salt, mint leaves and mix.
Spread the remaining besan and breadcrumbs in separate plates.Make small elongated rolls of the fish mixture. Dust each roll with dry besan. Dip in the besan batter and coat them with breadcrumbs.Deep fry in the hot oil till golden and crisp. Drain on absorbent paper. Serve hot.

Masala Fried Fish

Masala Fried Fish -

Fish pieces marinated with a spicy masala and air fried till golden and crisp.

Ingredients:

Boneless fish,cut into 2 inch pieces 400 grams
Salt to taste
Turmeric powder a pinch
Lemon juice 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Cloves 3-4
Dried red chillies 3-4
Ginger 1 1/2 inch pieces
Garlic cloves 5-6
Tamarind pulp 1/2 teaspoon
Semolina (rawa/suji) 1/2 cup
Oil a little

Method:

Sprinkle salt, turmeric powder and lemon juice on the fish pieces. Dry roast cumin seeds, coriander seeds, cloves till fragrant.
Put red chillies, ginger, garlic and roasted spices into a mixer jar and grind with a little water, salt, tamarind pulp till smooth. Apply this masala on the fish pieces all around and marinate for 10-15 minutes.
Roll them in semolina till well coated on all sides and drizzle a little oil on them. Brush the basket of the air fryer with a little oil and place the fish pieces on it.
Process the fryer at the highest temperature for 10-12 minutes. Serve hot.

Tip:

You can deep fry or shallow fry the fish as an alternative.

Fish tagine with saffron & almonds

Fish tagine with saffron & almonds -

A low calorie Moroccan fish stew flavored with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze.

Ingredients:

1 tbsp olive oil
1 onion, chopped
good pinch saffron
600 ml hot fish or chicken stock
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated
½ green chilli (deseeded if you don't like it too hot), finely sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato puree
10 cherry tomatoes, halved
2 tbsp ground almonds
zest 1 orange, juice of ½
1 tbsp honey
700 gm white fish, cut into large chunks
small bunch coriander, chopped
handful flaked almond, toasted
½ green chilli, (deseeded if you don't like it too hot), to serve
couscous and natural yogurt, to serve (optional)

Directions:

Step 1: Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato puree, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
Step 2: Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Tip:
Fish tagine: Freeze ahead
Cook the tagine up to the end of Step 1, cool, then freeze the sauce in a plastic container, and freeze the fish separately. Defrost the sauce and the fish in the fridge overnight before continuing with Step 2.

Spanish Moroccan Fish

Spanish Moroccan Fish -

This Moroccan recipe is a favorite! This dish may be served hot or cold according to taste.

Ingredients:

 1 tablespoon vegetable oil
 1 medium onion, chopped
 1 clove garlic, finely chopped
 2 red bell pepper, seeded and sliced into strips
 1 large carrot, thinly sliced
 3 tomatoes, chopped
 4 olives, chopped
 1 (15 ounce) can garbanzo beans, drained and rinsed
 1/4 cup fresh parsley, chopped
 3 tablespoons paprika
 4 tablespoons ground cumin
 1 teaspoon cayenne pepper
 2 tablespoons chicken bouillon granules
 Salt to taste
 5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Cold Roasted Moroccan Spiced Salmon

Cold Roasted Moroccan Spiced Salmon -

This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Ingredients:

 3/4 teaspoon ground cinnamon
 3/4 teaspoon ground cumin
 1/2 teaspoon salt
 1/2 teaspoon ground ginger
 1/4 teaspoon mustard powder
 1/4 teaspoon ground nutmeg
 1/8 teaspoon cayenne pepper
 1/8 teaspoon ground allspice
 2 teaspoons white sugar
 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
 1 tablespoon fresh lime juice

Directions:

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Moroccan spiced fish with ginger mash

Moroccan spiced fish with ginger mash -

Spice up white fish fillets with a flavored butter and serve with fluffy sweet potato mash.

Ingredients:

2 large sweet potatoes, peeled and cut into chunks
2 tsp butter, softened
1 garlic clove, crushed
½ -1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander, most chopped, rest left whole
fingertip-size piece fresh root ginger, finely grated
2 skinless white fish fillets (look for sustainably caught)

Method:

Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
Place the fish in a roasting tin, season, then spread half the flavored butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Moroccan Shabbat Fish

Moroccan Shabbat Fish -

When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

Ingredients:

 1 red bell pepper, cut into thin strips
 3 tomatoes, sliced
 6 (6 ounce) tilapia fillets
 2 tablespoons paprika
 1 tablespoon chicken bouillon granules
 1 teaspoon cayenne pepper
 salt and pepper to taste
 1/4 cup olive oil
 1 cup water
 1/4 cup chopped fresh parsley

Directions:

Preheat an oven to 200 degrees F (95 degrees C).
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Moroccan Tuna Brik

Moroccan Tuna Brik -

A triangle shaped fried appetizer famous throughout the Middle East. If you can find Italian tuna packed in olive oil, this is most preferable.

Ingredients:

 1 tablespoon butter
 1 small onion, finely chopped
 2 (5 ounce) cans tuna packed in oil, drained
 2 tablespoons chopped fresh parsley
 1 teaspoon capers, or to taste
 2 tablespoons grated Parmesan cheese
 salt and pepper to taste
 10 sheets phyllo dough
 1 quart vegetable oil for frying
 1 lemon, cut into wedges

Directions:

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.

Sweet Baked Tilapia Fillet

Sweet Baked Tilapia Fillet-

INGREDIENTS:

4 large tilapia fillets
1/3 cup soy sauce
2 tbsp. brown sugar
1 tsp. dried basil
2 tbsp. lemon juice
2 tbsp. olive oil

DIRECTIONS:

Preheat oven to 450 deg F.
Line a baking pan with foil.
Evenly distribute olive oil in the bottom of baking dish and place fillets in it.
Combine the remaining ingredients and pour over the fillets.
Bake for 15-20 minutes or until it flakes easily with a fork.

Sweet & Sour Fish

Sweet & Sour Fish-

INGREDIENTS:

1 large Fish, I used Tilapia
1 large onion (chunks)
1 medium green bell pepper (chunks)
1 medium red bell pepper (chunks)
1 can pineapple chunks (reserve the juice for the sauce)
cooking oil for deep frying
To combine:
1/4 cup pineapple juice
1/4 cup ketchup
1/4 cup sugar
1/2 tsp salt
2 tbsp cornstarch dissolved in 1/4 cup orange juice

DIRECTIONS:

Fry the fish. Set aside.
Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch together. Set aside.
In a pan or wok, heat a small amount of oil and saute onion, red bell pepper, green bell pepper and pineapple.
Add the sweet & sour mixture  and cook until sauce has thickened. Remove from heat.
Pour-in the sweet & sour sauce over to the fried tilapia.
Serve hot.  Enjoy!

Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas-

INGREDIENTS:

1 piece large Milkfish (bangus), cleaned and sliced into serving pieces
2 big ripe guavas, quartered
2 pieces tomatoes, quartered
2 cups kangkong leaves  cut into serving size
1 small white radish (labanos), sliced
2 tbsp fish sauce
1 medium onion, sliced
4 cups water
2 tsp tamarind powder (optional)
salt to taste

DIRECTIONS:

Bring water and guava to a boil.
Simmer until water starts to thicken.
Add the tomatoes, and onion and simmer for few minutes.
Add the bangus. Simmer for 8 minutes.
Add the tamarind powder (optional) and fish sauce.
Add the kangkong leaves and simmer for 1 minute.
Season with salt to taste.
Remove from heat.
Enjoy!

Sarciadong Tilapia

Sarciadong Tilapia-

INGREDIENTS:

1 whole Tilapia (cleaned)
4 cloves garlic
1 onion (diced)
2-3 pcs tomatoes (diced)
3/4 cup water      
1 egg (beaten)
1 tbsp Fish Sauce (Patis)
cooking oil

DIRECTIONS:

Pan fry the Tilapia. Set aside.
In a separate pan, saute garlic, onion & tomatoes.
Add water and simmer for 5 minutes.
Add the beaten egg & fish sauce. Cook for 3 minutes.
Add the Tilapia and cook for 5 minutes.
Serve hot. Enjoy!

Pinaputok na Tilapia

Pinaputok na Tilapia-

INGREDIENTS:

1 big tilapia, cleaned
2 tsp salt
2 medium tomatoes, chopped
1 medium onion, chopped
2 tbsp soy sauce
butter
banana leaves

DIRECTIONS: 

Clean the tilapia and make a slit on the side. Deepen and widen the cut along tilapia belly by using a sharp pointed knife.
Sprinkle both sides of the fish including the stomach/belly with salt. Set aside.
Mix the soy sauce, chopped onions and tomatoes in a bowl.
Fill the mixture to tilapia belly.
Prepare the banana leaves by greasing it with butter.
Wrap the fish tightly with the greased banana leaves.
Grill the fish for about 20 minutes, 10 minutes on each side.
Serve  with rice and toyomansi* sauce.

* Toyomansi - 2 tbsp soy sauce + 1 tbsp kalamansi or lemon

Pesa

Pesa-

INGREDIENTS:

4-5 slices of fish (catfish, tilapia or lapu-lapu), cleaned
2 thumb size ginger (sliced)
1 medium size onion sliced
1 small head cabbage (quartered)
4-5 cups of rice water / rise wash
bokchoy / pechay (optional)
1/2 tbsp peppercorns
1 tbsp spring onions (sliced 1/2 in)
cooking oil
fish sauce or salt to taste

DIRECTIONS:

Heat a small amount of oil in a pan.
Saute ginger and onion.
Pour-in the rice water. Bring to a boil.
Add the slices of fish and peppercorns. Simmer for 10 minutes or until the fish is cooked.
Add the vegetables and cook for 2 minutes.
Add spring onions. Season with salt.
Serve hot. Enjoy!

*** Best served with steamed rice.
*** Dipping sauce: Fish sauce with calamansi or lemon.

Paksiw na Hito (Catfish wrapped in Banana leaves)

Paksiw na Hito (Catfish wrapped in Banana leaves)-

INGREDIENTS:

4-6 slices hito (catfish), cleaned & sliced diagonally
1 medium ginger root, sliced
6 cloves garlic, sliced
1/3 cup vinegar
2 1/2 cups water
2 tsp salt

DIRECTIONS:

Wrap each slice of catfish in banana leaves.
Arrange all the ingredients in a wok.
Simmer for over medium fire until the catish is cooked. (around 10-15 mins)
Remove the wrapped catfish from the soup.
Serve and enjoy!

***Note: Best served with fish sauce with lemon.

Paksiw na Bangus

Paksiw na Bangus-

INGREDIENTS:

1 bangus, cleaned & sliced diagonally
1 small ginger root, sliced
1 small bittermelon, sliced
1/3 cup vinegar
2 1/2 cups water
2 tsp salt
siling pansigang or siling labuyo (optional)

DIRECTIONS:

Arrange all the ingredients in a wok.
Simmer for over medium fire until the milkfish is cooked. (around 10-15 mins)
Remove from heat.
Serve and enjoy!

***Note: Best served with fish sauce & chili pepper. Can also be paired with sinangag (fried rice) or white steamed rice.

Lemon Pepper Fish Fillet

Lemon Pepper Fish Fillet -

INGREDIENTS:

4-5 pieces Tilapia/Catfish Fillets, washed thoroughly
olive oil
lemon pepper salt seasoning

*** If you don't have lemon pepper salt seasoning use the following ingredients:
fresh lemon juice
salt and pepper

DIRECTIONS:

Arrange the tilapia/catfish fillets in a pan covered with an aluminum foil, big enough to close it later into a pocket.
Brush both sides of the fillets with enough olive oil.
Sprinkle with lemon pepper salt seasoning or Squeeze in the lemon juice.
Sprinkle with salt and pepper.
Close the aluminum foil into a pocket to seal the fillets inside.
Bake at 350 degrees for 30 minutes or until tilapia/catfish flakes easily with a fork.
Serve with your favorite steamed vegetables.
Enjoy!

Ginisang Sardinas (Sauteed Sardines)

Ginisang Sardinas (Sauteed Sardines) -

INGREDIENTS:

1 can (15oz) mackerel sardines
4 cloves garlic, minced
1 small onion, sliced
2 medium tomatoes, sliced  
1 tbsp soy sauce  
1 tbsp calamansi / lemon juice
1 1/2 tbsp cooking oil for sauteing

DIRECTIONS:

Heat cooking oil In a pan or wok.
Saute garlic, onion and tomatoes.
Add the sardines, soy sauce and lemon juice.
Simmer for 10 minutes.
Serve with hot white rice. Enjoy!