Peri Peri Fish

Ingrediants :

Marinade
Zest of 1 lemon and juice
olive oil
3-4 cloves of garlic
chilli
seasallt
Method :
1. Season fish with marinade
2. Roast peppers
3. line tomato, red onion, roasted red pepper, season with red wine vinegar and salt and pepper

Kerelan Fish Curry

Ingrediants :-
1.25kg firm white fish
Salt
2 teaspoons turmeric
1 tablespoon vegetable oil
2 medium onions, halved and cut into fine half-moons
2 long red chillies
4cm piece fresh ginger
Pinch ground cumin
1 x 400ml tin coconut milk
1-2 tablespoons concentrated tamarind
1 tablespoon liquid fish stock

Method
Serves: 4-6
1. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they've softened; this should take scarcely 5 minutes.


2.Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric.
3.Add the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes. Cut the whole, unseeded chillies into thin slices across (although if you really don't want this at all hot, you can deseed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them too
4.Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock, using boiling water from the kettle to bring the liquid up to the litre mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if this helps.

5.When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minute until it's cooked through but still tender.

Fish & Chips (Bill Granger)

Ingredients :-
1 cup flour
1 teaspoon baking powder
soda water
1/2 teaspoon of tumeric
some seasalt
coriander
Any white firm fish

Method :-
1. season fish with tumeric and sea salt and coriander
2. mix flour, baking powder and soda water and season with some salt and pepper
3. coat fish in batter
4. Fry for 1 min each side

Fish Parcels by Bill Granger

4x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
80 ml (2.5 fl oz/ 1/3 cup) coconut milk
2 tsp lime juice
2 tsp fish sauce
1 tsp soft brown sugar
1 lemon grass stem, outer layers removed, bruised and thinly sliced
2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
small handful fresh coriander (cilantro) leaves
small handful fresh Thai basil leaves

To serve
lime wedges

Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm (12") long piece of foil

Mix together the coconut milk, lime juice, fish sauce and sugar and spoon over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and Thai basil over the fish

Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill for 5-10 minutes, depending upon the thickness of your fish - the fish should be just cooked through. Serve with lime wedges.

Curry Paste (Fish Head Curry)

Ingredients
Step 1
3 dried chili (halved and soaked for 30 mins)
1 1/2 tsp coriander
1 1/2 tsp cumin
1 1/2 tsp fennel
1 1/2 tsp black pepper corn

Step 2
10 gm Dessicated coconut
3 garlic clove
2 cm ginger
1 1/2 tsp tumeric powder
1 lemongrass stalk
lime juice

step 3
1/2 tsp balanchan
1/2 tsp palm sugar
2 tsp tsp oil

Fish Stock

Ingredients
A
Fish Carcass
white onion
ginger
garlic
chinese shallots
white pepper corn
coriander

B
White sugar
vinegar
gibger
oyster mushroom
bok choy
coriander
chilli
white fish fillet

Method
1. Put all A ingredients into water
2. Bring to boil
3. Skim impurities
4. Bring to a boil for 30 mins
5. Strain it through muslin cloth
6. Put b into pot. and serve with A

Steamed Fish Chinese Style

Ingredients:

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste

Method:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

bbq sea bass

Ingredient
1 x 1.8kg/4lb line-caught sea bass (about four or five 350g/12oz sea bass), scales and gills removed, guts removed
1 tsp olive oil
sea salt flakes

Method
1. Light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes).
2. For the sea bass, run the sea bass under cold water, then pat dry with kitchen paper. Rub the sea bass all over with the olive oil, then season, to taste, with salt.
3. Place the sea bass onto the barbecue grill and cook for 12-15 minutes on each side, or until the skin is crisp and golden-brown on both sides and cooked through. (NB: The sea bass is cooked through when the tip of a knife inserted into the thick meat behind the head meets with only the faintest resistance near the bone.)
4. To serve, add the chopped mint and basil to the salad, if using, and mix well to combine. Place one barbecued sea bass onto each of four or five plates, and spoon the roasted red pepper salad alongside.

Tuna Pastry

Ingredients
Tuna Fillets
garlic

stuffing :-
breadcrumbs
bacon or sausage
onion

Method
1. Sear the Tuna
2. Cut the tuna into half and seperate
3. Place pieces of garlic on 1 side and spread breadcrumbs, bacon, long onions stuffing on top
4. Top with the 2nd layer of Tuna and sandwich.
5. Wrap with pastry sheet
6. Bake in oven

stuff fish ball

Ingredients :-
1 mackeral (mince)
some corn starch
some chicken powder
sugar

Method :-
1. mix and combine
2. fill with mince pork filling and roll into ball
3. boil in stock

Fishball Soup

Ingredients :
Fishball
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour

Soup
Bones and skin of fish
Fish balls
1500ml water
1 small head Iceburg lettuce
1 stalk spring onion
shredded1 tbsp preserved radish ‘tong choi’

Seasoning
1 tsp salt
2 tsp light soya sauce

Method
Fishball
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave fish balls to soak in salt water for 1/2 hour.

Soup
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.