Fish Recipes

1. Microwave steamed ginger-soy fish

steamed fish recipe

Ingredients:

2 fillets hake (350-400g or 14 oz)
1 tablespoon fresh ginger, finely sliced into strips
4 leaves of Chinese cabbage, sliced
3 green onions, sliced
1/2 red bell pepper, sliced
2-3 mushrooms, sliced
1/2 lemon
Chopped, fresh herbs

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Sauce:

2 tablespoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
2 cloves garlic, finely chopped
1/2 tablespoon fresh ginger, finely chopped
1/2 teaspoon sugar
pinch of white pepper

Method:

Arrange the white stalks of the cabbage leaves on the bottom of the steamer.
Microwave, covered, for 2 minutes.
Layer the rest of the leaves and most of the other vegetables,
reserving a few slices.
Place the fish on top and drizzle some of the sauce over it,
using most of the garlic and ginger.
Arrange the reserved vegetables over the fish.

Bring 1/2 inch of water to the boil.
Place the steamer on top, ensuring that it does not touch the water.
Cover and microwave on high for 4 minutes.
Allow to stand a few minutes.

Divide the fish and vegetables between 2 plates.
Pour over the rest of the sauce.
Decorate with herbs and serve with a wedge of lemon.

 

2. Fish cakes

Ingredients:

500 g (1 pound) cooked, flaked fish
500 g (1 pound) boiled potatoes
15 g (1 tablespoon) butter
1 grated onion
1 beaten egg
parsley
garlic salt
Aromat
crumbs

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Method:

Mix butter with hot potatoes to melt, and mash.
Add parsley and seasonings.
Mix well with fish and onion.
Stir in egg.
Roll into balls and flatten.
Coat well with crumbs.
Fry in shallow oil for about 4 minutes each side.

3. Fish fritters

Ingredients:

500 g (1 pound) cooked or raw minced fish
2 beaten eggs
1 chopped onion
5 ml (1 teaspoon) crushed garlic
250 ml (1 cup) flour
250 ml (1 cup) water
10 ml (2 teaspoons) baking powder
salt and pepper to taste

Method:

In one bowl mix together the fish, onion and garlic.
In another bowl combine the rest of the ingredients to form a thick batter.
Stir the fish mixture into the batter.
Fry spoonsful of the mixture in shallow oil, until cooked through.

4. Crunchy-topped Fish Bake

Ingredients:

4 fillets of white fish
1 small tin mushroom soup
50 g (4 tablespoons) butter
5 ml (1 teaspoon) grated onion
dash of Worcestershire sauce
pinch of garlic salt
1 small bag of potato chips, crushed
a few anchovies

Method:

Put the fillets in a greased oven-proof dish.
Spread with the soup and top with the cheese.
Melt the butter, add onion, sauce and salt. Mix well.
Add the chips and mix again.
Spread over the fillets and bake at 180°C (350°F) for 35 minutes.
Decorate with anchovies.

5. Tuna Fish Roll

 

 

 

Ingredients:

200 g (1 large or 2 small tins) tuna, drained and flaked
60-75 ml (4-5 tablespoons) tomato relish (tinned)
75 g (¼ cup) grated Cheddar
400 g (1 packet rolled) frozen puff pastry
salt and pepper to taste

Method:

Roll out the pastry to 18 x 12 inches
Mix the tuna with the relish and seasoning.
Spread the tuna over the pastry and sprinkle with the cheese.
Roll up the pastry, dampen the edge and seal.
Cut into 10-12 slices and flatten slightly.
Bake at 190°C (375°F) for 25 minutes.

6. Haddock supper dish

Ingredients:

500 g (1 pound) haddock, cooked and flaked
500 ml (1 pint) cooked rice
500 ml (1 pint)milk
1 packet white onion soup
100 g (1/3 cup) cheese, grated
3 spring onions, sliced
15 ml (1 tablespoon) chopped parsley
100 ml (1/2 cup) salad cream
chilli sauce, to taste
extra grated cheese
paprika

Method:

Mix soup powder and milk. Stir over low heat until thickened.
Mix in the cheese, spring onion, parsley, salad cream and chilli sauce.
Add rice and fish and mix well.
Place in a large shallow casserole and top with extra grated cheese and paprika.
Bake at 180°C (350°F) for 20 minutes, or microwave at 80% power for 10 minutes.

1 grated onion

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Posted in: Recipes by on November 21, 2010 @ 10:53 pm

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