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Discussion
deep frying can be your friend - you can do a lovely seafood thai curry with deep fried fish, and the advantage is you can use frozen fish for this (defrost thoroughly and pat it dry first unless you want your wok to explode!). Deep fry the fish pieces, then just slide them into a nice bubbling curry sauce.
Or pour over a nice spicy sambal style sauce.
Serve with rice and easy asian-style salads like shredded cucumber and carrot, with sugar, sesame oil and vinegar dressing.
Or pour over a nice spicy sambal style sauce.
Serve with rice and easy asian-style salads like shredded cucumber and carrot, with sugar, sesame oil and vinegar dressing.
Black Halibut fillets baked/steamed and served with a thai chilli sauce - recipe I use is in a thai cook book, but this looks fairly similar;
http://www.ezythaicooking.com/free_recipes/steamed...
http://www.ezythaicooking.com/free_recipes/steamed...
Wadeski said:
fish pie is a good shout.
Yup.. If you are feeding 6, this woul dbe a good bet. A combination of cod/pollack, coley perhaps monkfish and of course smoked haddock, (not the died yellow stuff 
) Pop in a handful of prawns, some spinach and a couple of quartered, hard boiled eggs if you must. 
Normandy Fish Stew
Buy whatever fish is in budget. -But also try to ensure you've got 2 or 3 king prawns and mussels per person.
Reduce down a pint of double cream and a couple of glasses of white wine a bit.
Steam the mussels in a pan with white wine, lots of shaking, normal mussel rules apply.
Poach off the fish and prawns in the white wine/cream.
Chuck in the mussels and a bit of beurre manier (some flour and butter mixed together to thicken. Squeeze of lemon and some flatleaf parsley.
Serve with crusty bread.
They'll fecking love you.
Buy whatever fish is in budget. -But also try to ensure you've got 2 or 3 king prawns and mussels per person.
Reduce down a pint of double cream and a couple of glasses of white wine a bit.
Steam the mussels in a pan with white wine, lots of shaking, normal mussel rules apply.
Poach off the fish and prawns in the white wine/cream.
Chuck in the mussels and a bit of beurre manier (some flour and butter mixed together to thicken. Squeeze of lemon and some flatleaf parsley.
Serve with crusty bread.
They'll fecking love you.
captainzep said:
Normandy Fish Stew
Buy whatever fish is in budget. -But also try to ensure you've got 2 or 3 king prawns and mussels per person.
Reduce down a pint of double cream and a couple of glasses of white wine a bit.
Steam the mussels in a pan with white wine, lots of shaking, normal mussel rules apply.
Poach off the fish and prawns in the white wine/cream.
Chuck in the mussels and a bit of beurre manier (some flour and butter mixed together to thicken. Squeeze of lemon and some flatleaf parsley.
Serve with crusty bread.
They'll fecking love you.
That sounds absolutely gorgeous.Buy whatever fish is in budget. -But also try to ensure you've got 2 or 3 king prawns and mussels per person.
Reduce down a pint of double cream and a couple of glasses of white wine a bit.
Steam the mussels in a pan with white wine, lots of shaking, normal mussel rules apply.
Poach off the fish and prawns in the white wine/cream.
Chuck in the mussels and a bit of beurre manier (some flour and butter mixed together to thicken. Squeeze of lemon and some flatleaf parsley.
Serve with crusty bread.
They'll fecking love you.
Think it will be this or a cheeseless fish pie. Cheers chaps and chapesses.
Anna_S said:
madbadger said:
Steak and Fish.
Cook Steak, serve, place fish in bin. Yummy!
Cook Steak, serve, place fish in bin. Yummy!
We are having organic rib eye beef (I'm not paying but OH's Dad loves it so is paying) on Saturday. They are the most gorgeous bits of steak in the world. Cows come from the field at the end of the road and chopped up by the butcher in the next village
this is a very simple ken hom recipe i sometimes cook. always goes down well:
take a salmon fillet, season, then rub in a little cumin. place a bay leaf on top and wrap the fillet in a spring roll pancake. fry for about 20 secs on each [of the four] sides and serve. salad / roast new potatoes [with saffron & sesame seeds] work well as side dishes.
or:
take a fish, most types work and doesn;t matter if filleted or not. place it on a sheet of tinfoil and make up a quantity of finely chopped ginger/lemongrass/garlic/chilli. rub this on the fish and add a splash of fish sauce. wrap in the tinfoil and cook in a steamer. serve with a thai salad.
take a salmon fillet, season, then rub in a little cumin. place a bay leaf on top and wrap the fillet in a spring roll pancake. fry for about 20 secs on each [of the four] sides and serve. salad / roast new potatoes [with saffron & sesame seeds] work well as side dishes.
or:
take a fish, most types work and doesn;t matter if filleted or not. place it on a sheet of tinfoil and make up a quantity of finely chopped ginger/lemongrass/garlic/chilli. rub this on the fish and add a splash of fish sauce. wrap in the tinfoil and cook in a steamer. serve with a thai salad.
http://www.recipelink.com/cookbooks/2004/158008568...
Try this. Very easy. Reckon you could subsitute bass for any firm white fish. I've made it with bass and sea bream in the past. Fillets might work too, just reduce the final cooking time a bit.
Try this. Very easy. Reckon you could subsitute bass for any firm white fish. I've made it with bass and sea bream in the past. Fillets might work too, just reduce the final cooking time a bit.
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