Wednesday, April 20, 2016

Fish Buns


Introduction
Also known as Maalu Paan (fish bread) in Sinhalese, this is a Sri Lankan staple. Here I present the lazy way of preparing it. 

Shopping List
Fish (here I used a mix of salmon and trout- 1 large steak each, 2 cans of salmon can also be used)
1 large red onion
2 jalapenos
6 cloves of garlic
2 large potatoes
Pillsbury grands southern homestyle big rolls
2 tablespoons mixed curry powder (cumin, cayenne, coriander, fennel optionally may use 1 teaspoon each of cumin and cayenne or just salt and pepper)
Optional- curry leaves
Butter
Olive oil


Instructions
Boil the potatoes, cool and remove skin. Smash potatoes into bite sized pieces. Boil/ steam the fish steaks and break into chunky bite sized pieces. Gently mix the fish and potatoes together. Chop up onions, jalapenos and garlic ( I used a food processor)
Heat up oil in a frying pan. Add chopped mix, curry powder, salt, pepper and curry leaves. If you don't have/ like curry powder salt and pepper will suffice. Add fish and potato mix and cook for about 5 minutes.
Gently form the Pillsbury roll into a triagular shape
Place stuffing
Fold in each end of the triangle onto itself


Brush with butter
Bake as instructed on the Pillsbury box, 350 for 14-17 minutes until golden brown. 


Tuesday, April 5, 2016

Fish Melt Sandwich

Introduction
Simple, easy to prepare, delicious, a no fail! The dill and capers make this fish melt unique.

Shopping List
Fish (Trout was used in this recipe)
Bread
Cheddar Cheese
Tomato
Onion/ Shallot
Jalapeno
Dill
Capers
Salt/ Pepper
Mayo
Butter

butter and toast the bread
chop up onions, jalapeno, dill and mix in with a teaspoon or capers and tablespoon of mayo

layer the slived tomatoes on the bread
top with fish mix and cheese on top
the open faced sandwich can be placed under a broiler or lay another piece of toast over it with a weight on top. Cook till cheese has melted.


Saturday, February 27, 2016

Palo Santo's Pan Roasted Bluefish


with plantain, hot slaw and salsa verde

Introduction
I admit it, I TiVO Bizarre Foods with Andrew Zimmern along with FABlife that I watch on alternate days during dinner with a glass of wine. I was pretty impressed with the Brooklyn episode where Andrew kayak fished for supper with chef Jacques Gautier of Palo Santo restaurant and cooked it up at a local park. 
Chef Jacques was kind enough to share the recipe for one of his many delicious menu items. I highly recommend a visit to his restaurant where you will be greeted with a warm ambiance, delicious food and a team of friendly and attentive staff. 

Porgy was substituted for Bluefish in this recipe

Shopping List
Serves 6 

3 lbs Bluefish filet cut into 6 portions
Salt and Pepper to taste
3 Large Very Ripe Plantains
2 oz Corn Oil
1 Tbs. Melted Butter 
1 lb Red Cabbage, shredded
1 scotch bonnet seeded and chopped
1 Garlic Clove peeled and chopped
2 Tbs Extra Virgin Olive Oil
1 Tbs white wine vinegar 
1 oz cilantro chopped
6 small tomatillos, peeled and chopped
1 oz chives chopped
1 lime juiced


For the Hot Slaw:
Combine cabbage, scotch bonnet, garlic, vinegar, and olive oil in a large mixing bowl. Season to taste with salt and pepper and set aside to marinate.


For the Salsa Verde:
Combine the tomatoes, chives, cilantro and lime juice in a small mixing bowl and season with salt to taste.

Preheat oven to 425F

For the plantain:
Roast the plantains whole on a sheet-pan in the preheated oven. The plantains will puff-up a little and burst. Once the peel has broken on its own remove them from the oven and slice in half lengthwise. Brush the open plantains with butter and place them on the sheet-pan peel side down. Return them to the oven and continue to bake until they are golden brown.
For the Fish:
Heat a large oven-proof sauté pan over a medium high flame. Season the fish with salt and pepper. Pour the corn oil into the sauté pan and carefully place the fish in the pan skin side down. Cook the fish for 2 to 3 minutes then turn over. Put the sauté pan with the fish in the oven to finish cooking for another 2 minutes or until cooked to desired doneness.
To Serve:
Lay out 6 dinner plates. Put half of a plantain on each plate. Divide the hot slaw into 6 portions and serve in a small mound alongside the plantain. Place one piece of cooked fish on each plate on top of the slaw and garnish the fish with a large spoonful of salsa verde.

Wednesday, February 17, 2016

Tomato Cilantro Trout



Introduction
I hate to see fresh herbs go bad. So when I have left over cilantro from the Steamed Cantonese Fish recipe, I make Tomato Cilantro Trout! This combination of ingredients really brings out the flavor of trout.

Shopping List
Serves 2
2 fish fillets
Half of a large tomato or a small one
Half an onion
5 cloves of garlic
1/2 cup cilantro
salt/pepper
1/2 cup white wine
1/2 cup chicken stock or 1 chicken buillion


Instructions
Chop and slice as shown below
Pan fry fish until mostly cooked.
Mix chicken boullion in white wine
Drop a teaspoon of oil on the pan and cook tomato, garlic and onion until it looks like below
add white wine/buillion mix cook for another 2 mins and then add cilantro
Add fish fillets and cook for another 2 mins, Cilantro should not be overdone.
Delicious on a bed of rice and beans!

Friday, February 5, 2016

Cantonese Style Steamed Fish

   
Introduction
Served as one of the final courses at a traditional Chinese wedding banquet, this absolutely delicious dish is surprisingly simple to prepare, low in calories, high in nutrition and will leave a lingering flavor of pure yum on your tongue.

Shopping List
Serving size 1-2

medium fish steak (I used brown trout, best prepared with white fish that are not too firm)
1/8 cup soy sauce
1/2 teaspoon sesame oil (I used hot sesame oil)
1 teaspoon fish sauce (optional but tastes better with)
1/2 teaspoon sugar
2 stalks scallion
1/4 cup cilantro (optional, may use parsley if cilantro tastes like soap to you)
1/8 cup oil (I used olive oil)
1 tablespoon sliced ginger
salt/pepper
Rice (I used jasmin rice)

Instructions
Cook rice, so that it will be ready for plating
Rough chop cilantro and slice scallions and ginger as pictured. In a bowl mix soy sauce, sesame oil, fish sauce, sugar and two tablespoons of water together.
Season fish steak with salt and pepper, and steam until opaque and flaky. If you don't have a steamer, you could lay the fish on 1/4 inch of water and cook with the lid closed until flaky.
Plate the fish and lay chopped cilantro on top of it
Fry the ginger in the oil until light brown.
 
Add scallions and soy sauce mixture and mix for about 30 seconds and turn off heat.
Spoon the deliciousness over the fish and you are done! Pair with a dry white wine.


Friday, January 22, 2016

Sri Lankan Fish Cutlets

Introduction
Looking for something exotic to make for your superbowl party? Why not make Sri Lankan fish cutlets? Crispy on the outside, spicy, flavorful and soft on the inside. An absolute party hit!

Shopping List
Fish (canned fish may be used)
1 large onion
3 small green chillies or 1-2 jalapenos
3 cloves garlic
2 medium potatoes
1 teaspoon ginger paste (optional)
Juice of a whole lime
Salt/Pepper
Eggs
Breadcrumbs
Oil for frying 

Instructions
Peel and boil the potaties until they are soft,  and smash (not mash) them. 
Boil/steam the fish
Flake it apart
Chop the onions, chillies and garlic.
Mix potatoes, fish, onions, chillies, garlic, ginger and lime juice well.  May use hands! Don't be shy about seasoning with a generous amount of salt, pepper and lime. The mixure should not be too moist.
Roll into meatball sized balls. Dip into egg wash and then roll in breadcrumbs. 
Deepfry until the outside if golden brown. I used my airfryer at 400 degrees for about 15-20 minutes. Serve with ketchup or sweet chilli sauce. Tastes great mashed inside of ciabatta bread too! 
You're welcome :)