pickyfrench: Fish

Showing posts with label Fish. Show all posts

From the Silver Spoon

Tried this the first time: Sauce is really good but the fish itself was boring:
https://thewoksoflife.com/2015/05/steamed-whole-fish/

The beef chow fun recipe which is really good is from this website, so this fish may be the one to try next:
https://omnivorescookbook.com/recipes/authentic-chinese-steamed-fish

I like the idea of pouring oil on top:
https://www.youtube.com/watch?v=PotLN3AdtCU

Also this:
https://www.youtube.com/watch?v=eZyGeaEgFp0

Ultimate zha jiang sauce

Jjajangmyeon

k noodles

(This is a double+ recipe)

1 pound ground pork
10 oz pound raw shrimp, peeled and diced (1 bag at QFC)
Cooking oil
2 large onions (about 1 cup, finely diced)
8 cups napa cabbage (green parts roughly cut, white parts 1/4″ dice) (or the whole thing)
3 medium zucchini (about 1 cup, 1/4″ dice)
4 slices ginger (optional)

Sauces
2/3 cup chunjang (fermented black bean paste; found in Korean markets)
4 tablespoons ground bean sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
4 tablespoons hoisin sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
2 tablespoon miso paste

4 tablespoons soy sauce (leave out!! too salty!)
1/2 cup chicken broth
1 cup water
6 tablespoons cornstarch, mixed with 3 tablespoons water
1 teaspoon pure sesame oil

Cucumber for garnish
Fresh zha jiang noodles

1. Wash and dry napa cabbage leaves. Green leafy parts may be left in larger pieces (2″ or so), but white parts must be diced small (cut white parts vertically into 1/4″ wide sticks, then cut sticks into 1/4″ dice).

2. Cut zucchini in 1/4″ dice also (slice lengthwise intro 1/4″ strips, then strips into 1/4″ sticks, then sticks into 1/4″ dice).

3. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add onion and cook until softened; remove to a bowl. Add a bit more oil and cook cabbage until edges look translucent; remove and add to bowl. Add zucchini and cook briefly, just to coat with a bit of oil; remove and add to other vegetables.

4. Heat a bit more oil and cook ground meat, breaking it up well with a spatula. When all traces of pink are gone, remove meat to a separate bowl.

5. Heat 3 tablespoons of oil in the skillet with the ginger slices. Add ground bean sauce and hoisin sauce (also chunjang and miso, if using) and cook, stirring, until the sauces are bubbling hot and mostly mixed into the oil.

6. Add meat back in (try and leave out any juice that may have accumulated), and mix well with sauce. Cook for another minute, then remove ginger slices. Add back vegetables and stir.

7. Add soy sauce, water and chicken broth (you may substitute 3 tablespoons water plus 1 tablespoon soy sauce if you don’t have chicken broth) and stir. Cook to heat.

8. Mix cornstarch with water, then stir into the skillet. Cook until sauce thickens. Add sesame oil to finish.

9. Slice cucumber thinly on the diagonal. Then take one little stack of cucumber slices at a time and cut thin matchsticks. Set aside for garnish.

10. Cook fresh noodles in boiling water (if you can’t read the directions, just know that fresh noodles cook quickly, so taste it after 3 minutes and check). Serve immediately, as the noodles get gummy and stick together as they cool. Top with meat sauce and garnish with slivered cucumber.

From:
http://chinesegrandma.com/2014/09/zha-jiang-mian/

aka zhájiàngmiàn (炸酱面)

Jamie Oliver's Fantastic Fish Lasagna
Serves 4-6

New: January 2017

Ingredients:

For the sauce
125g butter
1 white onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
3 sticks of celery, trimmed and finely chopped
1 small fennel bulb, trimmed and finely chopped
a small bunch fresh parsley stalks
a sprig of fresh bay leaves (I used dried bay leaves)
a rasher of pancetta or bacon
10 whole fresh prawns, heads removed and reserved (I accidentally bought some cooked prawns and some fresh prawns - I just used them all the same way and they turned out fine)
100mL white wine (I used cheap carton wine)
850mL milk
80g plain flour
sea salt and ground black pepper
1/2 a nutmeg, grated (I used ground nutmeg to taste)

For the lasagna
600g fish fillets (Jamie suggests cod, red mullet, sea bass, bream or salmon but I used barramundi), skinned and cut into small chunks
300g cherry tomatoes, cut in half
70g freshly grated Parmesan cheese
the leaves from the bunch of parsley that you took the stalks off, finely chopped
250g lasagne sheets (I used fresh sheets that didn't require blanching but you should read the instructions on your sheets for advice on how to cook)

For the breadcrumbs
50g breadcrumbs
small bunch of fresh parsley, leaves picked
zest of 1 lemon (I couldn't be bothered zesting so I just used some lemon juice)
To serve
Fresh rocket, washed and dried
Procedure:

Sauce
1. Melt 30g of the butter (approx 1/4 of the total amount you're using) in a large, deep saucepan over medium heat. Add all the veggies for the sauce and leave for 10min.
2. In the meantime, you can wrap the parsley stalks with a piece of pancetta and tie with a string. If you're using fresh bay leaves, they should also be included in the herb bundle.3. Add the herb bundle and prawn heads (and dried bay leaves, if you didn't have fresh ones) to your vegetables and cook for around 15min until the veggies are soft but not browned and the prawn heads have turned pink (see pics 1 and 2 below).
4. Add the wine and boil with lid off until reduced (I turned up the heat for this bit)
5. Pour in the milk and bring slowly back to the boil (had heat on med-high). As soon as milk boils, turn off the heat, pop on the lid and let the flavors infuse into the milk (see pic 3 below).
6. In another deep saucepan, plop the rest of the butter.
7. Once that butter is melted and bubbling, add in the flour and stir until smooth.
8. Fish the prawn heads and herb bundle out of your milky stock mix. Squeeze out any liquids before removing because good flavors shouldn't be wasted!
9. Add the milk and vegetable mix to the flour and butter one ladle at a time. I had my heat on low to do this and remember to mix in each ladle until it's absorbed by the flour before adding the next ladle (see pic 4 below).
10. Once all the liquid has been incorporated, bring to the boil gently, stirring constantly and simmer for a few seconds longer to cook the flour.11. Remove your white sauce from the heat and season with salt, pepper and nutmeg. At this point, you can remove any prawn whiskers that may have fallen off. Blanch your lasagna sheets now if you need to

Building the lasagna
Before you start: preheat your oven to 180 degrees Celsius. I used the fan-forced + convectional mode on my oven
1. Ladle 1/4 of the sauce into your pan and smooth out evenly (see pic 1 below).
2. Scatter 1/3 of the fish and 1/3 of the prawns. What I did was chop the prawns up into nice chunks and combined with the fish chunks in 1 bowl so that I could layer them on at once (see pic 2 below).
3. Add 1/3 of the tomatoes, 1/3 of the chopped parsley and approx 1/4 of the grated Parmesan4. Cover with a layer of lasagna sheets and repeat 2 times till all your fish and tomatoes are used up (see pic 1 below).
5. Sprinkle the last of the parmesan over the top sheet of pasta.
6. Make your breadcrumb mix by popping the breadcrumbs, zest and parsley in a food processor. I just mixed by hand. Note: the breadcrumbs are REALLY YUMMY on the end product so I suggest you maybe up the amount. You don't want too much though because if it's layered on too thick on the top, it won't go crispy (see pic 3 below).
7. Sprinkle your breadcrumb mix over the top of the lasagna
8. Cover the dish with foil and bake in preheated oven for 45min. Remove the foil after the first 30min so that the breadcrumbs can go crispy and golden in the last 15min. Make sure the lasagna is piping hot all the way through (see pic 4 below).9. Serve with fresh rocket (really compliments the lasagna if you eat a bit of lasagna with the rocket at the same time). I also cut some peach wedges to eat with the rocket for a nice seasonal touch.

From NYT

INGREDIENTS
2 (8ounce) halibut fillets, preferably
at least 1inch thick
1 ½ teaspoons extra virgin olive oil,
more to taste
Kosher salt
Ground chile pepper, preferably
Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
¼ cup sliced, pitted calamata or
other goodquality black olives

Step 1
Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with
1 teaspoon of oil and season with salt and chile pepper. Top each fillet
with a rosemary branch and several slices of lemon. Drizzle remaining
oil over lemon slices and sprinkle with additional salt. Scatter olives
over fish and pan.

Step 2
Bake until just opaque, about 10 minutes. If lemon slices have not
browned or singed (this will depend on how thinly you slice them),
place pan under broiler for 1 to 2 minutes. Serve drizzled

IF starting from frozen, cook for about 35 mins

Sushi rice:

Rinse rice well before cooking.
2 rice cooker cups Rice (1.5c)
1.5 c Cold Water
(make this in rice cooker)

Then mix:
4 T Rice Vinegar
2 T sugar
1 t salt

Seaweed Sheets

Once rice is cooked, remove from heat into new bowl, then add vinegar mixture while blowing on it to cool.

1 Avocado makes 4x maki rolls.

CIOPPINO

New: April 2015

3 T olive oil
6 red potatoes
1-2 large onions
6 garlic cloves
3 bay leaves
2 t dried oregano (or Italian Seasoning)
2 t crushed red pepper flakes
Salt and pepper

1 28 oz can hole peeled tomatoes, crushed by hand, juices reserved
1 6 oz can tomato paste
1.5 c dry white wine
1.5 c chicken broth

2 lb fish (chowder chunks from Pure Foods at Pike Place Market best, mix of halibut, salmon, tuna, cod, sword fish, etc)
0.5 lb mussels
0.5 lb clams
0.5 lb shrimp
0.5 lb scallops

Prep:

Put clams in a colander in a bowl of water. Soak clams for 20 minutes in fresh water just before cooking. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. If the clam is gaping open, throw it out: it's dead.

Just before cooking mussels prep by pulling out beards and scrubbing under cold water from the faucet. If a mussel is gaping open and doesn't close when tapped, throw it out: it's dead.

Heat oil in a large heavy pot over medium-high heat. Add potatoes, sauté for 10 minutes. Add garlic, onion, oregano, red pepper flakes, salt, and finally bay leaves. Cover and cook, stirring occasionally, 10 min.

Stir in tomato paste, canned tomatoes, wine, chicken broth. Cover bring to a boil, reduce to low and simmer for 15 minutes until potatoes done.

Put in clams and mussels and cook for 10 minutes until all shells open. Remove shells with chopsticks.

Add fish, shrimp and scallops. Cover and cook for 2 minutes. Add shells back in. Serve with bread.

Adapted from: http://www.epicurious.com/recipes/food/views/cioppino-368957

Let sea bass warm to room temperature.
Cover in flour/salt/peper mixture.
Melt 2 tbs of butter and 2 tbs olive oil in frying pan on medium heat, let brown.
Fry bass, cooking the skin side last (otherwise it will shrivel up and change the shape of the fish)
Keep warm in 200 ˚F oven when finishing other dinner components.
Put 1/2 c white wine in pan to deglaze.
Rapidly boil off alcohol until reduced in volume by about 1/3.
Add capers if you want.

New: March 2014
Adapted from plated.com recipe

1 bunch leeks
12 ounces ﬁngerling potatoes
1 shallot
5 sprigs thyme
½ bunch chives
2 packets butter, divided
½ cup white wine, divided
2 ﬁllets monkﬁsh
2 tablespoons + 1 teaspoon olive oil
¾ cup water, divided
kosher salt
black pepper

1. Prepare Ingredients
Preheat oven to 425°F. Trim and discard
roots and tops of leeks, leaving only
white and light green parts. Quarter
lengthwise. Place cut-side down in a
bowl of cold water and allow dirt to sink
to bottom. Rinse potatoes and cut into
½-inch coins. Peel shallot and mince.
Pick thyme leaves and ﬁnely chop,
discarding stems. Rinse chives and
thinly slice.

2. Roast Potatoes
On a baking sheet, toss potatoes with
thyme, 1 tablespoon olive oil, salt, and
pepper. Arrange in a single layer and
roast until golden and tender, about 17
minutes, ﬂipping halfway through.
3. Melt Leeks
Meanwhile, drain leeks and cut
crosswise into ¼-inch slices. Heat 1
packet butter and 1 teaspoon olive oil in
a medium pan over medium heat. When
butter is foamy, add leeks and stir to
coat. Add half of white wine and ½ cup
water. Simmer until leeks are tender and
liquid has almost evaporated, about 15
minutes. Taste and add salt and pepper
as needed. Remove from pan and set
aside.

4. Pan Roast Monkﬁsh
Meanwhile, rinse monkﬁsh and pat dry
with paper towel. Season all over with
salt and pepper. Wipe pan from leeks
clean. Add 1 tablespoon olive oil and
place over medium heat. When oil is
shimmering, add monkﬁsh and cook
until browned on outside and cooked
through, about 4 minutes per side.
Remove from pan and set aside.

5. Prepare Pan Sauce
Add shallot to pan from monkﬁsh over
medium heat. Cook until soft and
translucent, 2 minutes. Add remaining
white wine and cook until reduced by
half, 1 minute. Add ¼ cup water and
cook until liquid has thickened, 2
minutes. Stir in remaining butter, then
remove pan from heat. Taste and add
salt and pepper as needed.

6. Plate Monkﬁsh
Cut monkﬁsh crosswise into 1½-inch
medallions. Divide leeks evenly between
2 plates. Top with potatoes, then with
monkﬁsh. Spoon over pan sauce.
Garnish with chives and serve

Forgot what it was

New: February 2014
From blueapron

1/4 cup olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 small dried red chili, crushed, or pinch of red pepper flakes
1/4 cup dry white wine
1 can (7 oz.) tuna in olive oil, drained and flaked
1/4 cup chopped fresh flat-leaf parsley
1 lb. linguine or spaghetti
Salt, to taste
1/2 cup toasted fine bread crumbs
Directions:
In a fry pan large enough to hold the cooked pasta and the sauce, warm the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and chili and cook until the garlic is golden, about 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Stir in the tuna and parsley and remove from the heat.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and salt and cook, stirring frequently, until the pasta is al dente. Drain, reserving a ladleful of the cooking water.

Add the drained pasta to the sauce and stir and toss well over medium heat, adding some of the cooking water if the sauce is too dry. Transfer to a warmed serving bowl, sprinkle with the bread crumbs and serve immediately. Serves 4.

Lasagna pasta

2-3 leeks

Salmon

3/4 L of milk

1 big spoon of floor (soup spoon)

butter

Fondue de poireaux (Leeks)

Prepare the leeks by removing 3/4 of the green part, splitting them in halves et washing extensively with water. Slice them thinly et add them n a pot into which some butter has been melted. Add salt and black pepper. Keep with low heat et covered with a life) for 10-15 min, as desired. Set aside.

Sauce blanche (white sauce)

Melt 20g of butter in a to with low heat and add the floor while stirring. Add progressively the milk while stirring as well. Keep going until it start boiling. Set aside.

In a pot, bring water to boiling and add the salmon. Let it cook 5-10 min depending on the thickness of the pieces (the central part should be pink and more red). Remove the salmon from the water and let it coll down a little bit. Thinly slice it with the fingers.

In the lasagna pot, prepare one layer of pasta, one layer of leeks, one layer of salmon. Add some white sauce. Repeat to generate 3 floors.

Put into the oven and cover. Cook for 45 min.