Cooking Fish?

thewifie

Apologies for sending the first recipe unfinished. The second time it is complete.

hotcookie101

I often buy the bags of frozen fish-eg cod, basa, coley and alaskan salmon. I need inspiration for cooking them though-I seem to be in a pesto crust or steamed in foil rut!
Any other ideas? We eat pretty much anything :beer:

PennyGSD

I dipped some in flour, egg and breadcrumbs last week and baked in the oven, along with some 'spray oil' chips for a really healthy chip shop style supper.

Stephen_Leak

I've made this with frozen blocks of whiting, as I was on holiday and that was all I could get at the time.

FISH CURRY

Serves 2

INGREDIENTS

300g of white fish
1 clove of garlic
2cm (1 inch) piece of fresh ginger
1 onion
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
1 tablespoon of vinegar
200ml of milk
50g sachet of creamed coconut
1 tablespoon of oil

DEFROSTING

You can cook the fish from frozen.

METHOD

Chop the fish into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into thin slices.

Mix the chilli powder, garam masala, turmeric and vinegar in a cup to make a paste.

Warm the milk in a saucepan on a low heat or in a jug in the microwave. Add the creamed coconut. Stir until the coconut has dissolved.

Put the oil into a frying pan on a medium heat. Fry the garlic, ginger and onion for about 3 minutes. Stir frequently to stop it sticking.

Add the spice paste and cook for another 5 minutes. Stir frequently to stop it sticking.

Add the milk and coconut, and the fish. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for about 15 minutes until the fish is firm and opaque. Stir gently from time to time. Check the liquid level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERATIONS

Use cod, coley, haddock, hake, ling, plaice, pollack or whiting fillets.

Don’t use smoked or dyed fish, because the spices give all the flavour and colour required.

The quantity of chilli powder above makes for a mild curry. For a medium hot one, increase this to 1 teaspoon.

Use 200ml (½ a 400ml tin) of coconut milk instead of the milk and creamed coconut.
　

spendingmad

a piece of each mixed with some white sauce and topped with mash - fish pie

puddy

had a fab meal the other week with haddock fillet

defrost(!)

new potatoes, veg

pat the fish with seasoned flour (i used self raising wholemeal flour as its all i had), put olive oil, finely chopped onions and garlic in a pan, heat gently (dont fry hard), put in capers and finely chopped parsley, then put in the fish, cook gently

the flavours are fab, serve with the potatoes and veg and tartare sauce

i also second the fish curry and fish pie, but i especially liked a green thai curry i cooked with white fish

lemongrass, garlic, coriander, shallots, ginger whizzed up in a blender thing (make a lot)

fry that paste off a bit, add the fish (which is cooked gently in the milk, not in the paste and oil). then add a tin of coconut milk, then add bit of sugar and a bit of nam pla (fish sauce), keep tweaking it while its cooking until you get the taste you want, sweet and salty and sour. if you find that you need to whizz up a bit more of the paste do so (not the same out of a jar, trust me)

serve up with shredded basil leaves over the top and with thai jasmine rice. you wont be able to get enough of it i promise

LJM

defrost and make fishcakes or a fish curry or good old battered fish and chips

jcr16

would be great for a fish pie or kegeree.

Dippypud

Cut fillets into largish finger pieces,

dip in milk, then beaten egg, then seasoned breadcrumb.

Shallow fry or oven bake, HM Fishfingers, nomnom

msb5262

Put in an ovenproof dish and cover with a home made sauce made from onion, garlic and tinned tomatoes (or a jar of tomato sauce). Put grated cheese over the top if you like. Cover with foil, and bake at 180 degrees for about 40 minutes. This is based on a Delia Smith recipe from an ancient book and is really nice.
HTH
MsB