Tag-Archive for » White Fish Fillets «
I tagged this recipe to make for a game that I play on Zaar it was absolutely delicious. I made this as a main course but I also made another of this chef’s recipes for a starter that night, which I will post soon. It was a very easy recipe to prepare and we just loved all the flavours that came through from the curry paste to the fresh herbs used. I added red pepper, zucchini and snow peas as the vegetables and it all went together really well with just the right amount of heat for us. To read more reviews on this recipe pleas click here. Make sure you check out other recipes by this chef as she has some really great ones and quite an extensive list of them.
Ingredients
2 Tablespoons oil
1 Large onion, sliced into wedges
1 Clove garlic
2 Teaspoons grated fresh ginger
1 (50 g) Packet green curry paste
1 (400 ml) Can coconut milk (I use light)
1 Cup water
1 Tablespoon lime juice
1 Tablespoon fish sauce
600g Fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks
1 Green chilies, sliced
400g Assorted green vegetables (we used capsicum, snow peas, zucchini. You could also use bok choy, asparagus, green beans, brocolli)
3 Spring onions, finely sliced
1/2 Cup chopped fresh coriander (cilantro)
1/2 Cup basil leaves (packed)
Method
1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
2. Add the green curry paste, and fry for another 2 minutes.
3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
5. Also add about half the fresh coriander.
6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
7. Stir through the fresh herbs gently.
Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
All photos taken by me unless otherwise stated.
This is a wonderful recipe, with a great end result and is very quick and easy to put together. I found by making the sauce first and leaving it over a low heat to keep warm while making the fish allows for the bacon flavour to be imparted and gives it a lovely rich taste. I served mine over parsnip mash with fresh vegetables. If you would like to read other reviews of this recipe or view more photos please click here.
Ingredients
Bacon-Mushroom Sauce
4 Slices bacon (chopped)
1 Medium onion (chopped)
4 Ounces button mushrooms (sml size & sliced thinly)
2 Cloves Garlic crushed
1 Cup heavy cream
2 Green onions (chopped)
2 Teaspoons cornstarch
1 Tablespoon water
Fish Fillets
4 large white fish fillets (I cut mine down into 3 smaller portions)
1/4 cup flour
Salt and Pepper
1/4 Teaspoon cayenne pepper
1/4 cup butter
Method
Bacon-Mushroom Sauce
1. Put bacon, onion, mushroom and garlic in a small saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft and mushrooms browned slightly.
2. Add cream, green onions & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
3. Leave on a low heat to keep warm, while you cook the fish.
NOTE: If the sauce becomes thicker than desired, add small amounts of milk or cream to thin it to your desired consistency.
Fish Fillets
1. Dredge fish fillets in combined flour, salt, pepper and cayenne & shake off any excess.
2. Heat butter in a large frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
To Serve: Spoon sauce equally over each fish fillet & serve immediately.
All photos taken by me unless otherwise stated.
