Baked Fish with Sweet and Sour Sauce

Ingredients

2 (400 g) whole snapper
2 tablespoons fish sauce
1 tablespoon oil

Sweet and Sour Sauce

1 tablespoon oil
2 cloves garlic, crushed
1/4 teaspoon ground ginger
pinch chili powder
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons fish sauce
1 large tomato (250 g), sliced
1 small yellow bell pepper (150 g), chopped
4 baby carrots, sliced
1/4 cup water

Method

  1. Make the sauce. Heat oil in pan, cook garlic, ginger and chili, stirring, 1 minute.
  2. Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
  3. Stir in remaining ingredients, bring to a boil. Turn down heat to simmer, covered, for about 3 minutes or until vegetables are just tender.
  4. Cut 4 deep slits into each side of fish, pour fish sauce into slits.
  5. Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.

Makes 4 servings.

Source: Thai Cooking Class


Today’s Comic

Codfish Cakes

Ingredients

3 tablespoons olive oil
1 large onion, finely chopped (about 1-1/2 cups)
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1-1/4 pounds cod fillets, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco, or to taste
1/3 cup dry bread crumbs

Method

  1. Heat oven to 200°F.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
  3. Cut fish into large chunks. Pulse in a food processor to coarsely chop. Transfer to a medium bowl.
  4. Add onion, tarragon, egg, and Tabasco and combine well. Add remaining salt and pepper. Form eight 3-inch patties; dredge them in bread crumbs, shaking off excess.
  5. Heat l tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven.
  6. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties and serve immediately with tartar sauce and salad.

Makes 4 servings.

Source: What to have for Dinner


Today’s Comic

Omelette Arnold Bennett

Ingredients

1 oz butter
4 oz cooked smoked haddock, flaked
2 tablespoons single cream
3 eggs, separated
1 tablespoon milk
salt
freshly ground black pepper
2 tablespoons grated Parmesan or Cheddar cheese
1 oz butter
2 tablespoons single cream
watercress, to garnish

Method

  1. Heat the butter in an omelette pan and add the cooked flaked haddock and cream. Cook for 2-3 minutes and leave on one side.
  2. Beat the egg yolks with the milk. Add salt and pepper.
  3. Whisk the egg whites until just holding their shape. Using a large metal spoon, fold them into the yolks with the haddock mixture and half the cheese.
  4. Reheat the omelette pan, add 1 oz butter and, when frothing, pour in the egg mixture. Cook until just setting, then slide the omelette on to a heatproof plate.
  5. Sprinkle the rest of the cheese over the surface of the omelette and then pour over the cream. Flash under a hot grill and serve at once garnished with watercress.

Makes 2 servings.

Source: Encyclopedia of Creative Cookery


Today’s Comic

Salmon Soufflé

Ingredients

1 oz sticky rice
2 cloves garlic, peeled
1 large red chili
1-inch piece of galangal
1-inch piece lemongrass
9 oz fresh salmon fillet
1 tsp coconut milk
1-1/2tbsp fish sauce
1 tsp red curry paste
2 shallots, finely sliced
5 stems dill, coarsely chopped
10 lemon basil leaves
1 banana leaf

Method

  1. Soak the sticky rice in cold water for 30 minutes, then pound into a paste in a mortar, or in a food processor.
  2. Pound the garlic, chili, galangal, and lemongrass together in a mortar, then mix with the rice.
  3. Cut the salmon into fingers about 3-inch long without removing any skin, then gently mix them in a bowl with the pounded ingredients, adding the coconut milk, fish sauce, red curry paste and sugar.
  4. Stir in the shallots, dill and lemon basil, taking care not to break up the salmon fingers.
  5. Cut 4 oval shapes about 9-inch long and 6-inch wide and 4 rectangles about 4-1/2-inch by 3-inch from the banana leaf, plus a strip about 11-inch long 1/2-inch wide.
  6. Place the rectangles lengthways over the ovals to give two thicknesses of banana leaf in the centre. Place a quarter of the mixture in the centre of each of the rectangles. Make a parcel with the banana leaves and fasten it at the top with the banana leaf strip and a toothpick.
  7. Bring water to a fast boil in the bottom half of a steamer and steam the parcels for 12 minutes. Serve hot.

Makes 1 serving.

Source: The Blue Elephant Cookbook


Today’s Comic

Home-made Fish and Chips

Ingredients

3 large baking potatoes, such as russets (about 1 pound each)
canola oil, for deep-frying
4 (6-ounce) skinless cod fillets
Kosher salt and freshly ground black pepper
lemon wedges, for serving

Batter

One 12-ounce bottle lager beer, at room temperature
1 teaspoon active dry yeast
1/4 teaspoon sugar
about 1-1/4 cups all-purpose flour, plus more for dredging

Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped cornichons or dill pickles
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped drained nonpareil capers
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

Method

  1. Make the tartar sauce. In a small bowl, stir all the ingredients together. Season with salt and pepper. Cover and chill for at least 1 hour.
  2. Prepare the batter. In a large bowl, whisk the lager, yeast, and sugar to combine. Let stand in a warm place for about 10 minutes, or until the yeast dissolves. Gradually whisk enough flour into the yeast mixture to form a thick but fluid batter (when you dip your finger in the batter, the bubbles in the batter should fall slowly off your finger). Cover with a moistened kitchen towel and let stand in a warm place for 45 minutes.
  3. Prepare the chips. Line a large, rimmed baking sheet with paper towels. Bring a large pot of water to a boil over high heat. Peel the potatoes and cut them lengthwise into 5-inch-long by 1/2-inch-thick sticks. Add the potatoes to the boiling water. Once the water returns to a boil, cook for 2 minutes. Drain the potatoes well. Spread them in a single layer on the baking sheet and let cool.
  4. Fry the fish and chips. Heat a large wide Dutch oven over medium-high heat. Add enough canola oil to come halfway up the sides of the pot and heat to 375°F on a deep-frying thermometer. Place a large cooling rack on a large rimmed baking sheet.
  5. Season the cod with salt and pepper. Spread about 1/2 cup flour in a shallow dish. Roll 1 cod fillet in the flour and shake off the excess. Dip in the batter, let the excess drip back into the bowl, and gently add the cod to the hot oil. Add one-fourth of the potatoes to the canola oil. Fry the cod and potatoes, adjusting the heat to keep the canola oil at about 350°F, for about 6 minutes or until golden brown. Using a wire skimmer, transfer the cod and potatoes to the rack to drain. Immediately sprinkle the fish and chips with salt. Serve hot with the tartar sauce and lemon. Repeat to cook the remaining fish chips, returning the canola oil to 375°F before frying each batch.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner


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