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How To make Grilled Hawaiian Fish In Basil Coconut Curry Sauce
2 lb Hawaiian fish*
Fresh basil sprigs Salt -------------------------BASIL-COCONUT CURRY SAUCE
1/2 c Dry white wine
1 1/2 tb Minced fresh ginger
1/4 c Minced fresh lemon grass*
1 tb Dried kaffir lime leaves**
2 ts Red curry paste (follows)
2 ts Cornstarch
1 c Canned coconut milk
:
RED CURRY PASTE------------------------------ 1 Large CA or NM chili
1 Garlic clove,minced
2 ts Salad oil
1/2 ts Ground coriander
1/4 ts Ground cumin
1 Seeds of cardamom pod
* - cut into 6 eaual pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL-COCONUT CURRY SAUCE *** * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine,
fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a blender, whirl mixture with cornstarch and coconut milk until
smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot. *** RED CURRY PASTE *** NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.
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How to cook Mussels.
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INGREDIENTS :
1.2 kg mussels
salt for boil
5 cloves garlic, minced
1 tbsp. gochujang chilli paste
2-3 tbsp white wine
salt to taste
black pepper
half lemon juice
red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
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What's the BEST Way to Cook Sea Bass
Chilean Sea Bass is one of the best fish around. It's delicious, it's versatile, and especially amazing when served with Mediterranean-style vegetables and is finished with fresh basil.
What I want to know is what is the best way to cook it? Pan-Seared? Grilled? Baked?
Chilean sea bass is caught in deep waters in and around southern oceans near Antarctica. It is a buttery, firm, mildly sweet, melt-in-your-mouth fish that pairs with just about anything. It is snow-white in color and can be eaten with or without the skin.
You can grill, broil, bake, pan-sear, or poach it. Chilean sea bass is a bit of an overfished species and is often very expensive.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Mediterranean Vegetables
• 3 tablespoons olive oil
• 1 pound baby potatoes, sliced in half
• 1 peeled and thinly sliced shallots
• 3 finely minced garlic cloves
• 10 kalamata olives, sliced in half
• 10 Frescatrano olives, sliced in half
• 2 julienne roasted red bell peppers
• 15-20 cherry tomatoes, sliced in half
• ½ cup white wine.
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
For the Sea Bass
• 2 tablespoons oil
• 2 teaspoons unsalted butter
• 4 8-ounce skin-on fresh Chilean sea bass fillets
• salt and pepper to taste
This STEW KING FISH recipe is so tasty!- Caribbean Style
#trinicancook #stewfish #stewedkingfish #caribbeanstewfish
Here is a must-try simple STEWED FISH recipe that you can use with ANY fish. I like to use King fish as it is a bit sturdier and does not flake easily. Fried, and then cooked in a hot and spicy, sweet and tangy sauce, this fish recipe is so tasty! Enjoy with provisions or rice and beans, or macaroni pie and callaloo.
Ingredients:
4 slices king fish (washed in lime, rinsed in water and dried)
Green seasoning (my recipe) -
1 small pack Maggi Fish Seasoning
Salt
Black Pepper
1 cup FLOUR (season with salt and black pepper)
Vegetable Oil
1 Medium ONION- sliced
5 cloves GARLIC- chopped
5 PIMENTO PEPPERS - chopped
1 to 2 big TOMATOES- diced or sliced
1 HOT PEPPER of choice
Ketchup
1 tsp GOLDEN RAY or FRENCH MAID cooking magarine
1 cup WATER
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A 30-minute, creamy, and comforting One Pot Shrimp in Coconut Sauce with blended vegetables to serve over rice or noodles. It is dinner made easy! (KETO/GLUTEN-FREE)
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Printable recipe:
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Aji Amarillo Amazon CA: