How To make Dried Kingfish
Stephen Ceideburg 1 Kingfish, 1 to 1-1/2lb
1 tb Finely sliced shallot
2 tb Shredded green mango
1 ts Shredded hot chilli
2 tb Fish sauce
3 tb Lime juice
1 ts Palm sugar
2 c Cooking oil
Snagged an excellent new Thai cookbook yesterday. It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself.) But it wasn't that simple... He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep." The dreaded words... I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one
the hard bound "Keo's" book:
and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one." "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin.)
How To make Dried Kingfish's Videos
EPIC Braised King Mackerel | Chinese Food • Taste Show
One of the best ways to cook Mackerel fish is to dry braise it. Masterchef John Zhang shares a delicious king mackerel recipe that brings the taste of China to your table. Recipe:
#mackerel #seafoodrecipes #chineserecipes
Mackerel is a wonderful fish because the way you prepare it profoundly influences its taste. But in its native state, it has a bold flavor, and people say it tastes like – not like chicken, but like salmon or tuna, which we already established it belongs to the same family. As a texture, it is firm, chewy and a bit oily.
Tips:
Make Sure the Fish Is Fresh - For a savory taste of the mackerels, you need to prepare them fresh. The fresher it is, the more you get from that fantastic ocean taste. Oily, dark flesh fishes lose their freshness quickly to take a strong 'fishy' taste.
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Once you try this recipe, you will be making it everyday! Delicious Fish Stew!
Hello guys, this fish stew is what you should be making next. Soooo yummy and packed with so much flavor, you will loveeee it!
Ingredients:
- 1 Tilapia fish
- 2 medium tomatoes
-1 tbsp tomato paste
- 1 medium onions
- 4 green chillies(optional)
- 2 garlic cloves
- ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2tsp cumin powder
- 1/4tsp turmeric powder
- 1tsp salt
- 1 cup coconut milk
- 1 cup water
FISH FRY - SURMAI FISH RECIPE | EASY FISH FRY RECIPE | MASALA FISH FRY
Fish Fry - Surmai Fish Recipe | Easy Fish Fry Recipe | Masala Fish Fry | Tawa Fish Fry | Surmai Fish Fry | Crispy Fish Fry | Spicy Fish Fry | Vanjaram Fish Fry | Surmai Fry Restaurant Style | Fish Fry | Spice Eats Fish Recipe
Ingredients for Surmai Fish Fry:
Fish Steaks - 500 gms (King Mackerel/Surmai/Vanjaram)
For the Masala Paste:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Kashmiri Chilli Powder- 3/4 tsp
- Pepper Powder- 1/2 tsp
- Garam Masala Powder- 1 tsp
- Salt- 1 tsp
- Ginger Garlic Paste- 2 tsp
- Lemon Juice- 2 tsp
- Oil- 1 tbsp
- Water- 1 tbsp
- Oil- 5-6 tbsp (for shallow frying)
Preparation:
- Wash and pat dry the fish pieces.
- To make the Masala paste, take a small bowl and add all the items specified, mix well.
- Now apply the masala paste on both sides of the fish steaks and set aside for around 30 mins to marinate.
Process:
- Heat oil in a frying pan and place the fish steaks side by side.
- Fry on medium heat for 3 mins on one side and turn it on the other side. Continue to fry on medium heat for another 3 mins on the other side.
- Flip again and reduce heat to low. Fry it on low heat for 2 mins.
- Turn the steaks one last time and fry it on low heat for 2 mins till evenly brown.
#surmaifishfry #fishfryrecipe #masalafishfry #tawafishfry #spicyfishfry #fishfryrecipe #fishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfish
Dried King/Seer fish Thokku Recipe | Neymeen Karuvadu Masala | Village Food| Buddy Recipes #ytshorts
Dried King/Seer fish Thokku | Neymeen karuvadu masala | நெய் மீன் கருவாடு தொக்கு | Nei meen Karuvadu thokku | Karuvadu thokku | Dry Fish Recipe | Seafood | Lunch Recipes | வஞ்சரம் கருவாடு தொக்கு | Buddy Recipes
#ytshorts #shorts #youtubeshort #ytshorts1m #shortsfeed #shortscooking #recipes #recipe #southindianrecipes #southindianfood #cook #Karuvattuthokku #dryfishonionfry #DryFishRecipe #VillageFood #Seafood #DriedSeerfish #nonveglunchrecipes #நெய்மீன்கருவாடுதொக்கு #வஞ்சரம்கருவாடுதொக்கு #கருவாடு #nonvegsidedishrecipe #vanjaramkaruvadurecipe #driedspanishmackerelfishrecipe #tastyrecipes #cook #homemade #foodie #foodlover #recipes #diet #healthylifestyle #fastfood #youtuberlikes #youtubeshort #homemadecooking #homemadewithlove #recipes #tastyrecipe #cook #homemade #foodie #foodlover #easyrecipe #homestylefishgravy #indianrecipes #indianfood #tasty #sourashtrarecipes #like #share #comment #subcribe #quickrecipe #homemadecooking #homemadewithlove #buddyrecipes
Neymeen karuvadu masala @BuddyRecipes
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ಮಂಗಳೂರು Hotel Style Anjal Masala Fry!!!! #MangaloreRecipes
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ಮಂಗಳೂರು Hotel Style Anjal Masala Fry!!!! #MangaloreRecipes
My Utensils/Recommendations
Biryani Pot
My recent Kadai & Saucepan
Pure Coconut Oil
Wooden spatula
Clay kadai(ಮಣ್ಣಿನ ಪಾತ್ರೆ)
My glass bowl
Measuring Cups
Oil brush
Grill
My new Dosa Tawa
FISH CURRY IN COCONUT GRAVY | BONELESS FISH GRAVY | FISH CURRY RECIPE
Fish Curry in Coconut Gravy | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish Curry with Coconut Milk | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe | Fish Curry by Spice Eats
Ingredients for Fish Curry:
- Boneless fish fillets - 500 gms (Basa, Cod, Haddock,Sole or Catfish)
For the Tempering:
- Mustard Seeds- 1/2 tsp
- Curry Leaves- 10-15 leaves
- Green Chillies, chopped- 2-3 nos.
Onion Masala paste:
- Onion, cubed- 2 medium (150 gms.)
- Ginger chopped- 1” piece
- Garlic cloves- 6
- Cumin Seeds- 1 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
Other Ingredients:
- Tomato purée or paste- 3 tbsp (readymade)
- Coconut Milk- 1 cup (225 ml)
- White Vinegar- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
Preparation:
- Make a paste of the cubed onions, peeled and chopped ginger, peeled garlic and cumin seeds. Remove and set aside.
- Chop the green chillies and wash & take out the curry leaves.
- For the coconut milk you can use readymade coconut milk or make fresh coconut milk from fresh coconut at home.
- For the fish, take boneless fish fillets and cut them into thick slices.
Process:
- Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves and the chopped green chillies.
- Give a stir and then add the Onion paste. Give a mix and continue to fry on medium heat for 7-8 mins till light brown in color.
- Now add the tomato purée, give a mix and fry on low heat for 2 mins.
- Now add the Turmeric, Red Chilli Powder and salt. Give a mix and fry on medium heat for 2-3 mins after adding 3 tbsp water till oil separates.
- Add the coconut milk and 200 ml water, give a mix and cover & cook on low heat for 5 mins till oil separates.
- Now add the boneless fish pieces and give a mix. Cover & cook on low heat for 10 mins.
- Add the white vinegar, shake the pan to give a mix. Simmer on low heat for 2 mins.
- Switch off heat, cover the lid and let it rest for 15-30 mins before serving.
- Serve it with rice.
#coconutfishcurry #fishcurryrecipe #fishrecipe #fishcurry #fishincoconutmilk #bonelessfishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry