Peruvian-Style Mahi Mahi Recipe | The best fish recipe EVER!
This Peruvian-style mahi mahi recipe is absolutely incredible. It’s so good you’ll want to make it over and over again just because of the sauce!
Printable recipe:
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Alaskan Halibut - Fish Veggie Coconut Curry- Kimi Werner - Catch and Cook
Family time in Alaska continues with Kimi Werner and friends! Normally staying in the protected waters close to the cabins, Kimi tries something new and leaves Buddy and Justin for the day to join her friends out in the open ocean. Halibut fishing is the goal and she’s been told that there is a spot far away with true sea monsters! Catching a big fish in a little boat is challenging enough but the real work always comes down to taking care of your catch and preparing it with love. Halibut coconut curry is on the menu today! See the ingredients we used below!
Halibut or fish of choice
Coconut oil
Onions
Carrots
Celery
Broccoli
Zucchini
Bell Pepper
Baby corn
(Or green beans, eggplant, bamboo shoots, anything!)
Salt
Turmeric
Garlic
Cilantro
Mint
Red curry paste
Fish sauce
Coconut milk
If you have fresh lemon grass, ginger, kaffir lime leaves, turmeric, Thai basil....do add!!!
THANK YOU:
Mika and Rufus Kimura for an epic day of fishing!
a Variables production
camera: Justin Turkowski
edit: Lexi Kaili, Shane Grimes
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BAKED SALMON | easy, no-fail recipe with lemon garlic butter
This moist, flavorful, and flakey baked salmon is what dinner recipes are all about! It’s seriously the easiest recipe to make – all you need are a few salmon fillets, plus a quick lemon garlic butter sauce, and herbs. Then, let the oven work it’s magic!
This is hands-down the salmon recipe that I make most often in my house. It’s honestly foolproof, it takes less than 20 minutes to make, and it gives you the most succulent, and mouth-watering salmon. In other words, it’s just an easy, healthy dinner recipe that the whole family will love. It's also gluten-free, low-carb, and keto friendly. So if you're wondering how to bake salmon...let me show you!
???? Printable Baked Salmon Recipe:
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► TIMESTAMPS:
00:00 Intro
00:24 Bring the salmon to room temperature
01:52 Place the salmon in a baking dish
02:15 Melt the butter and mix with lemon juice
02:48 Brush the lemon butter on the salmon filets
03:18 Mince and add the garlic, and season with salt and pepper
04:09 Bake the salmon
04:24 Chop the herbs and top on the salmon
05:51 Serve the baked salmon with sides
06:36 Taste test
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Thai Fish Grilled in a Banana Leaf Recipe (วิธีทำ แอ๊บปลานิล)
Full recipe ►
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When I first visited northern Thailand one of the first dishes I noticed while walking around a local market was a little package, wrapped in a banana leaf, being grilled over hot charcoal. I’m always curious about any kind of food, but things that are wrapped in packages of leaves… I’m enthralled and I have to stop everything I’m doing and buy one to see what it is. In this case, the lady at the market said it was called aeb (แอ๊บ), and she had a number of versions, once with catfish, one with tilapia, one with small fish, and another with minced pork. The version with tilapia fish, aeb pla nin (แอ๊บปลานิล) was what I settled for.
I tore open my banana leaf wrapped little packet, and immediately a burst of aromatic herbs and spices came pouring out; It smelled incredible. I devoured the entire packet in a couple bites. Ever since that trip to northern Thailand, one of my favorite foods to eat are these little packets of fish or meat mixed with curry paste, wrapped in banana leaves, and grilled over charcoal. The biggest problem is, although this is a common Thai street food recipe and dish to find in northern Thailand, this exact dish is rare to find in other parts of Thailand - and that includes Bangkok - they are rarely available (yes, there are other variations of dishes cooked in banana leaves in other parts of Thailand, but not this exact one).
Alright, so for this Thai fish grilled in a banana leaf recipe, here are the ingredients you’ll need:
2 tilapia fish (pla nin ปลานิล) - I deboned them myself, and I had about 600 grams of deboned fish meat - so you could also use fillets
Banana leaves for cooking (bai tong ใบตอง, substitute foil if you need to)
Toothpicks used to fasten the leaves together (fastening stick ไม้กลัด)
Here are the ingredients for the curry paste:
2 lemongrass stalks (takrai ตะไคร้)
1 head of garlic (kratiem กระเทียม)
5 Thai shallots (hom daeng หอมแดง)
10 - 20 dry Thai chilies (prik haeng พริกแห้ง)
3 - 5 fresh Thai bird chilies (prik kee noo พริกขี้หนู)
½ kaffir lime peel (pew makrut ผิวมะกรูด) - from a kaffir lime
½ finger of fresh turmeric (kamin ขมิ้น) - In this video I used a whole finger, but I think it was too much, so better to use about ½ or so. Turmeric is sometimes used in Thai aeb recipes and other times it’s not, but I love it!
1/2 tsp salt (kleua เกลือ)
Ingredients to mix with the fish:
All the fish
1.5 tsp salt (kleua เกลือ)
All the curry paste
Some more additions to add to eat banana leaf package:
kaffir lime leaves (bai makrut ใบมะกรูด)
sweet basil leaves (bai horapa ใบโหระพา)
lemon basil leaves (bai mengrak ใบแมงลัก)
Be sure to watch the full video and read more on my blog about the full direction about how to make this Thai recipe, but overall, all you have to do is cut the fish into bite sized pieces, pound the curry paste until you have a coarse paste, combine the pieces of fish, curry paste, and salt, then wrap them into little packages of banana leaves, and finally grill them or roast them until fully cook. One of the reasons aeb pla nin (แอ๊บปลานิล), or any kind of aeb, is so delicious is because it’s wrapped in banana leaves which keep the fish moist and mingle all the flavors, and yet it’s grilled so it also has the smoky grilled flavor - it’s like baking and grilling all at the same time. After you cook this aeb pla nin (แอ๊บปลานิล) and open up the package of banana leaves, and smell the aroma of all the herbs, you’ll be in love!
► Full recipe here:
Music in this video courtesy of Audio Network
This video was produced by Mark Wiens and Ying Wiens in Bangkok, Thailand: &
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How to make delicious Creamy Coconut Shrimp [코코넛크림새우]
#Creamycoconutshrimp #chinesebuffetfood #coconutshrimp
This Creamy Coconut Shrimp recipe was inspired by a popular Chinese buffet menu.
Kauai Golden Curry (Secret Harvest Hawaii)
???? KAUAI GOLDEN CURRY ????
— makes 3-4 servings
This is a quick, easy, staple at our house. It can be made with any veggies, good for cleaning out the fridge. Use what’s available!
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** Tip: start your grains first in the rice cooker if you’re having them.
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In a skillet or wok add 2 Tablespoons toasted sesame oil and 4-6 cloves fresh minced garlic. Brown for 1 minute.
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Add 2-3 cups slow cooking veggies. We’re using cauliflower and zucchini, or try potato, sweet potato, butternut squash, Brussels sprouts, carrots, etc - and sauté another 2-3 minutes. This is also the stage where you’d add meat or tofu.
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Add 1/2 cup water, cover, and fry-steam for 10-20 minutes until veggies are halfway cooked.
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Next, add 2-3 cups faster cooking veggies. We’ve got red onion and red pepper, we also recommend mushroom, broccoli, kale or collards, cabbage, snap peas, green beans, asparagus, corn, etc.
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Add a can of full fat coconut milk + 1 round Tablespoon Kauai Gold Savory Spice (which contains turmeric, ginger, scallion, coriander, Meyer lemon, black & chili pepper, and Hawaiian sea salt).
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OPTIONAL: at this stage, we sometimes like to add one or more of the following: tamari/soy sauce, fish sauce, miso, chili paste, roasted peanuts or cashews
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Simmer until all veggies are soft and cooked through, then add a squeeze of citrus.
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Serve over rice, quinoa, or pad thai noodles. Garnish with fresh cilantro, basil, or green onion. Even better the next day, recipe doubles easily & freezes well.
ENJOY ????