Malagasy Monkfish Curry
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Tag: fish
Grilled Steelhead Trout
Grilled Steelhead Trout
Steelhead trout are native to the Pacific Northwest and Alaska. They have a similar taste to Atlantic salmon, but are smaller in size and have slightly less fat content. Steelhead are an anadromous fish, meaning they spend part of their lives in fresh and saltwater.
Equipment
- charcoal grill
- hardwood charcoal or briquettes
- grilling basket
Ingredients
- 1 whole steelhead fillet 2-3lbs
- seasoning of your liking salt, pepper, garlic, parsley, or any pre-made mix
- 1 tbsp olive oil
- 1/2 lemon juiced
Instructions
- Rub your steelhead fillet with the olive oil. Generously season with seasonings of your liking. I used Paul Prudomme’s salmon seasoning, but a combination of salt, pepper, garlic, and parsley would work just fine. Allow to rest at room temperature for at least 30 minutes. Place in a grilling basket.
- While the fish is resting, place the charcoal in a chimney starter and allow to turn grey; about 15 minutes. Pour the lit charcoal on one side of the grill.
- When ready to cook, place the steelhead in the basket flesh side down directly over the charcoal. Grill for 2-3 minutes to sear the fish.
- Flip the fish over to skin side down. Grill for about 8 minutes with the cover on the grill with the vent open.
Hmong-Style Roasted Fish in Banana Leaves
Hmong-Style Roasted Fish in Banana Leaves
Usually when you see a recipe for a stuffed fish, you’ll see 3 slits cut into the flesh of the fish on both sides, then stuffed. This is completely different and quite a genius way to stuff a fish. Pockets are cut across entire spine of both sides of the fish so the herb stuffing flavors the entire fish’s flesh. After the fish is stuffed, it is wrapped in a banana leaf and foil, kind of like a papillote, then baked. You can also through this on a grill and cook for the same amount of time. You can use pretty much any type of whole fish. I used a whole tilapia, but snapper, porgy, or pompano are all suitable for this dish.
Equipment
- banana leaves
- foil
- food processor
Ingredients
- 1 whole tilapia (or any other whole fish) scaled, cleaned, and gutted
Herb Stuffing
- 2 tbsp lime leaves chopped
- 2 stalks lemongrass chopped
- 2 Thai chilies chopped
- 6 garlic cloves minced
- 3/4 cup fresh dill chopped
- 3/4 cup cilantro chopped
- 3/4 cup green onions chopped
- 2 tsp ground coriander
- 1/4 tsp salt
- 1 tbsp fish sauce
- 1/2 tsp mushroom seasoning
Instructions
- Place all of the stuffing ingredients in a food processor.
- Pulse a few times until everything is evenly chopped.
- Cut deep pockets across both sides of the fish’s spine.
- Stuff each of the pockets with the herb stuffing, saving a 1/4 cup of the stuffing.
- Preheat the oven to 400 degrees. Line the bottom of a baking sheet with foil. Lay the banana leave across the top.
- Place the fish in the center of the banana leaf. Cover the fish with the rest of the herb stuffing.
- Fold the banana leaf over the fish, tucking in the sides to seal.
- Cover with more foil, making sure all of the seams are sealed.
- Bake for 30 minutes. Take off the foil and the banana leaf.
- Bake for another 15 minutes. Let rest for 10 minutes before serving.
Cambodian Fish Amok
Cambodian Fish Amok
Fish amok is the national dish of Cambodia. It is very similar to many Thai yellow curries, but much milder in heat. This curry also uses eggs and spinach as ingredients, representing Cambodia’s French influence to the cuisine. I used walleye for the fish, but you can use any firm fleshed white fish.
Equipment
- immersion blender
Ingredients
Curry Paste
- 1 stalk lemongrass peeled and chopped
- 1” galangal sliced
- 4 lime leaves
- 2 Thai red chilies
- 4 garlic cloves
- 3 shallots chopped
- 2 tbsp ground turmeric
- 2 tsp shrimp paste
Fish Amok
- 2 tbsp coconut oil
- 1 1/2 cups coconut cream
- 1 lb tilapia, walleye, cod, snapper or any other firm fleshed white fish; sliced
- 1 cup chicken stock
- 2 large eggs beaten
- 1 tbsp fish sauce
- 1/2 lb baby spinach
- 1/2 tbsp palm sugar
- salt and pepper to taste
Garnish
- red bell pepper julienned
Instructions
- Add all the curry paste ingredients to a cup.
- Turn into a paste with an immersion blender. Alternatively, you can do this process with a mortar and pestle.
- Heat up the coconut oil over medium heat. Add in the curry paste and cook for 2 minutes.
- Pour in half of the coconut cream. Simmer for 2 minutes.
- Add in the fish. Simmer for 1 minute.
- Pour in the remaining coconut cream and chicken stock. Simmer for 5 minutes.
- Pour the beaten eggs, fish sauce, and palm sugar into the curry. Add in th spinach. Simmer for 1 minute until the spinach has wilted.
- Remove from the heat. Season with salt and pepper.
