Tag: fish
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
This is the first Tanzanian recipe on stonedsoup.net! Being heavily influenced by Indian cuisine from large pockets of immigrants, this fish curry is a great example of Tanzanian fusion. Tomatoes, onions, and red pepper are stir fried then simmered in coconut milk with a firm fleshed fish such as tilapia, catfish, and snapper. I had some nice pieces of walleye to use as the protein. The fish curry is served over boiled yucca, potatoes, or rice.
Ingredients
- 20 oz firm white fish fillets walleye, tilapia, catfish, snapper
- 2 tsp madras curry powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 roma tomatoes diced
- 2 tbsp lemon juice
- 1 cup coconut milk
- 2 lbs frozen yucca
Garnish
- cilantro chopped
Instructions
Cooking the Yucca
- Add the yucca to a pot of salted boiling water.
- Simmer for 25 minutes. Drain and set aside until ready for use.
Fish Curry
- Season the fish fillets with 1 tsp of madras curry powder, 1 tsp of salt, and 1/4 tsp of black pepper.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the fish fillets, cooking for 4 minutes on just one side. Remove from the pan and set aside.
- In the same pan, add in the onions, red pepper, garlic, and ginger. Sauté for 5 minutes.
- Add in the rest of the seasonings, tomatoes, and lemon juice. Reduce the heat to medium and cook for 10 minutes until the tomatoes have broken down.
- Stir in the coconut milk. Add the pieces of fish back in, cooked side up. Cover. Reduce the heat to medium low and simmer for 8 minutes.
Lapu Lapu (Steamed Whole Strawberry Grouper)
Lapu Lapu (Steamed Whole Strawberry Grouper)
Lapu Lapu is a Filipino-style steamed whole grouper with a lemon ginger sauce poured over. This dish is extremely simple to prepare and even better to eat. I recently found whole frozen strawberry grouper at my local Asian market; all for around $10-$12 each. They do come uncleaned an unscaled, so that is something you will have to do at home. The grouper gets salted, then stuffed with lemon slices and ginger. Then you wrap it in foil and steam for about 25 minutes. While the fish is steaming, dissolve sugar into lemon juice in a small pot. Add in water, ginger, and lemon zest. Reduce for 5 minutes until the sauce is slightly thickened. Pour the sauce over the whole fish and garnish with cilantro. I served my fish with some asparagus that I threw in the steamer the last couple of minutes
Equipment
- bamboo steamer
- foil
Ingredients
- 1 1/2 lb strawberry grouper cleaned, scaled, and salted
- 3 slices lemon
- 1/4 cup lemon juice
- 1/4 cup sugar
- 3 tbsp ginger julienned
- 1/2 cup water
- 2 tbsp lemon zest
Garnish
- cilantro chopped
Instructions
- Stuff the fish cavity with lemon slices and 2 tbsp of julienned ginger.
- Wrap the fish in foil.
- Place the fish in a bamboo steamer.
- Steam for 25 minutes.
- While the fish is steaming, dissolve the sugar in the lemon juice in a small pot over medium heat.
- Pour in the water, lemon zest, and 1 tbsp of julienned ginger. Bring to a boil and reduce for 5 minutes.
Salmon Bulgogi
Salmon Bulgogi
Usually, when you think of bulgogi, you think of beef. The marinade is also great on salmon and other types oily fish. I used a 1lb. fillet of farm raised salmon with the skin on. Leaving the skin on is crucial to hold the salmon together. Without it, the salmon is hard to handle and will fall apart. I then cut 3/4” thick slices off the fillet. Seems like too small of pieces? The purpose of this recipe is to cook the salmon fast; so it is recommended to cut the fillets less than an inch thick. It also allows the marinade to penetrate the fish all the way through. Marinate the fish for 30 minutes. I chose to bake the salmon. With the pieces being thin, it takes 5 minutes in a 425 degree oven. You can also broil or pan fry the salmon for 2 minutes a side. Finally, garnish the salmon with green onions and sesame seeds.
Ingredients
- 1 lb salmon fillets cut into 3/4” thick portions
- 3 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 tsp garlic grated
- 1 tsp ginger grated
- 1 tsp sesame oil
- black pepper to taste
Garnish
- sesame seeds
- green onions finely chopped
Instructions
- Mix together the marinade ingredients.
- Marinate the salmon for 30 minutes.
- Preheat your oven to 425 degrees. Line a baking pan with foil. Line up the pieces of salmon on the baking pan.
- Bake for 5 minutes.
