Tag: fish
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.
Fish Ball Mee Pok Noodles
Fish Ball Mee Pok Noodles
Mee pok are flat egg noodles that are tossed in a sweet and salty sauce and topped with a plethora of ingredients. This particular recipe has fish balls, fish cakes, and ground pork; which is a popular combo sold in Singapore food stalls.
Servings: 2
Equipment
- small mesh strainer
Ingredients
- 2 bundles egg noodles (mee pok)
- 6 fish balls
- 6 slices fish cake
- 1 cup bean sprouts
- green lettuce leaves
Stock
- 6 cups chicken stock
- 1/2 cup dried anchovies
- 1 tsp sugar
- 1 tsp salt
Ground Pork
- 6 oz ground pork
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Noodle Sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 tsp chili paste
- 2 tsp black vinegar
- 4 tbsp anchovy stock
Garnish
- green onions chopped
Instructions
- Bring a pot of chicken stock to boil. Add in the dried anchovies. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock. Stir in the sugar and salt.
- Add in the fish balls and fish cakes. Simmer on low to keep warm.
Noodles and Sprouts
- Bring a pot of water to boil. Blanch the bean sprouts for 10 seconds. Run unde cold water to cool. Set aside.
- Using a small strainer, drop the noodles into the boiling water. Stir the noodles with chop sticks in strainer while they are boiling. Boil for 2-3 minutes until cooked through. Drain and run under cold water to stop the cooking process.
- Mix together the noodle sauce ingredients.
- Toss the noodles in the sauce.
Ground Pork
- Mix together the ground pork ingredients.
- Scoop a ladle of the anchovy stock over the ground pork. Let sit for 5 minutes.
- Scoop out the fish balls and fish cakes from the stock. Bring to a boil. Place the ground pork in the small strainer and drop into the boiling stock. Cook for 1-2 minutes until the pork is no longer pink.
Assembly
