Tag: fish
Malaysian Fish Curry
Malaysian Fish Curry
Not familiar with Malaysian food? Malaysian cuisine has influences from India, China, Europe, and native Malay. This curry is extremely easy to make. 10 minutes prep time and 20 minutes cooking time. This fish curry is typically eaten with roti and not rice.When choosing the right fish for this curry, you want to use a firm fleshed white fish. Tilapia, cod, sole, catfish, are all exceptional choices. I used a couple nice walleye fillets. They will only require 5 minutes of cooking in the curry sauce.
Ingredients
- 2 shallots diced
- 4 garlic cloves minced
- 1 1/2 tbsp ginger grated
- 2 tsp shrimp paste
- 1/4 cup vegetable oil
- 2 thai red chilies finely chopped
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 1/2 tbsp tamarind concentrate
- 2 lemongrass stems finely chopped
- 1 lb whitefish fillet tilapia, cod, sole, catfish, walleye, etc, cut into 1” pieces
- 1 tsp sugar
Instructions
- Add shallots, garlic, ginger, shrimp paste, and 2 tbsp of water to a blender or food processor. Blend into a paste.
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the paste, paprika, turmeric, and chilies for 3 minutes.
- Stir in lemongrass, coconut milk, water, and tamarind concentrate. Bring to a boil. Turn the heat to medium low and simmer for 10 minutes.
- Add in the fish chunks and sugar.
- Simmer for 5 minutes.
Yucatan Roast Salmon
Yucatan Roast Salmon
While this isn’t a traditional Mexican recipe, the achiote marinade is and is used all over the Yucatan Peninsula. The marinade consists of achiote paste, freshly squeezed orange and grapefruit juice, garlic, and oregano. This marinade is also great on pork, chicken, and shrimp. Serve the salmon as is with black beans. You can also turn the salmon into tacos. A 1lb. salmon fillet will yield 8 tacos.
Ingredients
- 1 lb salmon fillet
- 1 tbsp olive oil
Achiote Marinade
- 1/3 cup orange juice
- 1/3 cup grapefruit juice
- 40 grams achiote paste
- 3 garlic cloves
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp oregano
Instructions
Achiote Marinade
- Add all of the ingredients to a blender.
- Purée until smooth.
Yucatan Roast Salmon
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Add a tbsp of olive oil to the bottom of it. Place the salmon fillet skin side down. Brush the salmon with the achiote marinade. Let sit for 15 minutes.
- Right before throwing in the oven, brush on another layer of the marinade. Cook for 12 minutes.
- While the salmon is roasting, add the rest of the marinade to a saucepan. Cook over medium heat for a couple of minutes.
- The sauce should’ve thickened significantly.
- Let the salmon sit for 5-10 minutes before serving.
- Serve the salmon as is with black beans…or, serve it the way I did; as a double corn tortilla. taco, topped with pickled red onion, habanero pickled jalapeños, cabbage, and the thickened achiote sauce.
Tilapia Tacos
Tilapia Tacos
This is a real simple fish taco recipe that takes almost no time to make. I used tilapia for this recipe, but you can use cod, red snapper, mahi-mahi, salmon, catfish, among many other types of fish. The only topping that doesn’t go with fish tacos is cheese, so avoid that combo at all cost.
Ingredients
- 1 lb tilapia fillets cut into chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 4 garlic cloves minced
- 1 tsp paprika
- 1 tsp mexican oregano
- 2 tbsp olive oil
- 2 tsp lime juice
Taco Toppings
- white onion/cilantro/green onion mix
- pickled red onion
- pickled jalapeños
- real Mexican sour cream
- lime wedges
Instructions
- Cut tilapia into chunks. Marinate with garlic, paprika, Mexican oregano, lime juice, salt, pepper, and 1 tbsp of olive oil for 15 minutes.
- Heat up olive l in a sauté pan over medium high heat. Sauté the tilapia for 8-10 minutes until the fish is cooked all of the way through.
- Serve the tacos with white onion/cilantro/green onion mix, pickled red onion, pickled jalapeños, real Mexican sour cream, and lime wedges.
