Tag: fish
Fish Yassa
Fish Yassa
Yassa is a popular Senegalese dish, consisting of an onion, lemon, mustard sauce. It is typically prepared with chicken or fish steaks. I used whole tilapia for this dish. They sell them fresh at my local asian market for $1.49lb. It costs less than $5 for 2 of them. If you don't have the proper cutlery at home, have your fish monger cut them into steaks for you. You should be able to get 3-4 steaks out of a whole tilapia.
Ingredients
- 2 whole tilapia cut into steaks
- 1 lemon
- 1 large onion sliced
- 4 garlic cloves minced
- 2 tbsp green seasoning
- 1/2 cup vegetable or canola oil
- 1 tbsp dijon mustard
- 1/2 tsp paprika
- 1/2 tbsp boullion powder
- 1/2 cup water
- salt and pepper to taste
Instructions
- We are going to use whole tilapia for this dish. Any type of bone in firm white fish will work. 1 whole tilapia is a serving.
- Depending on the size, cut the fish into 3-4 steaks, equal thickness. Tilapia are usually around 1 1/2 lbs.
- In a large bowl, mix together the juice of half a lemon, onions, pepper, minced garlic, green seasoning, paprika, boullion powder, and dijon mustard. MArinate the fish in this for at least 4 hours, preferably overnight.
- Heat up cooking oil in a lage saute pan over medium high heat. Sear the tilapia steaks for 4 minutes.
- Flip the fish over and sear for another 4 mintues. Set aside.
- In the same pan, add all of the marinade ingredients. Saute for 5 minutes until the onions cook down a little bit.
- Deglaze the pan with a 1/2 cup of water and simmer for another 5 minutes. Add salt and pepper to taste.
- Add in the fish steaks.Simmer for another 5 minutes.
- Serve with steamed rice.
Jamaican Fish Stew
Jamaican Fish Stew
This Jamaican fish stew is just delicious and very easy to make. This coconut milk soup is great on a cold day. If you don’t want to use tilapia, you can use snapper, mackerel, or even salmon.
Servings: 4
Ingredients
- 1.5 lbs tilapia fillets
- 2 tbsp vegetable or canola oil
- 1 bay leaf
- 1 tsp creole seasoning
- 1/2 medium onion diced
- 1 tbsp minced garlic
- 1 tomato diced
- 1 tsp thyme
- 2 cups coconut milk
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 3 whole habaneros
Instructions
- Cut the tilapia into chunks. Set aside.
- In a large skillet over medium heat, add cooking oil. Sauté onions, garlic, bay leaf, thyme, and habaneros for 1 minute.
- Add in the smoked paprika, tomato, and white pepper. Cook for a couple of minutes.
- Stir in the coconut milk. Simmer for 10 minutes.
- Add in the tilapia and creole seasoning. Simmer for another 10 minutes or until desired consistency.
- While you’re waiting for the stew to finish, go and chief down a fatty quick. Serve over rice.
Thai Fish Cakes
Thai Fish Cakes (Tod Man Pla)
While there’s a few steps to making his wonderful appetizer, they are all fairly simple. Use a lean white fleshed fish such as tilapia, hake, cod, pollock, catfish, sole, or flounder. If using frozen, make sure that it is fully defrosted and dried of any excess moisture. I really like the long beans added to this. It gives the fish cakes a nice crunch. Make sure when handling the paste that your hands and spoon are wet. This stuff will stick to everything since there isn’t any flour or breadcrumbs coating the outside.
Servings: 4
Ingredients
- 1 lb. lean boneless skinless white fleshed fish (tilapia, cod, hake, catfish, pollock, sole, flounder)
- 3 tbsp red curry paste
- 1 large egg beaten
- 1 tsp sugar
- 1/2 cup long beans finely chopped
- 1/3 cup basil finely chopped
- 1 tbsp fish sauce
- 1/4 cup canola or vegetable oil
Instructions
- In a food processor, add the fish, red curry paste, egg, sugar, and fish sauce.
- Blend until it is a fairly smooth paste. It should stick to the side of a spoon.
- Add the fish paste mixture to a bowl. Add the long beans and the basil. Mix together.
- Add the cooking oil to a skillet on medium high heat. Make sure that your hands and spoon are wet before touching the mixture. It is really sticky. Portion out the mixture into 8 meatball sized clumps. Flatten into a patty, about 1/2 an inch thick. Cook in 2 batches, 4 of the patties for 2 minutes on the first side.
- Flip to the other side and cook for another 2 minutes.
- Let rest on a paper towel. Serve with a Thai chili dipping sauce.
