Salmon Trout in Hoisin Sauce with Fried Chinese Cabbage Recipe

Salmon trout is a type of fish mostly found in Northern United States and Canadian lakes. In this recipe it is the main ingredient. Try it out.

Cook time is 20 minutes (serves 3)

Ingredients for the recipe

·         600g skinless salmon trout fillets

·         1 Chinese cabbage

·         150g snow peas

·         4 tablespoon vegetable oil

·         ½ bunch coriander

·         1 teaspoon sambal oelek

·         3 tablespoon hoisin sauce

Procedure for the recipe

• Cut the salmon trout fillets into 2cm chunks

• Chop the Chinese cabbage into pieces of 2cm. Slice the snow peas. Shake dry the coriander and pluck off the leaves.

• Stir-fry the Chinese cabbage over a high heat until their edges have turned golden brown and crispy; remove.

• Fry the fish chunks sprinkled with sliced snow peas, hoisin sauce and sambal oelek. Turn over carefully.

• Towards the end, turn the cabbage, sprinkle with the coriander leaves and toss. Serve as required.

Sweet and Sour Gilthead with Leek and Carrot Strips Recipe

Gilthead is a type of fish mostly found in the Mediterranean European Atlantic waters having gold-coloured band between the eyes. It is quite sweet as a dish and more so in this recipe. Try it out.

Cook time 25 minutes (serves 5)

Ingredients for the recipe

5 gilthead fillets

6 medium sized carrots

4 leeks

4 tablespoon vegetable oil

2 tablespoon tomato ketchup

4 tablespoon sweet and sour sauce

2 tablespoon fish sauce

2 sprigs coriander

Procedure for the recipe

• Dry the fish fillets and remove the fish bones. Cut them into 3cm chunks. Peel the carrots and cut them into fine strips using the slicer. Cut the sleeks into sticks of 15cm, rinse and shake dry.

• Briefly fry the fish in 2 tablespoon sizzling oil, only with the skin side down, then remove.

• Stir-fry the vegetables in the remaining oil, let them wilt, then season with ketchup and sweet and sour sauce; pour the fish sauce over.

• Now return the fish chunks and gently fold them in. Towards the end, add the finely chopped coriander. Be careful that the sauce does not thicken so much-if need be add some water. Serve.

Monkfish in Black Bean Sauce with Long Beans Recipe

A monkfish is quite a big monster fish found in the Northern Atlantic waters. It has a lot of muscle on the sides for thrush. This muscle is actually our dinner special. Try it out.

Cook time 25 minutes and 10 minutes for marinating (serves3)

Ingredients for the recipe

800g monkfish

1 garlic clove

2 tablespoon black bean sauce

300g shallots

400g long beans

4 tablespoon vegetable oil

2 tablespoon oyster sauce

1 tablespoon chilli garlic sauce

½ bunch Thai basil

Procedure for the recipe

• Dry the monkfish and cut into chunks. Peel and finely chop the garlic clove and marinate the fish for 10 mins in the garlic and black bean sauce.

• Peel the shallots, rinse and trim the long beans and cut into 8cm pieces.

• Heat 3 tablespoon oil and first fry the shallots until they turn golden brown; add the long beans, fry, pour oyster and chilli garlic sauces over, toss and remove.

• Add the monkfish and fry for 4 mins. Return the vegetables, stir in the chopped basil and serve.  

Fried Perch with Red Curry and Lychees Recipe

Perch are carnivorous fish that are most commonly found in small ponds, lakes, streams, or rivers. These fish like to feed on smaller fish, shellfish, or insect larvae, but can be caught with nearly any bait. They commonly spawn during the spring, when the females lay strings of eggs in covered areas such as near branches or underwater plants. They truly form such a delicacy once prepared. Test this recipe with Lychees.

 Cook time 15 minutes and 30 minutes for marinating (serves 3)

Ingredients for the recipe

500g skinless perch

2 tablespoon oyster sauce

4 tablespoon fish sauce

1 bitter gourd

1 dried large chilli

4 tablespoon vegetable oil

1 tablespoon palm sugar

1 tablespoon red curry paste

2 tins unsweetened coconut milk

1 tin lychees (400ml)

Procedure for the recipe

• Dry the perch fillet and cut into 3cm chunks. Marinate in the fish and oyster sauces for 30 mins.

• Halve and seed the bitter gourd and cut into slices 0.5cm thick. Cut the chilli into rings.

• Heat the oil, gently fry the finely chopped palm sugar and curry paste, then add the coconut milk and bring to the boil. Add the bitter gourds and leave to simmer gently for 5 mins.

• Add the drained lychees and the fish chunks and leave to draw for 2 mins more. Towards the end, sprinkle with chilli rings. Serve as required.

Fish Balls in Vermicelli Batter Recipe

Fish balls are a common food in China. Fish balls made in Scandinavia are similar to meatballs, only with fish meat instead of pork or beef. Meatballs made in Asia differ significantly in texture to their European counterparts. Instead of grinding and forming meats, meat used for making meatballs is pounded, which lends a smooth texture to the meatballs. Pounding, unlike grinding, uncoils and stretches previously wound and tangled protein strands in meat. This offers high protein content to its user. Want to taste great protein. Don’t miss this.

Cook time 20 minutes (serves 3)

Ingredients for the recipe

400g pike fillet

80g shelled crabmeat

Juice of 1 lemon

Salt

Freshly ground white pepper

2 shallots

3 raw eggs

2 tablespoon Thai basil

50g vermicelli

2 tablespoon oil for deep fat frying

4 tablespoon sweet and sour sauce

Procedure for the recipe

• Cut the pike fillet into small cubes. Also cube the crabmeat. You can also chop them in your blender. Season with lemon juice, salt and pepper. Add the chopped shallots, 1 egg and the minced Thai basil and mix well. Season again with salt and pepper.

• Break the vermicelli into small pieces or cut them with your scissors.

• Form the fish paste into small cubes, using two teaspoons. First dip into the remaining, whisked eggs, then roll in the vermicelli.

• Deep fat fry in sizzling oil and then drain on some absorbent kitchen paper. Serve with sweet and sour sauce as a deep.