Showing posts with label Fish Friday. Show all posts
Showing posts with label Fish Friday. Show all posts
Showing posts with label Fish Friday. Show all posts
Showing posts with label Fish Friday. Show all posts

Salmon Katsu For Two With Tonkatsu Sauce#FishFriday

For this month Fish Friday we are asked to make a Japanese dish. Today, I am stepping out totally from my comfort zone and trying my hand at a famous Japanese  dish called Katsu,  Katsu also means “to win.”
Katsu is a fried cutlet where the Japanese always use Panko breadcrumbs as opposed to ordinary bread crumbs which provide a crispier texture. The Panko crumbs give an amazing texture to the Katsu. 

Ingredients 

200 Grams Salmon Fillets- cut into long thick fingers
Salt to taste
1/2 Teaspoon Black pepper powder
1 Tablespoons All Purpose Flour
1 Egg - lightly beaten
Panko Bread crumbs as required
Vegetable oil as required for frying
Homemade Tonkatsu sauce 
2 Tablespoons Worcestershire sauce
1 Tablespoon Ketchup
1 Tablespoon Honey

Method 

In a bowl add a tablespoon of egg, salt and pepper and apply it on the salmon on both sides and and marinate it for at least 15 minutes .
In a bowl beat the remaining egg lightly. Place the panko bread crumbs in a zip lock bag .
Then dust each salmon piece with an even coating of flour. Then dip the salmon pieces in the egg and coat evenly and then transfer it to the panko bag and shake it well and press it between your palms so the salmon is evenly coated in breadcrumbs. Let these rest in the refrigerator for at least 15 minutes.
In the meantime, pour  vegetable oil to a heavy bottomed pan / pot and heat on medium high flame. Place a wire rack with 2  to 3 sheets of paper towels to drain the salmon katsu. Fry the salmon until golden brown (about 2 minutes) on full flame and then transfer to the prepared wire rack. 
Serve with tonkatsu sauce. 
Dip it and enjoy..
For the Tonkatsu sauce
Whisk all the ingredients together well and pour it into a serving bowl. Tonkatsu sauce is ready. The sauce has a sweet and tangy taste which you will love.
My Notes 
The key to making a great salmon katsu is to fry it at a higher temperature than you normally would for meat. The reason is, so that the hot oil browns the outside quickly before the fish has a chance to overcook. 
Labels :  Seafood/Fish, Japanese, Deep Fried, Panko Bread Crumbs,Tonkatsu, Jams & Sauces, Fish Friday, Homemade


For Fish Friday Foodies this month our host is Sue the theme is Japanese Fish and Seafood.
A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
Grilled Salmon Packets from A Day in the Life on the Farm
Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
Tuna Tataki from Caroline's Cooking
Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories

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Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.
Single Serving
Ingredients

For the Shirmps

1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste
For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 

1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice


Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 
After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 
Add the rice  
stir to coat with the butter.  
Add the wine, de glaze the pan and stir while simmering until it is gone.
Add 1/2 cup of the stock at a time and stir while simmering until it is gone 
 and nearly absorbed.
Continue until the rice is cooked al dente. 
Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 
Mix in the peas and 
give stir it well.
Remove from heat and mix in the lemon juice.
Serve this in a plate with the grilled shrimps on top. 
Enjoy !!!
Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

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Sunshine Sauce Prawns On Cucumber Salad#FishFriday

An easy, delicious, healthy, Sunshine Sauce Prawns On Cucumber Salad recipe, perfect as an appetizer or quick dinner for summer entertaining!  An healthier version which is a fresh and light appetizer.
Serves 6
Ingredients

For the Prawns / Shrimps 
12 - 15 Prawns/Shrimps
Salt and Black pepper powder to taste
1 Tablespoon Lemon Juice
1 Tablespoon Oil - to grill


For the Sunshine Sauce 
1 Small Onion - finely chopped
2 Cloves Garlic - finely chopped
1/2 Teaspoon Red Chilly powder
1/4 Cup Single Cream
1 Teaspoon All Purpose Flour
1 Teaspoon Butter
One Pinch Saffron Strands
Salt to taste
2 English Cucumbers

Method
Devin the prawns, keep the tails intact. Pat then dry using paper towel. 
Now sprinkle lemon juice, salt and black pepper on both sides.
Take a pan and add oil, toss prawns and cook them for 2/3 minutes both sides.( depending on the size of the prawns). Take them out of the pan. Keep aside.
In the same pan add the butter, onion, garlic and saute till the onion starts to turn golden, add the flour and cook for 2 minutes stirring continuously. Switch off the flame and let this cool. When it cools take this into small blender jar, add the chilly powder, cream, salt to taste, saffron strands. Blend it to a smooth paste. Pour this back into the pan, wash the jar with little water add this also to the pan. Switch on the flame to medium low and stirring continuously make a thick sauce. When the sauce thickens take switch off the flame. Take this out into serving bowl. Keep aside. This sunshine sauce is spicy.

To assemble
Cut the cucumbers into thick slices. Arrange into the serving plate, pour a teaspoon of sauce, place the grilled prawns on top. 
Serve and enjoy.
Add the sauce or use sauce separately as a dip. 
Enjoy the appetizers 
Labels : Prawns, Shrimps, Seafood/Fish, Fish Friday, Salads, Appetizers, Healthy, Main course
Welcome to our group Fish Friday and today we are posting Seafood or Fish Appetizer and our Host is Sid

Deviled Crab by Palatable Pastime
Grilled Stuffed Squid by Culinary Adventures with Camilla
Oysters on the Half Shell by A Day in the Life on the Farm
Shrimp Bites by Sid's Sea Palm Cooking
Shrimp RĂ©moulade by Karen's Kitchen Stories
Sunshine Sauce Prawns On Cucumber Salad by Sneha's Recipe

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Wrapped Fish In Harissa Paste #FishFriday

The use of banana leaves is common, its absorbs less oil and the fish is juicy and does not turn hard. You will love this spicy harissa paste fish.  Less in oil and delicious.
Ingredients
4 White Fish Slices
Lemon juice to taste
1 Egg

3 - 4 Tablespoons Harissa Paste
2 - 3 Banana leaves
Salt to taste
Oil as required for frying
Method

Clean, wash and cut fish. Sprinkle salt and half of the lemon juice and keep aside for half an hour.
In a deep dish add  egg, lemon juice  and Harissa Paste, mix well, add just a little salt.

Apply this marinade to fish fillets and keep for at least fifteen minutes. Cut banana leaves into four pieces each

Put one marinated fish piece on each of the banana leaves along with a little of the marinade and fold the banana leaves.
Fry the the fish with just a tablespoon or two of oil till the leaves get nice and brown on both side on medium low flame.
Serve hot.
Labels : Seafood/Fish, Fish Friday, Harissa Paste, Banana Leaf, Fried, Healthy, Main course
For Fish Friday this month our host is Sneha and the theme is 
Fry/Bake Fish Or Seafood In Leaves
Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe

Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Green Chilly Pesto Fried Fish#FishFriday

T
This is a simple and quick fried fish.  Very tasty too.
Serves 2
Ingredients

For The Green Chilly Pesto Sauce
15 Whole Cashewnuts
3 Green Chillies
1 Big Clove Garlic
A Juice of One Small Lemon
1 Tablespoons Olive Oil or as required
Salt to taste

For the Fish Marination

2 Thick Slices of Seer Fish / Surmai
1/2 Teaspoon Salt
3 Tablespoons Heaped Green Chilly Pesto Sauce
Juice of Half a Lemon

2 Tablespoons Fine Semolina

Oil for frying
Method
For The Green Chilly Pesto Sauce
In a small blender jar blend all the given ingredients and your green chilly pesto is ready. If you want to store it then see that it is a olive oil on top.  
Marinate the fish with the given ingredients and keep if cling wrapped in the refrigerator for at least an hour or two.
Heat a griddle / frying pan with a tablespoon of oil.
Lightly coat the fish in fine semolina and fry till golden on both sides.
Serve it on a bed of shredded purple cabbage and lettuce leaves enjoy.

Labels : Pan Fried, Seer Fish,Green Chilly Pesto Sauce, Jams & Sauces, Fish Friday, Seafood/Fish
Fish for Good Friday our host for the month is Sue Lau
Crab Deviled Eggs by Karen's Kitchen Stories
Fish and Tots by A Day in the Life on the Farm
Fiskefrikadeller med Karry (Fish Cakes with Curry) by Sid's Sea Palm Cooking
Green Chilly Pesto Fried Fish by Sneha's Recipe
Lemon-Caper Black Cod by Culinary Adventures with Camilla
Sardinian Fregola with Clams by Caroline's Cooking
Vietnamese Crispy Catfish (Ca Tre Chien) by Palatable Pastime

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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