A Quick Tom Yum Goong#FishFriday

A Tom Yum Goong is a Spicy Shrimp Soup. It's Thailand's most famous soup. Healthy, flavorful, and delicious. Made with Tom Yum paste this is one of the easiest and quickest soups to make.

Soups or Stews from Around the World is the month's theme for the Event for Fish Friday Foodies, and our Host is Camilla M. Mann.

This soup is so spicy. Made it as per the instructions given in the packet.  To wash this down I, boiled egg noodles and had with it. Anyway this was a quick , easy to make and with the noodles it became a complete meal.

Serves 2
Ingredients 

2 Tablespoons Tom Yum Paste/One Sachet

6 Button Mushrooms - chopped 

6 Large Prawns
1 Teaspoon  Fish Sauce
1 Teaspoon Lime juice or to taste
Salt to taste
500 Ml Water

Method

Boil  the water in a pot, mix in tom yum soup, bring it to a boil now add the  mushrooms and prawns inside the pot. Leave to boil for another 5 minutes.  Add the fish sauce, lemon juice and salt to taste.  Give it a good stir.  

Serve  hot.

Labels : Soup, Fish, Thailand, Fish Friday, Tom Yum Paste, Healthy
Here are some of the other Soups or Stews from Around the World 

• A Quick Tom Yum Goong by Sneha's Recipe
• Bacalhoada (Portuguese Salt Cod Stew) by Culinary Adventures with Camilla
• Broget Fish Soup (Broget Fiskesuppe) by Sid's Sea Palm Cooking
• Caldo de Camaron (Mexican Shrimp Soup) by Palatable Pastime
• Cullen Skink by Caroline's Cooking
• Moqueca (Brazilian Fish Stew) by Making Miracles
• Portuguese Fish Stew (Caldeirada de Peixe) by Karen's Kitchen Stories
• Provencal Seafood Bisque by A Day in the Life on the Farm
• Shrimp and Poached Egg Stew by Food Lust People Love

Flaked Fish Tacos#FishFriday

These are healthy and filling tacos. Healthy since they are made without cheese and contain veggies. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese.

I have used Homemade Taco Shells, check the how to make them here.

Makes 6 - 7 Tacos 
Ingredients 
For the Purple Cabbage Slaw
1 Cup Shredded  Purple Cabbage Or Green  
1 Medium Onion - sliced
1/4 Cup Sour Cream  or as required
1 Teaspoon Lemon Juice 
¼ Teaspoon  Salt or to taste 
For the  Tacos 
150 Grams Boneless & Skinless Fish Fillets
¼ Teaspoon Ground Cayenne Pepper 
¼ Teaspoon Garlic Powder 
¼ Teaspoon Cumin powder 
¼ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper 
To Garnish 

Homemade Corn Tacos Shells as required 
Chopped Coriander Leaves as required
Lemon juice to drizzle as required 
Method

In a large bowl, combine cabbage, onion, sour cream, lemon juice, and salt. Chill until ready to serve. 
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each fish fillet on both sides with the seasoning mix. 
Heat a pan with a tablespoon of oil and fry  fish on both sides  until done. 

Flake  the fillets  and keep aside. 

Just  before serving, heat the corn tortillas in Air fryer at 180 degrees for 3 -4 minutes. 

Assemble the tacos shell in a serving dish .
Fill each with the purple cabbage slaw and fish. Garnish with coriander and lemon juice and enjoy as an appetizer or as a main course. These are filling and yum.

Labels : Tacos, Fish, Mexican, Mexico, Purple cabbage, Sour Cream, Healthy, Appetizer, Main course, Homemade
The theme for this month is fish tacos or fish taquitos and our host is Karen of Karen's Kitchen Stories.
Check out this collection of recipes
Crispy Shrimp Street Tacos from Palatable Pastime
Flaked Fish Tacos from Sneha's Recipe
Margarita Shrimp Tacos from Sid's Sea Palm Cooking
Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories

Tuna Tacos from A Day in the Life on the Farm

Prawns In Hoisin Sauce#FishFriday

Hoisin sauce is a sweet n sour Chinese sauce. Though its literal meaning is "seafood", Hoisin sauce does not contain fish.

This goes to our event for Fish Friday Foodies, theme for November is Stir-Fry. Our  Karen H Kerr, asked us to create a stir-fry featuring seafood. 

Ingredients, 
1 Cup Prawns - Peeled and de-viened
1 Teaspoon Sesame Oil
3-4 Garlic Cloves - Chopped
3 Spring Onions - Chopped
½ Cup French Beans - parboiled
1 Medium Capsicum - Cut in slices
3 Green Chilies - Cut in slices
½ Cup Baby Corn - Cut in slices
2 Teaspoon Hoisin Sauce
1 Teaspoon Hot Chili Sauce
1 Teaspoon Honey
½ Teaspoon Soy Sauce

Method
Heat olive oil in wok. Swirl it around. Add the garlic, green chilies and fry them for half a minute
Add spring onions and capsicum and mix till they are soft. Take it off the pan.
Add the prawns to the pan. Allow to cook from one side then flip it and let it cook from the other side.
Add all the veggies, soy sauce, hoisin sauce, chili sauce and honey to the prawns and mix for about 4 minutes. Adjust salt.
Serve hot with steamed rice, garlic bread, boiled noodles or fried rice. 

My Notes:
Vegetables  like carrots, broccoli, mushrooms, etc can also be used.

Labels: Chinese, Fish, Hoisin sauce, Prawns, Asian Cuisine, China, Fish Friday, Stir Fry 

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Shrimp Stuffed Potatoes#FishFriday

Taking  stuffed  baked potatoes and piling it high with  shrimps and mayo, makes a delicious light dinner and is also a best way to use up leftovers from the fridge.

Ingredients
4 Small Potatoes
8 Large Prawns / Shrimps - cleaned and chopped
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Baby Carrot - finely chopped
1 Tablespoon Flat Parsley - finely chopped
1 Tablespoon Celery - finely chopped
1 Teaspoon Oil
1 Teaspoon Black pepper powder
Salt to taste
4 -5 Tablespoons Mayonnaise - Homemade

Method

Wash and scrub the potatoes and place them in a bowl with a tablespoon water and microwave on high for 3 minutes.
When cooled slightly take them and place them in the air fryer basket and air fryer them at 200 degrees C for 20 minutes. Cool them completely. 

 Then cut each potato into two pieces. With a small spoon Gently scoop out the potato.  Keep the scooped potato keep aside.
To make the filling

In a pan heat the oil add the garlic and onion, saute till softened then add the carrot, stir fry for a minute now add salt, pepper, parsley, celery and the prawns and saute till the prawns are cooked, add in the scooped potato and mix well. Take off flame and cool the mix. 

When cooled mix in mayonnaise and pile it on the potato and enjoy. 

Sending this to fish friday foodies our host of the month is Stacy Livingston Rushton and the theme is "Seafood Fillings"
Labels : Fish, Fish Friday, Shrimps, Prawns, Stuffed Potato, Mayonnaise, Carrot, Celery, Flat Parsley, Microwave, Air Fryer

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Saas Ni Machchi / Fish Stew - Parsi Style#FishFriday

It's our posting day for Fish Friday Foodies is making Seafood stews, theme chosen by Culinary Adventures with Camilla.  

A dish that is always on the menu of Parsi functions especially for their weddings and Navjot ceremonies. It's a white sauce stew, totally different, yet very tasty and delicious.

This is so simple, to make with few ingredients and a delicious dish, which you must definitely try soon! 
If you do not want to use Pomfret fish, can use any white fish fillets that are thick and fleshy. Can use with bones to like I, did. Using the fish with bones gives a nice taste and depth to the stew.

If you do not want to use green chillies in this dish can substitute it with pepper powder.

Serves 2 

Ingredients

1 Teaspoon Cumin seeds
3 Big Cloves Garlic - finely chopped
2 Green chillies - finely chopped
A Pinch of Turmeric powder
1 Large Onions - chopped finely
1 Medium Size Pomfret Fish - cut into thick pieces
1 Tablespoon White Vinegar
1 Teaspoon Sugar
2 Tablespoons Oil
1 Small Egg
1 Tablespoon All Purpose Flour
2 Cups  Water
Salt to taste

Method
Clean  and wash the fish and marinate in turmeric and salt. While the fish is marinating.

In a pot, heat oil and fry the  chopped garlic saute for minute 

Add  onions until golden brown.  

Next, add in  the cumin seeds, chilly .

the flour as well as

 

Dry roast this mixture, ensuring there are no flour lumps. 

Once all the oil has been absorbed and the flour is sufficiently roasted (should be light brown in color) 

add in about 2 cups of water. 

Whisk the mixture to ensure there are no lumps. 

Bring this to a boil then add in the fish. 

Cover the saucepan with a lid and let it cook on a medium flame for 8 – 10 minutes until the fish is cooked.

While the fish is cooking, in a glass bowl  take the vinegar, sugar and egg. 

Whisk everything together until well blended .
Once the fish gravy  is done.  Let this gravy cool down for about  10 minutes.

Once cool,  remove the fish pieces on to a plate ( did this since pomfret is a very delicate fish and was worried that the fish will crumble)  add in the egg, vinegar mixture and 

give the gravy a good mix .  Place the pot back on to medium high flame and stir it continuously till it becomes  bit thick.  At this stage, you can  adjust the gravy  consistency accordingly.  This stew should have a nice sour kick.  

If your find it too sour, you can add a little more sugar, also  taste for salt  and add it as per your taste add in the fish pieces and  bring it to boil.  

This  is optional, wanted a  nice color contrast and garnish, popped  in few cherry tomatoes and just brought it to a gentle simmer.   If you do not want to add cherry tomatoes  then garnish it with cilantro / coriander leaves. 

  Oh! this delicious Saas Ni Machchi is ready.    Enjoy with hot rotis or with Yellow Rice.   

If you have leftovers, store in an airtight container in the fridge. The gravy will turn thick - a jelly like consistency – don’t worry once you heat this delicious gravy it will loosen.

My Notes 

This taste best with pomfret, but can make it with any other white fish like Surmai / Seer Fish or Salmon, Cod  and it will also tastes that good.

If you want a smooth texture  to the stew, then grind to fine paste the garlic, cumin seeds and green chillies.  

Labels :  Fish, Pomfret fish, Stew, Fish Stew, Fish Friday, Parsi Cuisine 

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Oil Free Baked Spiced Fish En Papillote#FishFriday

This month’s Fish Friday Foodies theme is Seafood / Fish en Papillote (i.e. the fish / seafood is baked and served in parchment paper) or called as is a meal in a packet. Our Host for the month is Sue.

This is the second recipe of Fish en Papillote. My earlier recipe is Mediterranean Fish En Papillote. Today's recipe is Oil free and yet so delicious. To tell you the truth, forgot to drizzle oil on the fish and when one packed was served to daughter's packet, she said Ma this fish is "Oiless" yet so yum, it's then I realised it. Any way since this had coconut and spice, the oil was not needed, since coconut does releases oil at the time of cooking. 

Do try this it's really really tasty and yum.. you will love it!

Ingredients  

2 Medium Whole Pomfret Fish
4 Tomatoes - sliced in thick roundles
2 Lemons - sliced in thin roundels
8 to 10 Mushrooms

2 Green Chillies - de seeded and slit

1 Red Chilly - de seeded and slit
To grind to a fine paste
1 Cup Freshly Grated Coconut
6 Cloves Garlic - chopped
Juice of 2 Small Lemons
6 Green Chillies
1 Teaspoon Cumin powder
2 Teaspoons Coriander powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Garam Masala powder
A Handful of Green Coriander Leaves

Salt to taste

Method 

Wash,  clean the fish and give a slit in the center as you give to stuff the fish. Apply 1/2 teaspoon salt on each fish and few drops of lemon juice on it and keep it in a colander to drain all the excess water and salt till the paste is being ground.

Let's grind the paste 

Grind all the ingredients mentioned above to a fine paste in small blender, without using any water. If necessary just add a teaspoon or so of water or better still add oil. 

 Apply the paste to fish inside out well ( see pic).  Place slit green  and red chilly  and in each fish . Keep this in the refrigerator to marinate for at least 30 minutes to an hour.

As you can see in the pic the paste has nicely set on to the fish, so it's necessary to keep it to marinate in the refrigerator.

Take a two big pieces of parchment paper and place few slices of lime and tomato roundels. 

Then the fish, again top it with lime and tomatoes slices, whole mushrooms, seal the packet ( for details check this post Mediterranean Fish En Papillote).

Bake in a preheated oven at 180 degrees, 20 to 25 minutes. 

I, used the air fryer and baked single packet at a time, since the oven was not working it took around 15 to 18 minutes for each to be baked. After 8 minutes I turned the packet and baked again for another 8 to 9 minutes. Let is rest in the air fyer till it cools a little then gently lift it on to serving plate and Enjoy. 

This we had as a meal, it was so filling and delicious.

Labels :  Air Fryer, Continental Cuisine, Healthy,Baked, Fish Friday, Seafood/Fish, Spiced Fish En Papillote, Parchment paper, Whole Pomfret Fish, Oil Free, Indian, Main course

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