Air Fryer Parceled Fish With Green Tahini Chutney#FishFriday

This parceled fish is is super simple and flavorful to make, using this Green Tahini Chutney really elevates this dish.

Ingredients  
Grind To A Fine Paste
1 Tablespoon Tahini Paste 
½ Cup Coriander Leaves With Tender Stems 
½ Teaspoon Cumin Seeds  
Salt to taste  
2 Green Chillies or according to spice level
1 Tablespoon Lemon Juice 
1 Tablespoon Olive Oil 
2 Cloves Garlic - chopped 
1 Scallion / Spring Onion - chopped 
Other Ingredients 
250 - 300 Grams Thick Slice Fish Fillet 
Aluminum Foil  
Sliced Tomato & Cucumber - for serving  

Method

Grind all the given ingredients to a paste without adding any water.  

Our Green Tahini Chutney is ready.

Wash the fish well. Apply little salt and keep aside for 5 minutes. Wash the fish in fresh water and pat it dry. Apply this paste to the fish and let it marinate for at least 15 to 20 minutes. Wrap it in a foil. Bake it in a preheated air fryer for 10 - 12 minutes at 200°C .

Serve warm with salad. 
Labels: Tahini, Green Chutney, Middle Eastern, Air Fryer, Seafood/Fish, Fish Friday, Healthy, Main course, Serves One

Are you a food blogger who 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 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney 
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn  

Keto Fried Fish In Whey Protein Powder#FishFriday

This is crisp, flaky, low carb, gluten free version of fried fish, which we would normally use flour to coat the fish. This keto version is delicious on it’s own right, perfect for an easy, yet super comforting keto meal!

Serves One
Ingredients 
For The Marination 
200 Grams Fish Fillet 
¼ Teaspoon Turmeric Powder 
¼ Teaspoon Red Chilly Powder 
1 Tablespoon Lemon Juice 
Salt to taste 
For The Coating 
½ An Egg - beaten 
Unflavored Whey Protein Powder - as required 
Coconut Oil - as required for frying

Method 

Marinate the fish with all the given ingredients and refrigerate it for at least 20 minutes.
Heat coconut oil in a cast iron skillet for shallow frying.

Dip the marinated fish in egg then sprinkle whey protein powder on each side of the fish, pressing it lightly so that the fish is well coated with it on each side.

Fry it on medium flame till golden on each side. Just poured the remaining egg on top (did not want to waste it).

Enjoy with salad at the sides.

Labels:  Fried, Fish Friday, Keto, Flourless, Serves One, Seafood/Fish

For Fish Friday this month our theme is "Battered & Crusted".    

Air Fryer Crispy Coconut Shrimp from Karen’s Kitchen Stories

Cremant Wine Battered Perch: Michigan and French Classics Collide from A Day in the Life on the Farm

Crispy Catfish Nuggets from Palatable Pastime

Crunchy Oven Baked Butterflied Shrimp from Food Lust People Love

Keto Fried Fish in Whey Protein Powder from Sneha’s Recipe

Are you a food blogger who 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 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.  

Pudina/Minty Shrimp Skewers#FishFriday

Looking for a quick and tasty shrimp recipe? Try Pudina/Mint Shrimp Skewers. With a few ingredients, you can impress your family and friends with this flavorful small bite appetizer.
   
Ingredients  
15 Large Shrimp (Prawns) – cleaned with tail on
A Handful Mint Leaves 
2 Large Cloves Garlic
1" Piece Ginger –
2 Green Chilies or to taste
½ Tablespoons Oil
½ Tablespoon Lime Juice 
1 Tablespoon Yogurt - whisked  
½ Teaspoon Black Pepper  
½ Teaspoon Salt or to taste  
For Frying  
1½ Tablespoon Sesame Oil  
For Garnishing  
Orange Slice

Lime slices 

Salad

Method

Soak the skewers in water for at least 30 minutes
Wash, devein and pat dry shrimps.
Add remaining ingredients into a blender or spice grinder and grind to a smooth paste. Coat Shrimp with ground mixture and marinate for minimum of 15 minutes in the refrigerator.   

Thread them in small skewers on each. Heat a skillet with oil and fry them 2- 3 minutes on each side or till done. 

Squeeze fresh lime juice before serving. Serve hot.

Labels: Mint, Shrimps, One Bite, Appetizer, Seafood/Fish, Fish Friday  

Are you a food blogger who 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 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
  
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
  
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers

Keto Tuna Melt Chaffles#FishFriday

These tuna melt chaffles are so quick and easy to make them than the tuna patties, than it does, take to make a keto chaffle recipe. These are so delicious and make a sandwich out of it, makes a complete filling meal. Chaffles are very filling, with avocado, tomato, lettuce, cheese... what more would you want when you follow a low crab diet.

This recipe makes two tuna melt chaffles. You can also substitute in or change any of the flavorings/seasonings as you like.

Serves One
Ingredients
1 Tablespoon Almond Flour
¼ Cup Shredded Cheddar Cheese - I used shredded Gouda
1 Large Egg
¼ Teaspoon Minced Garlic
½ Teaspoon Lemon Juice
A Dash of Salt & Pepper
1 Can (128 Grams) Tuna - drained
½ Tablespoon Finely Chopped Dill Pickle
½ Tablespoon Finely Chopped Onion
1 Tablespoon Finely Chopped Celery

Method

In a small food processor, pulse the almond flour and cheddar until it resembles panko bread crumbs. Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.

Split the batter between two waffle compartments of a waffle maker and cook for approximately 5 minutes 

or until there is just a whisper of steam coming out of the waffle maker. 

I then flipped them and closed the waffle maker and kept it for 2 minutes, to make them very crispy and golden.

Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.

Serve with mayo, lemon or make a sandwich with them.

Nutritional information is based on the entire recipe - two chaffles.

297kcal, Total Carbs 4grams, Net Carbs 3grams, Fat 16grams, Protein 34grams, Fiber 1gram

Labels: Tuna, International Cuisine, Seafood/Fish, Keto, Chaffles, Main course, Fish Friday, Low Carb, Almond Flour, Cheddar Cheese, Single Serving

For Fish Friday this month we are sharing recipes with the theme "Fish From A Can".
Check some of the recipes made by our group

• Food Lust People Love: Artichoke Tuna Bean Salad 
• Sneha’s Recipe: Keto Tuna Melt Chaffle 
• A Day in the Life on the Farm: Smoked Clam Dip 
• Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes 
• Palatable Pastime: Tuna Melt
• Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

Khuboni/Khube Curry - East Indian#FishFriday

With various types of seashells found along the sea coast, most of them are eaten as food. The type of shells that I cooked is the small sea snails/ sea shells, we East Indians call them khuba/khube which are also known as pin shells since a pin is used to remove the flesh from the shell. These shells are got from the rocks in the sea, they generally cling to these rocks and usually found in the market during the monsoons. My sister in law got these for me, I have eaten these after many years. I love these khubas. 

They are delicious to eat but tiresome to clean, they take a lot of time to clean. When I make this curry, I first enjoy eating the rice or hand bread/Appas, then clean all the khubas. Try this recipe and you will enjoy it.
How to clean shells and prepare for cooking.

Immerse the shells in a big pot water for 10 to 15 minutes to let the sand settle down. I put a pinch of potassium permanganate in the water, so that all dirt is removed completely, this is optional.
Now lift the khubas and immerse them in another pot of of water and like wise wash them well a three to four times in fresh water. When the water is clean and clear the khubas are ready to use, then transfer them into a big vessel.

Ingredients
Grind To Fine Paste
4 Dried Red Chillies
½ Teaspoon Cumin seeds
A Pinch Turmeric powder
1/3 Cup Fresh Grated Coconut
4 Whole Black Peppercorns
1 Teaspoon Tamarind
6 Cloves Garlic
Salt to taste
Other Ingredients
50 Khubas
1 Teaspoon Oil - optional

Method

Soak the chillies in hot water till they soften. 
Grind all the given ingredients to fine paste. 

Mix the oil and grounded paste well. Wash the mixer jar with water, add enough water to make thick consistency gravy. Add salt to taste. 

Boil this till it comes to a boil. Cover with a lid and low flame let it simmer for 7 minutes. Taste for salt and sourness, add if necessary. Add the Khubas and bring it to a boil. Reduce the flame to low and cook it for 8 to 10 minutes. Switch off the flame. 

Enjoy eating this with steamed rice or Hand Breads. 

To clean them take a safety pin, flip open the covering and pull out the snail from the shell. Enjoy, this is super delicious!!

Labels: East Indian, Khubas , Pin Shells, Fish Friday, Seafood/Fish, Main Course, Curry, Healthy

Sustainable Seafood #FishFridayFoodies Event: February 18, 2022 Hosted by Camilla  of Culinary Adventures with Camilla   

• Braised Cod with Potatoes and Onions by Karen’s Kitchen Stories
• Broiled Asian-inspired Red Snapper Fillets by Food Lust People Love
• Khuboni/Khube Curry - East Indian by Sneha’s Recipe
• L'Uovo di Seppia by Culinary Adventures with Camilla
• Pasta with Spiced Vegetables and Anchovies by A Day in the Life on the Farm

White Hot & Sour Chicken & Prawns Soup#FishFriday

White Hot and Sour soup is a spicy and hot soup made with chicken, prawns and mixed vegetables. Super easy to make and takes 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone will love.

Serves 2
Ingredients
500 Ml Chicken Stock
100 Grams Boneless Chicken Cubes
6 Big Prawns - chopped
½ Cup Chopped Cabbage
2 Tablespoons Tofu - tiny cubes
2 Tablespoons Diced Carrots
1 Green Chilly - finely chopped
1 Baby Bok Choy - chopped
1 Spring onion - white and green chopped
Salt to taste
½ Teaspoon White Pepper powder
1 Tablespoon Vinegar
1 Teaspoon Sugar - optional
1 Tablespoon Light Soy
1 Teaspoon Arrowroot powder/ Corn flour
½ Cup Water
1 Egg  -  beaten

Method

Heat a teaspoon of oil in a pot, sauté the chicken till it turns pink to white, add the stock and veggies bring it to a boil, reduce the flame and let it simmer for 5 minutes.

Then add all the seasoning and prawns till cook for 4 minutes thicken with corn flour paste and add beaten egg. Lastly add bok choy green and spring onions greens. 

Serve hot, this is delicious and satiating. 
Labels: Soup, Chinese, Bok Choy, Prawns, Chicken, Homemade, Stock, Healthy, Appetizer, Main course, Fish Friday, Seafood/Fish, Serves Two

Fish Friday Foodies - January 2022
Today we are sharing favorite recipes for Seafood Soups. 

• Cajun Crab Shrimp Corn Soup from Food Lust People Love
• Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
• Salmon Chowder from Making Miracles
• Shrimp Fra Diavolo Soup from Palatable Pastime
• Shrimp Ramen from A Day in the Life on the Farm
• White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe

Salmon Burger With Cocktail Sauce#FishFriday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂 

Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One
Ingredients
150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
Method

In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.

Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only. 
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.

Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.

Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.  

Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,

sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.

Enjoy!!

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One

Are you a food blogger who 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 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month  is Salmon and our host of the month is Sue of Palatable Pastime.  

Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm