Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts
Showing posts with label Seafood/Fish. Show all posts

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.    

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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.  

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    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.    

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    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

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    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   

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    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. 

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    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

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