THAI-STYLE STEAMED FISH
Serve with Thai jasmine rice for a flavour-packed low-fat meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)
Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 29 grams protein, Sodium 3.25 milligram of sodium
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
OVEN BAKED THAI STYLE FISH CAKES
I found this while looking for recipes to use all the fish we've been catching. It's similar to Russ's Crab Cakes he makes and just as good. We cooked ours in a little oil in a pan 9no oven) but have submitted the original recipe.
Provided by JustJanS
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a baking tray with spray oil.
- In a mixing bowl combine first 7 ingredients. Mix well.
- Divide into 8 equal round cakes.
- Coat with flour, then dip in egg and finally coat with the crumbs.
- Place cakes on prepared tray; chill for 10 minutes.
- Meanwhile preheat oven to 190c.
- Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.
THAI ROASTED GREEN FISH
Provided by Aarti Sequeira
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment.
- In a food processor, whizz up the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and oil.
- Cut 4 to 5 slits on each side of the fish, almost down to the bone.
- Divide the cilantro paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving.
- Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish "sit" on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet!
- Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.
- Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish.
THAI FISH CURRY
Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
- Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
- Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
- Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
- Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
- Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
- Serve with steamed jasmine rice, if desired.
Nutrition Facts : Calories 410.2, Fat 25.8, SaturatedFat 19, Cholesterol 28.3, Sodium 40.4, Carbohydrate 19.6, Fiber 1.9, Sugar 3.9, Protein 19.8
THAI-STYLE STEAMED FISH
Make and share this Thai-Style Steamed Fish recipe from Food.com.
Provided by English_Rose
Categories Thai
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chili and lime zest over them.
- Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish.
- Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.).
Nutrition Facts : Calories 115.7, Fat 1.4, SaturatedFat 0.2, Cholesterol 61.6, Sodium 1074.8, Carbohydrate 7.2, Fiber 1.5, Sugar 2.1, Protein 19.5
BAKED THAI STYLE FISH
This is one of the recipes I use very often, because I live on the sea and fresh fish is available. Normally I'd use a whole fish, of about 1 kg (2.2 lbs). But it is just as easy to disregard that, and simply fry fish fillets, and use the lovely Thai style sauce with it. I've just tested and photographed this dish again (30.1.09), to make sure of taste and timing. It's spot on as it stands now -- at least for us! :wink: Taste the sauce mixture when everything has been added and stirred, and then. if you want, add a little more oyster and fish sauce. I love this recipe because it is so easy, delicious and extremely low-fat, yet doesn't make you feel as if you're eating diet food. It's not diet food. It is the tastes you find in places like Thailand and Indonesia (maybe simplified here!) Tip: make the quick and easy sauce earlier in the day and simply pop into a warming oven to heat up, for serving with the fish. It doesn't get much simpler than this.
Provided by Zurie
Categories Thai
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Never overcook! Then serve with this sauce.
- If possible, make the sauce the day before or earlier in the day, so the flavours develop, but I confess I always make it at the last minute.
- DO NOT BOIL the sauce -- heat gently.
- Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.
- Use enough cucumber! The sauce is not really strong, just flavourful -- don't overdo the hot pepper! If in doubt, add a few drops of Tabasco.
- Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing. Cover and keep cool.
- To prepare the dish, for a using a whole fish:.
- Heat oven to 425 deg F (210 deg C).
- Score fish on both sides by making 2 or 3 shallow cuts through the skin.
- Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.
- Spray the foil with a non-stick spray to prevent the fish sticking.
- Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.
- When oven reaches the correct temperature, bake the fish for 30 minutes exactly. It will be done just right (really!) after 30 minutes.
- Keep the fish warm, and heat the sauce gently but do not cook. (Or simply put the sauce in a dish, cover with foil, and put in a warming oven to heat up).
- Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.
- (Or use the sauce with fried fish fillets).
- If there is too much sauce for the platter, serve the rest extra, in a small jug.
- Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.
- Don't forget the chilled white wine!
Nutrition Facts : Calories 88.6, Fat 0.2, SaturatedFat 0.1, Sodium 713, Carbohydrate 22.5, Fiber 1.4, Sugar 16.4, Protein 2
THAI STYLE FISH CAKES AND DIPPING SAUCE
Make and share this Thai Style Fish Cakes and Dipping Sauce recipe from Food.com.
Provided by bevs kitchen
Categories Lunch/Snacks
Time 12m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Zest and juice the lime.
- Peel and grate ginger.
- Chop spring onions.
- Deseed and chop red chili.
- DIPPING SAUCE:.
- Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
- This is the dipping sauce for fish cakes.
- FISH CAKES:.
- Whiz fish and coconut in a processor. Place this mixture into a bowl.
- Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
- With damp hands make 16 small cakes or 8 large cakes.
- Coat both sides in the flour.
- Heat the oil until very hot; fry on each side for 1 minute.
- Enjoy your fish cakes and sauce.
Nutrition Facts : Calories 82, Fat 4.5, SaturatedFat 1.3, Cholesterol 20.6, Sodium 393.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 6.9
THAI BAKED FISH IN GARLIC & CHILI SAUCE
I'm actually posting this here so I can have this available wherever I go. I love this recipe! It's so easy...but great presentation for company. Looks and tastes like you spent hours preparing this. We always double the recipe because if we invite a couple (so 4 of us in all), we eat every bit of BOTH fish...no leftover for later. :( I found the base of this recipe on about.com, but after tinkering, the final recipe is a bit different...better, I think. :) So some pointers: Basil & cilantro: do not mince or chop. Looks much better when whole...like garnish you actually eat. Approx. 2-3 lbs. of a white fish (or two smaller ones) For example, red snapper, rainbow trout or tilapia, fresh or frozen. (defrosted when you are ready to bake) The whole fish, including the head, make for great presentation. I serve this with sticky rice and the green mango salad I posted. If I have time, I'd make tom yum (soup).
Provided by StoryMom
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Stir all marinade/sauce ingredients together in a bowl. Set aside.
- Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.
- Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish.
- Drizzle 3 tablespoons (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the cavity. Reserve the rest for later.
- Stuff the cavity of the fish with lemon slices and some of the basil and cilantro. (approx. 1/4 to 1/2 cup).
- Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor.
- Bake the wrapped fish on a baking sheet or tray and place in the oven. (Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable.).
- Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
- Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked. If fish still needs more time, return to your oven for up to another 8-10 minutes, or until cooked.
- To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl. For banana leaf, simply open up the leaf.
- Pour remaining marinade over fish and return to the oven. Turn oven on "Broil" setting, and broil for approximately 5 minutes, or until the fish is nicely browned and crisp-looking. Banana leaves will become quite brown and fragrant. (keep an eye on it it during the broil to keep it from burning).
- Remove from the oven and serve the fish with fresh coriander and basil. Add lemon wedges or slices. (or put fresh lemon slices on top & slices on the side).
Nutrition Facts : Calories 149.7, Fat 0.7, SaturatedFat 0.1, Sodium 3709.5, Carbohydrate 38.6, Fiber 6.6, Sugar 15.8, Protein 7.6
BAKED FISH WITH THAI LEMON MINT SAUCE
Provided by Clark Frasier
Categories Bake Lemon Mint Halibut Hot Pepper Healthy Lemongrass Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
- Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
- Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
- Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
- Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.
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