Steamed seafood fillets with white wine sauce

Steamed seafood fillets with white wine sauce

(Soft succluent steamed fish fillets served with a creamy white wine sauce - quick & easy, yet chic n gourmet!)
____________________________________________________________________
PrepTime : Serves : Cook Time
10 Min 6pcs 30 Min

Ingredients:

6 medium size filets - catfish, cod, tilapia or salmon
1 cup chopped fresh parsley
salt
fresh ground pepper
For the white wine sauce:
6 tbsp margerine
1.5 cups sliced mushrooms
1/2 cup finely sliced shallots
1 cup dry white wine
2.5 cups fish or chicken broth
1/2 tsp salt
1/4 tsp freshly ground white pepper
4 tbsp all-purpose flour
2 cups heavy cream
1 tbsp fresh lemon juice


Cooking Instructions:

Smear salt, pepper & parsley over the fish along with some olive oil. Steam on greased steamer trays, covered, for 6-8 minutes or until fish slakes easily when forked. Set aside.
Melt 1tbsp margarine over medium heat & then add the shallots and mushrooms - fry for a minute. Add 1/2 cup broth, salt & pepper. simmer until liquid reduces by half. In another saucepan, melt 3tbsp maragrine over mediumheat & add the flour, stirring with a wire whisk. Add remaining broth, blend well, bring to a boil & then simmer for 10mins. Add to the mushroom mixture, simmer for 10 mins. Add cream & simmer for 15 mins, stirring frequently. Add lemon juice & remaining margarine & turn the heat off. Place steamed fish in your serving dish/ tray & pour the sauce over it. Serve hot!

Fish Parcels

Fish Parcels

(Eva Longoria's fav seafood recipe just how she makes it - Read it in a mag at the spa earlier this week, imagined it in my head - looks pretty Amazing.. Worth a try!)
____________________________________________________________________
PrepTime : Serves : Cook Time
10 Min 4pcs 25 Min

Ingredients:

4 pcs of red snapper fillets about 8 - 10" long
4 parchment paper sheets (or good qlty aluminum foil) - cut to 12"-15"squares.
olive oil
1 tbsp garlic paste
salt to taste
freshly ground pepper
1/2 cup white wine
1 cup of zuccini slices
1 cup roma tomato slices
1/2 cup chopped olives
1/2 cup white onion rings
2 tbsp herbs-combo of your choice. Use parsley, oregano, rosemary &/or thyme

Cooking Instructions:

Preheat oven to 450deg. Place parchment sheets on a baking tray & drizzle the centre of each with a tsp of olive oil. Place a fish piece on each sheet, closer to one edge about 1-2 inches away from the end. Smear 1-2 tbsp of olive oil on each fish. Smear garlic paste on them followed by onion rings, tomatoes, zuccine & olives. Drizzle with salt & freshly grated pepper & with your herbs. Lastly, spoon the wine generously over the fish. Fold over the open half of the sheet & fold-press-seal the edges to form a packet/ envelope. Bake for 25 mins & serve with the packets. Be careful while opening the packets - there alot of heat accumulated inside!

Thai Stuffed Crab-shells (Poo Cha)

Thai Stuffed Crab-shells (Poo Cha)

(Deep-fried crab shells stuffed with crab meat & a host of other minced meat that has been pre-cooked in Thai-spices.)
____________________________________________________________________
PrepTime : Serves : Cook Time
30 Min 6pcs 15-20 Min

Ingredients:

Fish sauce to taste
3tbsp Lime juice
1tbsp minced garlic
1tbsp sugar
1tbsp chili-paste
6 Crabs, small OR 1/2 lb Crab-meat
1/2 lb Ground pork (optional) or beef/chicken
1/2 lb finely chopped shrimps/ prawns
1/4 cup finely chopped green-onion
1 tbsp finely chopped coriander leaves
1 tbsp chopped garlic
1 tbsp fish sauce
1 tbsp corn-starch
1 tsp soya sauce
1/2 tsp ground pepper
1/2 tsp salt
1/2 tsp chili paste
1 egg
peanut oil for deep frying


Cooking Instructions:

Combine fish sauce, lime juice, garlic, sugar & chili paste & stir till sugar is dissolved. Take the fresh crabs, steam for 30 mins or until cooked. Remove crab meat from the cavity/shell being careful not to crack or break the shells. Mix this crab meat, ground pork/beef/chicken, chopped prawns/shrimps, green onions, coriander leaves, garlic, fish sauce, corn starch, soya sauce, black pepper, chili paste , salt & egg. Stuff shells with thie mixture & deepfry until golden brown. Drain excess oil out on paper towels & serve with thai chili sauce, soya-chili or garlic-chili paste.

Tip: If the shells break, then just form cakes of the cooked meat mixture & fry; Serve as above.

Smoky Bacon-flavored Jumbo-Prawns

Smoky Bacon-flavored Jumbo-Prawns

(Jumbo prawns wrapped in bacon & grilled to perfection - juicy, soft & succulent.)
____________________________________________________________________
PrepTime : Serves : Cook Time
10 Min 3-4 10-15 Min

Ingredients:

250gm tiger prawns - cleaned, de-veined
salt & lime-juice for marination
thin bacon strips (equal number to the no. of prawns)
1/2 tsp paprika pwd
1/2 tsp turmeric pwd
1/2 tsp red chili pwd
1/2 tsp cumin pwd
1/2 tsp pepper pwd
4 tbsp oyster sauce
1 tsp garlic paste
ghee or clarified butter
2 tbsp bbq sauce


Cooking Instructions:

Marinade the prawns in salt & lime-juice. Heat clarified butter & fry the bacon strips in it. When its almost done, splash bbq sauce into it along with the paprika pwd - toss & open fry for a minute on each side. Wash the prawns, drain & pat them with a paper napkin. Toss them in a mix of the powder spices, salt-to-taste, oyster sauce & garlic paste. Wrap a bacon strip around each prawn & pass a tooth-pick or wooden skewer through it. Grill them until they're done, smear lime-juice on them & serve with some tartar sauce, garlic sauce, lemon wedges & potato chips/ fries.

Tip: I take the bacon off & pass the skewers through the cooked prawns at the end.. Keeps everybody guessing where that amazing smoked-bacon flavor comes from!

Seafood Coconut soup

Seafood coconut soup

(Soft fishy-bites, aromatic herbs and light veggies in a yummy coconut based soup)
____________________________________________________________________
PrepTime : Serves : Cook Time
5 Min 4 10-15 Min

Ingredients:

250g boneless white-fish fillets, cubed
3 cups water
400ml thick coconut milk
1 chopped white onion
1tbsp grated ginger
2 tbsp any herb like fresh lemongrass or parsley
1 small red/green chili - chopped
1tbso fish sauce or oyster sauce
salt to taste
2 tbsp lime juice
100g finely chopped cabbage
1/4 cup fresh chopped coriander leaves


Cooking Instructions:

Smear salt on fish & set aside for a few mins. Combine all the ingredients except the fish& coriander in a saucepan & bring to a boil. Wash the fish & add. Simmer covered for 2 mins & then add coriander. Simmer uncovered until fish is cooked (abt 10 mins). Serve hot with garlic bread.