Interesting Fish Recipes

Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasures. - Jean-Antheleme Brillat-Savarin

Fish reminds me of my mom who makes excellent fish delicacies and you can actually term them gastronomic delights. They are good source of phosphorous and protein, which we all know, is great for our body. So here are some interesting fish recipes for you collected from all parts of the world.

Sake and Sesame Marinade

Ingredients:

• 1 cup sake (rice wine)
• 1/2 cup rice vinegar, unseasoned
• 1/4 cup soy sauce
• 1/3 cup brown sugar, or to taste
• 1/4 cup sesame oil
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped shallot
• 1/2 teaspoon fresh
• chopped ginger
• Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken

Preparation:

Take medium saucepan and heat sesame oil until smoking. Add the garlic, shallot, and ginger and saute until the garlic begins to change its color. Now deglaze the pan with sake and bring to a simmer and let reduce by half. Then add vinegar, soy, and sugar and again return to a boil. Then blend and strain into clean saucepan. Whisk in slurry and bring to a boil so that it thickens. Remove from heat and chill before serving it.

Shrimp curry

You can take any size of shrimp for use in this curried dish, but small shrimp (over twenty five per pound) are preferable and satisfactory since they are less expensive than the large shrimp. The whole process has to be followed in a particular order. Here the ingredients are provided as step by step to avoid confusion. Take a 4-quart saucepan and saut the following ingredients:

• 1 cup chopped onion
• 1 tsp of Turmeric
• 1 tbs of Salt
• 1 tbs of curry powder
• 1/2 tsp of chili powder in. butter or oil till it becomes soft but not brown
• 1 tsp of garlic powder

Then add the following ingredients:

• 1 cup coconut cream (see page 226)
• 2 lbs. shrimp, uncooked and peeled
• 2 cups potatoes, diced
• 1 cup water.

Simmer until the fish is tender for about 20 minutes and keep it covered tightly. You can add about 2 oz. lemon juice and a cup of coconut cream. Cook until the curry is slightly thickened. It would be best if you combine it with hot with rice.

Tomatoes stuffed with Tuna

Ingredients:

• 1 pound (450 g) canned tuna packed in brine
• A medium-sized onion, weighing about a half pound (200 g)
• 1/2 pound (200 g) mayonnaise (this will be about a cup)
• 1/4 cup salted capers, rinsed (if you must, pickled will work)
• 7 ripe firm tomatoes
• 7 pitted black olives
• A medium-sized bunch of parsley
• Salt and pepper to taste

Preparation:

First you need to cut the tops off the tomatoes and upend them so that the juices and seeds drain out. Now salt the cavities and put the tomatoes upside down on a plate lined with a sheet of absorbent paper, and chill them in the refrigerator for a half an hour and in the meantime, slice the onion, setting aside some of the best looking slices. Then chop the remaining onion and put it in a bowl. Also select and set aside a few pretty sprigs of parsley and chop the rest. Chop up the capers and put them and the parsley with the onion. Crumble the tuna into the bowl, stir in the mayonnaise carefully and check the seasoning. Now pat the interiors of the tomatoes dry, and fill them with the tuna mixture and arrange them on a serving dish. You can now decorate them with the reserved onion rings, the black olives, and the reserved sprigs of parsley, and serve hot with wine.