Fish Recipes (Most Popular)
This was an adaptation of a couple of different squid recipes using Gochujang.
One of the original recipes called for miniature corn, since I didn't have that, I used sugar snap peas and mushrooms as the vegetable portion of the dish. Other vegetables, chopped to size for stir-fry, might just as easily be used. I think it's nice to have at least one of them be something that retains a bit of crunch.
The proportions are based on the amount of squid I had. The recipe can be doubled, though I might increase but not quite double the Gochujang unless you want it really hot.
The prep time is also approximate and includes chopping the vegetables, prepping the squid, slicing it into rings, marinating and then preparing the sauce.
Served this for a family visit, served with parslied quinoa and glazed carrots. Big hit!
This was an attempt to find nutritional information for a dish I made for dinner with ingredients on hand.
This is a tasty and unusual South African seafood dish, featuring - of course - curries. They are extremely popular in the country.
I tried this recipe and wanted to see what the nutritional information was.
I made some substitutions based on what I had on hand. The ingredients in the ingredient list are the originals.
I had no fish stock on hand so I used chicken stock and added some trimmings from the monkfish to add some flavor.
I did not have Malawi Curry Powder, so I used the curry powder I had on hand and added Hungarian Paprika which I did include in the ingredient list, because I doubt many of you have immediate access to Malawi Curry Powder, either. (Though, I'm going to try to track some down and see what the difference is.)
I included the fruit that I used in the ingredient list, although it is mentioned but not included specifically in the original list. You can use whatever fruit you have and like.
Beyond that, I was true to the recipe, except that I used half the amounts called for in the original recipe.
Needed to check out the calorie count for this dish.
Sea bass, chard and scallions from the GreenMarket.
The first time I made this recipe, I was using up leftovers, but it's great for just having another way to present fish to the family.
It is a very flexible recipe which almost begs for variation of seasonings, and additional ingredients that you might have on hand one time and not another. They can be perfectly plain or as gussied up as you wish.
The measurements given are accurate in terms of the particular batch I made this time. However, they should be viewed as approximations; because the various ingredients' texture and moisture levels will vary a bit each time...
A squeeze of fresh lemon or lime juice is a nice touch when serving, as is a sprinkle of capers over the top, though neither is necessary. There are, of course, some folk who believe that hot sauce is the condiment of choice here. You decide.
This is an update. The original measurement for the oil was too high and I currently use only curry powder, thought the spices can vary
I love fish, and tuna is no exception. This recipe is easy to double, and unless there are any veggie-phobics, it's a crowd pleaser!
Use the whole bag of noodles, and 2 cans of everything else for a whole family! I'm just a single girl, so I can't eat Tuna and Noodles for the whole week!!
From the magazine Cuisine At Home. Excellent recipe, better than any crab cake I've ever had.