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Ingredients: 1 1/2 Pound(s) Bangus (milkfish) or 1/2 inch ginger, crushed white fish, dressed 2 Pieces hot ban 1/2 Cup(s) Vinegar 1/2 c Ampalaya (bitter melon) 1/4 Cup(s) Water 1/2 c Eggplant, sliced 1 1/2 Teaspoon(s) Pork hocks or oxtail, 1 md Onion, sliced cut into 2" lengths 1/2 c Achute water (op Directions: 1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly. 2. Transfer to a covered dish and store in the refrigerator to "age" for 2 days. 3. Reheat over moderate heat just until heated enough before serving. 4. Add ampalaya and eggplant during the last five minutes of cooking. Preparation time: 10 minutes Aging time: 1-2 days Serves: 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94)
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Add water, beer or what ever liquid to thick, also peppers, salt and gr Veal rounds with vegetables * Asparagus Spears should be canned. Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking Whitby fish pie Slice the cooked potato. Cut the smoked haddock into cubes. Skin and bone the white fish. Cut up into large bite sized pieces. Remember it will shrink on cooking. Season well and sprinkle with 1tbsp of the chopped parsley. Put the white fish into the dish Amazu shuga (pickled pink ginger) Whilst poring over my three volume loose leaf cookbook (inhabited mainly by stuff snatched from here) I ran across the following that I though you might be interested in. I think that the caveat about fresh, young ginger root is necessary to this Baked fish chowder Put all ingredients but cream in large (4 qt.) casserole. Cover. Bake at 350 degrees, 1 hour. Add warm cream. Stir. Serve with crackers. Whole baked fish Ask your fishmonger to clean and scale the fish. Using a sharp knife score the fish diagonally to allow the flavours to reach into the fish. Place the fish on foil, stuffing with the butter, lemon wedges, bunch of herbs, salt and pepper and peppercorns. S Whole fried fish with crispy garlic Rinse the fish fillets, pat dry and coat lightly with the cornflour mixed with the salt. Heat a pan of oil for deep frying to 200C/400F. Deep fry the fish until golden brown on both sides. Drain on paper towel and set aside. In a wok or frying pan, heat t Fish veracruz style Clean fish and rub with salt and garlic. Heat oil and add the onion and saute for 5 minutes until soft and golden. Add the tomatoes, cinnamon, and cloves and simmer gently for 5 minutes. Place the fish in a buttered oven proof dish and cover with the j Cottage cheese-vegetables dunk Combine cottage cheese, amreican cheese, yogurt, horseradish, pepper and salt, in a medium bowl, stirring well. Gently, fold in green pepper and onion. Cover and store in refrigerator until ready to serve. NOTE: Serve Cottage-Cheese Dunk with Cashew fish Put the cashew pieces into a blender or food processor and grind them up into a cashew flour. Mix the cashew flour with the paprika and place on a pie plate or serving platter. Place the beaten egg on another plate. Salt and pepper the fish. Put the butte Allen's favorite pot roast and vegetables The roast can be coated with any chicken flavoring mix. In preheated oven brown bacon and add diced onion and roast after rolling it in bacon grease. Place on hot coals until browned then on medium coals until almost done. Cover with cut up vegeta Skillet pork chops with pasta and vegetables In large skillet, brown pork chops in 1 tablespoon oil over medium-high heat. Season with salt and pepper. Add pasta with vegetables and water. Reduce heat to medium, cover and cook, stirring occasionally for 10 to 12 minutes, or until pork chops Oriental noodles with vegetables 1. Cook the noodles in boiling water for 7 minutes. Drain well. 2. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes. 3. Add the Fish cooking times, terminology and substitutions FIRM-FLESHED FISH: Shark, Swordfish, Orange Roughy, Fresh Albacore Tuna, Sea Bass, Halibut or Mahi Mahi. WHITE FISH FILLETS: Sole, Cod, Perch or Red Snapper. MILD-FLAVORED WHITE FISH: Halibut, Rockfish or Cod. FLAT FISH: Catfish, Cod, Flounder, Turbot or Pickled hot red peppers RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 w White fish stock In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add 3 1/2 cups cold water and the wine, bring the liquid Chinese pork with vegetables and rice In 2 quart microwave-safe casserole, combine celery, onion, garlic and butter or margarine. Cover and mirowave on High 3 to 5 minutes, stirring twice, until vegetables are crisp-tender. Add all the remaining ingredients except snow peas; stir Barbecued fish margarita Place fish in a non-aluminum dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t oil and pour over the fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 Assorted pickled vegetables / ovoschnoe assorti Put all sliced veggies in a big bowl. In a medium sauce pan mix all ingredients for the marinade and bring to boil. Transfer all vegetables in a container with a tightly closing lid (glass is the best), pour the marinade on top, press firmly so the vegeta Ann's salsa for rubio's fish tacos Combine all ingredients. Place a little in blender for a few seconds on pulse cycle, low speed, just long enough for the tomatoes to become a little bit smaller (can also be done in food processor). Cover and refrigerate. Flavor blends best when m Fish and brewis "Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the brewis is made from hardtack or hardbread, which is available everywhere in Newfou Orzo and rice pilaf with vegetables Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then saut orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and saut, stirring occasionall Pickled fish * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fo Boiled icing #1 Boil butter, milk and sugar for 1 minute. Add coconut and nuts. Pour over cake and brown lightly in oven. Recipe by: Possum Kingdom Lake Cookbook Boiled red cabbage Melt the butter in a pan and add the shredded cabbage and syrup; brown over a low flame, stirring constantly. Add the remaining ingredients, cover the pan and simmer gently for 1 1/2 to 2 hours, stirring occasionally. Season to taste Herbed horseradish sauce for fish In medium bowl, combine ingredients. Mix well. Cover and refrigerate. Serve with grilled or poached fish. Yield: enough for 1 pound of fish. Nutritional information per serving: 40 calories; 3 grams protein; 1 grams fat; less than 5 milligra Treska (fish salad) 1. Put TUNA in boiling water with BAY LEAVES, 1 cup of VINEGAR, BLACK PEPPERCORNS and cook for approx 25 minutes. 2. Drain and discard BAY LEAVES and BLACK PEPPERCORNS. 3. Mash TUNA into small pieces with a fork, do not use a meat processor as the pieces Avocado and smoked fish salad 1. Layer a dish with plastic wrap. Put the following in layers: -avocado, mixed with lemon juice -sour cream -dill -fish -shallots -potatoes Cover with the plastic wrap. Put in a fridge for 15-20min. turn upside down, serve with a slice of lemon.