2 fillets of sole
2 tsp olive oil
3 tsp lemon juice
4-5 Tbsp orange juice
1/2 tsp garlic – finely chopped
2 tsp fresh parsley – chopped
5-6 basil leaves
2-3 orange slices – de-seeded
10-12 onion rings
Salt – to taste
Pepper – to taste
*Spread one tsp of oil in a bowl.
*Pour in the lemon and orange juice.
*Sprinkle salt and pepper, stir gently.
*Add garlic, parsley and basil leaves, stir gently.
*Tear the orange slices, add them and mix well.
*Gently roll the fish in the marinade, add the onion rings and keep it in the fridge for two hours.
*Then heat one tsp of oil in a pan, add the fish with the onions and oranges.
*Cook the fish for two minutes each side using the marinade as a basting sauce.
*Serve with a handful of rocket leaves, pour a spoonful of marinade juice over it and sprinkle some pepper.
Rinse fish and pat dry; coat pieces with about 2 teaspoons olive oil. Sprinkle lightly all over with salt and pepper. Set a 10- to 12-inch nonstick frying pan with ovenproof handle over high heat; when hot, set fish in pan and cook until lightly browned on the bottom, 2 to 3 minutes.
Transfer pan with fish to a 350° regular or convection oven and bake until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes.
Meanwhile, rinse and drain mushrooms; trim off and discard stems for shiitakes (tough stem ends only for portabellas). Cut mushrooms into 1/2-inch chunks.
In an 8- to 10-inch nonstick frying pan over medium-high heat, stir mushrooms and garlic in 1 teaspoon oil until mushrooms are limp, about 5 minutes. Add broth, tomato sauce, and soybeans; simmer, uncovered, stirring occasionally, until soybeans are tender to bite, about 5 minutes. Stir in 1 tablespoon chives. Add salt and pepper to taste.
Mound a fourth of the soybean mixture in the center of each of four dinner plates. Top each mound with a piece of fish, pan-browned side up, and spoon Kabocha coulis equally around soybean mixture. Gently shake each plate to level coulis. Garnish fish with remaining tablespoon chives and scatter chopped basil over coulis if desired. Add more salt and pepper to taste.
4 (4-ounce) skinned halibut fillets or other firm white fish fillets
1/8 teaspoon salt
Dash of black pepper
10 cup coarsely chopped spinach (about 8 ounces)
1 1/2 cups thinly sliced green onions
1/4 cup chopped fresh cilantro
Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.
Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.
Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.
Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.
Total Time: 45 Minutes Servings: 6 (serving size: 1 1/2 cups of curry and 1 cup of rice)
3 cups jasmine rice
1/2 teaspoon salt
1 large sweet potato (often labeled
2 cans (13 1/2 oz. each) light coconut milk, divided
2 tablespoons Thai red curry paste (see Notes)
2 teaspoons freshly grated lime zest (green part only; see Notes)
2 tablespoons Asian fish sauce
2 tablespoons firmly packed dark brown sugar
1 1/2 pounds firm fish fillets, such as halibut or tilapia
6 ounces fresh whole spinach leaves
1 cup loosely packed basil
1 cup loosely packed mint leaves
Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.
Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Dinengdeng also called inabraw is a dish of the Ilocano people Philippines, similar to Pinakbet . It is classified as a Bagoong soup based dish. Dinengdeng contains fewer vegetables and contains more bagoong soup base. This Ilocano food is full of vegetables like string beans, okra, squash, and ampalaya which is spiced up with red onions, tomatoes, jute leaves, root small amount of water together with their most popular ingredient: bagoong!
Dinengdeng / inabraw
1 cup pork liempo, sliced / grilled fish (milk fish, tilapia, hito or dalag) is also a very good alternative
2-3 spoonful of fish sauce (bagoong), or according to taste
1 cup of water
1 ampalaya, cut into 4
5 pieces round eggplant
4 pieces of tomatoes
1 bundle of squash flower (bulkalak ng kalabasa)
1 bundle of sigarilyas
1/2 cup of patani
1 bundle spinach
1 bundle saluyot or okra
Bring the pork liempo to boil until tender and oily. If using fish, grill. Set aside.
Kinunotis a Bicolano dish spicy appetizer made up of either cooked in coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means “hinimay” (flaked) and “pagi” is sting ray. Some would substitute the pagi with pating (shark). I still prefer the pagi though.
Kinunot na Pagi or Kinunot na Isda
1/2 kg pagi
1 coconut grated (set aside the kakang gata)
1 cup malunggay
1 medium sized onion, sliced
3 cloves garlic, crushed
small ginger, crushed
3/4 cup vinegar
5 pcs siling haba, sliced
2 siling labuyo
salt and pepper
Boil the cut pagi and ginger for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
In a medium heat, combine coconut cream, garlic, onion, salt and pepper. Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.
Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes.
This delicious and nutritious recipe can be made with sustainable white fish or boneless, skinless chicken thighs, and it’s easy to prepare!
Serrano Wrapped Fish Crispy Potato Hash
Total Time: 45 minutes Servings: 4
4 pieces thick cod or other sustainable white fish (8 ounces each)
Salt and pepper
Paprika or smoked paprika
Parsley and thyme, minced
8 thin slices Serrano ham
5 tablespoons olive oil, divided
16 small white or gold potatoes (about 1 1/4-1 1/2 pounds), halved and chopped
1 onion, chopped
2 ribs celery, chopped
2 serrano peppers, finely chopped
4 cloves garlic, sliced
1 tablespoon tomato paste
1/2 cup chicken stock
A handful of flat leaf parsley, chopped
Pre-heat the oven to 350°F.
Season the fish with salt, pepper, the granulated onion, paprika, minced parsley, thyme and the lemon zest. Wrap each piece in two slices of ham that are slightly overlapping to cover the fish.
Heat 4 tablespoons olive oil, four turns of the pan, in a cast iron or other skillet over medium to medium-high heat. Season the potatoes with salt and pepper and lightly brown for 10 minutes, turning occasionally.
Add the onion, celery, pepper and garlic and cook to soften, 10 minutes more. Add the tomato paste and stir, then add the stock to loosen the pan bits. Toss with a handful of parsley.
Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
Douse with lemon juice and serve with the hash alongside.