View Full Version : Favorite Fish Recipes?
12-22-2008, 06:12 AM
I've been buying frozen fish from Costco in bulk to lower my cholesterol/triglycerides and need a better recipe than spread butter on fillet, add lemon pepper and cook until opaque.
What other sauces or spice could I add to make it more tasty? Soy sauce? Oyster sauce? Cooking wine?
12-22-2008, 06:39 AM
i like to cook every once in a while, but i've never thought about cooking fish at home. you've got me interested. i'm keeping an eye on this thread.
first thing that comes to mind: there must be a way to make a healthier version of fried fish by using some type of very light batter and broiling it in the oven instead of deep frying it. i'll look into it and let you know what i find out.
12-22-2008, 07:19 AM
Maeun tang (Spicy fish stew) Recipe
Ingredients: 2 trouts (12-14 inches, Whole)*
1/2 cup radish - thin sliced, 2-3 red chilies - cut in a bias
3 green onions - cut in a bias
3-4 ssookgat (crowndaisy), cut top part, cut into 3 inches
1/4 squash, thin sliced
4-5 minari (Korean parsley), take out leaves, cut into 3 inches
6 tbsp gochoojang (Korean chili paste), 1 tbsp soy sauce
2 tbsp gochoogaroo (Korean chili powder)
3 tbsp minced garlic, 3 tbsp salt
6 cups water
(*You can use any white flash fish like cod, halibut and white fish...)
Scale and wash the fish, cut into several pieces.
Put water in a pot, start boiling.
Add go choojang (Korean chili paste), go choogaroo (Korean chili powder), and soy sauce.
Bring to a boil.
Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
Add garlic, fish.
Cook until fish cooked completely and release the flavor.
Salt to taste.
Add green onions and minari (Korean parsley).
Cook for another minute.
Add ssookgat (crown daisy) and turn off the heat.
Serve hot, with some rice.
12-22-2008, 07:21 AM
Korean Grilled Fish Recipe
1 1/2 teaspoons
Firm white fish fillets
Garlic, finely chopped
Fresh ginger, grated
Korean chili powder
Japanese soy sauce
Pat the fish dry with paper towels and place it in a shallow dish.
Combine the garlic, ginger, chili, sugar, soy sauce and vinegar.
Spoon over the fish and let marinate for 15 minutes.
Arrange the fillets on a foil-lined grill tray and cook under a medium heat for about 5 minutes, or until the fish is cooked through.
Do not turn the fish over during the cooking.
Serve with plenty of steamed rice.
Note : Korean chili powder is available from Asian specialty stores or may be replaced with 1 teaspoon each of cayenne pepper and sweet paprika for each teaspoon of chili powder.
12-22-2008, 07:23 AM
12-22-2008, 07:24 AM
1 tablespoon sesame oil
3 cloves garlic, chopped
1 chunk (1/2" size) fresh ginger, chopped
3 green onions, diagonally sliced
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds, lightly crushed
1 teaspoon crushed red chile flakes
1 1/2 pound cleaned and scaled whole fish, such as seabass, sole, etc
Mix all ingredients together except the fish. Cut 4 deep slices diagonally across each side of the fish, then pour the marinade over,working it into the slashes and coating all sides of the fish. Marinate 30 to 40 minutes.
Cook over a hot grill or under a very hot broiler, about 5 to 8 minutes per side, depending on the thickness of the fish.
Serve hot with rice and kim ****, Korea's favorite pickle dish.
12-23-2008, 02:20 PM
I've been wanting to do fish in a pouch, and a salt encrusted fish.
But just haven't yet.
usually I just fry it.
my inspiration for the salt encrusted one are the old Japanese iron chef episodes. they almost always did it when they had a fish.
as for the pouch:
(transcript of actual episode: )http://www.goodeatsfanpage.com/Season7/Pouch/Pouch.htm
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