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- Poached fish
This is one of our family’s Chinese New Year favourites. The tradition of serving whole fish on this holiday is a wish for "nian nian you yu" – “having more than enough for the coming year.” The recipe calls for "yu xiang wei" (“fish fragrant flavour”), a blend of garlic, ginger, spring onion, and chilli commonly used in Sichuan cuisine.
Washington, United States
4 people made this
- 1 whole freshwater fish (about 500g before cleaned), such as tilapia, trout, or carp
- 2 tablespoons vegetable oil
- 2 garlic cloves, sliced
- 10g root ginger, sliced
- 2 spring onions, cut into 3cm lengths
- 2 tablespoons red chilli paste
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon dark vinegar
- 1 tablespoon rice wine
- pinch white pepper
- 300ml cold water
- 5 stems of coriander
MethodPrep:10min ›Cook:16min ›Ready in:26min
- Clean and towel-dry fish.
- With the burner set medium to high, heat oil in a large wok to 170 C. Stir in ginger, garlic and 1/2 of the spring onion; cook for 30 seconds. Stir in chilli paste; cook for 1 minute. Stir in sugar, soy sauce, vinegar, rice wine and white pepper; cook for 1 minute. Add water and bring sauce to the boil.
- Add fish, cover the wok, and cook for 6 minutes; turn over fish, re-cover wok, then cook for additional 5 minutes. (As with any fish, adjust cooking time for weight.)
- Turn off heat and stir in remainder of spring onion. Serve on plate with garnish of coriander leaves.
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30 Healthy Fish Recipes for Babies and Kids
If you’re Malayali or Bengali, you’ll understand when I say that for many people in our country, lunch is incomplete without some kind of fish! Whether it’s saltwater fish or freshwater fish, pomfret or crab, we’re not picky as long as it’s seafood!
Fish isn’t just yummy, it’s also incredibly healthy. Fish is rich in Omega-3 fatty acids are essential for cognitive development during the early years, as well as for good heart and eye health. There are also studies that show that kids who eat fish regularly have lower chances of developing ADHD. Fish is also an excellent source of other nutrients like calcium, iron, magnesium, iodine, selenium and Vitamin D.
So with so many health benefits, it’s only natural to introduce fish in your little one’s diet as soon as he or she is ready. However, fish is a food that can cause food allergies. If you’ve been eating fish all your life, your child is unlikely to be allergic to fish, but all the same, it’s best to check with your doctor first.
When choosing fish for your baby, start with white flesh fish and always opt for fresh fish over the canned variety. Avoid high mercury fish like shark or swordfish. Shellfish is best introduced after consulting your doctor since these pose a higher risk for allergic reactions.
Some kids can have trouble eating fish, maybe because of the smell. So today we’ve rounded up the best healthy fish recipes we could find suitable for babies as well as older kids. And it’s not just the kids, we’re sure these are dishes the whole family can enjoy!
Bánh xèo | Crispy pancake
In Vietnam, this crispy savoury pancake comes in many sizes, but it’s always rolled with fresh green leaves and herbs, and dipped in light fish sauce for a delightful mix of textures. Getting the bánh xèo batter just right is the biggest challenge, but the results are worth it. Serve the bánh xèo hot and eat each roll with your hands for the full experience.
Cá kho tộ | Claypot fish
Caramelized fish in a claypot is a dish that will take you right back to Vietnam. Galangal, chilli and green peppercorn come together with freshwater fish and sweet coconut water to make this Mekong Delta classic. Baking the fish in a claypot in the oven gives the sauce a chance to caramelise and renders the fish flaky-soft.
Đậu phụ sốt cà | Tofu in tomato sauce
Tofu in tomato sauce is a simple dish every Vietnamese cook knows. Fried tofu simmered in tomatoes and topped with fresh scallions makes for an easy and healthy vegetarian meal. Be sure to use fresh, firm tofu for this recipe. Serve the tofu with garlicky morning glory, steamed rice, and fish sauce for a real local lunch.
Bánh mì trứng | Egg sandwich
There are hundreds of versions of bánh mì in Vietnam, but this hot omelette baguette is a satisfying breakfast or snack enjoyed across the country. You might like to toast your baguette on a grill to make it hot and crunchy before adding the fillings. You can also level up your bánh mì with butter, chilli sauce, or tomato, or go vegan with our marinated tofu option.
Bún thang | Chicken noodle soup
Chicken, ham, eggs, mushrooms, shrimp and herbs blend together in this uniquely Hanoian noodle soup. The clear hot broth with delicate noodles and shredded toppings makes Vietnamese think of family get-togethers and Sunday lunches. Take your bowl of bún thang to the next level by adding a dollop of fermented shrimp paste and a squeeze of lime.
Thai Goong Ten: Dancing Shrimp Recipe
Goong Ten is a delicacy from Thailand that roughly translates as dancing shrimp.
Why? Well because the shrimp are still alive! And I'm sure you'd be fidgeting too if I covered you in sauce and served you to a customer, so don't judge.
- Live freshwater shrimp - 1 cup
- Garlic - 5 cloves
- Chilli - 1 tbsp
- Fish sauce - 3 tbsp
- Red onion - 1
- Cilantro - 1 tbsp
- Lemon grass - 2 tbsp
- Coriander - 2 tbsp
- The juice of a lime
- Spring onion - 3
- Mint leaves - 5
- Basil - 2 leaves
- Wash the shrimp under cold water to make sure they are clean.
- Make your spicy sauce by mixing your fish sauce, chilli, garlic, lime juice and lemon grass.
- Stir well until the sauce is fully mixed.
In the meantime, chop your red onion, spring onion, cilantro, coriander and mint leaves to make a salad.
- Add the sauce to your chopped salad and mix well.
- Now comes the fun part - put your freshwater shrimp into a large pot that has a lid to ensure they don't escape.
- Quickly open the lid and pour in your sauce/salad mix before putting the lid back on, hopefully with none escaping!
- Shake the pot well to make sure the shrimp are completely covered with the sauce.
Serve with a sprinkling of basil.
And if you find yourself in Northern Thailand, I would highly recommend using Bookaway to get around due to their prices and high standards &ndash book your transportation tickets here.
Thai Food: 12 Must-Try Traditional Dishes of Thailand | Travel Food Atlas
Thursday 27th of May 2021
[…] Our favorite Dancing Shrimp recipe. […]
11 of the weirdest foods eaten around the world | Travel Food Atlas
Sunday 18th of November 2018
[…] Goong ten or “dancing shrimp” is a delicacy in Northern Thailand where a bowl of live shrimp are doused in sauce and served to the customer to eat raw. The shrimp are often calm until they are covered in the sauce which them causes them to jump around trying to escape, giving the illusion that they are dancing. […]
Goan Fish Curry Paste
The foundation of Goan Fish Curry is a curry paste which, once you gather the necessary spices, is a breeze to make. Here’s what you need – but don’t fret if you see spices you don’t recognise, I have substitutions!
- Kashmiri chilli – this is an Indian chilli that is smokey and spicy, and at the time of writing I believe it’s only found in Indian and some Asian grocery stores (some have Indian sections). The Kashmiri Chilli gives the curry sauce a bright red colour. If you can’t find it, sub with smoked paprika + chilli powder (pure chilli powder, not US Chili Powder which is a blend) or cayenne pepper). Flavour wise this is actually pretty close, you just won’t get quite the same red colour
- Fenugreek – another Indian specific cooking spice that calls for a trip to the Indian store. It actually kind of smells like maple syrup, though doesn’t taste like it when raw. It’s not a key ingredient so if you can’t find it, just leave it out
- Tumeric – this warm earthy spice with an intense yellow colour gives the curry a warm yellow glow. Widely available at ordinary grocery stores nowadays
- Coriander, cumin and ground cloves – 3 common spices in both Indian and Western cooking
- Fresh garlic and ginger – staples in Indian cooking. Finely grate it to get all the juicy flavour
- Tamarind – this sour paste is the sour element in Goan Fish Curry. It’s not overly sour, it’s just a background flavour but noticeable – and it’s one of the things that sets it apart from other Indian curries.
Tamarind paste is also used in South East Asian cooking – such as everybody’s favourite Pad Thai, Massaman Curry and Beef Rendang. Best sub: Ketchup plus white vinegar. I know, it sounds weird, but this combo replicates the thickness and sourness of tamarind. It’s the sub I use for Pad Thai and the results are phenomenal – and if you browse reader feedback, there’s plenty of positive comments around this sub.
Here’s how I make the curry paste – with a blender stick in a tall mason jar (I’m sure it came with a milkshake container, but I can’t locate it!).
This is a handy way to make small-batch curry pastes that is easy to scrape out. It’s a nightmare trying to scrape the paste out of a blender jug! If you use a food processor, use a small one – it doesn’t need to be super powerful because there’s nothing hard in the curry paste.
If you don’t have any of these, you can use a mortar and pestle or, as a last resort, finely grate the onion into a wet paste then just mix it up with the other ingredients.
This spice blend is rich with anti-inflammatories and eating it may help reduce oxidative stress, increase heart health , and stabilize blood sugar levels. C urry powder makes an excellent addition to your spice rack
Many people consider fish sauce as a good source of iron, riboflavin, niacin, magnesium, Vitamin B12 and B6. Fish sauce is a condiment made from fish coated in salt and fermented over a couple of weeks up to two years.
Creamy Indian Butter Fish Recipe - Creamy Pabda Fish
Creamy Indian Butter Fish is a popular choice in West Bengal and must be one of the best known of Bengali Cuisine. You can make it for your special meal days!
Creamy Indian Butter Fish is a popular choice in West Bengal and must be one of the best known of Bengali Cuisine. The english name for the Pabda fish is Indian Butter Fish. A delicious and spicy recipe ideal for mid week family meals or weekend lunches.
This freshwater fish is full of protein and is my favourite as it is really wonderful with rich buttery taste. It is quickly cooked therefore it is best to make it during busy days. Available throughout the year in all fresh fish market of Kolkata specially during Monsoon time. One can imagine the burst of flavourful spices with pairing of buttery taste of Pabda fish and creamy gravy on steaming boiled rice.
Serve Creamy Indian Butter Fish along with Bengali Style Tetor Dal and Steamed Rice for a weekday meal.
If you like this recipe, you can also try other Fish Recipes such as
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‘I think I must have fish sauce running through my veins. My late grandfather established his fish sauce company over 100 years ago, and some of my earliest memories are of playing among mounds of fish and vats of the pungent sauce. Later I remember him walking me around his shop, proudly explaining how he made such a fine product.
THERMOMIX ® RECIPE
Using a dry frypan on high heat, fry the onions, garlic, tomatoes and chillies until slightly blackened, turning often. Alternatively you can put them under a hot grill for about 10 minutes, keep an eye on them to make sure they don't go too black.
Place the grilled veggies into the TM bowl and chop for 2 seconds on speed 6.
Add the fish sauce and lemon and mix for 5 seconds on speed 3.
Taste to see if extra lemon or fish sauce is needed and adjust to taste.
Transfer to a jar and store in the fridge for up to two weeks.
This sauce is a great condiment to add to any dish - rice, noodles, steak, chicken, fish, eggs, vegetables - anything you like!
This is a traditional Thai chilli sauce so should be a good mix of sour and salty and is very hot and spicy!
For a milder sauce, deseed the chillies. You can use fresh or dried frozen chillies for this recipe.
A teaspoon of pickled mud fish sauce can be added when you add the regular fish sauce and lemon. This is traditional and can be found in Asian supermarkets. It is a fermented freshwater fish paste with a distinct strong smell and taste (not unlike shrimp paste or anchovies) used in traditional Thai cooking.
If you enjoy this recipe, please do come back and let me know what you thought - all feedback is welcome
Come and say hi at my facebook group "Aussie TM5 Thermomixer" for more great recipes and tips.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
15 Of The Best Burmese Recipes from Myanmar
The best Burmese Recipes in our collection of the Cuisine from Myanmar. Burmese cuisine is mainly an amalgam of cuisines from various regions of Myanmar. It has also been influenced by various cuisines of neighboring countries, in particular, China, India and Thailand.
Modern Best Burmese Recipes comes in two general varieties: coastal and inland. The cuisine in the coastal areas, such as that in the main city Yangon, makes extensive use of fish and seafood-based products like fish sauce and ngapi (fermented seafood).
The cuisine in inland regions, such as Upper Myanmar and hill regions, tends to use more meat and poultry although modern inland cooking too has incorporated freshwater fish and shrimp as a source of protein in several ways: fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.
Best Burmese Recipes and cuisine also includes a variety of salads (a thoke), centered on one major ingredient, ranging from starches like rice, wheat, and rice noodles, glass noodles, and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, lahpet (pickled tea leaves), and ngapi (fish paste).
These salads have always been popular as fast foods in Burmese cities. Mohinga is the traditional breakfast dish and is Burma’s national dish.
A popular Burmese rhyme sums up the traditional favorites: “A thee ma, thayet a thar ma, wet a ywet ma, lahpet” meaning: “Of all the fruit, the mango’s the best of all the meat, the pork’s the best and of all the leaves, lahpet’s the best”. (1)
1. Best Burmese Recipes – Burmese Kaukswe
2. Best Burmese Recipes – Burmese Chicken Curry
3. Burmese Classic Mohinga
4. Fiery Burmese Chicken
5. Burmese Pork Curry
6. Best Burmese Recipes – Khowsuey
7. Burmese Prawn Curry
Now that you are checking out 15 Of The Best Burmese Recipes from Myanmar, what’s next? Let’s learn more about Other Country’s Top Recipes.
8. Burmese Bouillabaisse
9. Best Burmese Recipes – Chicken Khao Soi
10. Burmese Vegan Coconut Curry
11. Burmese Tofu with Garlic, Ginger & Chilli Sauce
12. Best Burmese Recipes – Burmese Fish Noodle Soup
13. Best Burmese Recipes – Ohn No Khao Swe Recipe
15. Burmese Chicken Salad
Thank you for taking the time to reviews our favorite Best Burmese Recipes.
Please leave an honest review of how you like the recipes you try and if possible any changes you made that made a better recipe. It really helps others trying to make great food that makes them lose weight. Our members at Our Big Escape love to hear from people and try the innovations about every type of food. To share a recipe contact us through our website.
How to Make Masala Fried Pomfret
- Prepare the masala:
- 1. In a blender mix together ginger, garlic, oil, turmeric, red chilli and lemon juice. Masala is ready.
- Prepare the fish:
- 1. Make gashes in the pomfret and apply the masala. Marinate it for 15 minutes.
- 2. Coat it in semolina from both sides and shallow fry till golden.
- 3. Serve with warm cabbage and kiwi salad.
- Prepare the warm cabbage and kiwi salad:
- 1. In a non stick pan add oil, mustard seeds, red and green chilli, curry leaves. Let them splutter.
- 2. Add spring onions. Saute.
- 3. Add cabbage. Saute and add salt and pepper.
- 4. Turn off the heat.
- 5. Add diced kiwi, vinegar and sugar. Mix well and let it cook in the pan's residual heat.
- 6. Garnish with grated coconut.
- 7. Serve with masala fried fish.
You can give more time for marination since more the resting time, better will be the taste and flavour of the fish.