Tag Archives: Fishes

All edible fish, marine or freshwater are real treasures for health. Nutrient-rich and so tasty, the fish is one of the best friends of our well-being. Due to its high phosphorus, fish is recommended for strong bones. Phosphorus is actually the main component of bones with calcium. In addition, this nutrient encourages reflection. 100G fish provides the body 150 to 350mg of phosphorus.

Fish is also a great source of iron, a micronutrient invaluable to our health. Iron intake of vegetables is low, unlike that of the fish. Iron intake varies from one fish to another. The canned sockeye contains eg 0.67 mg of iron per 75gr. Canned mackerel in turn contains 1.50 g of iron per 75g. This is also one of the richest fish iron. In addition, fish also contains vitamins (A, B2, B12, C, D, E and PP) and other trace elements like copper and zinc. Furthermore, we find Omega 3 in fish flesh. This is valuable polyunsaturated fatty acids. Fish of marine origin provide in addition to iodine, selenium, manganese or cobalt.

Like its nutrients, the benefits of fish health are many and varied. Its richness in vitamin A is beneficial for eyesight. Like those found in carrots, vitamin A fish improves eyesight by building the photosensitive pigment of the eyes. Eat fish to be cheerful and happy because the fish brings energy and vitality through the phosphorus and vitamins B and D. You want to face the stress of everyday life? Fish is your friend with vitamins E and B of effective anti-stress. Offer regular meals for young children to fish for them to grow. Trace elements, vitamins and Omega 3 fish indeed optimize their growth.

Fish is also popular with seniors because of its high Omega 3. These acids are famous because of actual shields against cardio-vascular diseases. This is why the Japanese are often unaware of such problems, even in advancing age. Fish is indeed one of the bases of Japanese cuisine. Cell aging is itself prevented by selenium, a powerful antioxidant. The fish is a reliable ally in the fight against manifestations of age like wrinkles. To always have young skin, incorporate fish into your diet

California roll – California Maki

écrit le par
Reply

Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 ½ cup of water
  • 100 g of fresh salmon
  • 2 sheets of nori seaweed
  • 1 lawyer
  • 1 tablespoons of sesame seeds
  • 3 cl rice vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • sweet soy sauce
  • wasabi
  • cellophane
  • sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Place the warm rice in a bowl and pour rice vinegar and mix
then cover the rice gently with a damp cloth and let cool to room temperature.

Cut salmon into strips about one cm then peeling and cut avocado in thin slices.

Ask the cellophane on the sushi mat and place the nori dull side cellophane and then add the rice and spread over three quarters, pressing lightly, sprinkle with sesame seeds and then flip the nori so the rice can be found on the cellophane and place a slice of salmon and avocado on the nori.

Finally lift the carpet to start rolling the maki by a slight pressure, then raise it again and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife then cut the maki into slices about 3 cm .

Serve with sweet soy sauce and a hint of wasabi.

Tips : you can vary your california maki with different ingredients such as tuna or bluefin tuna into pieces, surimi, egg, cucumber, etc. …

Anecdotes : The California roll or California maki is a type of makizushi usually developed with the sheet of seaweed on the inside, containing cucumber, crab (or surimi) and avocado and sprinkled on outside with sesame seeds or tobiko.
This type of makizushi is popular in the U.S. and its influence is important in fusion cuisine.
His name is linked to its development in Los Angeles by Japanese chefs immigrants.

Chinese fondue with seafood

écrit le par
Reply

Ingredients :

  • 2 squid
  • 300 g of prawns
  • 300 g of sea bass
  • 200 g of tenderloin of salmon
  • 200 g of rice vermicelli
  • 3 eggs
  • 1 Chinese cabbage
  • 1 bunch of chinese scallions
  • 3 L of water
  • 3 broth cubes of vegetable
  • ½ ginger
  • 2 teaspoon of salt

Garlic Sauce:

  • 1 clove garlic, minced
  • 10 g of chopped spring onions
  • 2 tablespoons of soy sauce
  • 2 tablespoons of peanut oil

Ginger Sauce:

  • 1 teaspoon of fresh ginger chopped
  • 10 cl rice vinegar

Preparation :

Cut the flesh of the squid into 3×3 cm and then make small incisions in brace. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Cut the sea bass and salmon into small pieces, put them in separate plates and reserved to refrigerator.

Soak noodles in warm water for 20 minutes then drain and set aside.

Cut the Chinese cabbage and spring onions into pieces about 5 cm. Break eggs into a bowl, and reserve.

In a bowl put the soy sauce, peanut oil, garlic and chives then mix and reserve.

In another bowl put rice vinegar and minced ginger and mix then set aside.

In a saucepan heat the water over high heat and add the vegetable stock cubes and then add the ginger, salt, spring onions and Chinese cabbage and bring to boil.

Transfer in a fondue pot over medium heat to keep the simmering stock and arrange around the fondue pot the plate of fish and seafood and sauces.

When there will be more fish and squid, add the noodles in the fondue pot and pour 1 minutes after the eggs mesh then stir and serve in individual bowls.

Tips : you can replace the bar with hake and squid with a slices cuttlefish.

Cantonese fondue

écrit le par
Reply

Ingredients :

  • 3 L of water
  • 3 cubes of chicken or beef
  • 100 g of soy noodles
  • 12 black mushrooms
  • 300 g oftofu
  • 200 g of beef
  • 200 g of chicken
  • 200 g of lamb
  • 200 g of cuttlefish
  • 200 g of tenderloin white fish
  • 500 g of Chinese Cabbage
  • 200 g of raw shrimp
  • 1 cup of soy sauce
  • 1 cup of oyster sauce
  • 1 bunch of Chinese scallions
  • peanut oil

Preparation :

Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.

Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.

incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.

Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.

Chop the Chinese cabbage into thin slices and chopped chinese chives.

Heat water over high heat and add the chicken or beef cubes and bring to boil.

In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.

Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.

Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.

Tips : if you slice the meat yourself, it must be partially frozen for the fineness required. You are not obligated use three kinds of meat;

Anecdotes : The chinese fondue is a broth placed on the center of the table, where guests are invited to cook their own ingredients, placed in a small dip net or held with baguette.
The dishes often used in Chinese fondues are : fish and the crustaceans or other shellfish, meat into very thin slices (preferably white or mutton is also used), fish ball or meat, squid or cuttlefish cut into small pieces , vegetables (Chinese cabbage, spinach, scallions, black mushrooms, carrots, etc…). Chinese pasta preferably vermicelli of mung bean. Tofu (soybean paste fermented) in different forms. Small ravioli or various foods made from fish paste, special surimi for fondue sold in Asian supermarkets.

Nigiri sushi – sushi – raw fish on rice

écrit le par
Reply

Ingredients :

  • 200 g of Japanese rice
  • 3 cl rice vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 50 g of tuna
  • 50 g of salmon
  • 50 g of sea bream
  • 2 raw pink shrimps
  • sweet soy sauce
  • wasabi

Preparation :
Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 tbsp. Coffee sugar and 1 tsp. teaspoon salt and mix and reserve.

Place rice in a warm bowl and pour rice vinegar and mix
then cover the rice gently with a damp cloth and let cool to room temperature.

Shell the shrimp, leaving tail and then made ​​an incision in the lengthwise, remove the black vein and then flatten and cook in boiling water until they turn pink, then drain and set aside.

Cut the tuna, salmon and sea bream in each 1 cm thick and set aside.

Take a tablespoon of rice in your hand, press your hand, closing to give the rice ball an elongated shape, then place a drop of wasabi in the center of each slice, place the slice of fish on rice and to join together and settle back in your handsand check that they be well stretched.

Serve with sweet soy sauce and a touch of wasabi.

Tips : The Nigirisushi is a ball of vinegared rice (shari) on which rests a slice of raw or cooked fish, shrimp, sea urchins, crab, omelette, vegetables and much more. A little wasabi is also added.

Anecdotes : Sushi is outside of Japan, one of the iconic dishes of Japanese cuisine.

Makizushi – maki – rolled with vegetables and raw fish

écrit le par
Reply

Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 1/2 cup of water
  • rice vinegar
  • 2 sheets of nori seaweed
  • 100 g of fresh salmon
  • 1 ½ cucumber
  • 2 eggs
  • sugar
  • salt
  • 1 sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Cut the cucumber into 2 then into 4 in lengthwise and remove seeds from cucumber then cut into sticks about 1 cm.

Cut salmon into strips about 1 cm and reserved.

In a bowl break the eggs and then put a pinch of salt, sugar and 1 teaspoon of rice vinegar and mix.

Heat a lightly oiled pan and pour the egg spread out well to make an omelette not too thick, then roll.

Cut the tip of the omelet then cut in two vertically and set aside.

Place rice in a warm bowl and pour rice vinegar and stir gently then cover the rice with a damp cloth and let cool to room temperature.

Place the nori smooth side outward on the sushi mat, (moisten your hands to prevent the rice stick in your hand), then put the rice on the sheet and spread it over three quarters of the sheet pressing gently, then garnish with cucumber, salmon, omelet and then lift the carpet to start rolling the maki by light pressure and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife and cut the maki into slices of about 3 cm.

Serve with sweet soy sauce and a hint of wasabi.

 

Tips : You can vary your maki using different ingredients like tuna, shrimp, carrots, radish, and avocado, etc. ….

Anecdotes : The makizushi (literally, “sushi roll”), often called maki in Europe, is a Japanese culinary specialty is in the form of a roll of dried nori seaweed coating the vinegared rice stuffed with different foods, especially fish raw or plants. Like other sushi, it is dipped in sauce mixed with wasabi.
It is very close to his cousin Korea, Kimbap.

Moh hin gha – mohinga – fish soup

écrit le par
Reply

Ingredients :

  • 500 g of fish fillets
  • 4 onions, chopped
  • 6 cloves of garlic
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon of chili powder
  • 2 spoons of sesame oil
  • 4 spoons of peanut oil
  • 2 fresh chilies, seeded and chopped
  • 4 cups of coconut milk
  • 1 banana heart or box bamboo shoots
  • 1 teaspoon of dried shrimp paste (ngapi)
  • 1 spoon of fish sauce
  • 3 spoons of chickpea flour
  • 2 cups of coconut cream
  • 2 spoons of lemon juice
  • salt
  • 500 g of egg noodles or rice
  • hard eggs
  • coarsely chopped cilantro

Preparation :
Wash the fish and poach 5 minutes then reserve the fish and the fish broth.

Mix the onions, garlic, ginger, turmeric and chili powder until  a puree.

Heat the sesame oil and peanut oil in large saucepan and cook the puree.
When the mixture begins to brown and tie, add the fish broth, coconut milk and banana heart (or bamboo shoots).

Bring to a boil and cook over low heat until the banana heart (bamboo shoots) are tender. Dissolve the shrimp paste in fish sauce, and add to mixture then add the chickpea flour and dissolved in a little coconut milk.

Stir constantly until the resumption of boiling. Simmer 5 minutes and add the fish.

Then add the coconut cream and lemon juice, stirring until the soup begins to simmer. Taste and adjust seasoning.

Cook the noodles in salted water until crisp. Drain and place in large bowl for serve alongside the soup.

Serve the Moh hin gha in a bowl and give the guests large bowls or soup plates.

It primarily serves the noodles and pour the soup over it. The Moh hin gha should be served hot. It is often accompanied by hard eggs and cilantro that guests will put at will.

Tips : You can use the European or Chinese noodles.

Anecdotes : Moh hin gha is the national dish of Burma.
Street vendors go from house to house and offer moh hin gha bowls.
It is often used when the meal has many guests.
There is no real fair or festival without dealers moh bin gha.
The rice vermicelli, a bay of rice flour.

Fish head curry

écrit le par
Reply

Ingredients :

  • 1 whole fish head halved (red snapper, grouper, monkfish, salmon …)
  • 500 g of fish fillets
  • 5 tablespoons of curry paste
  • 2cm fresh ginger, thinly sliced ​​
  • 3 cloves garlic, thinly sliced ​​
  • 3 onions, thinly sliced ​​
  • 300 g of young okra (lady finger)
  • 3 quartered tomatoes
  • 6 red chillies, halved in length
  • 6 green chilies, halved in length
  • 3 sprigs curry leaves
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of tamarind mixed with ½ cup water
  • 1 cup of coconut milk
  • 5 tablespoon of sunflower oil
  • 250 g of coriander powder
  • 60 g of ground cumin
  • 150 g of chili powder
  • 30 g of rosemary powder
  • 20 g of black pepper powder
  • 10 g of fenugreek powder

Preparation :

Wash the fish head and fish fillets and dry with paper towels.
Cook the steamed fish and set aside.

Heat oil in a wok and add ginger, saute on high heat for 2 to 3 minutes, add garlic and saute until the mixture is fragrant.

Add the curry paste and saute a few minutes. Add the shallots, add half the coconut milk and bring to a boil before adding the reste of coconut milk and tamarind juice.

Add okra, tomatoes, red chilli, green chilli, curry leaves, salt and sugar.

Finish preparation by adding the fish and leave to simmer 10 minutes.

Serve with rice.

Anecdotes : This dish from southern India, at first glance unprepossessing. Imagine a fish head (usually the red mullet, grouper rarely or monkfish) bathed in a spicy curry sauce.

Yao Hon – Cambodian fondue

écrit le par
Reply

Ingredients :

  • 500 g of rice vermicelli
  • 500 g of beef
  • 200 g of shrimp
  • 200 g of asian fish or beef balls
  • 200 g of cuttlefish
  • 200 g of water spinach
  • 100 g of mushrooms
  • 100 g of crushed peanuts
  • 1 kg of spinach
  • 2 Chinese cabbage
  • 3 bok choy
  • 75 g of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of tamarind concentrate
  • 40 cl of coconut cream
  • 15 cl of nuoc mam sauce
  • 150 g of satay powder or paste
  • 1,5 liters of water

Preparation :

Prepare the noodles according to the instructions indicated on the package.

Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

Mok Pa – coco fish in a foil parcel

écrit le par
Reply

Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.

Nasi lemak – coconut rice and anchovies

écrit le par
Reply

Ingredients :

  • 500 g of rice
  • 5 tablespoons of oil
  • 50 cl of coconut milk
  • 3 leaves of Pandanus
  • 3 shallots
  • 1 sliced ​​ginger
  • 1 clove garlic
  • 40 g of anchovy
  • 4 teaspoons of chili paste
  • 1 cucumber
  • 20 g of roasted salted peanuts
  • 4 eggs
  • 2 onions
  • 1 teaspoon of belacan or shrimp paste
  • 3 teaspoons of tamarind

Preparation :

Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.

In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.

Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.

Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.

Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.

Astuces : you can also add lemon grass and accompanied by a chicken leg.

Anecdotes: The nasi lemak is eaten both at lunch and dinner. It is served either on a plate or wrapped in a banana leaf to which we give a pyramidal form.

Macher jhol – fish curry

écrit le par
Reply

Ingredients :

  • 750 g ​​white fish fillets or sliced
  • 2 teaspoons of salt
  • 1 teaspoon of turmeric
  • mustard oil
  • 1 large potato
  • 1 small eggplant
  • 4 cups water
  • 4 green chillies
  • garam masala

Preparation :

Wash and dry the fish, sprinkle with 2 sides with salt and turmeric and let stand 5min.

Cut potatoes into quarters, the eggplant into slices and then cut in the lengthwise green chilies, remove seeds and reserve.

Heat oil in skillet and brown the fish on two sides until cooked and reserve.

In the same oil, fry the masala spice up the crackling, add the potato and eggplant and fry until coated with spices. Pour the water and let simmer.

Once the vegetables have softened, add the fish and peppers.

Serve hot with rice.

Fish Curry with Mustard

écrit le par
Reply

Ingredients :

  • 6 pieces of mullet or other white fish
  • 3 cloves garlic
  • cilantro or parsley
  • 2 tablespoons of mustard
  • 3 large juicy tomatoes or 2 tablespoons of tomato paste
  • 6 tablespoons of oil
  • lemon juice
  • 2 teaspoons of turmeric powder
  • salt

Preparation :

Clean and cut the fish into pieces.

Marinate for about 20 minutes the fish pieces in lemon juice, turmeric and salt.

Meanwhile, crush the garlic and finely chop the tomatoes.

Heat oil in a nonstick pan and fry the marinated fish on both sides until browned and reserve.

In the remaining oil, add garlic and saute briefly, then add tomatoes and salt and fry for 2-3 minutes over medium heat until the oil separates and the sauce begins to thicken.

Add the mustard and cook over low heat, mix well until the sauce is smooth.

Add fish and a little water, cover with the sauce and simmer for a few minutes. Add parsley or chopped cilantro.

Remove from heat and garnish with remaining parsley or cilantro and lemon wedges.

Serve this delicious fish curry flavored with mustard rice.

Anecdotes: The fish curry in mustard is traditionally smoked in banana leaves and cooked with a paste of mustard seed called kasundi.