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Posts Tagged ‘fish’

  1. Pancit Bihon – Filipino Shrimp Noodle Recipe

    December 26, 2018 by Varga László


    Ingredients (4 servings):

    • 250 grams shrimp
    • about 1 litre shrimp stock
    • rice noodles
    • vegetable frying oil
    • 3 garlic cloves
    • 4-5 shallots
    • 100 grams tofu
    • salt to taste
    • 2 tablespoons annatto powder
    • 2 tablespoons fish sauce
    • 3 tablespoons flour
    • 4 hardboiled eggs
    • 100 g smoked fish flakes
    • 100 g cup pork crackling crushed
    • 2 stalks green onions

    Preparation method:

    1. Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
    2. Cook the noodles according to the instructions on their package.
    3. Chop the garlic.
    4. Chop the shallots.
    5. Slice the green onions.
    6. Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
    7. I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
    8. Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
    9. Dice the tofu if you have it into larger pieces. Mine was already crumbled.
    10. Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
    11. Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
    12. In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
    13. Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
    14. Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
    15. Place the cooked noodles in the plates.
    16. Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
    17. Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.

     

     

     

     


  2. Roasted Sea Bass with Lemons and Radicchio – Recipe

    September 5, 2018 by Varga László

    Ingredients (1-2 servings):

    • 1 whole sea-bass
    • 1 radicchio
    • 1 lemon
    • a few sprigs of thyme
    • Salt and pepper to taste
    • 3-4 tablespoons olive oil

    Preparation method:

    1. Clean and scale the fish, then pat dry with paper kitchen towels.
    2. Slice half of the lemon a d cut each slice in two.
    3. Season with plenty of salt and freshly ground black pepper both the inside and outside of the fish.
    4. Fill the fish will some lemon slices and thyme.
    5. Smear the bottom of an oven proof dish with olive oil. Place the lemon filled bass in it, surrounded by the remaining slices.
    6. Roast in the oven preheated 200 C to for about an hour.
      Meanwhile, prepare the radicchio:
    7. Quarter the radicchio into 4 wedges.
    8. Lay them in another ovenproof dish, sprinkle some olive oil and the juice of the remaining half lemon.
    9. Roast in the with the fish for half an hour.
    10. Serve the sea-bass with the radicchio quarters and some caramelized lemons from the oven.

  3. Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

    June 25, 2018 by Varga László

    Ingredients (4 servings):

    • 300 g herring fillets
    • 1 ripe large tomato
    • 50m ml extra virgin olive oil
    • 1 green garlic
    • 1 red chilli pepper
    • salt and freshly ground pepper

    Preparation method:

    1. Sprinkle the herring fillets with salt an freshly ground pepper.
    2. Cut the tomato in thin wedges.
    3. Slice the green garlic.
    4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
    5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chilli peppers.
    6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
    7. Repeat these in batches, not to overcrowd the skillet.
    8. From time to time replenish the water that gets evaporated in the process.
    9. Leave the tomato slices a bit more to poach and release their juices.
    10. Serve the fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.