Tag: fish

Pasta with Smoked Fish and Cherry Tomatoes Recipe

Ingredients (2 servings):

  • 4 shallots
  • 4-5 cloves garlic
  • 2-3 tablespoons extra virgin olive oil
  • 5-6 smoked capelins (about 150 grams), you can use other species of  fishes – smoked
  • about 200 g cherry tomatoes
  • about 200 Italian pasta, I used some very nice looking – Gnocco Sardo
  • half of bunch parsley leaves
  • 100 ml semi-dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fermented sour creme
  • about 50 g hard cheese, I used Pecorino Romano

Preparation method:

  1. Put the pasta in a pot of salted boiling water and cook them the time specified on their packing.
  2. Chop the shallots and garlic.
  3. Cut the cherry tomatoes into halves.
  4. Chop the parsley leaves.
  5. Cut off the capelin fishes’ heads and tails. Cut them into 2 cm pieces.
  6. In a frying pan heat up the olive oil and fry for about 2 minutes the garlic and shallots, until fragrant.
  7. Add the fish pieces and fry them lightly for another 2 minutes.
  8. Add the wine, lemon juice and the fermented sour creme, simmer it down over medium heat until most of the liquid evaporates.
  9. Add to the pan the boiled but still firm pasta, the cherry tomatoes and the chopped parsley.
  10. Grate some cheese over and fry it, stirring lightly for a minute.
  11. Serve on large pasta plates with some extra grated cheese on top and some berry tomato clusters. 

Crucian Carp Baked in Sour Cream – Russian Recipe

Ingredients (2 servings):

  • 4-5 medium crucian carps, about 1 kg 
  • 100 g sour cream
  • 1 bunch of  herbs for fish seasoning (including rosemary, sage and parsley)
  • 2 small onions
  • about 4 smaller courgettes (zucchinis)
  • salt and pepper to taste

Preparation method:

  1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
  2. Slice the onions into rings.
  3. Chop the herb bouquet.
  4. Stuff the crucian carps with onion rings and some chopped herbs. Be careful not to put too many herbs because they are very poignant and the fish is small.
  5. In a bowl, mix the remaining chopped herbs with sour cream and season it with salt to taste.
  6. Holding by their tails, dredge the carps on both sides through the sour cream and place them in an oven tray.
  7. Place the fish tray into an oven preheated at 160 C. Bake the fishes about 45 minutes until golden.
  8. Meanwhile, prepare the courgettes: wash them and slice them into 1 cm rounds.
  9. Place the courgette slices into a slightly oiled different oven tray. Sprinkle over salt and freshly ground pepper.
  10. Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp/
  11. Mix the remaining sour cream with the remaining onion rings. and serve on the side with one or two fish (since they are pretty small) and some baked courgette slices.

Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

[translations]
[translate lang=english]

Ingredients (2 persons):

For the Fish:

  • 2 pieces of smaller sea bass
  • 1/2 cup white wine, best if you have Chinese rice cooking wine
  • 2 tablespoons minced fresh, peeled ginger
  • vegetable oil
  • 2 cups flour, best if you have rice flour, but I used wheat
  • salt and ground black pepper
  • 2 eggs

For the sauce:

  • 4-5 garlic cloves
  • 2 tablespoons minced fresh ginger
  • 2 pieces star anise
  • 1 onion
  • 2 medium carrots
  • 1 red bell pepper
  • 1-2 tablespoon vegetable oil
  • 1 cup chicken stock or water
  • 3-4 tablespoons brown sugar
  • 1 cup rice vinegar
  • 2 tablespoons soy sauce
  • 4 tablespoons chilli sauce
  • 1 can diced, canned pineapple or fresh pineapple
  • 2 tablespoons cornstarch
  • salt and ground black pepper

Preparation Method:

    1. Scale and eviscerate the fishes.
    2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
    3. Place the fishes in a shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
    4. Put the flour on a large plate and add salt and pepper, to taste.
    5. Fill a large frying pan with oil and heat it well hot.
    6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
    7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
    8. Grate the carrots, dice the onion. Chop the garlic and ginger.
    9. Deseed and julienne the bell pepper.
    10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
    11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
    12. Add the onion and stir-fry for another 2 minutes.
    13. Add the carrots and pepper and stir-fry for about 3 minutes.
    14. Pour in the chicken stock and bring to a boil.
    15. Add the pineapple, brown sugar, chilli sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
    16. In a cup, mix together the cornstarch and a bit of cold water.
    17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
    18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.

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[translate lang=magyar]

Shanghai módra tengeri sügért édes-savanyú mártással – Recept

Hozzávalók:

A Halhoz:

  • 2 db kisebb tengeri sügér
  • 1/2 csésze fehér bor, legjobb, ha van kínai rizs fozobor
  • 2 evokanál aprított friss, hámozott gyömbér
  • növényi olaj
  • 2 csésze liszt, a legjobb, ha van rizsliszt, de en használtam búzát
  • só és orölt fekete bors
  • 2 tojás

A szószhoz:

  • 4-5 gerezd fokhagyma
  • 2 evokanál aprított friss gyömbér
  • 2 db csillagánizs
  • 1 hagyma
  • 2 közepes sárgarépa
  • 1 piros kaliforniai paprika
  • 1-2 evokanál növényi olaj
  • 1 csésze csirkehúsleves vagy víz
  • 3-4 evokanál barna cukor
  • 1 csésze rizs ecet
  • 2 evokanál szójaszósz
  • 4 evokanál csili szósz
  • 1 konzerv kockára vágott konzerv ananász vagy friss ananász
  • 2 evokanál kukorica keményíto
  • só és orölt fekete bors

Elkészítési módszer:

  1. Pikkelyezzük le és belezzük ki a halakat.
  2. Véssünk a halak mindkét oldalán 3-4 átlós vágást és dörzsöljük a gyömbért ezek a vágásokba.
  3. Helyezzük a halakat egy sekély edénybe, és öntjük reá a bort. Pácoljuk egy órát, megfordítva egyszer.
  4. A lisztet egy nagy tányérra öntjük, és adjunk hozzá sót és borsot, ízlés szerint.
  5. Töltsünk meg egy nagy serpenyot olajjal és jól fel forrósítsuk.
  6. Verjük fel a tojásokat egy sekély tálba. Vegyük ki a halakat a pácból, forgassuk meg mindkét oldalukon a lisztben, majd mindkét oldalukon mártsuk a tojásban és aztán újra a lisztben.
  7. Óvatosan helyezzük a halakat a forró olajos serpenyoben, fogva oket a farkuktól, és süssük aranybarnára, egyszer fordítva. Csepegtessük le a halakról az olajat és tegyük félre.
  8. Reszeljük meg a sárgarépát, a hagymát apró kockákra vágjuk. Aprítsuk fel a fokhagymát és a gyömbért.
  9. Pucoljuk és vékonyra szeleteljük a kaliforniai paprikát.
  10. Egy wokban forrósítsuk az olajat magas ho felett, pirítsuk a fokhagymát 1 percig aranybarnára.
  11. Hozzáadjuk a csillag ánizs és a gyömbért és kevergetve süssük, míg illatos, körülbelül 30 másodpercig.
  12. Hozzáadjuk a hagymát, és keverve süssük még 2 percig.
  13. Adjuk hozzá a sárgarépát és a paprikát, és kevergetve pirítjuk 3 percig.
  14. Öntsük reá a csirkehúslevest vagy vizet, és forraljuk fel.
  15. Adjuk hozzá az ananászt, barna cukort, csili szószt, ecetet és szójaszószt, és keverjük meg alaposan, 1-2 percig forraljuk.
  16. Egy csészében, keverjük össze a kukoricakeményítöt és egy kevés hideg vizet.
  17. Adjuk a szószhoz a keményítö keveréket, folyamatos keverve, és pároljuk amíg besurusödik, sózzuk, borsozzuk, ízlés szerint.
  18. Tálaljuk két tányéron egye egy halat, öntve reájuk valamennyi szószt és párolt rizzsel körítve.

[/translate]
[translate lang=romana]

Biban de mare în stil Shanghai cu sos dulce-acrișor – rețeta:

Ingrediente (2 persoane):

Pentru pește:

  • 2 bucăți de biban de mare mai mici
  • preferabil 1/2 cana de vin alb, dacă aveți chinez vin de orez de gătit
  • 2 linguri de ghimbir proaspăt tocat, decojit
  • ulei vegetal
  • 2 căni de făină preferabil, dacă aveți făină de orez, dar eu am folosit de grâu
  • sare şi piper negru
  • 2 ouă

Pentru sos:

  • 4-5 căței de usturoi
  • 2 linguri de ghimbir proaspăt tocat
  • 2 bucăți anason stelat
  • 1 ceapă
  • 2 morcovi medii
  • 1 gogoșar roșu
  • 1-2 lingură de ulei vegetal
  • 1 cana supa de pui sau de apă
  • 3-4 linguri de zahăr brun
  • 1 cană de oțet de orez
  • 2 linguri de sos de soia
  • 4 linguri de sos de chili
  • 1 conserva de ananas tăiat cubulețe sau ananas proaspăt
  • 2 linguri de amidon
  • sare şi piper negru

Metoda de preparare:

  1. Curățați de solzi peștii şi scoateți-le măruntaiele.
  2. Aplicați pe ambele părți ale peștilor 3-4 tăieturi diagonale şi frecați ghimbirul în aceste tăieturi.
  3. Așezați peștii într-un vas puțin adânc şi turnați peste vinul. Lăsați la marinat timp de o oră, întoarceți o dată.
  4. Puneți făina pe o farfurie mare şi se adaugati sare şi piper, după gust.
  5. Umpleți o tigaie mare cu ulei şi încălziți-o pana devine fierbinte.
  6. Bateți ouăle într-un bol. Scoateți peștii din vasul cu marinata, treceți ambele părți prin făină, înmuiați apoi ambele părți în ou şi treceți din nou prin făină.
  7. Așezați cu atenție peștii în tigaie cu ulei fierbinte, ținându-i de cozi şi prăjiți-i întorcându-i o dată până când devin aurii. Scurgeți peștii de ulei şi puneți-i deoparte.
  8. Radeți morcovii, mărunțiți ceapa. Tocați usturoiul şi ghimbirul.
  9. Curățați şi tăiați julienne gogoșarul.
  10. Într-un wok, încălziți uleiul la foc mare şi prăjiți usturoiul 1 minut pana se rumenește.
  11. Adăugați anasonul stelat şi ghimbirul şi prăjiți amestecând, până devine aromat, aproximativ 30 de secunde.
  12. Adăugați ceapa şi amestecați pentru încă 2 minute.
  13. Adăugați morcovii şi piperul şi amestecați aproximativ 3 minute.
  14. Turnați supa de pui şi aduceți la fierbere.
  15. Adăugați ananasul, zahărul brun, sosul de chili, oțetul şi sosul de de soia, şi amestecați-le bine, fierbeți timp de 1-2 minute.
  16. Într-o cana, amestecați amidonul şi un pic de apă rece.
  17. Adăugați la sos amestecul de amidon, amestecând continuu şi fierbeți până când se îngroașă, condimentați cu sare şi piper, după gust.
  18. Serviți pe două farfurii fiecare pește, turnând peste ceva sos şi orez fiert ca garnitura.

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