Tag: fish

Asian Fish Recipe: Perch with Lychee Sauce

Ingredients (4 servings):

  • 4 pieces of boneless fillet perch
  • ¼ cup olive oil
  • 2 teaspoons fresh  thyme
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • ½ teaspoon black pepper
  • 1 can of lychees with its juice
  • 200 g fresh lychees
  • 1 green onion
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon cornstarch

Preparation Method:

  1.  Wash the fish then pad dry with paper towels.
  2. In a bowl mix the olive oil, chopped lychees, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
  3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
  4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir-fry for 30 seconds.
  5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
  6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
  7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.

Gefilte Fish – Traditional Jewish Recipe

This is a traditional Ashkenazi Jewish Holidays treat, but because there are no Jewish shops around my place, I had to adapt it a bit, using non-kosher ingredients.

Ingredients (4 persons)

    • ¾ kg carp fillets (I used bighead carp)
    • 3-4 slices Sweet Bread, Brioche or Challah
    • 1 egg
    • 3 medium onions
    • 2 carrots
    • 8 slices of crackers, crumbled
    • parsley leaves
    • Sugar
    • Pepper

Preparation method:

  1. Check carefully the fillet slices for any bone, then grind them. If you don’t have a meat grinder you can use a cleaver to mince them.


  2. Mix thoroughly the minced / groundfish with the soaked slices of sweet bread, cracker crumb, an onion chopped, the egg, salt, and pepper.


  3. With wet hands, form the paste into 4-5 cm balls.
  4. In a pot with water boil the remaining onion, green parsley, sliced carrots, sugar and salt.
  5. When the carrots are softened, carefully add the fish balls and simmer them until done.

  6. Add to a skillet/wok some oil, I used grape-seed oil and about 2 tablespoons of semolina.
  7. When the semolina’s colour changed to golden, add 1/3 of the fish balls and stir them shaking softly the skillet until they encompass the semolina and change their colour to golden-brown.
  8. Serve the fish balls with sliced carrots and grated horseradish.
Happy Hannukah!