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Posts Tagged ‘pineapple’

  1. Baked Catfish with Pineapple and Mushrooms Recipe

    January 15, 2014 by Varga László

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    Ingredients:

    • 1 whole smaller catfish – about 2 kgaIMG_8369
    • 1 pineapple
    • 250 g medium to small tomatoes
    • salt and pepper to taste
    • 4 garlic loves
    • 500 g oyster mushrooms
    • 1/2 lemons juice
    • 2-3 green onion stalks
    • 2-3 tablespoons olive oile

     

    Preparation method:

    1. Wash and degut the fish.aIMG_8371
    2. Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.aIMG_8373
    3. Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.aIMG_8375
    4. Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
    5. Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.aIMG_8378
    6. Chop the green onions and garlic.
    7. Cut the tomatoes into quarters.aIMG_8385
    8. Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.aIMG_8389
    9. Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.aIMG_8399
    10. Remove the tray from oven and serve while still hot.aIMG_8402

  2. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László


    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 chili 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 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, chili 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.