Fried Snapper Sweet Sour Sauce

Fried Snapper Sweet Sour Sauce 

Ingredients:

• 1 whole snapper (± 500gr), in the fillet, cut into pieces
• 2 tablespoons lime juice
• 2 eggs chicken egg (beaten)
• Salt and pepper to taste
• 10 tbsp cornflour
• 3 tablespoons flour
• Cooking oil to taste

Sweet Sour Sauce Ingredients:

• 3 tablespoons cooking oil
• 5 cloves garlic, finely chopped
• 1 piece of onion, chopped
• 2 red chilies, sliced ​​thin oblique
• 2 tablespoons angciu
• 3 slices pineapple, cut into
• Salt, sugar and pepper to taste
• 5 tablespoons tomato sauce
• 300 ml of water + 1 tbsp cornflour

  Method:

1. Sprinkle fish with salt, lemon juice and pepper, let stand for a moment (10 minutes).

2. Mix the flour and cornflour. Enter the fish pieces in egg, then roll on a mixture of flour and starch. Fry until dry. Remove and serve sweet and sour sauce premises.

Sweet Sour Sauce: 

1.. Heat oil and saute onions until fragrant.

2. Stir in remaining ingredients. Stir until the sauce cooked.

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KAKAP GORENG SAUS ASAM MANIS

BAHAN-BAHAN:

• 1 ekor kakap (±500gr), di fillet, potong-potong
• 2 sdm air jeruk nipis
• 2 butir telor ayam (kocok lepas)
• Garam dan merica secukupnya
• 10 sdm tepung kanji
• 3 sdm tepung terigu
• Minyak goreng secukupnya

BAHAN SAUS ASAM MANIS:

• 3 sdm minyak goreng
• 5 siung bawang putih, cincang halus
• 1 buah bawang Bombay, rajang
• 2 buah cabai merah, iris tipis serong
• 2 sdm angciu
• 3 iris nanas, potong kotak
• Garam, gula dan merica secukupnya
• 5 sdm saus tomat
• 300 ml air + 1 sdm tepung kanji

CARA MEMBUAT:

1. Taburi ikan dengan garam, air jeruk nipis dan merica, diamkan sesaat (10 menit).
2. Campur tepung terigu dan tepung kanji. Masukkan potongan ikan dalam telor, lalu gulingkan di atas campuran tepung terigu dan     tepung  kanji. Goreng sampai kering. Angkat, sajikan denga saus asam manis.

SAUS ASAM MANIS:

1. Panaskan minyak, tumis bawang sampai harum.
2. Masukkan sisa bahan. Aduk-aduk hingga saus matang.

Fish Head curry

Fish Head curry

Ingredients:

• 500 gr head snapper
• 5 bay leaves
• 4 stalks lemongrass, crushed
• 5 tablespoons cooking oil
• 6 red chilies, sliced ​​oblique
• 6 green chillies, sliced ​​oblique
• Broth to taste
• 1 tbsp curry seasoning
• 100 ml thick coconut milk

Smooth spicy:

• 100 gr onion
• 50 g garlic
• 5 cm ginger
• 5 cm galangal
• 20 g pecan
• 5 cm turmeric, roasted
• Sugar and salt to taste

Method:

1. Heat oil and sauté ground spices until fragrant, put the bay leaves and curry seasoning. Cook until spices cooked.

2. enter the head snapper, red chili and green chili, pour the broth. Cook until boiling and cooked. Prior to his appointment enter the thick coconut milk. Let boil for a while. Remove and serve hot.

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GULAI KEPALA IKAN

BAHAN-BAHAN:

• 500 gr kepala ikan kakap
• 5 lbr daun salam
• 4 batang serai, memarkan
• 5 sdm minyak goreng
• 6 buah cabai merah, iris serong
• 6 cabai hijau, iris serong
• Air kaldu secukupnya
• 1 sdm bumbu gulai
• 100 ml santan kental

BUMBU HALUS:

• 100 gr bawang merah
• 50 gr bawang putih
• 5 cm jahe
• 5 cm lengkuas
• 20 gr kemiri
• 5 cm kunyit, bakar
• Gula dan garam secukupnya

CARA MEMBUAT:

 
1. Panaskan minyak, tumis bumbu halus hingga harum, masukkan daun salam dan bumbu gulai. Masak sampai bumbu matang. 

2. masukkan kepala ikan kakap, cabai merah dan cabai hijau, tuang air kaldu. Masak hingga mendidih dan matang. Sebelum diangkat masukkan santan kental. Biarkan mendidih sebentar. Angkat dan sajikan panas-panas.

Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

Method

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.

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Fish and Fruit Salad



Bahan:

• 450 gr fillet ikan putih
• 60 ml jus lemon
• 6 jambu klutuk, kupas dan potong dadu
• 3 iris nanas segar, potong dadu
• 3 pisang, iris
• 1 mangga matang, kupas besar, kupas, potong dadu
• 1 bawang spanyol, iris tipis
• 1 cabai merah, buang bijinya dan cincang halus
• 185 ml santan kaleng
• Cabe merah atau daun bawang dipotong untuk hiasan

Cara membuat

1. Potong ikan menjadi tipis kecil2. Rendam dalam jus lemon selama ± 6 jam. Tiriskan.

2. Susun ikan dan buah disiapkan dalam mangkuk salad. Hias dengan bawang dan cabai. Tuang santan. Dinginkan secara menyeluruh.

3. Hiasi dengan irisan paprika merah atau kucai. Santan dapat di hidangkan secara terpisah jika diinginkan.

Roast fillet of Salmon

Roast Salmon Fillet

Ingredients:

* 2 red peppers
* 2 green peppers
* 1 orange pepper
* 4 salmon fillets ( 150 gr each )
* 2 garlic gloves
* half a red onion
* 150 ml balsamic vinegar
* 100 ml olive oil
* Salt and pepper
* Fresh dill, basil, chevril, coriander

Method:

1. Halve and deseed the peppers, place on baking tray and drizzle with olive oil. Roast in hot oven until golden on top. Remove from oven, place in a bowl and cover.

2. Place the seasoned salmon in a preheated pan with a little oil and put in the oven for about 5 minutes at 200'C.

3. For the marinade, chop the garlic, onion and herbs. Place in a bowl with the oil, vinegar and some salt and pepper.

4. De-skin and slice the peppers into stripsand place in the marinade for 5 minutes.

5. Arrange the peppers on a plate with a little of the marinade and place the salmon on top.

6. Garnish with fresh basil leaves.

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Fillet ikan salmon panggang

Bahan-bahan:

* 2 paprika merah
* 2 paprika hijau
* 1 paprika kuning
* 4 fillet ikan salmon( 150 gr masing-masing)
* 2 siung bawang putih
* separuh bawang merah
* 150 ml cuka balsamic
* 100 ml minyak zaitun
* Garam dan merica
* Dill, basil, chevril, ketumbar

Cara membuat:

 1. Belah dua dan potong paprika, tempatkan pada loyang dan perciki minya zaitunk. Oven dengan suhu panas sampai atasnya berwarna kecoklatan . Keluarkan dari oven, masukkan dalam mangkok dan tutup.

 2. Masukkan ikan salmon yang dibumbui dalam loyang tahan panas dengan sedikit minyak dan masukkan dalam oven 5 menit pada 200'C.

 3. Untuk bumbu pencelup, bawang putih cincang, bawang dan bumbu-bumbu. Tempatkan di sebuah mangkok dengan minyak, cuka, sedikit garam dan lada.

 4. Kupas dan iris paprika masukkan dalam wadah dan campur dengan bumbu perendam, diamkan selama 5 menit.

 5. Susun paprika diatas piring dengan sedikit bumbu perendam dan letakkan ikan salmon diatasnya.

 6. Hias dengan daun basil. Sajikan.

Spicy Fried Fish

Spicy Fried Fish

Ingredients

4 fish fillets ( 225g/each )
250 gr unsalted butter
1 tbsp paprika
1 tbsp garlic granules
1 tsp cayenne pepper
½ tsp ground white pepper
2 tsps salt
1 tsp dried thyme

Method:

1. Melt the butter and pour about half into each of four ramekin dishes and set aside.

2. Brush each fish fillet liberally with the remaining butter on both sides.

3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.

4. Heat a large frying pan and add about 1 tbsp butter/fish fillet. When the butter is hot, add the fish, skin side down first.

5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.

6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.

7. Serve the fish immediately with the dishes of butter for dipping.

Variation : use whatever varieties of fish fillets or steaks, make sure they are approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.

Fish curry

 Fish curry

Ingredients:
     4 white snapper
     2 stalk lemongrass, crushed
     2 tablespoons tamarind
750 cc water

Spices:
   2 cm turmeric
   5 cm galangal
10 pieces of red chili
   8 pieces red onion
  ½ teaspoon shrimp paste
Salt and sugar to taste

Method:
1. Saute the spice paste and lemongrass until fragrant.
2. Pour the tamarind water and cook until boiling.
3. Enter the fish and cook until fish is cooked. Lift.
4. Serve while hot.

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 In Bahasa Indonesia

GULAI IKAN

BAHAN-BAHAN:
    4 ekor ikan bawal putih
    2 btg serai, memarkan
    2 sdm asam jawa
750 cc air

BUMBU HALUS:
  2 cm kunyit
  5 cm lengkuas
10 buah cabai merah
  8 buah bawang merah
 ½ sdt terasi
Garam dan gula secukupnya

CARA MEMBUAT:
1. Tumis bumbu yang sudah dihaluskan dan serai hingga harum.
2. Tuangi dengan air asam dan masak sampai mendidih.
3. Masukkan ikan dan masak sampai ikannya matang. Angkat.
4. Sajikan selagi panas.

Salmon Burgers

 Salmon Burgers

Ingredients

    1 beaten egg
    3/4 cup soft whole wheat bread crumbs (1 slice)
    4 teaspoons snipped fresh basil
    1/4 teaspoon pepper
    1 6-1/2-ounce can skinless, boneless salmon, drained and flaked
    1/2 medium carrot, finely shredded (1/4 cup)
    1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
    2 tablespoons mayonnaise or salad dressing
    1 tablespoon dairy sour cream
    2 teaspoons snipped fresh basil
    1 teaspoon finely shredded lemon peel
    3 lettuce leaves
    3 slices rye or whole wheat bread, toasted
    Tomato wedges (optional)

Methods:

1.    In a large mixing bowl combine egg, bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties.

2.    Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes.

3.    Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel.
4.    Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings.

5.    Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.

Fish Tostadas with Chili Lime Cream

Fish Tostadas with Chili Lime Cream

Ingredients

    1  lb. fresh tilapia or cod fillets
    1/2  tsp. chili powder
    1  lime, halved
    1/2  cup sour cream
    1/2  tsp. garlic powder
    8 6-inch tostada shells
    2  cups shredded cabbage mix
    1  avocado, halved, seeded, peeled, and sliced (optional)
    1  cup cherry tomatoes, quartered (optional)
    Bottled hot pepper sauce (optional)

Methods

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.