Thai Grilled Fish

Ingredients

1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes

Sauce
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves


Instructions

1. Remove any bones from the fish.

2. In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.

3. Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.

4. Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.

5. Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork. 

6. Serve hot with sauce drizzled over. 

Shamika's Brother in Law's Fish & Chips

Source- Christopher Driver at Alfie’s, Jumeirah Emirates Towers
‘This recipe is a signature dish at Alfie’s. It’s very simple, but
it’s every Englishman’s favourite. I’ve chosen this recipe because
it’s one of our most popular dishes, so I hope you enjoy cooking it as
much as I do.’


Ingredients (serves four)
800g fresh haddock fillet, pin boned
125g cornflour
250g white flour
400ml wheat beverage
100ml cold water
250g green peas
300ml fish stock
480g Desiree potatoes
80g tartare sauce
Salt and freshly ground black pepper, to taste
Method
1 To make the batter, start by sifting the cornflour and wheat flour
together in a large bowl.
2 Slowly whisk in the wheat beverage and the cold water until the
batter is a similar consistency to double cream. Season with salt and
freshly ground pepper.
3 In a large pot, boil the green peas with the fish stock for 15
minutes. Season with salt and freshly ground pepper to taste.
4 While they’re hot, mash the peas slightly. Put them to one side, but
keep them warm while preparing the rest of the dish.
5 Cut the potatoes into chunky chips. Parboil for five minutes, then
blanch very slowly in salted water. Remove from the water and leave to
cool.
6 Fill a deep-pan with oil to 180°C, and fry the chips until golden brown.
7 Pass the haddock fillets through the seasoned flour.
8 Once the fish fillets are well floured, dip them carefully in the
wheat beverage batter.
9 Drop the haddock fillets into hot oil (180°C) and cook for a couple
of minutes until golden outside.
10 Serve the fish with the green pea mash, chips and tartare sauce,
plus a lemon wedge

Shamika's Portuguese Fish Caldeirada

This is a Portuguese fish dish cooked in layers of vegetables

Aarti's Baked Fish

2 1/2 lb tilapia

1 tsp turmeric

1 tbsp garlic powder

1 tsp salt

3 tbsp chili powder ( I use less)

1/2 cup water

4 tbsp oil

1cup celery sliced long and thin

1cup carrots sliced long and thin

1cup green onions sliced long and thin

2 tbsp soy sauce

2 tbsp oyster sauce

Clean fish and cut 1 inch long slits on the fish. Set aside. Soak turmeric, garlic, salt,and chilli in 1/2 cup water.

Heat 2 tbsp. oil in frying pan and saute the soaked mixture.  Cook the mix for 4 mins, adding a tsp of water in between.

Smear the fish with this mixture reserving 2 tbsp for later. Cover inside and outside of fish with mixture. Bake at 350 degrees for 1 hour.

Do not turn the fish. Heat 2 tbsp oil and saute celery, carrots and green onions. Add sauce and the reserved spices. Place this vegetables mix on top of fish and bake for another 15 mins. 

Alternatives: 

Can use any boneless fish. 

Can substitute or add mushrooms thinly sliced.