Fish Food: Great Ideas for Cooking Your Catch
Features almost 200 recipes for seafood dishes - from the familiar and comforting to the wildly exotic and adventurous - from every part of the globe. Also contains vital information on preparation techniques as well as basic cooking methods.
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1/2 teaspoon Add the garlic baking barbecue bay leaf black pepper boiling water bowl bread capsicum cayenne pepper chopped coriander cilantro cilantro clams coconut milk cook coriander crab cream crushed Drain fillets fish sauce fl oz flour food processor fresh ginger freshly ground black frying pan g 1 lb g 14 oz g 7 oz garnish ground black pepper Heat the oil large saucepan lb 2 oz leaves lemon grass lemon wedges lightly lime juice liquid lobster low heat marinade medium heat mixture ml 1A cup mussels olive oil opaque parsley peeled and deveined pieces plain all-purpose prawns shrimp Reduce the heat Remove salmon scallions scallops seafood Season with salt serving Fish substitution shallots shells skinless small red chillies snapper soy sauce spoon spring onion spring onions scallions Sprinkle squid stir sugar tablespoons olive oil tails intact teaspoon teaspoon ground thinly sliced tuna vinegar
Page 159 - Add the mushrooms and carrot to the pan and bring the liquid to the boil. Reduce the heat to a simmer and cook for 5 minutes. Add the tofu, prawns, scallops, spring onion and mirin to the pan.
Page 56 - ... season well with salt and freshly ground black pepper and mix it all together with your hands. Cover the mixture and refrigerate it for 4 hours or overnight. To make the onion relish, melt the butter in a heavy-based saucepan, add the onion and cook, stirring occasionally, over low heat for about 10 minutes, or until the onion is softened, but not browned. Add the sugar and vinegar, and continue to cook for another 30 minutes, stirring regularly. Preheat a barbecue flat plate to medium direct...
Page 28 - Heat one-third of the butter and 2 tablespoons of the oil in a large frying pan and add 1 1/2 tablespoons batter.
Page 278 - Pat the chicken dry with paper towels, then cook the chicken for 5 minutes, or until golden brown. Remove from the pan and set aside. Heat the remaining oil in the pan, add the...
Page 279 - Melt the butter in a frying pan over medium heat. Add the onion and cook for 3 minutes, or until soft. Add the curry powder and cook for a further 2 minutes.
Page 321 - ... each piece between two pieces of plastic wrap and roll gently with a rolling pin to flatten without tearing. Cut each piece in half to give 32 pieces. Peel the lemons with a vegetable peeler. Cut the peel into 24 even pieces. Squeeze the lemons to give 3 tablespoons of juice. Heat 2 tablespoons olive oil in a pan, add the onion and garlic, and cook over medium heat for 2 minutes. Place in a bowl with the capers, olives, Parmesan, breadcrumbs and parsley. Season, add the egg and mix to bind. Divide...
Page 94 - Place the parcels in an ovenproof dish and bake for 8-10 minutes, or until the fish flakes easily when tested with a fork.
Page 274 - Pour the mixture over the tuna and mix lightly. Season well with salt and freshly ground black pepper. Meanwhile, cook the pasta in a large pan of rapidly boiling salted water for 1 0 minutes, or until al dente.
Page 299 - Return the bacon to the pan and add the rice and prawn stock. Bring back to the boil, reduce the heat and simmer. covered, for 25 minutes, or until most of the liquid has been absorbed and the rice is tender.