Cuisine Recipe

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snapper satay recipe

500 gr beef snapper
2 stalk green onion thinly sliced
2 pcs tomatoes, chopped
2 tablespoons oil
1 teaspoon salt
2 tsp lemon juice

Material on Puree:

4 pcs red chili

3 cm turmeric

2 cm ginger

1 tsp pepper

1 teaspoon shrimp paste

1 teaspoon salt

7 pcs onion

3 cloves garlic

3 btr hazelnut

How to Make snapper satay:

1. Rub the snapper with salt and lime juice. Let stand 15 minutes.

2. Heat oil and sauté ground spices until fragrant, put tomato and green onion, and cook until cooked.

3. Enter snapper fish and marinade. Stir until smooth.

4. Fish stick on skewers, grilled over coals until cooked.

Less is more for 7 people.........

500 g fish, snapper, siangi
1 / 2 pcs onions, cut into harmonious
1 cm ginger, thinly sliced
1 / 2 tablespoons lime juice
2 tablespoons soy sauce / Japanese soy sauce
1 teaspoon salt
2 cloves garlic, minced

Tuna with Greek Salad

Tuna with Greek Salad Recips

Ingredients :

Fresh Tuna Steak
1 Beef tomato
1 Little Gem lettuce
9 Black Olives
Feta Cheese
2 Pickled Chilli Peppers

READ MORE - Tuna with Greek Salad

Trout with Warm Black Eyed Bean Salad Recips

Ingredients :

one small tin of black eyed beans
3 spring onions
2 tablespoons of olive oil
juice of half a lemon
sprig of fresh thyme
half a glass of white wine

parsley prawn and caper

Trout with Parsley, Prawn and Caper Sauce Recips

Ingredients :

Trout fillets
Chopped parsley
salt and pepper

For the sauce :

30g goats butter
clove of garlic (crushed)
100ml milk
50g grated parmesan cheese
chopped parsley
a handful of cooked prawns
6 capers

Method :

Coat the trout in olive oil and season, scatter with chopped parsley and wrap in foil. Cook the trout for 15 mins in a pre-heated moderate over (180 degrees C).

For the sauce melt the butter with the crushed garlic in a saucepan. When melted stir in the flour and cook out for 30 seconds. Gradually add the milk, stirring continuously with a wooden spoon. Add the capers and when boiled and thickened add the parmesan and the chopped parsley. At the last minute add the prawns

Pour over the fish to serve.

I served this with a spinach and rocket salad and some slow roasted peppers and mushrooms

Seafood Paella

Seafood Paella Recips
Ingredients :

A loin of cod (skinned)
12 king prawns (cooked)
4 baby octopus
6 asparagus spears
an onion
a clove of smoked garlic
safron (soaked in 200ml boiling water)
6 chestnut mushrooms
12 fresh basil leaves ripped
250ml vegetable stock
salt and pepper
paella rice
glass of white wine
ounce of goats butter

Method :
Chop and fry the onion in a big glug of olive oil until clear.
Add the paella rice and stir until the grains are starting to look clear.
Add the glass of white wine until absorbed by the rice
Then add the safron and its stock and the vegetable stock.
boil for 25 mins or until the rice is cooked
add the cod cut into chunks and the vegetables. After 2-3 minutes add the prawns and the squid cut into rings/tentacles (remember to remove the spine).
After 2-3 minutes stir in the butter and basil then serve.

Presto Milkfish Recipe

Presto Milkfish Recipes

Ingredients:

     1. 1 kg of fresh fish
     2. 6 cloves garlic
     3. 3 cm turmeric old
     4. teaspoon salt
     5. 1 liter of water
     6. Banana leaves to the base to taste presto

SEAFOOD recipes BAO Xiao Long

SEAFOOD recipes BAO Xiao Long

Material:

Contents:
150 g shrimp, chopped
150 g scallops, chopped
150 g grouper fish meat, minced

Skin:
150 g flour Nurcisus
150 g rice flour Erawan

Material:

400 gr catfish
1 teaspoon salt
1 teaspoon granulated sugar
800 ml water
2 tablespoons lime juice
4 pieces green tomatoes
5 pieces of red onion, thinly sliced
5 cloves garlic, thinly sliced
3 stalks lemongrass bruised