Ingredients

750g fish spanish mackerel                      5 fresh red chillies

10 lady’s finger                                         1cm galangal(lengkuas)

1 brinjal, cut into 4                                    2 lemon grass(serai)

3 tomatoes, cut into 4                               2cm fresh turmeric(kunyit basah)

1 coconut ,                                               21/2 cm toasted shrimp paste(belacan)

1 ginger flower (bunga kantan)                2 tbsp fish curry powder

2 pcs kaffir lime leaves

5 tbsp oil                                                  Seasoning:

                                                                4 tbsp thick tamarind juice

Ground Spices:                                       1 tbsp sugar

15 shallots                                              salt to taste

12 pips garlic                                          2-3 tbsp lime juice (add lastly)

10 dried chillies

Method

Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to

get nice colour.

Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower

fire. Simmer until fragrant.

Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer

Add seasoning and mix well.

Ingredients

500g indian mackerel/spanish mackerel

some banana leaves (20cmx 30cm) and stapler

sambal, to serve with fish

10 fresh red chillies

2-1/2 cm toasted shrimp paste/belacan

1 tbsp lime juice

salt to taste

60g shallots, chopped

60g garlic, chopped

2 tbsp curry powder

2 tbsp chilli powder

1 tsp turmeric powder/saffron powder

6 tbsp thick coconut milk

1-1/2 tsp salt

Method

Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish

individually with a piece of banana leaf (by rolling up)

Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for

another 10 min.

Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste

until smooth .Add in the lime juice/limau kasturi juice.

Ingredients

• 2 lb. fish
• 1 small onion
• 1 c. sliced potatoes
• 1/2 c. stewed tomatoes
• 1-1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter
• 1-1/2 c. milk

Directions

Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. Serve over crackers.

Ingredients

• 1 ts Black peppercorns
• 1 ts Mustard seeds
• 1 ts Dill seeds
• 1 ts Coriander seeds
• 1 ts Cloves
• 1 ts Allspice berries
• A small piece of dried ginger
• 3 Dried bay leaves

Directions

Tie the spices in a muslin bag and add to the water for boiling the crab.

Crab boil is popular along the southeast coast of the United States, particularly in Louisiana. A similar blend, where the spices are ground, is used to spice fish.

Ingredients :

· 3 lb. fish fillets
· 1 cup flour
· 1 tsp. baking soda
· 1 tsp. salt
· 1/4 tsp. black pepper
· pinch cayenne pepper
· 1 bay leaf, crushed
· 1/4 tsp. oregano
· 1 egg, well beaten
· 1/3 cup water
· 2 cups oil, for frying

Cooking Procedures :

1. To make the batter: combine the flour, baking soda, salt, pepper, cayenne, bay leaf and oregano in a bowl. Add the egg and water and stir to blend.
2. In a large skillet, heat oil. Dip fish fillets into the batter and gently fry in hot oil until golden brown.
3. Drain on paper towels. Transfer to a serving platter and serve.

Ingredients :

· 6 cups water
· 1-1/2 lb. fish (or seafood pieces)
· 1 large carrot, peeled and chopped
· 1 medium onion, quartered
· 1 to 2 celery stalk, chopped
· 1/2 cup chopped parsley
· 3 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Cover and bring to boil over medium-high heat. Skimming off any foam that rises to the top.
2. Reduce heat to low. Let it simmer for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use. Skim fat off surface.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Ingredients :

· 4 eggs
· 500 gms. pack silver fish (small kind of fish)
· 3 green onions (scallions), chopped
· 1 cup bean sprouts (optional)
· salt and pepper
· oil, for frying

Cooking Procedures :

1. Beat the eggs in a bowl.
2. Stir in silver fish, green onions (scallions) and bean sprouts (if using).
3. Season with salt and pepper.
4. Meanwhile, heat oil in a frying pan.
5. Drop fish mixture, 1 heaping tbsp. at a time.
6. Fry until golden-brown on one side, then turn and brown the other side.
7. Remove from pan. Keep warm. Serve with catsup or sauces of your choice. Enjoy!

Ingredients

• Kebab:
• 1 1/2 lb Bass or other lean fish, cube
• 16 Mushroom caps
• 2 Green peppers, cut in chunks
• 16 Chunks pineapple
• 3 Onions, cut in chunks
• 3 Firm tomatoes, cut in wedges

Directions

Marinade:
1/4 c Vinegar
1 ts Salt
1/4 ts Pepper
1/2 c Oil
1 ds Cayenne
1/4 ts Powdered mustard

Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. Serves 6.

Ingredients

• 2 lbs boned fish, cut into serving pieces
• 1 med onion, sliced
• 1 lemon
• 2 T butter
• ¼ c honey
• 3 T mayonnaise
• dash of Worcestershire sauce salt & pepper

Directions

Arrange fish on foil. Top with sliced onion. Make sauce of remaining ingredients. Dot with extra butter. Double-fold the foil and bake at 350F oven for 20 to 25 min.

Servings: 4

Ingredients

• 2 pounds of fish fillets
• 1 pound fine yellow corn flour
• 3 eggs
• 1 quart cooking oil
• 1/2 cup milk
• 1 teaspoon cayenne pepper
• 1/2 cup beer
• 3 tablespoons yellow mustard
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 teaspoon Tabasco

Directions

Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don’t over fry it. Place on paper towels to soak up oil.

You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.

Servings: 4