Category Archives: Seafood

FRIED PORGY FISH IN TOMATO SAUCE

3 – 1/2 to 4 lbs. Porgy fish

1/4 teaspoon black pepper

1 tablespoon ginger / slice into thin strip

2 shallots / slice in half

2 garlic cloves / crack

1 stalk lemon grass / chop

1 tablespoon “Kikkoman” soy sauce

1 chicken bouillon “Knorrs” brand

1 teaspoon sugar

1 can (14 – 1/2 oz) “Delmonte” brand / “Garlic & olive oil”

1 can (14 – 1/2 oz) “Delmonte” brand / “Plain”

3 Lime Leaves / rip

PREPRATION:

FRIED FISH: 3 – 1/2 to 4 lbs. Porgy fish. Clean fish well with salt and rinse throughly. Use about 2 cups of vegetable oil in large frying pan.  Wait until oil is hot. Fish should be cut into 3 pieces. Lightly salted and floured fish. Stove should be set on high to medium high. Drop fish in when oil is hot, turn fish over when lightly golden.

In a large sauce pan add 2 tablespoons of extra virgin olive oil, black pepper, ginger, garlic, lemon grass, lime leave and shallots. Cooked until lightly golden then add tomatoes, chicken bouillon, soy sauce and sugar.  Let simmer for about 5 minutes, then add fried fish. Cover pan and let simmer for about 20 minutes more in medium heat.

BROILED SALMON WITH ORANGE AND HONEY GLAZE

 

1/3 cup of orange juice

2 teaspoons extra virgin olive oil

2 tablespoons oyster sauce

2 teaspoons honey

1/4 teaspoon black pepper

1 pinch of salt

1 pinch of MSG

1 1/2 to 2 lbs. salmon

PREPARATION:

Clean salmon with salt and rinsed. In a small bowl, place orange juice, extra virgin olive oil, oyster sauce, honey, black pepper, salt and MSG. Mix all the ingredients well and pour over the salmon.  Give it a good rub down. Place the salmon in a foil lined tray and set the oven to BROIL – HIGH. Oven rack should be place on the second to the top shelf. Cook each side for about 6 minutes or until lightly golden.  Note: if salmon is over-cooked it will be very dry and not as tasty.