Curried White Fish With Peas And Onions Recipes

FISH WITH PEAS & LETTUCE

Steps:

• Mix together the lettuce, spring onions and peas in a microwave-proof dish. Drizzle with olive oil. Sit fish fillet on top, spoon over crème fraîche, then season. Cover with cling film, then pierce film.
• Microwave on Medium for 6-8 mins until the fish is cooked. Lift fish off the lettuce, then give lettuce and peas a good stir. Spoon lettuce mix and sauce onto a plate, then sit fish on top.

CURRY FISH AND RICE

Steps:

• Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
• Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

CURRIED WHITE FISH WITH PEAS AND ONIONS

Steps:

• To make the salad: Combine pea, tomato and red onion, into a small bowl and set aside until later use. If you are using frozen peas, in a small pot boil water, add peas and cook until they are no longer frozen (about 4 minutes). Drain out the hot water and add cold water into the pot. Drain water when peas are no longer hot and add to the salad, once all the water has been drained.
• To make the sauce: Add a medium saucepan on the stove at high heat. Once the pan is hot add oil, then add Thai red curry paste, stir paste to combine well with oil and saute until fragrant. Add coconut milk and mix well to combine. Bring sauce to boil, then reduce heat. Add fish sauce and palm sugar, mix well to combine. Added kaffir lime leaves and basil, stir to combine and remove from heat.
• To make the fish: Rinse you fillets with cool water and then dry them, spray a reasonable amount of oil onto your large skillet and heat pan. Once pan is hot carefully place fish onto the skillet and cook the fillets between 2 to 4 minutes (depending the thickness of the fish). Shake the pan to make the fish move then turn them over and cook another 2-4 minutes. If fish is ready to your liking then they are ready to use.
• To serve salad, place mixture equally into the centre of the serving plate. Arrange fish on top of salad, top fish with equal amounts of Thai red curry sauce Or you could put curry into small sauce bowls and serve with the fish and salad. Garnish with fresh red chilli slices.
• Enjoy.

STIR-FRIED FISH AND SNOW PEAS WITH SPICY GINGER CURRY

Steps:

• In a large zip-lock heavy-duty plastic bag, combine the lime juice, olive oil, ginger, curry powder, garlic, and red pepper flakes.
• Rinse the fish and pat dry with paper towels.
• Put fish in the bag; seal, and gently turn the bag over several times to coat the fish.
• Refrigerate 15 minutes to 1 hour.
• Heat a large nonstick skillet or wok over medium-high heat.
• Add in fish with marinade, stir-fry 3-4 minutes or until the fish is almost cooked through, stirring constantly.
• Stir in snow peas and green onions; cook 1 minute or until snow peas are crisp-tender, stirring constantly.
• Stir in broth, rice, and salt; bring to a simmer, stirring once.
• Lower heat and simmer, covered, 10 mintues or until rice is tender.

ROAST FISH WITH CHICKPEAS & GINGER

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil.
• Season the fish and place on top of the chickpea mix, skin side down. Splash some of the sauce over the fish, then roast for 12 mins, or until the fish flakes when gently pressed. Scatter over the coriander and serve.

CURRIED FISH SOUP WITH CREAM AND TOMATOES

Steps:

• Prepare fish broth and set aside.
• Meanwhile, heat butter in a saucepan and add onion and garlic.
• Cook briefly, stirring, until onion is wilted.
• Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
• Pour the mixture into container of food processor or electric blender and blend thoroughly.
• Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.