Fish Exotica Recipes

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FISH EXOTICA



Fish Exotica image

One fine day, I sat down and wondered to myself how I could create a colorful dish, using fish fillets with refreshing ingredients, spicy yet appetizing. Here it is; hope you like this. I have created exotica.

Provided by Jeff LimChef166107

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 tilapia fillets or 4 any other fish fillets
3 tablespoons olive oil
8 lemongrass, finely chopped
150 g fresh ginger, finely chopped
4 fresh red chilies, finely chopped
4 tablespoons hoisin sauce
2 teaspoons sugar
2 limes
1 cup fresh coriander leaves, finely chopped

Steps:

  • Get the steamer ready for the fish fillets.
  • Bring water to boil.
  • Add oil to wok.
  • Fry the lemongrass, ginger, and red chilies until fragrant.
  • Add the Hoisin sauce then the sugar.
  • Once the water comes to a boil, pour it over the fish fillets and place in the steamer for 8 minutes.
  • Squeeze the limes. Sprinkle the lime juice, onto the fish fillets.
  • Garnish with coriander leaves.
  • Ready to serve.
  • Serve with white rice.
  • Serve with other dishes.

ANY FISH JORIM



Any Fish Jorim image

Fish jorims, braises such as eundaegu (black cod) and godeungeo (mackerel), are staples of Korean home cooking. This easy variation highlights the aromatic flavor of soy sauce, garlic and ginger, a combination that seeps into bone-in, skin-on fish. Steaks of black cod, mackerel and salmon work best here, as they seem almost to melt into rich silkiness, but you could use whatever fatty fish and cut you like. The whole red radishes in this recipe, replacing the more typical Korean radish slabs, gently boil in the salty-sweet liquid until tender, lending their vegetal sweetness to the velvety broth. A barely steamed, basically raw relish of scallions, red onion and jalapeño adds freshness and crunch.

Provided by Eric Kim

Categories     dinner, weeknight, seafood, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 pound trimmed whole red radishes (from about 1 bunch)
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 large garlic cloves, crushed and minced
1 (1-inch) piece fresh ginger, peeled, crushed and minced
1 tablespoon granulated sugar
1 teaspoon gochugaru
1 1/2 pounds bone-in, skin-on pieces of fatty fish, such as black cod, mackerel or salmon steaks
2 scallions, trimmed and thinly sliced on the diagonal
1 very small red onion, halved and thinly sliced
1 jalapeño, very thinly sliced into rings
Steamed white rice, for serving

Steps:

  • In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1 1/2 cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
  • Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
  • Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.

EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

Steps:

  • In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  • In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  • Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  • Using a fork, break apart the fillets into bite-size pieces.
  • Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  • Garnish with cilantro and lime juice.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE



Sauted Fish Fillets With Sliced Garlic and Butter Sauce image

Although this recipe was created for fresh caught large-mouth bass, any fish fillets will work great. Intended for the campsite, you can cook it on the stove as well. Very adaptable recipe.

Provided by 2Bleu

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 fish fillets, skin removed (flounder, tilapia, cod, or bass)
salt
pepper
1/2 cup flour
2 tablespoons olive oil
2 tablespoons white wine
6 tablespoons butter
4 -6 garlic cloves, sliced thin
2 tablespoons italian seasoning (or use fresh herbs)
1/2 lemon, juice of (slice the other half of the lemon for garnish)

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
  • When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
  • Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
  • When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
  • Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.

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