PACIFIC ISLAND FISH IN COCONUT SAUCE
This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat.
Provided by Stewie
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
- Bring the mixture to a boiling point, stirring all the time.
- Do not allow sauce to boil hard as it will become lumpy.
- Simmer for 3 minutes, then remove from the heat.
- Dip pieces of fish in flour seasoned with salt and pepper.
- Brown lightly in hot oil.
- Place the fish in a casserole dish and pour the sauce over the top.
- Garnish with slices of tomato.
- Bake at 300F degrees for 20 minutes.
Nutrition Facts : Calories 200.2, Fat 17.5, SaturatedFat 15.5, Sodium 438.2, Carbohydrate 10.8, Fiber 2.5, Sugar 6.8, Protein 2.9
PACIFIC ISLAND FISH SALAD
The Oceanian people couldn't have come up with a better dish than this Pacific Island Fish Salad, specially when it comes to culinary creativity. Posted for ZWT7.
Provided by Artandkitchen
Categories < 4 Hours
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
- Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
- Put in a strainer. Keep only 1/4 cup of the juice.
- Chill.
- Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
- Just before serving combine the fish with the vegetables and toss in coconut milk.
Nutrition Facts : Calories 168.8, Fat 6.3, SaturatedFat 5.8, Sodium 29.9, Carbohydrate 28.9, Fiber 2.2, Sugar 23.2, Protein 1.8
THAI FISH SALAD
Make and share this Thai Fish Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Thai
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Roast the peanuts in the oven until golden. Chop finely.
- Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
- Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
- Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
- Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.
Nutrition Facts : Calories 266.4, Fat 14.2, SaturatedFat 2.2, Cholesterol 20.8, Sodium 489.2, Carbohydrate 19.8, Fiber 4, Sugar 10.5, Protein 18.5
ISLAND FRUIT SALAD
I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table. -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ORIENTAL FISH SALAD
Make and share this Oriental Fish Salad recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the fish on to a greased baking tray and grill for 5 minutes on each side or until cooked through.
- Set aside to cool, then slice into thick strips.
- Cut the cucumber Use a vegetable peeler to carefully peel thin slices from the cucumber sticks.
- Toss the cucumber slices, celery, spring onions, peppers and mango slices together in a large salad bowl.
- Add the cooled fish strips.
- Mix the chillies, lemon juice, oil, sugar and fish or soy sauce together until well combined.
- Pour over the salad ingredients and toss lightly to combine.
Nutrition Facts : Calories 394.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 93.5, Sodium 1181.8, Carbohydrate 36, Fiber 5, Sugar 25.8, Protein 44.1
RAW FISH SALAD
The fish is not really raw. It is cooked by the acid in the lemon juice and vinigar. This salad always disappears at a BBQ, I can never make enough.
Provided by Kiwipom
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
- Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
- Cover bowl, refrigerate overnight.
- Next day, drain fish well.
- Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
- Season with salt and pepper.
- Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
- Guests help themselves to fish, them a selection of the accomaniments.
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