Thaiswordfishwraps Recipes

THAI FISH CURRY

Steps:

• Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
• Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno.

FISH TACO WRAPS

Steps:

• Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
• Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
• Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
• Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
• Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

THAI FISH CAKES

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

FISH FINGER WRAPS WITH CHEAT'S TARTARE SAUCE

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.
• Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
• Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
• Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

THAI SWORDFISH WRAPS

Steps:

• CHILE GARLIC SAUCE (MAKE AHEAD):.
• Combine sugar, water, vinegar, and salt in a saucepan.
• Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
• Cool sauce to room temperature, then stir in remaining ingredients.
• Chill until ready to serve.
• Preheat grill to high.
• MAKE RUB:.
• Pulse sugar and spices in a coffee-grinder until coarsely ground.
• PREPARE FISH:.
• Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
• Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
• Don't move the fillets around too much or the rub will stick to the grates--not the fish.
• Grill fillets about 4 minutes per side.
• Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
• THE PLATTER:.
• Moving clockwise starting at 12 o'clock:.
• 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
• Serve with Chile Garlic sauce in several bowls around the platter.

TUNA/SWORDFISH STEAKS WITH THAI DRESSING

Steps:

• Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
• Combine all the other ingredients in a jar and shake until mixed.
• Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
• To serve place fish on plate drizzle with sauce and serve with salad greens on the side.

FISH STICK WRAPS

Steps:

• Bake fish sticks as directed on package.
• Meanwhile, combine coleslaw blend, ketchup and mayo.
• Warm tortillas as directed on package. Top with fish sticks and coleslaw; roll up.

THAI FISH CURRY

Steps:

• Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
• Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
• Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
• Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
• Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
• Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
• Serve with steamed jasmine rice, if desired.