Fishing for compliments

We found that defrosting the fish and patting it dry with a paper towel before pan-frying it, helped improve the flavour.

Dusting it with a little seasoned flour also helped prevent the fish from falling apart during frying.

Use a mixture of butter and oil for frying. Adding oil to the butter prevents the butter from browning too quickly and burning the outside of the fish.

A common mistake is to overcook fish. It only takes 2-3 minutes a side to pan-fry a fillet of fish.

Cook only until it flakes easily when pierced with a fork.

ITALIAN STYLE FISH

Serves 4

600g frozen fish portions, defrosted

80ml seasoned flour

30g butter

30ml oil

250g cherry tomatoes, halved

100g black olives, pitted

salt and pepper

25ml olive oil

25g pine nuts, toasted

a handful of fresh basil

Lightly coat the fish portions in the seasoned flour.

Heat the butter and oil in a frying pan and fry the fish until golden on both sides, but not cooked through.

Put the tomatoes and olives in an ovenproof dish. Season with salt and pepper and drizzle with olive oil. Add the fish portions and bake at '°C for 10-12 minutes until fish is tender.

Remove from oven, sprinkle with pine nuts and basil, and serve immediately.

FISH CAKES

Serves 4

500g potatoes, peeled and chopped

250g fresh peas

600g frozen fish portions

3-4 spring onions, finely chopped

a few sprigs of dill, chopped

salt and pepper

60ml flour

1 egg

olive oil for frying

Boil the potatoes until tender. Add the peas to the saucepan and cook until tender. Drain both and mash.

Cook the fish fillets in water until soft. Drain and flake with a fork. Add to potato mixture. Stir in the spring onions, dill and seasoning. Add flour and mix well. Stir in the egg.

Shape into 8 patties, place on a board and refrigerate for a few hours.

Heat a little olive oil in a frying pan and fry the fish cakes until golden brown on both sides.

Drain on paper towel and serve.

FISH WITH MANGO SALSA

Serves 4

600g frozen fish fillets, defrosted

80ml seasoned flour

30g butter

30ml oil

1 mango, peeled and diced

half a cucumber, seeded and diced

half a red onion, finely diced

30ml lime juice

45ml chopped parsley

salt and pepper

Dip fish fillets into seasoned flour.

Heat the butter and oil in a frying pan and fry the fish until golden brown on both sides and cooked through. Drain on paper towel.

Combine mango, cucumber and red onion and mix well.

Add lime juice, parsley and seasoning.

Serve fish fillets with mango salsa.

FISH LAKSA

Serves 4

125g egg noodles

400g can of coconut milk

80g laksa paste

500ml chicken stock

600g frozen fish fillets, defrosted

50ml lime juice

15-20ml fish sauce

125ml chopped coriander

Put egg noodles in a bowl and cover with boiling water. Set aside for 10-15 minutes until noodles are soft.

Put coconut milk and laksa paste in a saucepan and heat, stirring, until mixture boils. Add stock and simmer for 5 minutes.

Cut fish into 2cm cubes and add to saucepan. Simmer gently for 3-5 minutes until fish is cooked.

Drain noodles and add to pan.

Stir in lime juice, fish sauce and coriander. Serve immediately.

Laksa paste can be bought from some supermarkets or from oriental shops.

SWEET AND SOUR FISH WITH PINEAPPLE RICE

Serves 4

15ml oil

1 red onion, halved and sliced

half a small red pepper, sliced

half a yellow pepper, sliced

15ml chopped ginger

10ml chopped garlic

1 red chilli, seeded and chopped

150g cherry tomatoes, halved

45ml honey

60ml white wine vinegar

600g frozen fish portions, defrosted

seasoned flour

30g butter

30ml oil

Pineapple rice:

250ml brown and wild rice mix

750ml water

1 red chilli, seeded and chopped

30ml fish sauce

30ml chopped coriander

250ml diced fresh pineapple

Heat oil and fry the onion, peppers, ginger, garlic and chilli until soft.

Stir in tomatoes and cook for a minute.

Add honey and vinegar and cook for 2-3 minutes. Remove from heat.

Coat fish in seasoned flour.

Heat butter and oil and fry the fish until golden brown and cooked through.

Serve the fish fillets with the sauce accompanied by pineapple rice.



PINEAPPLE RICE: Place rice and water in a saucepan and bring to the boil. Simmer until tender, about 30-40 minutes.

Remove from heat and drain off any excess water.

Stir in chilli, fish sauce, coriander and pineapple.

• This article was originally published on page 17 of The Star on February 04, 2010

Source : Babynet