fish Archives - Beyond

Peshawar chapli kebab

schweboo — Sat, 16 Dec 2023 18:12:07 +0000

Peshawar chapli kebab

Chapli Kebab is a famous and flavourful minced meat kebab that originated in the Khyber Pakhtunkhwa province of Pakistan. I first tried a chapli kebab in the city of Peshawar. However, it has become widely enjoyed across various regions of Pakistan and beyond. The kebab is known for its distinct flat and round shape, and it is traditionally cooked on an open flame or in a pan. The name "Chapli" is derived from the Pashto word "chaprikh," which means flat.

The key ingredients in Chapli Kebab include minced meat (usually beef or a combination of beef and lamb), chopped onions, tomatoes, cilantro, mint, green chillies, and aromatic spices. Pomegranate seeds (anardana) are often added, providing a unique tangy flavour to the kebabs. The kebab is shaped into a flat, round pattie and either fried or grilled.

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Prep Time 20

Cook Time 15

Marinade 30

Total Time 1 5

Course Appetizer, Main Course

Cuisine Pakistani

Servings 4 people

Calories 350 kcal

Equipment

1 large mixing bowl
1 Charcoal grill

Ingredients

500 g minced meat (beef or a mix of beef and lamb)
1 large onion (finely chopped)
1 medium tomato (finely chopped)
¼ cup fresh coriander (chopped)
¼ cup fresh mint leaves (chopped)
3 whole green chillies (finely chopped)
2 tbsp pomegranate seeds (anardana, crushed)
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp garam masala
Salt to taste
1 large egg (for binding)
¼ cup cooking oil

Instructions

Light your charcoal grill.
In a large mixing bowl, combine the ground meat, chopped onion, chopped tomato, corriander, mint leaves, green chillies, and ginger-garlic paste.
Add the crushed pomegranate seeds, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Mix well to combine.
Optionally, add an egg to the mixture and mix thoroughly. This can help bind the kebabs together.
Allow the mixture to rest for at least 30 minutes to allow the flavors to meld.
Shape the mixture into flat, round patties.
Brush the patties with a little cooking oil to prevent sticking on the grill.
When the coals are glowing and white, grill the patties, turning occasionally, until they are cooked through and have a nice char on the outside. This should take about 10-15 minutes, depending on your grill.
Once cooked, remove the patties from the grill and serve hot with your favourite naan or similar bread, chutney or sauce.

Notes

Grilling adds a delicious smoky flavor to the Chapli Kebabs, making them a delightful choice for outdoor gatherings. Adjust the spice levels according to your preference, and enjoy these grilled Peshawar Chapli Kebabs!

Keyword chapli, kebab, peshawar

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Batu Ferringhi steamed fish

schweboo — Wed, 15 Nov 2023 07:53:58 +0000

Batu Ferringhi steamed fish

Batu Ferringhi is a beach resort northwest of George Town on Malaysia’s Penang Island. It is known for water sports and seafood restaurants. We ate steamed fish in a seafood restaurant offering a choice of live seafood from its aquariums. After choosing a live fish from a tank, we waited for it to be cooked, knowing that it could not be fresher. After dinner, we visited the night market.

This steamed fish dish is commonly known in Malaysia as "Ikan Siakap Tiga Rasa." "Ikan" means fish, "Siakap" refers to the type of fish (often snapper or sea bass), and "Tiga Rasa" translates to "Three Flavors" in Malay, representing the combination of sweet, sour, and savoury tastes in the dish. It's a popular and flavorful Malaysian dish enjoyed by many. This recipe incorporates traditional Malaysian ingredients and flavours:

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Malaysian

Servings 4 people

Calories 120 kcal

Ingredients

1.5 kg whole fish (snapper or sea bass, cleaned and descaled)
4 clove garlic (finely chopped)
4 cm ginger root (thinly sliced)
2 stalk lemongrass (bruised)
2 kaffir lime leaves (torn into pieces)
2 red chili (sliced)
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp sesame oil
2 tbsp peanut oil
1 tbsp coriander leaves (roughly chopped)
1 red chilli (chopped)
2 spring onions (chopped)

Instructions

Prepare the fish

Make sure the fish is properly cleaned and scaled. Score the fish on both sides.

Prepare the aromatics

In a mortar and pestle, pound the garlic, ginger, and sliced lemongrass to release their flavours.

Prepare the sauce

In a bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and sesame oil. Stir until the sugar is dissolved.

Assemble the dish

Place half of the pounded aromatics inside the fish cavity and spread the rest on top of the fish.
Tuck torn kaffir lime leaves around the fish.
Pour the sauce evenly over the fish.

Steam the fish

Steam the fish over high heat for about 15-20 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when done.
Finish, garnish and serve
In a small pan, heat the cooking oil until just smoking. Pour the hot oil over the fish to release the aromatics.
Serve whole on a large plate
Garnish with coriander, spring onions and chopped red chilli

Notes

This version emphasizes the fragrant lemongrass and kaffir lime leaves, which are commonly used in Malaysian cuisine. Adjust the chilli and other seasonings to suit your taste preferences. Enjoy your authentic Batu Ferringhi steamed fish!

Keyword Ikan Siakap Tiga Rasa, lemon grass, steamed fish

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Saigon summer roll

schweboo — Thu, 02 Nov 2023 16:33:38 +0000

Saigon summer rolls

Saigon summer rolls (Nem cuốn) often contain a combination of fresh vegetables, herbs, and sometimes protein, all wrapped in rice paper. Different variations may include the use of different herbs, vegetables, or protein choices based on individual tastes and regional preferences.

When Vietnam, opened up in the 1990's, I was in Hong Kong, so my colleague and I went to Saigon for the weekend. With the help of a photocopy of a hand-drawn map bought in a side alley, we tracked down the address of a building used by my father (then a British army intelligence officer) as his HQ in the months after the end of WW2. The building at this address was the Foreign Correspondent's Club.

We then found a cafe for lunch, and I chose Gỏi cuốn. This was a Vietnamese spring roll comprising fresh ingredients wrapped in thin, soft, translucent rice paper. The roll was served at room temperature and was not fried like the fried spring roll. I was taken by its light and refreshing flavours, and could understand why it is a popular choice during the hot summer months.

Here's an authentic Saigon summer rolls recipe that reflects the traditional Vietnamese flavours and ingredients:

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Prep Time 10

Total Time 10

Course Appetizer, Snack

Cuisine Vietnamese

Servings 4 people

Calories 140 kcal

Equipment

Julienne shredder

Ingredients

8-10 rice paper wrappers
1 cup cooked rice vermicelli noodles
10 medium cooked shrimp (peeled and deveined)
1 cup lettuce leaves (torn into small pieces)
1 cup bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh mint leaves
1 cup fresh coriander leaves
1/2 cup cucumber (julienned)
1/2 cup carrots (julienned)

Dipping sauce

3 tbsp hoisin sauce
2 tbsp smooth peanut butter
2 tbsp water
1 tbsp lime juice
1 clove garlic (minced)
1 red chili (finely chopped)

Instructions

Prepare all the ingredients, including cooking the vermicelli noodles and shrimp, and cutting the vegetables and herbs into thin strips.
Fill a large shallow dish or pan with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds or until it softens.
Place the softened rice paper on a clean, damp kitchen towel or a plate.
On the bottom third of the rice paper, place a couple of shrimp, a small amount of vermicelli noodles, lettuce, bean sprouts, cucumber, carrots, and a few leaves of each herb.
Fold the sides of the rice paper over the filling, then tightly roll up the rice paper to form a summer roll.
Repeat the process with the remaining ingredients.
For the dipping sauce, whisk together the hoisin sauce, peanut butter, water, lime juice, minced garlic, and chopped chili (if using) in a small bowl until well combined.
Serve the summer rolls with the dipping sauce on the side.

Notes

Enjoy the authentic flavors of Saigon summer rolls with this recipe! It's important to use fresh, high-quality ingredients to achieve the best taste and texture.

Keyword Nem cuốn, spring roll

The post Saigon summer roll appeared first on Beyond.

Grilled Portuguese sardines

schweboo — Thu, 02 Nov 2023 12:58:18 +0000

Portuguese sardines

Grilled Portuguese sardines make a classic dish, often celebrated for their simplicity and delicious flavours.

Mrs F and I visited Portugal many years ago and found a small market not far from Lisbon. One of the staff was cooking sardines served on fresh, crispy bread. There is something particularly good about eating grilled fresh fish in the open air.

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Main Course, Snack

Cuisine Portuguese

Servings 4 people

Calories 129 kcal

Equipment

Charcoal grill

Ingredients

8-10 fresh sardines cleaned and gutted
2-3 cloves of garlic minced
1 lemon sliced
1 tbsp Fresh parsley chopped
1 tbsp Extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat.
Rinse the sardines under cold water and pat them dry with paper towels.
Make a few shallow cuts on both sides of each sardine. This will help the fish cook more evenly and absorb more flavor.
In a small bowl, combine the minced garlic, a generous drizzle of olive oil, and a pinch of salt and pepper. Mix well to create a simple marinade.
Rub the marinade onto the sardines, making sure to coat them thoroughly, inside and out.
Place the sardines on the preheated grill and cook for 3-4 minutes on each side, or until they are cooked through and have nice grill marks.
Once the sardines are cooked, transfer them to a serving platter. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley.
Serve the grilled sardines with a fresh salad, crusty bread, and additional lemon wedges on the side.
Enjoy your delicious Portuguese sardines!

Keyword grilled, sardine, sardines

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Asuparabekon

schweboo — Mon, 30 Oct 2023 16:46:48 +0000

Asuparabēkon

Kushiyaki is a Japanese technique that includes various skewered and grilled meat, seafood, or even vegetables and tofu. The ingredients are placed on bamboo skewers and are typically seasoned with either salt (shio) or a reduced and sweetened version of soy sauce that is known as tare.

Kushiyaki should always be freshly prepared and served immediately after grilling, while the typical accompaniments usually include edamame, salads, or pickled vegetables.

Here is a Japanese asparagus dish using belly pork bacon, based on a meal I had in Hong Kong in 1987, where this was one of the side dishes served with yakitori chicken. It may also have been my first experience of Japanese cuisine.

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Prep Time 10

Cook Time 8

Total Time 18

Course Side Dish

Cuisine Japanese

Servings 4

Calories 260 kcal

Equipment

1 charcoal grill or oven
bamboo skewers

Ingredients

Asparagus

8 spear fresh asparagus
8 slices thinly sliced pork belly bacon

Glaze

3 tablespoons soy sauce
2 tablespoons mirin
3 clove garlic (minced)
1 tablespoon honey
1 tablespoon sesame seeds

Instructions

Light the charcoal grill or preheat your oven to 400°F (200°C).
Wash and trim the tough ends off the asparagus spears.
In a small saucepan, combine the soy sauce, mirin, and honey. Bring to a simmer over medium heat and let it cook for 2-3 minutes until slightly thickened.
Wrap each asparagus spear with a belly pork rasher.
Place the wrapped asparagus on a baking sheet lined with parchment paper.
Brush the asparagus and pork with the glaze.
Sprinkle sesame seeds over the asparagus.
Cut into 3cm lengths, place on skewers and grill over the redhot coals or bake in the preheated oven for 10-12 minutes, or until the asparagus is tender and the belly pork is cooked through and slightly crispy.

Notes

Mirin is similar to sake but has more sugar and a lower alcohol content (14%). A staple in many Japanese kitchens, it pairs especially well with soy sauce. If you cannot get hold of Mirrin, you can substitute a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use

Keyword asparagus, belly pork, glaze

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San Diego fish taco

schweboo — Thu, 26 Oct 2023 17:30:08 +0000

San Diego fish tacos

My good friend Nitza introduced me to Mexican food in San Diego in 1988. Compared with Mexican food I had tried in Europe, it was delicious. This is my take on the 'San Diego fish taco'.

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Prep Time 20

Cook Time 5

Total Time 25

Course Appetizer, Main Course, Snack

Cuisine Mexican

Servings 4 people

Calories 320 kcal

Equipment

Bowl
2 Large skillet

Ingredients

500 g white fish fillets (such as tilapia, mahi-mahi, or cod)
1/2 cup all-purpose flour
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
Salt and pepper to taste
1 red chilli (chopped)
2 tbs vegetable oil

For the slaw

2 cups shredded cabbage
¼ cup fresh coriander (chopped)
¼ cup mayonnaise
1 tbsp lime juice
1 pinch rock salt (to taste)

Taco assembly

8 tbsp small corn tortillas
½ cup diced tomatoes
1/4 cup chopped red onion
8 Lime wedges for serving
1 tbsp Hot sauce

Instructions

Start by preparing the slaw. In a bowl, combine the shredded cabbage, chopped coridander, mayonnaise, lime juice, and a pinch of salt. Mix well and set aside.
In another bowl, mix the flour, cayenne pepper, smoked paprika, salt, and pepper. Coat each fish fillet in the flour mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the fish fillets for about 3-4 minutes per side or until they are cooked through and golden brown. Set the cooked fish aside on a plate lined with paper towels to drain any excess oil.
Warm the corn tortillas in a dry skillet or over an open flame on the stovetop until they are soft and pliable.
To assemble the tacos, place a few pieces of cooked fish on each tortilla. Top with the prepared slaw, diced tomatoes, and chopped red onion. Squeeze some fresh lime juice over the top and add hot sauce if desired.
Serve the fish tacos immediately with extra lime wedges on the side.

Keyword fish, san diego, tacho

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Penang steamed fish

schweboo — Thu, 26 Oct 2023 07:09:39 +0000

Penang steamed fish

Penang steamed fish is a delightful dish that is not only healthy but also bursting with flavour.

Penang is a state in northwest Malaysia, located on the northwest coast of Peninsular Malaysia. It is comprised of two parts: Penang Island, where the capital city of George Town is located, and Seberang Perai on the Malay Peninsula. Known as the "Pearl of the Orient," Penang is famous for its rich cultural heritage, vibrant culinary scene, and beautiful landscapes.

The state is renowned for its diverse and flavorful cuisine, which reflects a fusion of Malay, Chinese, Indian, and European influences. Some of the most popular dishes from Penang include Penang Laksa, Char Kway Teow, Nasi Kandar, and Hokkien Mee, among others. Penang is also celebrated for its historical and cultural sites, including its well-preserved colonial architecture, temples, and mosques, making it a popular tourist destination in Malaysia.

Many restaurants have tanks full of live fish, so you can choose what you are going to eat knowing that it is really fresh!

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Prep Time 30

Cook Time 12

Total Time 42

Course Main Course

Cuisine Malaysian

Servings 4 people

Calories 250 kcal

Equipment

1 Bowl
1 wok
1 Heat proof dish that fits in wok

Ingredients

1 large whole fresh fish (red snapper or sea bass works well)
2 tbsp Penang shrimp paste (belacan)
2 tbsp tamarind pulp (soaked in 1/4 cup warm water and strained)
1 stalk lemongrass (cut into 2-inch lengths and bruised)
1 tablespoon palm sugar (or brown sugar)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tbsp lime juice
2 cloves garlic (minced)
2 inch ginger (julienned)
1 red chilli (chopped)
1 tablespoon sesame oil
1 tablespoon Shaoxing wine or dry sherry
3-4 spring onions (chopped)
1 tbsp Water for steaming

Seasoning - to taste

1 tsp rock salt to taste
1 tsp tsp black pepper

Garnish

1 red chili (sliced)
1 tbsp Fresh coriander

Instructions

Clean the fish thoroughly, making sure it's descaled and gutted. Make a few diagonal cuts on both sides of the fish. This will help the flavors to penetrate the flesh.
Prepare a steamer by bringing water to a boil in a large pot or wok.
Place the fish on a heatproof dish that fits inside the steamer.
Mix minced garlic, ginger, lemongrass, Penang shrimp paste, tamarind juice, palm sugar, soy sauce, fish sauce, lime juice, sesame oil, red chillis, Shaoxing wine, and a pinch of salt and pepper in a bowl.
Pour this mixture evenly over the fish, making sure some of it gets into the cuts.
Scatter the chopped spring onions on top of the fish.

Steaming

Once the water is boiling, place the dish inside the steamer and cover it with a lid. Steam the fish for about 10-15 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when it's done.

Serving

Carefully remove the dish from the steamer and garnish with fresh coriander and sliced red chillis.
Serve the steamed fish with steamed rice and enjoy the delicate flavors of Malaysian cuisine.

Notes

Feel free to adjust the seasonings according to your taste preferences. Enjoy your Penang steamed fish!

Keyword spicy, steamed fish, tasty

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Beef gravy

schweboo — Tue, 24 Oct 2023 17:48:36 +0000

Beef gravy

Beef gravy has a deep, meaty taste that complements the flavours of slow roast beef. It can also be served over mashed potatoes, rice, or other side dishes to add moisture and a robust, savoury element to the meal. Beef gravy is a classic accompaniment to many comfort foods and hearty meals, providing a satisfying and flavorful addition to the dining experience.

The best beef gravy does not come out of a packet. Instead, the gravy is made using the vegetable stock resulting from par-boiling the vegetables, a roux made using fat and juices from the roasted meat and plain flour, seasoning, port wine, mustard, as well as caramelised onions, garlic and carrot.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine British

Servings 6

Calories 31 kcal

Equipment

1 Roasting pan (after beef has been roasted)
1 conical sieve
1 litre jug

Ingredients

1 cup Beef fat and juices from the roasted meat
1.5 tbsp plain flour
1 tsp black pepper
1 tsp rock salt
325 ml port or red wine
500 ml vegetable stock
2 med onions (quartered and caramelised in dripping)
2 med carrots (sliced and caramelised in dripping)
2 cloves garlic (chopped and caramelised in dripping)

Instructions

Cut the onions in quarters, chop the cloves of garlic and slice the carrots.
Render down the beef fat and use to caramelise the onions, garlic and carrot.
Add fat, onions, garlic and carrot to the juices in the pan in which the beef was cooked to make the dripping.
Add the plain flour to make a roux. (Use 1.5 tbsp plain flour for each cup of dripping)
Then stir in the vegetable stock and red or port wine. (Use 50:50 beef stock/vegetable stock if you have beef stock on hand).
Bring to a boil while stirring to mix the roux with the stock and reduce the wine to half its volume by simmering for 8 minutes.
Remove the vegetables by passing the gravy through a sieve into a jug.
Serve piping hot.

Keyword beef, gravy

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