Snapper Curry Soup

The dish i’m presenting today from east african inspired coconut curry red snapper stew. Which is going to be loaded with a depth of flavors from the coconut and the curry. It’s going to be succulent and juicy.

Ingredients :
2 large fresh red snapper fish cleaned and cut to preferred sizes
1 tbsp turmeric
1/2 tbsp salt

For marinade:
1 shallot onion,
1/2 tsp freshly ground black pepper,
1 tsp fresh lime juice,
1 clove garlic,
Pinky finger size ginger,
1/2 tsp aniseed)

For stew :
3 medium red onions sliced thinly,
Thumb size ginger,
1 serrano chili,
1 habanero chili,
2 cloves garlic,
1 heaping tbsp tomato paste,
1/4 cup virgin coconut oil,
3 cups of coconut flakes blended with 400 ml of water and strained for coconut milk

This is how i cook it :
1. So here we have already cleaned the fish and cut them into our preferred size.
2. And i’ve just added some turmeric and some salt.
3. Now in this mixture i have onion (which is a shallot onion), ginger garlic, and a seed, and also some lime juice. I’ve also added my black pepper and i blended it together and incorporated it so.
4. We’re gonna let the fish marinade for 45 minutes before we fry at room temperature.
5. Now the oil is now heated.
We know that because we added some onions to it to flavor the oil and also to test the oil to see.
6. And i’ve sprinkled some flour into the oil prior to immersing my fish.
So that my fish gets crispy on the outside and stays juicy on the inside and also doesn’t stick to the bottom of my frying pot.
7. So you fry the fish until it is nice and crispy.
It takes about ten minutes for that to happen. And then you fry the next batch.
8. Now you could also bake the fish.
All you have to do is just go do the same thing instead of frying. Just add a little bit of oil to it. Make sure each fish is coated with oil.

Now i recommend though that if you’re going to bake it, you use a fish that’s a lot firmer not as delicate as fresh snapper is. Snapper is delicious but it’s also very delicate falls apart easily. So if you’re going to bake it, you just want to make sure that when you do end up immersing it or including it into your stew, that you are very gentle and careful. So that way it stays together. So there you go nice and crispy and ready. So you set it aside and we begin cooking the actual stew.

Bake the fish
Now to do that :
1. I’m going to grind some ginger, garlic. To close of that, one habanero and some serrano chiles.
I’ve added some salt to create that’s coarse surface because i am going to grind it obviously. You may use your blender that’s totally fine. I was just really feeling nostalgic today, and i just was thinking about home a lot. You know i miss cooking the way i cooked back home, or watching my mom cook so there you go. That’s why i happiest anka and that’s up early. So grind until is smooth enough and we begin taking the stew.
2. And here is some extra virgin coconut oil for that coconut flavor.
We want to be really coconut flavor forward with this too.
3. Because it is called coconut curry, so i’ve added some onions and now you see that i’ve finally sliced them and they’re all the same size.
4. Very important for them to cook evenly.
5. And i’ve included my grinded ingredients and a heaping tablespoon full of tomato paste.
Now here is some to mark = curry powder, dry rosemary, and this is actually garam masala which has coriander seeds… Cloves.
If you have other ingredients that just really elevates all of the flavors.
6. Now black pepper and turmeric with the addition of the lime juice or any natural acidic juice.
It will help to activate the anti-inflammatory properties in summary.
7. Stir it properly and then put the lid on
8. We cook this on low heat not medium not high but low.
And we covered it after we stir it and we left it for 25 minutes on low heat. And there it’s the result you get = deep caramelized the flavors guys. You don’t need a whole lot of oil, and you most definitely don’t need high heat to get carmelization.
9. Now here is our coconut milk.
For the coconut milk i purchased the dry flakes. Okay the unsweetened kind. There is the sweet and so be careful okay and pick only the sweeten time i mean the unsweetened time.
10. Now i used three cups full of the three heaping cups actually and i added 400 milliliters of water to it and i blended it till i could get it as smooth as possible, and passed it through my strainer and there we go= we have coconut milk.
You could also get the kind that will be totally fine.
11. And now we’ll crank the heat up to medium heat and we let it simmer down gently after we add our fish.
And we just let it simmer down until the fish is able to absorb all them. It has a hint of sweetness with that balance of savoriness this is a beautiful dish you have to try the recipe to know.

This dish over some coconut rice if you want to carry on with that coconut theme. Ah it was delicious. Okay try the recipe thank you all so much for attentions and as always have fun or make it a great day and have fun especially in that kitchen.

Sweet Chili Shrimp Recipe

Today i’ll be making some sweet chili shrimp so let’s get started.

Ingredients :
¼ oz shrimp
sweet chilli sauce
few black and white sesame seeds
1 tbsp Butter
Scallions
2 garlic
Few Cayenne
1 ground ginger stick
chili oil
salt (to taste)

Alright so this is just a quarter pound of shrimp I’m not making a lot I’m just making some lunch for my best friend today. so this is the sweet chilli sauce that i’ll be using. so this recipe is basically semi-homemade. I have my black and white sesame seeds right there. I have some butter, scallions, and garlic.

Move on to the cooking process:
1. And now we’re just going to season up the shrimp, and that’s it.
Okay so as usual you can season your shrimp however you prefer, but for this recipe I’m going to use some black pepper and as a matter of fact you probably suggest your salt and pepper here, because of the sauce.
2. I’m going to go in here with some Cayenne, not too much you know they’re spicy.
3. Then I’m going to go with some ground ginger stick with the theme. Physicist semi-homemade I do want to put my own touch on to this so this one uses own spices.
4. I’m also going to go in here with some chili oil just a little bit of that, and some salt.
I’m using kosher salt, mix this up and allow it to marinate five minutes.
5. Alright guys I have my garlic going for about five minutes in some butter.
6. Now to my garlic I’m going to add my shrimp.
Down in here and you’re going to cook your shrimp for no more than two minutes, and then we’re going to add the sauce.
7. Okay guys so I’m adding myself down in here, we mix it cook, and allow it to cook another 1 minute.
8. And then we’re going to sprinkle in our sesame seeds and our scallion.
Don’t overcook your shrimp. Okay guys the star you look amazing already.
9. And now you’re going to add your scallions darling here, and some of your sesame seeds.
All right guys so this is it, at the end when I plate it up. I am going to add more sesame seeds for that top, but as you imagine, it looks super delicious.

I just started off with some steamed rice and add some more sesame seeds for that crunch and some scallions. I hope you guys enjoyed the semi-homemade shrimp recipe

Fried fish specialized with lemongrass

Usually in the territory of South East Asia, many food is fried and what makes the taste buds bloom is their seasoning. Let yourself be tempted by this Vietnamese recipe of fried fish with lemongrass and chili pepper. It is a classic of Vietnamese cuisine. This lemongrass-chilli mix enhances fish and seafood perfectly. Commonly it is eaten by the family, as a daily dish because it’s quick to cook. Crispy to perfection, it is also an be served with white rice. Change of scenery guaranteed!

The good advantages of this recipe are = this tasty dish, easy and quick to prepare. Seriously

Quantity: available for 2 people
Preparation time: about 15 minutes
Cooking time: about 10-15 minutes

Important utensils
1 non-stick frying pan
1 knife + 1 board
absorbent paper
1 plate
food film
1 teaspoon

The main Ingredients
350-400 g of fish (here 2 pout)
2 sticks of lemongrass (~ 20 g)
1 red pepper (optional)
1/2 cc of salt

Preparation
1. Clean the fish. Absorb excess water with paper towels. It is possible to replace the pout with other fish such as sea bream, hake or hake.
2. Cut the two faces of the fish. Place them on a plate.
3. Finely chop lemongrass and chilli together.
4. Salt and brush the fish with lemongrass and chilli. Filmer and marinate the fish in the fridge for about 1 (one) hour.
5. In a skillet, heat 2-3 tablespoons of vegetable oil. Fry the fish on each side for 5-7 min while monitoring the color .

Now It is ready. You can serve the fried fish with lemongrass and warm rice.

Traditionally, fish is fried in a wok oil bath. But this cooking in the pan is just as good and especially less oily.

Asian Fried Fish, How Delicious is it

Hello guys, good day for you.
Now I will present you a tips how to make a delicious fried fish. The fish which I choose to fry are the freshwater fish, because they are usually available in the market, and still alive. I chose fish that are still alive because after being fried, it tastes more delicious, sweet and savory taste mixed together. That’s why i suggest you to buy the fresh one.

Now we will discuss the main topic directly.
Making spices
Spices ingredients are :
1) Coriander or Cilantro
2) Salt
3) Garlic
4) Turmeric
5) Red onion

How to make spices
The essence of making this spices is only one= That is to produce a smooth mixture. How? There are 2 ways:
1) Modern ways.
Use a blender machine. easy to use, just put all the ingredients into a blender container and let the machine work for us. The disadvantage of this machine = the amount of material must be many, if only a few, the blending result is rough.
2) Traditional ways.
Using stone bowls (mortar) and stone pounders. In my hometown, this tool is known as “cobek”. The advantage of this tool is able to pound a few spices ingredients. The disadvantage=make us tired

The next step :
Before we move to the next step, i need you to know these :
Main ingredients =
1) One adult Fresh fish
Adult fish are chosen because of it’s thick meat
2) and Lime.
Lime is useful for removing fishy scents.

Now, here is the next step:
Combining the fish and spices.
1) Prepare fresh fish
2) Clean the fish from its dirt
3) Make two slices on each side of the fish body
4) Lime is split into 2 parts. Then each one is poured evenly to the body of the fish.
5) Spread the spices all over the body of the fish including in the slices. The aim is so that the spices can soak into the fish’s body.

Fry the fish
1) Prepare a frying pan, put it on the stove. Turn on the stove with a small flame.
2) Pour a lot of vegetable oil into the pan. The amount is estimated so that the fish can sink into it.
3) Wait and make sure that the oil is well hot.
4) Put the fish into hot oil
5) After being fried for 5 minutes, turn the fish’s body to the other side so it doesn’t burn
6) Continue frying for 5 or 10 minutes
7) Once fried, cook and drain

Serving the fried fish
1) Prepare a wide plate
2) Put the fried fish on the plate
3) Add some fresh vegetables next to the fish, such as cucumber slices, salads, and cabbage
4) You can also add sambal beside the fish
5) Serve it while hot along with warm rice

Happy enjoy your lunch