Related Searches: Beer Battered Fish, Barramundi Fish
... saucepan over medium heat. Add shallot, ginger and curry powder and cook for 3 minutes or until fragrant. Stir in milk, tamarind, fish sauce and 1 cup water. Bring to a simmer. Using 2 spoons, drop walnut-sized balls of ...
... , 2 tbs red curry paste, 1 L vegetable oil. Method: Grease and line a tray. Place fish, curry paste and fish sauce in a food processor. Process until finely chopped. Transfer to a bowl with prawn meat, beans, lime ...
... chopped coriander. Cook, stirring often for 3 minutes or until eschalot is soft. Add brown sugar, soy and fish sauce. Cook, stirring until sugar has dissolved and mixture comes to the boil. Reduce heat to low and simmer ...
... crushed, 6 kaffir lime leaves finely shredded, 300 ml coconut milk, 1 tbs fish sauce, 1 tbs brown sugar, 500 g firm white skinless fish fillets cubed, 0.5 cup basil leaves, steamed brown rice and sliced cucumber. Method ...
... lightly whisked, 0.25 cup coconut oil. Method: To make the salsa, combine coconut water, lime juice, fish sauce and finely chopped chilli together in a bowl. Add shredded cabbage, papaya, sliced onion, and coriander mix ...
... a medium heat. Cooking a few at a time, fry the fish cakes for about 5 minutes on each side until golden. Serve hot with tartar sauce and lemon wedges. Categories: Australian; Fish cake; Salmon; Snacks. Complexity: 2.
... sliced, 2 red chillies sliced, 0.33 cup coriander, 250 g snow peas trimmed, 4 kaffir lime leaves, 1 tbs fish sauce, 1 lime zested, juiced, 3 cup long grain white rice steamed, 400 ml coconut milk, 1 garlic clove crushed ...
... : 425 g can tuna in oil, 2 tbs fish sauce, 2 carrots, 2 tbs coriander, 100 g snow peas, 4 spring onions, 1 bunch broccolini, 0.25 cup red curry paste, 1 lime, 0.33 cup sweet chilli sauce, 0.25 cup rice flour, 3 eggs, 3 ...
... 1 tsp fresh ginger finely grated, 0.25 cup fresh coriander leaves, 2 tsp fish sauce. Method: Cook Birds Eye Oven Bake Fish Fillets following packet directions. Combine remaining ingredients to make a salsa and serve with ...
... in a large frying pan over medium-high heat. Add fish and cook for 2 minutes each side or until golden (the fish will finish cooking when added to sauce). Transfer fish to a plate and set aside. Reduce heat to medium ...
... the vinegar, tomato purée, sugar, cornflour, soy sauce, and pineapple juice in a jug, and set aside. Put the cornflour on a plate, and season with salt and black pepper. Toss the fish in the seasoned flour to coat. In a ...
... oven to 200°C (Gas 6). Cut the fish fillets into thick even strips about 2.5cm ... sauce into a bowl, and stir through the capers and gherkins. Serve with the hot fish fingers. Categories: Australian; Fish and chips; Fish ...
... . Reduce the heat to a simmer and cook, uncovered, for 5 minutes, until the sauce has reduced. Allow it to cool. Turn the fish in the cooled sauce to coat, cover, and marinate in the fridge for 1 hour. Preheat the grill ...
... in a bowl to combine. Place pita breads and serve filled with fish, mango salsa, avocado and lettuce topped with spiced yoghurt sauce. Categories: Low sugar; Taco; Healthier easier; Low salt; Mango; Pescatarian; High ...
... crumbs are crisp and golden. Cook chips on the second tray as per packet instructions. Serve fish with chips, a wedge of lemon and tartare sauce. Note: To make fresh breadcrumbs, process day-old bread in a food processor ...
... meal is. Ingredients: 900 g McCain Superfries Steak Cut Chips, 4 piece Crumbed Fish Fillets, 400 g Woolworths Tangy & Crunchy Coleslaw Kit, tartare sauce. Method: Preheat oven to 200°C. Line two baking trays with baking ...
... olives, finished with basil sauce. Ingredients: 9 marinated artichoke heart quarters halved, 2 tsp lemon rind finely grated, 60 g spinach leaves, 18 semi-dried tomatoes, 6 skinless white fish fillets, 12 kalamata olives ...
... Campbell's Real Stock to the dish. Season to taste. Simmer for 5 mins until reduced slightly. Place fish in sauce and bake uncovered for 15 mins or until just cooked through. Top with parsley leaves and serve with mash ...
... -low and simmer, covered, for 12 minutes or until couscous is tender and sauce thickens. Meanwhile, heat oil in a large frying pan over high heat. Add fish and cook for 3 minutes on each side or until just cooked through ...
... spinach, cabbage and sweet potato in a large bowl. Top with fish and dollop with sauce. Scatter over parsley and serve with lemon wedges. Categories: Fish; Jan feb 2022; Quick and easy; Australian; Dinner; Sweet potato ...
... is lightly charred on both sides. Spread a little tartare sauce on the bottom of each roll half. Top with rocket, beetroot, pineapple, fish, remaining tartare sauce, carrot and cucumber. Season well. Place roll lids on ...
... for 5 minutes each side. Add baby kale, cover and cook until wilted. Serve fish and kale with the avocado sauce. Categories: Fish; Kale; Australian; Fish dishes; Pescatarian; Wheat free; Mains; Avocado. Complexity: 3.
... recipe fuses an authentic Chinese sauce with flaky white fish and colourful veggies. Perfect served with fluffy white rice or egg noodles. Ingredients: 5 ml vegetable oil, 350 g firm white fish fillets sliced, 3 cloves ...
Looking for a reliable classic? Try our simple recipe for crispy battered fish and chips, with tartare sauce and a squeeze of zesty lemon. Ingredients: 500 g brushed potatoes peeled, washed, cut into chips, vegetable oil ...
... for a few minutes, then season with salt and pepper. Pour the sauce into the bowl with the fish and gently stir so that the sauce coats all the fish. Pour into an ovenproof dish. Cook the whole potatoes in lightly salted ...
... golden and just cooked through. Meanwhile, make kaleslaw according to packet instructions. Serve fish with chips, kaleslaw, tartare sauce and lemon wedges. Categories: Fakeaway; Low sugar; Healthier easier; Sweet potato ...
... 3-4 minutes until golden and cooked. Serve fish and wedges with sour cream and sweet chilli sauce for the wedges. Categories: Barramundi; Fish; Potato; Summer; Fish and chips; Soy free; British; Peanut free; Pescatarian ...
... with paper towel. Repeat with remaining fish. Season with sea salt flakes. Serve with tartare sauce and lemon wedges. Categories: Fish; Fathers day; Potato; St patricks day; Fish and chips; Pescatarian; British; Mains ...
These bite-sized fish and veggie patties deliver on flavour and texture thanks to fresh salmon, peas and mashed sweet potato. Plus, they're freezer-friendly. Ingredients: tartare sauce to serve, 0.5 cup frozen peas ...
... gem lettuce, 300 g Woolworths rainbow coleslaw, 0.5 cup sweet chilli sauce, 1 tbs sesame seeds toasted, 1 lemon cut into wedges. Method: Lightly dust fish-cake patties in plain flour. Heat oil in a large non-stick frying ...
... makes for a light, fresh and tasty dinner. Ingredients: 0.3333 quantity fish cakes, 0.3333 cup plain flour, 0.6666 cup vegetable oil, 0.3333 cup sweet and sour sauce, 1 tbs sesame oil, 0.5 lemon juiced, 120 g leafy mix ...
... remaining ingredients and bring to the boil, then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the fish is tender. Serve with steamed baby new potatoes and green beans. Categories ...
... left whole, 1 small handful fresh coriander, 2 fresh hot red chillies deseeded, 1 tbs Thai fish sauce such as nam pla, 1 tbs dark soy sauce, 1 small handful fresh basil leaves, 2 limes juice only, 1 egg. Method: Put all ...
... peanut oil, 6 shallots thinly sliced, 1 tbs Thai red curry paste, 4 kaffir lime leaves torn, 2 tbs Thai fish sauce, 0.5 tbs demerara sugar, 1.6 cups coconut milk, 2 cups vegetable broth, 6 baby eggplants quartered, 125 g ...
... Season with salt and white pepper. Pour into a serving bowl. To make Thai-flavoured sauce, combine chilli sauce, lime juice, sugar, fish sauce, vinegar and coriander in a bowl. Pour into a serving bowl. Place prawns onto ...
... 1 small eschalot (finely chopped), 1 1/2 tbs peanut oil, 2 tsp grated ginger and 1 tbs fish sauce. To make the parsley butter sauce, combine wine, 2 eschalots and 1 garlic clove in a small saucepan, bring to the boil and ...
... and add herbs, eggs and mustard and stir well to combine. Season. Pour the sauce mixture over the cauliflower and fish mixture in ovenproof dishes. Sprinkle over sour dough breadcrumbs. Top with grated cheese. Transfer ...
... of a large sharp knife and cut the Moreton bay bugs in half from head to tail. Combine eschalot, lime juice, fish sauce, sugar, dill, chilli, half the peanuts, 2 tbs peanut oil, sesame oil and 2 tbs water in a small bowl ...
... addition to green veggies in this stir fry. Ingredients: 250 g egg noodles, 3 tbs oyster sauce, 2 tbs soy sauce, 1 tsp fish sauce, 2 tbs canola oil, 3 cloves garlic peeled and minced, 4 large spring onions sliced, 1 ...
... 1/2 cup rice onto each, forming a bed for the fish. Place a fish fillet onto the rice, tucking the thin tail underneath. Spread 2 tsp sweet chilli sauce over the fish and sprinkle with kaffir lime and shallot. Spoon over ...
... with salt and black pepper, and stir through the parsley. Layer the smoked fish and anchovies in an ovenproof dish, then spoon over the sauce and gently combine. Top with a layer of potatoes, brush with melted butter ...
... brightens up any dish and is especially good with grilled fish. Ingredients: 1 bunch parsley fresh, leaves picked, 0 ... olive oil to a food processor and blitz to a coarse sauce. Heat the oil in a large non-stick pan on high ...
... season with salt and black pepper. Add the peas and eggs (if using), and stir gently. Spoon the sauce on top of the fish, and stir gently. Top with the reserved mashed potato, and fork the top so that the potato forms ...
... put all the ingredients in a bowl, and mix well. Pour all over the fish, and leave to marinate for about 10 minutes. Sit the fish pieces with the sauce in a roasting tin, and bake in the oven for about 15 minutes, until ...
... milk, a little at a time, stirring constantly, until the sauce has thickened. Whisk to get rid of any lumps, then ... fibre; High protein; Low salt; Low sugar; Australian; Fish dishes; Salmon; Lunch; Dinner. Complexity: 2.
... . Spoon the sauce over the salmon. Serve hot. Categories: Gluten free; Wheat free; Soy free; Egg free; High protein; Peanut free; Sesame free; Tree nut free; Pescatarian; Australian; Fish dishes; Salmon; Cucumber; Lunch ...
... salmon hot or cold, with the sauce spooned over it. Categories: Gluten free; Wheat free; Soy free; Egg free; Peanut free; Sesame free; Tree nut free; Pescatarian; Australian; Fish dishes; Salmon; Cucumber; Lunch; Dinner ...
... salmon on a platter or individual plates with the flageolet beans and new potatoes on the side, and the parsley sauce spooned over the salmon and potatoes. Categories: High fibre; High protein; Low salt; Australian ...
... should be cooked through. Sprinkle the spring onions over the top of the fish and cook for just a few minutes longer. Transfer the fish and sauce to a warm serving dish or, alternatively, divide into 4 portions and serve ...
... the cabbage with a little salt and a dash of lime juice. Divide among the tortillas and add the deep-fried fish. Drizzle over the tartare sauce and serve. Categories: Mexican; Taco; Fish dishes; Lunch. Complexity: 3.
Canned salmon is an easy and affordable way to get oily fish into your family's diet. The herby sauce adds a piquant and creamy finishing touch. Ingredients: 500 g white potatoes peeled weight, cut into large cubes, 1 ...
... microwave). Allow portion to rest, while assembling rice and bok choy. Cut bag and place fish on top of rice and drizzle with sauce from the bag. Enjoy!. Categories: Gluten free; Wheat free; High fibre; High protein; Low ...
... for 10-15 minutes or until golden and cooked through. Serve with lemon wedges and tartare sauce. Categories: Fish; Low sugar; Hot canapes; Low salt; Pescatarian; Tree nut free; British; Peanut free; Appetisers; Christmas ...
... such as ling in this recipe. Tip 2: Add 1/2 tsp hot sauce or 1/4 tsp dried chilli flakes with the tomatoes for a spicy sauce. Categories: Fish; Potato; Fish dishes; French; Quick and easy dinner; Mains. Complexity: 3.
... sugar, 1 chili chopped. Method: Cook the rice and prepare the fish according to the instructions on the packaging. Peel and chop garlic. Mix it with soy sauce, sesame oil, sugar and chopped chilli. Peel and shred carrots ...
... ), with sliced onion, fennel, lemon slices, parsley and basil. Cover both sides of the fish, with a thick layer of MasterFoods™ Cocktail Sauce and place on baking tray. Bake at 180 degrees for 30 minutes for medium rare ...
... any excess and deep-fry in 2 batches for 3-4 minutes until golden brown all over. Drain on kitchen paper. Stir the fish into the sauce, then serve immediately with the spring onions scattered over. Categories: High fibre ...
... thin chips, 2 medium tomatoes thinly sliced, 0.25 cup tomato sauce, 1 lemon cut into wedges, green salad, 1 cup baby spinach leaves, 425 g frozen crumbed fish fillets, 0.5 cup mozzarella shredded. Method: Preheat oven to ...
... a large, nonstick frying pan. Cook the fishcakes for 3-4 minutes on each side until golden and crisp. Serve with a green salad and the dill sauce. Categories: Fish cake; Lunch; Australian; Dinner; Salmon. Complexity: 2.
... just cooked through. Meanwhile, mix together the remaining oil, yoghurt, lemon juice, garlic and dill, then season. Spoon the sauce over the fish and serve with grilled zucchini. Categories: Lunch; Australian; Dinner ...
... g Nando's PERinaise, 20 ml Nando's PERi-PERi Sauce, 8 pieces fish fingers, 4 pieces mini tortilla's, 1 carrot grated, ... tortilla and spoon slaw on each. Place the cooked fish fingers on top of the slaw and finish with ...
... 2 tbs oil in a large non-stick frying pan over medium-high heat. Spoon 4 x 1/3-cup amounts of fish mixture into pan. Flatten slightly. Cook for 3 minutes on each side or until golden and cooked through. Transfer rosti to ...
... zest, green salad, 0.25 cup parmesan finely grated, 450 g microwave brown rice cooked, 425 g frozen crumbed fish fillets. Method: Preheat oven to 180°C and line a tray with baking paper. Create zucchini ribbons by firmly ...
... , 1 tbs vegetable oil, 1 tbs chickpea flour. Method: Mix 2 tbs yoghurt, tandoori paste and flour in a bowl. Add fish, turning to coat well. Lay fish pieces on a plate. Heat oil in a large frying pan over high heat. Cook ...
... fine polenta, 0.5 tsp ground cumin, 1 tsp smoked paprika, 1 free range egg lightly beaten, 600 g firm white fish fillets cut into 2cm strips, 2 tbs extra virgin olive oil, 4 flour tortillas, 120 g spinach leaves, 0.5 cup ...
... each side or until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining fish mixture to make a total of 10 fish cakes, adding more oil, if needed. Scatter extra onion and coriander over ...
... smooth. Season with salt and pepper. Heat 2cm oil in a wok over high heat. Working in 2 batches, dip fish into batter to coat. Lower into hot oil and cook for 4 minutes, turning once, or until crisp and golden. Drain ...