Related Searches: Pink Ling Fish, Fish Patties Recipe
... , prawns and baby octopus. Ingredients: 500 g white fish fillets skinless, boneless, chopped into cubes, 250 g baby octopus cleaned and sliced, 250 g king prawns peeled and deveined, raw, 5 tbs olive oil, 4 cloves garlic ...
Ingredients: 12 green king prawns, 500 g dry vermicelli noodles, 1.5 tbs fish sauce, 250 g bean shoots, 0.5 carrot finely shredded, 2 Lebanese cucumbers sliced, 100 g ginger peeled and sliced, 2 bunch mint leaves picked, ...
Ingredients: 12 green king prawns, 4 barramundi fillets, 1 small red chilli seeded and finely chopped, 2 ... salt ground. Method: Peel prawns, leaving tails intact. Brush fish and prawns with oil and season to taste. Heat a ...
... large monkfish tails cut into chunks, 12 raw peeled king prawns, 250 g mussels scrubbed and debearded, 1 bunch ... chopped herbs. Serve with basmati rice. Categories: Indian; Indian curry; Fish; Lunch; Dinner. Complexity: 2.
Ingredients: 0.25 cup thai green curry paste, 300 g white fish fillet cut into 3cm chunks, 12 king green prawns peeled deveined, tails intact, 2 tbs fish sauce, 100 g green beans cut into 5cm lengths, 200 g squid cut ...
Ingredients: 2 tbs plain flour, 8 green king prawns peeled, deveined, 450 g thick white boneless fish fillets cut into 4cm cubes, 8 slice garlic and olive oil sourdough bread, 450 g skinless boneless salmon fillets cut ...
... juice, 1 kg mussels, 4 lobster tails, 500 g cooked king prawns, 0.25 cup olive oil, 425 g frozen sea ... grill on medium. Drizzle oil over skewers, lobster and fish fillets. Season with salt and pepper. Toss mussels on ...
Ingredients: 200 g large green king prawns peeled, deveined, tails intact, 800 g can crushed tomatoes, 800 g white fish fillets cut into chunks, 150 g squid tubes sliced to 1cm rings, 0.5 cup coriander leaves chopped, 2 ...
... , 1 clove garlic chopped, 1 tbs fresh root ginger finely chopped, 325 g cleaned squid cut into 1cm rings, 8 fish balls, 8 raw peeled king prawns, 1 red chilli deseeded and finely chopped, 1 tsp demerara sugar, 2 tbs Thai ...
... tomato puree, 2 tbs red wine vinegar, 300 g chopped tomatoes canned, 2 cups fish stock, 300 g cod boneless, skinless, chopped, 200 g king prawns raw, peeled, deveined, 100 g green olives pitted, halved. Method: Heat the ...
... finely chopped, 1.2 cup dry white wine, 1.2 cup fish stock, 2 tbs tomato purée, 1 pinch saffron threads, 1 pinch ... g in total, sliced into 5mm thick rings, 8 raw king prawns shells on, deveined, 3 tbs flat-leaf parsley ...
... , 2 cloves garlic finely chopped, 4 scallops quartered, 6 crab sticks halved in length, 200 g peeled cooked king prawns, 1 tbs Thai fish sauce, 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp demerara sugar, 2 tbs fresh ...
... king prawns, 2 small red chillies seeded and chopped, 2 green shallots finely chopped, 1 handful kaffir lime leaves finely shredded, 1 tbs fish ... finely chopped paste. Add brown sugar, fish sauce and lime juice and process ...
... red curry paste, 750 g green king prawns, 100 g vermicelli rice noodles, 1 tbs fish sauce, 100 g bean sprouts, ... curry paste starts to separate. Stir in 2 cups water, fish sauce, lime juice and sugar. Bring to the boil. Add ...
... shallot, 1 chopped long red chilli, 1 tablespoon fish sauce, 2 teaspoon dried coriander, 2 crushed garlic ... bowl. Add 1kg Large Green Banana or Australian King Prawns. Toss until well combined. Cover and refrigerate ...
... dressing and a pinch of spice. Ingredients: 1 clove garlic crushed, 2 tbs white sugar, 500 g cooked king prawns, 2 tbs fish sauce, 2 long red chillis, 0.5 cup coriander leaves, 1 Lebanese cucumber, 250 g grape tomatoes ...
... tops reserved, 3 large zucchini spiralised, 2 large carrots spiralised, 50 g beansprouts, 400 g king prawns cooked, peeled, deveined, 1 tbs fish sauce reduced salt, 0.5 bunch coriander chopped, 1 medium lime juiced, 30 g ...
... red chilli slice, 1 tbs canola oil, 400 g king prawns cooked, peeled, deveined. Method: Cook the rice ... paste and cook for 1 minute. Stir in the coconut milk and fish sauce and the zest and juice of 1 lime and bring to a ...
... starter or light lunch. Ingredients: 1.6 cup coconut milk reduced fat, 450 g king prawns raw, peeled, deveined, 2 tsp lemongrass paste, 1 tbs fish sauce, 1 large lime juice and zest, 1 bunch coriander fresh, chopped, 1 ...
... . Ingredients: 8 large iceberg lettuce leaves, 250 g king prawns peeled and cooked, 1 medium mango peeled and ... , 1 avocado peeled and sliced, 1 lime juiced, 1 tbs fish sauce, 1 tsp caster sugar, 1 tbs sesame oil. Method: ...
Ingredients: 6 slices Parma ham, 1 tbs white wine vinegar, 3 tbs olive oil, 1 tsp Dijon mustard, 12 cleaned king scallops corals removed, 4 rosemary sprigs, 1 tbs olive oil, 300 g mixed salad leaves, 1 pinch salt, 1 ...
... ginger peeled and grated, 2.5 cm piece, 1 pinch dried chillies crushed, 500 g raw king prawns peeled and deveined, 2 tbs Thai fish sauce, 1 tbs lime juice, 2 tbs fresh coriander leaves chopped, 25 g dry-roasted peanuts ...
... , 1 tsp smoked paprika, 1 pinch saffron threads, 3.2 cup hot chicken stock, 300 g cleaned live mussels, 8 cooked king prawns shells on, 100 g raw squid rings, 75 g frozen peas, 1 pinch salt, 1 pinch pepper. Method: Heat ...
... into 1 cm cubes, 1 clove garlic finely chopped, 1 tbs curry powder, 1.5 tbs parsley chopped, 12 cleaned king scallops corals removed, 4 tbs fat-free Greek yogurt, 1 pinch salt, 1 pinch pepper. Method: Cook the lentils in ...
... 1 piece of fresh root ginger peeled and finely chopped, 2.5 cm piece, 1 clove garliccrushed, 20 raw peeled king prawns, 3 tbs light soy sauce, 2 tbs sweet chilli sauce, 2 heads pak choi leaves separated. Method: Cook the ...
... deseeded and chopped, 1 tbs hot curry powder, 1.2 cup canned coconut milk, 0.8 cup water, 1 tbs fish sauce, 1 kg raw king prawns peeled and deveined, with tails left on, 300 g mango cut into 1.5 cm cubes, 5 leaves Thai ...
... peanut oil, 1 Thai yellow curry paste, 0.5 cup water, 1 cup canned coconut milk, 20 raw peeled king prawns, 2 tsp Thai fish sauce, 1 tsp lime juice, 1 pinch salt, 1 pinch black pepper, 2 red chillies deseeded and finely ...
... of the stock and continue to cook until the rice begins to look creamy, about 20 minutes. Stir in the salmon, king prawns, dill, capers and lemon zest and juice, remove from the heat, place a lid on the pan and allow to ...
Ingredients: 750 g green medium king prawns peeled, deveined, tails intact, 1 tsp sesame oil, 1 tbs fish sauce, 0.33 cup small basil leaves, 1 bunch choy sum chopped, 0.5 small pineapple peeled, cored, cut into 2cm ...
Ingredients: 1 clove garlic crushed, 16 king green prawns peeled, deveined, tails intact, 2 tbs fish sauce, 2 tbs coriander leaves, 1 tbs ginger finely grated, 0.5 pineapple peeled, 2 tbs rice wine vinegar, 1 lime wedges ...
... laksa paste, 500 g chicken breast fillets thinly sliced, 350 g green medium king prawns peeled, deveined, tails intact, 400 ml can coconut milk, 1 tbs fish sauce, 200 g dried vermicelli noodles, 2 tbs bean sprouts, 2 tbs ...
Ingredients: 20 green king prawns peeled, deveined, tails intact, 3 tsp fish sauce, 1 long red chilli deseeded, finely chopped, 0.5 cup coriander leaves, 2 tbs mint leaves, 2 spring onions thinly sliced lengthways, 0.25 ...
... finely sliced, 12 peeled cooked king prawns, 125 g sliced roast pork, 3 tbs vegetable oil, 3 shallots finely sliced, 2 tbs roasted peanuts roughly chopped, 1 clove garlic crushed, 1 tbs Thai fish sauce, 2 limes juice ...
Ingredients: 9 large green king prawns peeled, head and tails intact, 1 whole rainbow trout, 6 oysters on half shell, 2 salmon fillets halved lengthways, 1 Lebanese cucumber diced, 0.5 small red onion thinly sliced, 2 ...
Ingredients: 100 g smoked salmon sliced, 30 g butter, 0.5 cup frozen peas, 6 green king prawns peeled, deveined, halved, 2 spring onions sliced, 8 cherry tomatoes halved, 1 tbs baby capers, 0.25 cup lemon juice, 250 g ...
... 1 zested, 1 cut into wedges, 0.5 bunch continental parsley leaves picked, finely chopped, 400 g firm white fish fillets cut into 3cm-thick strips, 350 g pkt Woolworths kaleslaw kit, 2 tbs healthier tartare sauce to serve ...
... 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 ...
... fillet in flour, then dip in batter to coat, allowing excess to drain off. Place in oil. Repeat with another fish fillet. Cook for 5 minutes or until golden, crispy and cooked through. Drain on a wire rack set over a ...
... Serve on tortillas with salsa and cabbage with a creamy tartare. Seriously good, seriously tasty!; Ingredients: 400 g firm fish fillets, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion flakes, 0.5 tsp garlic powder, 0.5 ...
... cornflour, spice powder and pepper in a separate bowl. Using tongs, dip fish into egg, then in spice mixture to lightly coat. Place fish on a plate. Spray with oil. Cook fish, in 2 batches, in a 5L air fryer at 200°C for ...
... and peas and mix well. Using damp hands, shape fish mixture into 20 small cakes. Spray cakes with oil. Heat ... large non-stick frying pan over medium-high heat. Cook fish cakes, in batches, for 2 minutes each side or until ...
... 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 ...
... mixture. Press on crumbs firmly. Spray well on both sides with oil spray. Bake for about 10 minutes until fish is cooked and crumbs are crisp and golden. Cook chips on the second tray as per packet instructions. Serve ...
... lime wedges, 315 g thai style salad kit, 250 g golden sweet potato, 2 tsp olive oil, 425 g crumbed fish fillets, 60 g raw cashews chopped. Method: Preheat oven to 200C. Peel and spiralise the sweet potato. Toss with the ...
... garlic thinly sliced. Method: Preheat oven to 180°C. Cut 6 pieces of baking paper, 25x35cm. Place a fish fillet in the middle of each piece of baking paper. Arrange artichoke, olives, semi-dried tomatoes, rind, thyme ...
... 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 ...
... coleslaw and tartare sauce on the side. Categories: Peanut free; Tree nut free; Pescatarian; British; Fish and chips; Fish; Quick and easy lunch; Quick and easy dinner; Dinner made easy; Low ingredient; Mains. Complexity ...
... or until potato is golden brown and crisp. Add artichokes and cream to pan. Scatter over capers. Season fish with salt. Lay fish, skin-side up, on top of vegetables. Bake for a further 12 minutes or until artichokes are ...
... simmer for 2 minutes. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. When hot add 2 fish fillets and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to ...
... water in a bowl and whisk until smooth. Dip the fish in this mixture. Put the polenta and flour in a shallow ... and pepper, then stir to combine. Use to coat the fish pieces. Shallow-fry in olive oil in a large skillet over ...
... or until golden. Meanwhile, cook beans in boiling water for 2 minutes or until tender. Drain. Serve fish with chips, beans, lemon and parsley. Categories: Low sugar; Pescatarian; Egg free; British; Peanut free; High ...
... is cooked and flakes easily with a fork. Top with coriander sprigs and serve. Categories: Barramundi; Fish; Low sugar; Low salt; Low fat; Quick and easy dinner; Pescatarian; Egg free; Wheat free; Indian; Curry; Mains ...
... , 1 tbs vegetable oil. Method: Process garlic, onion and coriander in a food processor until finely chopped. Add egg white, fish and 1/2 tsp salt and process, using the pulse button, to a rough paste. Transfer to a bowl ...
... 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 ...
... simmer. Cook, covered, for 20 minutes or until potatoes are almost cooked. Add lemon rind, snow peas, fish and any fish juices to curry. Gently stir to combine. Cover and cook on medium-low heat for 7 minutes. Sprinkle ...
... 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 ...
... , turning halfway through, or until golden. Meanwhile, combine breadcrumbs, parmesan and chives in a bowl. Lightly coat fish in flour, dip into egg and coat with breadcrumb mixture. Place on remaining tray and spray well ...
... reduce the broth for 4 mins until slightly thickened, add the chopped parsley and reduce heat to low while taking the fish flesh from the bone to serve. When ready to serve, spoon a third of the broth into a wide shallow ...
... corianderfinely chopped, 3 tsp extra virgin olive oil, 1 tbs rice wine vinegar, 2 tbs extra virgin olive oil, 2 fish fillet, 0.25 tsp salt. Method: Heat oven to 180°C. Chips - while the oven is reaching temperature wash ...
... 2 tbs vegetable oil, 2 cloves garlic crushed. Method: Combine spices in a bowl and season with salt and pepper. Coat fish fillets with spice mixture. Heat 1 tbs oil in a frying pan over medium heat. Add onion, ginger and ...
... . Ingredients: 0.5 cup plain flour, 1 cup panko breadcrumbs, 2 free range eggs lightly beaten, 400 g firm white fish fillets cut into 3cm-wide strips, 5 ml olive oil cooking spray, 2 cups frozen peas, 1 lemon zested, cut ...
... 0.25 cup slivered almonds, 1 cup rocket leaves, 2 tbs baby mint leaves. Method: Cook frozen Birds Eye Fish Fillets following packet directions. Meanwhile, heat oil in a frypan, add onion, zucchini, capsicum and stir fry ...
... medium and cook for1 minute, stirring, or until mixture has thickened. Remove pan from heat. Stir in chives, peas, fish, prawns and half of the spinach. Season. Spoon mixture into a 6-cup capacity baking dish. Using a 4 ...
... , 0.25 small red cabbage finely shredded, 1 small avocado deseeded, finely chopped. Method: Cook fish fingers in oven according to packet instructions. Heat tortillas according to packet instructions. Wrap tortillas in ...
... cheddar and parmesan in a medium bowl. Remove the baking trays from the oven and toss the chips. Add the fish fillets the half-filled baking tray and top each with cheesy breadcrumb mix. Place the trays back in the oven ...
... until warmed through. Transfer to a bowl. Heat half of the oil in same pan over medium-high heat. Cook fish according to packet instructions. Transfer to a plate. Cover to keep warm. Meanwhile, place couscous in a large ...
... 20cm pieces of baking paper and foil. Place a piece of baking paper on a piece of foil. Top baking paper with fish, then drizzle each with 11/2 tbs of the chilli dressing. Top with lemon. Fold paper (and foil) to enclose ...
... lengthways, thickly sliced, 2 tsp mild curry powder, 400 ml can light coconut milk, 500 g firm white boneless fish fillets cut into 4cm pieces, 1 head broccoli cut into small florets, 410 g can baby corn spears drained ...
... cakes served with a sweet and sour salad 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 ...
... bowl of iced water. Set aside to curl. Whisk aioli and chopped onion in a bowl. Fill rolls with fish cakes, cucumber and tomato. Drizzle with some of the onion aioli. Top with onion curls. Serve with fries and remaining ...
... . Put the salmon in a large frying pan, and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake ...
... 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 on its highest ...
... , 2 lemons. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray. Bake for 20 minutes or until cooked through. Meanwhile, heat oil in a large deep frying pan ...
... : 1 tsp ground cumin, 1 tsp sesame seeds, 2 tbs dry roasted almonds, 20 g pkt Masterfoods Perfect for Fish Spice Blend with Zesty Lemon, Dill & Garlic, 4 ling fillets, 2 pkt 250g Ben's Original Lightly Flavoured Lemon ...
... Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place fish pieces on tray. Cook fish according to packet directions or until golden-brown. Remove from oven. Season. Cut each piece of ...
... tray. Bake for 20 minutes or until golden. Add tomato, onion and olives to tray. Pat fish dry with paper towel. Arrange fish over vegetables and top with lemon slices. Sprinkle with fennel seeds and season with salt and ...
... towel. Place on a plate and brush all over with tikka paste. Heat same frying pan over medium-high heat. Place fish in pan and cook for 3 minutes each side or until cooked. Remove from heat. Season. Using a fork, flake ...
... fillets, salad and tartare sauce make an easy weeknight meal. Ingredients: 425 g Birds Eye Oven Bake Wild Caught Fish Fillets, 5 ml extra virgin olive oil cooking spray, 4 crusty bread rolls cut in half, 4 slices canned ...
... fillets. Heat oil in a large frying pan over high heat and cook for 1 minute each side or until fish is opaque. Transfer fish to a plate and set aside. Add rice, tomatoes and stock to pan and bring to a boil over high ...
... and impress a crowd with these easy, bite-sized sliders filled with cheddar, crispy fish and creamy tartare sauce. Ingredients: 500 g Woolworths COOK fish slider meal kit. Method: Preheat oven to 200°C/180°C fan-forced ...
... , drained, and chopped, 3 gherkins drained and finely chopped. Method: Preheat the oven to 200°C (Gas 6). Cut the fish fillets into thick even strips about 2.5cm wide - you should end up with about 20 fingers. Tip the ...
... , 1 tsp bicarbonate of soda, 1 tsp paprika, 0.6 cup water cold, fizzy, 1 pinch black pepper, 300 g white fish cut into 1cm strips. Method: Preheat the oven to 200°C (Gas 6). Scrub the sweet potatoes and slice into wedges ...
... 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 wok, heat about half of the oil until hot, then add the ...
... is cooked. Transfer to a plate. Cover to keep warm. Repeat with 2 tsp remaining oil and remaining fish. Wipe the frying pan clean. Heat ½ tsp remaining oil in the pan over medium-high heat. Cook 1 tortilla for 30 seconds ...
... 1.5 cm slices, then cut across to make chunky chips. Put them in a bowl of cold water. Pat the fish dry on kitchen paper and cut into 4 portions. Season lightly and dust with extra flour. Thoroughly drain the chips and ...
... . Remove from the water and slice into thin rounds about 3 mm thick. Arrange the potato slices on top of the fish and then dot with the butter. Sprinkle the Parmesan over the top and place in a preheated oven, 180°C for ...
... processor to a coarse paste. Transfer to a bowl. Stir in breadcrumbs and season with salt and pepper. Press crumb mixture evenly over the fish. Place fish onto prepared tray and bake for 15-20 minutes or until golden and ...
... chips. Ingredients: 0.5 cup plain flour, 500 g ling fish fillets, 1 lettuce, 600 g cooked frozen crinkle cut chips ... °C. Line 2 baking trays with baking paper. Cut fish into 'fingers' (about 10cm long x 3cm wide). Place ...
... 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; Tree nut free; Mains; Sesame free. Complexity ...
... . Meanwhile, whisk eggs in a shallow bowl. Combine crushed chips and parmesan in a separate bowl. Dip the fish pieces into egg then coat with chip mixture, pressing on them firmly. Lay on a lined tray and bake ...
... halved lengthways & sliced, 1 shallot thinly sliced, 1 lime cut into wedges, 1 tsp olive oil. Method: Process fish in a food processor to a coarse paste, then transfer to a bowl. Add curry paste and shallot. Finely chop ...
... shredded, 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 ...
... salt and pepper. Place 1/3 cup piles of potato mixture onto trays and flatten. Transfer to oven with fish. Cook following packet directions. Prepare salad mix. Place 2 cups of mixed leaf salad into a bowl. Slice cherry ...
... Stir in spinach until wilted. Meanwhile, combine lime juice, ginger, coriander, turmeric and half the oil in a shallow dish. Add fish and turn to coat. Heat remaining oil in a large frying pan over medium-high heat. Cook ...
... needed. Season with salt and pepper. Set aside and keep warm. Meanwhile, preheat oven to 200°C. Place fish onto a greased baking dish and season. Drizzle with a little oil. Bake for 10 minutes. Combine walnuts, parsley ...
... leek and extra parsley leaves. Whisk remaining oil, 1/4 cup lemon juice and mustard in a jug. Transfer fish to serving plates. Serve with salad and dressing. Categories: Barramundi; Low sugar; Roast; Beetroot; Low salt ...
... sprigs picked, 4 garlic chapattis warmed. Method: Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat. Heat oil in a large, deep frying pan over medium heat. Cook capsicum, garlic, ginger ...
Ingredients: 2 tsp curry powder, 300 ml cooking cream, 0.5 tsp sugar, 800 g firm white fish fillets cut into 5cm wide pieces, 0.5 cup coriander leaves roughly chopped, 1 tbs ginger finely grated, 1 onion sliced, 400 g ...
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