Tag Archives: fish

Seafood with Lemongrass

Oh my, this was delicious. Delicious!!! The ingredients:

  • Shrimp, shelled, about 8 oz
  • Scallops, about 8 oz
  • Fish fillets, about 8 oz
  • Mussels, about 8 oz
  • Bamboo shoots, 1 can
  • Mushrooms, 8 oz
  • Green bell pepper, sliced
  • Thai basil, 2/3 cup
  • Lemongrass, copped, about 2 stalks’ worth
  • Sugar, 1 tablespoon
  • Fish sauce, 1/2 cup
  • Coconut milk, 1 can
  • Green curry paste, 1/2 cup
IMG_20161018_185429326_HDR

The ingredients.

First, you’ll want to prep the ingredients. I used fresh mussels, but you don’t have to. But if you do, you may want to wash them, and possibly debeard them.

IMG_20161018_192952190_HDR

Mussel prep.

The other seafood is easier to prepare.

IMG_20161018_192946167

Seafood prep.

Put the seafood in the pan, along with some oil, and saute on high heat for 2 minutes or so.

IMG_20161018_194919150

Seafood in the pan.

This should be enough time for you to cut and slice the mushrooms and peppers.

IMG_20161018_193011120

Veggie prep.

Then add them to the pan as well, along with all the other ingredients.

IMG_20161018_195731849

Veggies in the pan.

IMG_20161018_201610338_HDR

Along with everything else.

Cook until everything is done and the vegetables are at your desired texture. Enjoy! This dish is amazing.

IMG_20161018_203111280

Seriously: yum.

Tagged , , , , , , , , , , , , , , , , | Leave a comment

Aljotta (Maltese Fish Stew)

I love this recipe. I’ve made it at least a dozen times over the years, and if it weren’t so expensive to make, I’d make it more often. Why is it expensive? The ingredients are:

  • Olive oil
  • Onion (large, peeled and thinly sliced)
  • Garlic (6 cloves, peeled & minced)
  • Diced tomatoes (1 large can)
  • Fish stock
  • Basil leaves (6 springs, shredded)
  • Mint leaves (6 springs, shredded)
  • Marjoram leaves (6 springs, shredded)
  • Salt (to taste)
  • Black pepper (to taste)
  • Rice (2 cups, cooked)
  • Fish (1-2 lbs)
  • Lemon juice (to taste)

Neither fish (something like cod, haddock, or tilapia works well here) nor fish stock are cheap. I’ve found that seafood stock is inferior to actual fish stock (if you can find it) and in either case, it’s hard to buy enough to avoid having to supplement the stew with some amount of water. But if money is no issue for you, just use fish stock.

IMG_20160414_191948150_HDR

The ingredients.

The place to start is with a simple, empty pot. Then add the oil.

IMG_20160414_192508323

Heating the oil.

Add onions and garlic and fry in the oil until soft.

IMG_20160414_193701411

Cooking down the onions and garlic.

Stir in the diced tomatoes, and then the fish stock (if need be, you can supplement with fish bouillon, but I never have).

IMG_20160414_194730819

Add the tomatoes…

IMG_20160414_195243661

…and then the fish stock.

Next, tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves.

IMG_20160414_200235540

Green stuff!

The next ingredient is the fish, cut however you like (I do cubes).

IMG_20160414_201236405

Fish!

Let that cook for a few minutes, then add the cooked rice. It’ll expand even further in the stew, so (depending on how much broth you like) you may want to add more water in.

IMG_20160414_202803754

Rice!

Finally, season the stew with salt, pepper, and lemon juice. I usually use at least a tablespoon of each, and often more. But they’re all to taste, so you’ll need to decide for yourself : -)

IMG_20160414_205146899

The finished product – enjoy!

Tagged , , , , , , , , , , , , , , , | Leave a comment