Recipe
Cold noodles with toppings
food Food type Main Ingredients Take time Serve Western food Noodles and pasta fish 30 minutes 2 places ingredient 165 grams of Rosdee Noodle Soup ((Noodle Soup)) 12 liters of plain water ((noodle soup)) 4 cubes of fermented bean curd ((for the Yen Ta Fo sauce)) 300 grams of tomato sauce ((for the Yen Ta Fo sauce)) 200 grams of light soy sauce ((for Yen Ta Fo sauce)) 100 grams of oyster sauce ((for Yen Ta Fo sauce)) 100 grams of seasoning sauce ((for Yen Ta Fo sauce)) 150 grams of water and pickled garlic pulp ((for the yen ta fo sauce)) 300 grams of sugar ((for Yen Ta Fo sauce)) 50 grams finely chopped garlic ((for Yen Ta Fo sauce)) 50 grams finely chopped red chili ((for the Yen Ta Fo sauce)) 20 grams coriander root ((for Yen Ta Fo sauce)) 50 grams of vinegar ((for Yen Ta Fo sauce)) 1 piece of fish ball ((Yen Ta Fo ingredients)) 1 piece of fresh shrimp meatballs ((Yen Ta Fo ingredients)) 1 piece of fried fish cakes ((Yen Ta Fo ingredients)) 1 piece of fried taro ((Yen Ta Fo ingredients)) 1 piece of fried tofu ((Yen ta fo ingredients)) 1 piece of fresh squid ((Yen Ta Fo ingredients)) 1 piece of crispy squid ((Yen ta fo ingredients)) 1 piece of white jelly ear mushroom ((Yen ta fo seasoning)) 1 piece of pork blood cubes ((Yen Ta Fo ingredients)) 100 grams of wide noodles ((Yen Ta Fo ingredients)) 50 grams of morning glory ((Yen Ta Fo ingredients)) 2 pieces of crispy fried glass shrimp ((Yen ta fo soup)) 1 tablespoon fried garlic ((Yen Ta Fo seasoning)) 1 piece of crispy wonton ((Yen ta fo ingredients)) 300 ml. Noodle soup ((Yen Ta Fo soup)) Preparation Making Yen Ta Fo Sauce Put the fermented bean curd into a blender, followed by tomato sauce, coriander root, finely chopped garlic, finely chopped red chili, water and pickled garlic pulp, seasoning sauce, light soy sauce, oyster sauce, vinegar, sugar, and blend until smooth. You will now have the Yen Ta Fo sauce. Making Soup Put water in a pot, pour in the seasoning powder and noodle soup into the pot. While waiting, boil the ingredients for the Yen Ta Fo noodles: wide noodles, boiled morning glory, crispy fried glass shrimp, fried garlic, crispy wontons, noodle soup, fish balls, fried shrimp balls, fried fish dumplings, fried taro, fried tofu, fresh squid, crispy squid, white jelly mushrooms, and pork blood cubes. When the ingredients are ready, put them in cups and they are ready to sell.
Learn moreBritish Dory Pie
food Food type Main Ingredients Take time Serve Western food Meat dishes fish 45 minutes 3 places ingredient 30 grams unsalted butter ((white sauce)) 15 grams all-purpose flour ((white sauce)) 150 grams milk ((white sauce)) 100 grams cream ((white sauce)) 2 grams salt ((white sauce)) 2 grams ground black pepper ((white sauce)) ½ cube fish stock cube ((white sauce)) 30 grams unsalted butter 60 grams of onion (coarsely chopped) 50 grams of garlic chives (cut into 1 cm pieces) 300 grams of sliced pangasius dory fish, Aero brand 3 boiled eggs 80 g Cheddar cheese (grated) 20 grams Parmesan cheese (grated) 1 gram tarragon leaves 1 lemon zest 300 grams of potatoes (mashed) Preparation Making white sauce Make the white sauce by melting the butter in a saucepan. Add the all-purpose flour and stir with a whisk to prevent lumps. Stir for about 30 seconds. Pour in the milk, followed by the cream. Stir until the mixture thickens and boils until thickened. Season with salt and a little ground black pepper, then add the fish stock cube. Stir to combine. Making a Pie Heat a pan and sauté chopped onion with unsalted butter. Add garlic and sauté until cooked. Pour in white sauce and stir until sauce and ingredients are well combined. Place the white sauce on an ovenproof dish, then arrange the cooked pangasius dory fillets on top. Top with a boiled egg and grated cheddar cheese, grated parmesan cheese. Sprinkle with chopped tarragon leaves. Finish with lemon zest and mashed potatoes. Bake in a preheated oven at 180 ° C for 15 minutes. Ready to serve
Learn moreGreen curry with catfish balls stuffed with salted eggs
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 minutes 5 places ingredient 1 kg. Shredded catfish meat (Ingredients: catfish and salted eggs (makes 40 balls)) 10 pieces of salted egg yolk (ingredients for catfish and salted egg (makes 40 pieces)) 1 egg white (size 2 chicken egg) (ingredients for salted fish eggs (makes 40 balls)) 4 leaves, shredded kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 20 ml. salt water (1:10) (Ingredients for salted egg fish (makes 40 balls)) 20 g. Galangal (Ingredients for salted egg catfish (makes 40 balls)) 20 g. Lemongrass (ingredients for salted egg catfish (makes 40 balls)) 5 g. Kaffir lime leaves (ingredients for salted egg catfish (makes 40 balls)) 1 kg. Fish balls stuffed with salted eggs (Ingredients for green curry) 1.5 liters coconut milk (ingredients for green curry) 150 g. green curry paste (ingredients for green curry) 50 g. vegetable oil (ingredient for green curry) 16 g. Salt (Ingredient for green curry) 80 g. palm sugar (ingredient for green curry) 40 g. fish sauce (ingredient for green curry) 60 g. sliced galangal (ingredient for green curry) 50 g. basil leaves (ingredient for green curry) 6. Torn kaffir lime leaves (ingredient for green curry) 30 g. red chili peppers (ingredients for green curry) 30 g. green chili peppers (ingredients for green curry) 500 g. Eggplant, stem cut off (ingredient for green curry) 180 g. Eggplant (ingredient for green curry) 500 ml. water (ingredients for green curry) Preparation Cooking rice Cook 100% new jasmine rice, Chat brand, rinse with water only once and then cook. Making catfish balls with salted egg filling Separate the salted egg yolks and shape them into balls before stuffing them into the fish balls. Put the catfish meat in a mixing bowl. Start seasoning. Add salt water, egg white, and shredded kaffir lime leaves. Knead until well blended. Divide the catfish balls into 25-gram balls. Then, add the shaped salted egg yolks into the catfish balls that have been divided into balls. Heat a pot of water and add in the herbs to remove the fishy smell, lemongrass, galangal, and kaffir lime leaves. Stir until the herbs are fragrant. Put the meatballs into a pot and boil until cooked. Remove and place in cold water. Making sweet green curry To make green curry, heat a pan with oil, add green curry paste, and stir-fry until the curry paste is fragrant. Add coconut milk and stir-fry until everything is well combined. When it starts to break apart, add a little more coconut milk. For seasoning, add salt, palm sugar, mix well, then add galangal, coconut milk, and water. Then add the catfish balls stuffed with salted eggs, cut eggplant, cherry tomatoes, green and blue chilies, torn kaffir lime leaves, and basil leaves. Finally, add fish sauce. Ready to serve with rice.
Learn moreStir-fried sea bass with holy basil and fluffy omelet
food Food type Main Ingredients Take time Serve Cooking techniques Meat dishes fish 30 minutes 1 place
Learn moreFried sea bass with soybean paste
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient 1 tablespoon soybean paste 1 teaspoon Chinese rice wine 1 cup broth 3 tablespoons vegetable oil 30 grams bacon 3 cloves of garlic, crushed 1 tablespoon chopped ginger 1 tablespoon oyster sauce 10 grams of palm sugar 1 tablespoon tamarind juice 1 sea bass salt White pepper 2 tablespoons of crispy flour Palm oil, Ruby brand (for frying) spring onion Red chili pepper Preparation Stir-fry bacon, garlic, ginger, add broth and wait for it to boil. Add oyster sauce, palm sugar, soybean paste, tamarind, and Chinese rice wine. Sea bass fillet, both meat and head, for frying, season with salt and pepper, coat with flour, deep-fry in palm oil, brand: Tubtim Arrange the fried fish on a plate and pour the prepared sauce over it. Serve garnished with spring onions and red chili peppers.
Learn moreDory fish with Goreng sauce
food Food type Main Ingredients Take time Serve Halal food Meat dishes fish 30 minutes 2 places ingredient 50 grams of dried chili peppers 10 grams of dried chili peppers 500 grams of coconut milk, Aero brand 80 grams garlic 25 grams shrimp paste 6 tablespoons sugar 6 tablespoons of fish sauce, Aero brand 1 tablespoon of tamarind juice, Aero brand 200-250 grams of frozen dory fish, Aero brand All-purpose flour 1 egg Breadcrumbs, Aero brand Oil for frying Preparation Blend chili, bird's eye chili, garlic, shrimp paste, and coconut milk, Aero brand, until smooth. Then heat it up. Season with sugar, fish sauce, Aero brand, and tamarind juice, and simmer until thick. Dory fish coated in all-purpose flour, egg, breadcrumbs, and deep-fried until golden brown. Serve.
Learn moreRoasted Spinach Gratin
food Food type Main Ingredients Take time Serve Western food Snacks fish 2 minutes 2 places ingredient 300 grams aro dory fish slices (grilled dory fish with butter) 50 grams of unsalted butter (grilled dory fish with butter) 5 grams of Parmesan cheese (grilled dory fish with butter) A little coarsely ground black pepper (grilled dory fish with butter) A little salt (grilled dory fish with butter) 30 grams of crushed garlic (grilled dory fish with butter) 2 teaspoons dried parsley (grilled dory fish with butter) 50 grams of onion (stir-fried spinach) 40 grams butter (stir-fried spinach) 500 grams of frozen stir-fried spinach (stir-fried spinach) A little salt (stir-fried spinach) A little coarsely ground black pepper (stir-fried spinach) 100 grams of water (stir-fried spinach) 20 grams HoReCa Mozzarella Cheese (Sautéed Spinach) 5 grams Parmesan cheese (stir-fried spinach) 15 grams unsalted butter (bechamel sauce) 15 grams of all-purpose flour (bechamel sauce) 40 grams chopped onion (bechamel sauce) 1 bay leaf (bechamel sauce) 300 grams fresh milk (bechamel sauce) A pinch of salt (Béchamel sauce) A little pepper (Béchamel sauce) A pinch of ground nutmeg (bechamel sauce) 1 recipe for aro dory fish, grilled with garlic butter (How to serve dory fish with spinach and cheese) 1 recipe for aro spinach stir fry (How to serve baked spinach and dory fish with cheese) 1 recipe Bechamel Sauce (How to serve Baked Spinach and Cheese Dory) 100 grams HoReca Mozzarella Cheese (How to serve Baked Spinach and Cheese Dory Fish) 20 grams Parmesan cheese (How to serve the Baked Spinach and Cheese Dory) Preparation How to make Grilled Dory with Butter Pat the dory dry and season with salt, pepper, dried parsley, Parmesan cheese and crushed garlic. Heat a pan, add butter, and fry the dory fish until both sides are browned. Remove from heat and set aside. How to make stir-fried spinach Mix everything together. How to make bechamel sauce Put butter in a pot and heat it up until it melts. Add all-purpose flour. Add onion, bay leaf, milk and mix until well blended. Season with salt, pepper and ground nutmeg. Bring to a boil over medium heat. Strain the mixture until smooth. How to serve baked spinach and cheese dory Preheat oven to 190 degrees Celsius. Place the stir-fried spinach and grilled dory fish on a tray. Top with bechamel sauce and sprinkle with both types of cheese. Bake for 5-10 minutes until golden brown. Ready to serve
Learn moreFish maw soup in red broth
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup fish 30 minutes 4 places ingredient Soak fish maw 250 grams ARO large Tenglang fish maw Plain water tapioca flour 4 medium enoki mushrooms 8 pieces Aero frozen chicken wings 100 grams Aero All-Purpose Stir-Fry Sauce 12 Aero Quail Eggs 1 liter of water 20 grams of chicken seasoning powder 50 grams of light soy sauce 30 grams Hong Kong tapioca flour 50 ml. water (to dissolve the flour) 30 grams shredded chicken breast (for sprinkling on top) A little ground white pepper 5 grams coriander Preparation Soak the fish maw in room temperature water for 30 minutes, then squeeze out the water and boil in boiling water for 1 hour. Put a pot of water on the stove to boil for boiling quail eggs. It takes about 2.30 - 3 minutes. Put water in a pot, seasonings, mushrooms and chicken wings in it, and boil until cooked and tender. Dissolve the cornstarch and water together. Pour slowly into the fish maw pot and stir constantly while pouring the cornstarch water. Add the sliced shiitake mushrooms and fish maw into the fish maw pot, bring to a boil again, then turn off the heat and add the boiled quail eggs. 6. Serve with coriander, shredded chicken breast and a little white pepper.
Learn moreSushi Burn
food Food type Main Ingredients Take time Serve Japan Meat dishes fish 30 Min 1 place ingredient 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 20 grams MRP salmon fillet 1 piece 15 grams of seasoned sliced Saba fish, 1 piece 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. 2 grams of frozen seasoned salmon roe 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi Rice balls: 18-20 grams of rice per piece, can make 11 pieces. 100 grams Aero Japanese rice for sushi 120 ml clean water 20 ml Sushi Rice Seasoning US-burned beef sushi 1 word rice ball 35 grams Prime Meat, American beef neck, sliced, frozen (1 piece) 5 ml Aero Teriyaki Sauce 5 grams Aero Mayonnaise 2 grams ARO Frozen Orange Flavored Fish Roe 0.5 grams finely chopped green onions Salmon Burn Sushi 1 word rice ball 20 grams MRP salmon fillet 1 piece 2 grams of frozen seasoned salmon roe Burnt Saba Sushi 1 word rice ball 15 grams of seasoned sliced Saba fish, 1 piece 5 ml Aero Teriyaki Sauce 2 grams ARO Frozen Orange Flavored Fish Roe Burned Eel Sushi 1 word rice ball 20 grams of grilled Japanese eel with soy sauce 70P, frozen 1 piece 0.1 gram of Bandarun seaweed, cut into 1 cm wide sheets. Set of 4 sushi toppings 1 word US-burned beef sushi 1 word : Salmon Burn Sushi 1 word : Burnt Saba Sushi 1 word : Burned eel sushi 10 ml Aero Shoyu Sushi Recipe 5 grams ARO frozen fresh wasabi 1 pair of Japanese chopsticks, tear-off type, size 21 cm, pack of 100 pairs 1 set Aero sushi tray with lid, pack of 25 pieces Preparation Wash Japanese rice until the water is clear, then soak for 30 minutes and cook until done. When the rice is cooked, scoop out the rice and season with sushi rice seasoning. Mix the ingredients together. Form rice into balls and set aside. Place salmon, sliced beef, saba, and eel on 4 balls of rice. Spread teriyaki sauce on the beef and saba fish, then burn all 4 pieces to give them color and aroma. Decorate the salmon sushi with salmon roe on top. Wrap eel sushi with seaweed, garnish with seasoned fish eggs and chopped green onion on saba sushi, sprinkle chopped green onion on meat sushi. Garnish with shredded oba leaves and daikon radish and serve the sushi with soy sauce, wasabi and pickled ginger.
Learn moreSteamed sea bass and squid with lime
food Food type Main Ingredients Take time Serve Thai side dish fish 30 Min 1 place
Learn moreFish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
Learn moreCanned fish basil fried rice with scrambled eggs
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 45 Min 1 place ingredient 1 can Aero Mackerel in Tomato Sauce 30 grams Aero stir-fried basil sauce 100 grams of Aero 100% premium jasmine rice 10 grams fresh garlic, peeled, chopped 15 grams of red chili peppers, stems removed, chopped 2 Aero eggs, size 2, with lid 12 grams of basil leaves 120 ml. Aero drinking water, size 6 liters, 1 gallon 20 ml Aero Soybean Oil 10 grams of yellow chili peppers, sliced diagonally 1 gram of sliced red chili peppers 1 set Aero PP folding food box, 2 compartments, 520 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Cook rice according to the specified ratio. When the rice is cooked, scoop it onto a serving plate. Separate the canned fish from the water and set aside. Mix the eggs and canned fish sauce together. Heat oil in a pan and add the mixed eggs. When the egg whites start to cook, scoop them up and pour them onto the prepared rice. Heat a pan with a little oil, add chili and minced garlic and stir-fry until fragrant, then add the separated canned fish and stir-fry. Season with basil sauce, add sliced yellow chili, then increase the heat and add basil leaves. Stir-fry everything together and pour over the prepared scrambled eggs. Garnish with crispy basil leaves and red chili.
Learn morePickled Saba Fish Salad with Yuzu
food Food type Main Ingredients Take time Serve Thai Dishes fish 45 Min 1 place ingredient raw material 1 piece of mackerel Ingredients for Saba Marinade 500 ml. Aro Sushi Seasoning Sauce 500ml. (refrigerated) 200 ml. concentrated yuzu juice 1 tablespoon hondashi 5-6 pieces of lemon, cut into half or about half Ingredients for Nam Pla 50 ml. Megachef fish sauce 70 ml. lemon juice 80 g. coconut sugar 50 g. Concentrated Yuzu Juice 5 g. seasoning powder 20 g. thinly sliced red chili 15 g. chopped Thai garlic (without the skin) Shallots lemon grass Kaffir lime leaves White turmeric peppermint apple Muscat grapes Queen tomatoes Preparation Step 1: Prepare the Saba. Take the mackerel and fillet it, removing the head, bones and intestines. Sprinkle with salt all over the piece and bake for 2 hours. Then rinse off the salt, remove the belly bones and pull out all the bones. Keep in the refrigerator. Step 2: Saba marinade Mix together yuzu juice, vinegar, hondashi and lemon. Soak the pickled mackerel in the marinade for 40 minutes (while soaking, place in the refrigerator). After the time is up, remove from the water, place on a wire rack, and peel off the skin side to reveal clear skin. Finish by cutting into pieces and lightly burning them. Step 3: Make pickled mackerel salad. Mix together yuzu juice, fish sauce, lime juice, palm sugar, seasoning powder and various herbs. Pour over the prepared pickled mackerel. Garnish with thinly sliced tomatoes, apples and grapes.
Learn morePickled Saba Fish
food Food type Main Ingredients Take time Serve Japan Seafood fish 45 Min 1 place ingredient 2 Norwegian Saba fish Salt (for marinating fish) 300 ml. Rice vinegar 100 ml. Mirin 5 teaspoons sugar Preparation Thaw the mackerel, cut off the head and remove the organs, then fillet and remove the bones. Pull out the bones in the middle of the fish and fillet the bloody parts until the fish meat is clean. Rub salt all over both sides of the fish, then refrigerate for about 1-2 hours to remove water from the fish. When the marinating time is complete, remove the fish sauce and rinse until all the salt is gone, then pat the fish dry. Then mix vinegar, mirin and sugar in a bowl, mix until well blended. Soak the fish and marinate for at least 5 hours. When the time is up, you will notice that the fish meat will change color from clear to cloudy. The taste will be sweet and sour. Remove the fish from the marinade and store in the refrigerator for another 4-5 days. Before cooking, the fish skin must be peeled off.
Learn moreSaba fish with chili sauce
food Food type Main Ingredients Take time Serve Thai Dishes fish 45 Min 1 place ingredient 1 piece of mackerel 1 tablespoon all-purpose flour Oil for frying Chili peppers and colored vegetables for garnish 30 grams garlic 50 grams of red chili peppers 4 tablespoons tamarind juice 1 tablespoon fish sauce 2 tablespoons coconut sugar 2 tablespoons water Preparation Clean and prepare the fish properly. Then, pat the fish dry. Coat the fish with a thin layer of all-purpose flour, then deep-fry until golden brown and crispy as desired. Remove and set aside. Pound garlic and chili until crushed. Then stir-fry with oil until fragrant. Season with tamarind juice, fish sauce and palm sugar. Stir until well blended. Add water and simmer until thick. Spoon over the fish and garnish with red chili and coriander.
Learn moreSaba fish sauce
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 45 Min 1 place ingredient 1 kilogram of mackerel 800 ml coconut milk 800 ml. plain water 200 grams of red curry paste 50 grams garlic 50 grams of shallots 100 grams of galangal 10 grams of dried chili 3 tablespoons (can use salt instead) fish sauce 2 tablespoons (as desired) granulated sugar Preparation Prepare the Saba fish. You can use pre-sliced fish for convenience. Put the fish in boiling water, then add garlic, shallots, galangal and dried chili. Boil until the fish is cooked. Put all ingredients into a blender and blend until smooth. Set aside. Place a pot on the stove, then add a little coconut milk. Add red curry paste and stir-fry with coconut milk. Stir-fry until well blended. Add the blended ingredients, followed by the remaining coconut milk. Mix well. Then add the fish boiling water and season with fish sauce and sugar. Continue to boil until boiling again. Served with rice vermicelli and fresh vegetables.
Learn moreBenjarong Grilled Saba Fish Chili Paste Rice
Cuisine Dish type Main ingredients Cook Servings Thai Rice and flour fish 45 Min 1 place ingredient Steamed rice (Note: Use 100 grams of steamed rice / serving) 1000 grams of Benjarong Jasmine Rice 1200 ml water Shrimp paste chili dip 15 grams shrimp paste 20 grams of palm sugar 10 grams of Thai garlic 15 grams of garden chili 20 grams lemon juice 3 grams of pure fish sauce, Dek Somboon brand 20 grams water 10 grams of eggplant Saba fish 50 grams of mackerel 3 grams of pure fish sauce, Dek Somboon brand 5 grams of Dek Somboon brand oyster sauce 3 grams vegetable oil 5 grams vegetable oil (for grilling) 20 grams of all-purpose crispy flour 40 grams water 20 grams bread crumbs Side dishes 10 grams of acacia shoots (acacia shoot omelet) 1 egg (omelet with cha-om) 3 grams of Dek Somboon brand fish sauce (cha-om omelet) 15 grams of vegetable oil (omelet with acacia shoots) 3 grams of vegetable oil (side dish) 3 grams of sugar (side dish) 10 grams of salt (side dish) 25 grams of Hong Kong Kale (1 stalk) (side dish) 5 grams of okra (1 piece) (side dish vegetable) 5 grams of cucumber (side dish vegetable) 5 grams of carrots (side dish) 5 grams purple eggplant (1 piece) (side dish) Preparation Cook Benjarong Jasmine Rice 2. Make modern shrimp paste chili paste using a blender by putting all ingredients in the blender in the proportions. Blend until the ingredients are smooth and well combined. Make fried eggs with cha-om leaves by seasoning with a little fish sauce to taste and using a circle press. Cut the mackerel into 2 bite-sized pieces. Season the trimmed mackerel with fish sauce, sugar and oyster sauce. Divide the mackerel into two parts. The first part is pan-fried. The second part is coated in a mixture of flour and water and coated with breadcrumbs, and deep-fried until crispy. Blanch the Chinese kale, carrots and trim the vegetables. Mix cooked jasmine rice with some of the shrimp paste until everything is well blended. Scoop the remaining shrimp paste into the center of the plate and then use a spoon to circle it into a circle, larger than the rice you will be placing on it. Put the rice mixed with chili paste into a round mold, press the rice until it is firm, then place the omelet with cha-om and grilled mackerel on top. Arrange vegetables on the side of the rice and fried mackerel. Notes Jasmine rice used in fried rice or mixed rice should use less water than usual. When mixed with chili paste, the grains will be beautiful. Omelet with Cha-om should be seasoned only slightly because it is a side dish and its flavor will not dominate the main dish. When blanching vegetables, vegetable oil should be added when blanching or boiling to make the vegetables green and shiny. When grilling or frying mackerel, it should not be done for a long time because it will make the fish meat hard and dry.
Learn moreFried fish with gochujang sauce
food Food type Main Ingredients Take time Serve Korea Snacks fish 40 Min 1 place ingredient 220 grams QF FZ sea bass, cut into 2 pieces 50 grams, Safepack, crispy fried flour 50 ml clean water 1 gram ground white pepper 200 grams of tteokbokki flour 50 ml palm oil for frying 1 liter 45 g Gochujang Hot Pepper Paste 45 grams Aero Longan Honey 30 ml apple cider vinegar 5 grams of finely ground Korean chili pepper 1 gram salt 15 ml mirin 5 grams grated old ginger 15 grams fresh garlic, peeled and chopped 15 ml Japanese soy sauce 1 gram salt 1 gram ground white pepper 5 ml Aero sesame oil 50 grams of Japanese leeks, cut diagonally 1 gram white sesame 1 gram of seaweed 3 grams chopped green onions Preparation Prepare 2 pieces of sea bass, pat dry, mix with flour for frying, then coat the fish in the flour. Heat a pan with oil, add sea bass and fry until cooked and golden brown. Followed by rice cakes and fry until the skin is tight. Mix gochujang, honey, apple cider vinegar, gochugaru, mirin, grated ginger, garlic, soy sauce, salt, pepper, and sesame oil together and set aside. Place a pan on the stove and add all the mixed sauce. Then add fried tteokbokki and stir-fry until well blended. Add the fried fish and Japanese leeks to the stir-fry. Scoop into a serving dish and sprinkle with seaweed, white sesame seeds and spring onions.
Learn moreMeatball Salad
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad fish 45 Min 1 place ingredient 45 Aero Rugby Fish Balls 45 pieces Aero large round fish balls 30 pieces Aero fried fish balls mixed with shrimp meat 45 Aero Chicken Meatballs 40 grams Aero seafood sauce 4 Aero skewers 50 grams of vegetables Preparation Place a pot of clean water on the stove and bring it to a boil. Then, put the meatballs in to boil. Wait until they float to the surface, then scoop them up and serve. Before serving, pour seafood sauce over it. Let customers choose for themselves
Learn moreHerb-baked riceberry and mackerel
food Food type Main Ingredients Take time Serve Thai Rice and flour fish 60 Min 1 place ingredient 120 grams of Benjarong brand riceberry 120 grams of mackerel, 1 piece 30 ml palm oil for frying (1 liter) 0.5 grams of salt 0.5 g ground white pepper 240 ml stock 15 grams minced garlic 15 grams chopped coriander root 1 gram ground white pepper 10 grams of sliced galangal 15 grams of lemongrass, sliced diagonally 2 grams of dried chili peppers, cut into sections 0.5 grams of salt 3 ml fish sauce 5 grams of white sugar 30 grams rice bran oil 5 grams of kaffir lime leaves, remove stems and deep-fry until crispy 5 grams of dried chili peppers, stems removed, fried until crispy Preparation Heat a pan with oil, add chopped garlic and chopped coriander root. Stir-fry until fragrant, then add pepper, galangal, lemongrass, and dried chili. Add in the riceberry. Season with salt, fish sauce, and sugar. Stir to mix well. Place the rice ingredients in a clay pot and add the stock. Cover with foil and bake at 180 degrees for 45 minutes. Heat a pan with oil, sprinkle salt and pepper on the mackerel. Place the fish in a pan and fry until cooked. Place the fish on the herb-baked rice, sprinkle with fried kaffir lime leaves and fried dried chili peppers, and serve with seafood sauce. Tips Stir-fry the herbs until fragrant before adding the rice. The amount of water used to cook rice
Learn moreGrilled Saba with Jaew Sauce and Fried Sticky Rice Spring Rolls
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 40 Min 2 places ingredient 160 grams (1 piece) frozen mackerel 20 grams Aero Jim Jaew 5 grams of roasted rice 5 grams chopped coriander leaves For decoration, cucumber For decoration: basil leaves For decoration, tomatoes 2 sheets Aero frozen spring roll sheets 100 grams of steamed glutinous rice Preparation method Place the frozen mackerel outside to thaw, then grill it on a pan until cooked. Wrap the spring roll sheets with the steamed sticky rice and set aside. Heat the stove and fry the prepared sticky rice spring rolls over medium heat until both sides are golden brown. Cut the grilled mackerel and spring rolls into bite-sized pieces and arrange on a plate. Pour over the Aero sauce and dipping sauce, sprinkle with roasted rice, coriander, garnish with basil leaves and cucumber. Serve. Recommendations When wrapping the sticky rice filling, cover all sides tightly to prevent oil from getting inside during frying, which will make the rice hard and not tasty.
Learn moreNeba Neba Salad with Shimaaji Fish
Neba Neba Salad with Shimaaji Fish Neba Salad Neba salad uses green and red seaweed, nagaimo, okra, young ginger shoots and shimaaji fish, topped with dried bonito flakes, served with ponzu dressing mixed with wasabi. food Food type Main Ingredients Take time Serve Japan Salad & Spicy Thai-style salad fish 15 Min 1 place ingredient 40 grams SHIMA AJI FILLET 15 grams of pickled green Tosaka seaweed 15 grams of pickled red Tosaka seaweed 50 grams of fresh hoisin (herb) nagaimo 2 grams of Japanese ginger shoots 40 grams of organic roselle pods 15 grams of Aero brand ponzu sauce 1 gram of Jefda dried sliced bonito fish 1 gram ARO Frozen Crushed Wasabi Preparation Soak the seaweed in water until it swells. Drain and set aside. Then cut the nagaimo into sticks and slice the boiled okra into rounds. Cut the shimaaji fish into pieces and set aside. Arrange seaweed and various vegetables in a bowl. Place the fish on top. Garnish with dried bonito flakes and sliced ginger shoots. Served with ponzu sauce mixed with wasabi.
Learn moreBaked fish in tomato sauce and fennel salad
food Food type Main Ingredients Take time Serve Western food Appetizer Fish 45 Min 1 Serves ingredient Grilled sea bass 240 grams sea bass 1 gram salt 1 gram ground pepper 20 grams all-purpose flour 20 grams olive oil tomato ketchup 200 grams of tomato puree, Mutti 100 grams cherry tomatoes 40 grams chopped onion 30 grams of fresh sliced shiitake mushrooms 20 ml olive oil 1 gram fresh thyme 1 bay leaf 100 grams chicken stock 60 ml white wine 4 grams of sugar 4 grams of salt 2 grams ground pepper 20 grams unsalted butter 0.5 lemon slices, 3 pieces 5 grams chopped parsley Fennel Salad 40 g fennel, thinly sliced, 3 pieces 60 grams of rocket 0.25 apple, thinly sliced 4 pieces = 40 grams 20 grams Parmesan cheese, 3 slices 40 g. 8 roasted pecans 3 salad dressings 80 ml olive oil 40 ml Balsamic Glaze 1 gram salt 1 gram ground black pepper Preparation Season the sea bass with salt and pepper, then coat it in a thin layer of all-purpose flour. Deep-fry until both sides are golden brown, then set aside. Heat a pan with olive oil and sauté the onion until fragrant. Add sliced fresh shiitake mushrooms and tomatoes, then add white wine, reduce slightly. Add the bay leaves and fresh thyme. Add the tomato sauce and chicken stock. Season with salt and ground black pepper, then stir to combine. Add in the butter and turn off the heat. Stir until the butter melts. Place the fish in a baking dish and pour over the tomato sauce. Place the lemon on top and bake at 180 degrees Celsius for 12 minutes, then serve. Combine balsamic reduction, salt, ground black pepper and olive oil and mix well. Arrange wild rocket, fennel, apple, parmesan cheese and pecans on a plate. Drizzle with 2 tbsp balsamic dressing. Serve with baked fish in tomato sauce.
Learn moreFish and Chips
food Food type Main Ingredients Take time Serve Thai Snacks fish 45 Min 1 place ingredient Frozen Cod Fillet 1 kg ARO Frozen Frenchfries Shoestring 100 grams of fried flour 100 ml. Oil for frying 2 liters 60 grams tartar sauce 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 1 lemon, 4 halves 5 grams chopped parsley 1,200 grams of fried fish 500 grams of Korean fried flour 650 ml chilled soda 4 grams of salt 2 grams ground pepper 40 grams all-purpose flour Tartar sauce, 3 servings 120 grams real mayonnaise 10 ml. a little lemon juice 1 gram of salt 1 gram ground pepper 20 grams chopped onion 20 grams chopped pickled cucumber 5 grams of sugar 10 grams chopped green onions Ingredients for making French fries 250g Aero Frozen French Fries, Straight Small, 7mm Aero Frozen French Fries, Straight Small, 10mm Aero Frozen French Fries, Wavy Small, 12mm 100 ml. 2 liters of oil Season with salt Preparation Mix Korean flour with salt and pepper together, then add soda and stir well. Mix cod fish with wheat flour. Then coat it with flour and mix. Then fry until cooked. Tartar Sauce: Mix all ingredients together. Serve the fried fish with french fries and tartar sauce. Decorated with lemon and parsley.
Learn moreSalmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil - by Chef A
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 30 Min 1 place ingredient Salmon with basil butter sauce, baked with cheese and omelet, spaghetti with salmon stir-fried with basil Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil Salmon with Butter Sauce, Basil, Baked with Cheese and Omelette, Spaghetti with Salmon Stir-fried with Basil
Learn moreCrispy fried golden needle mushroom and salted fish salad - by Chef Bas
food Food type Main Ingredients Take time Serve Thai Salad & Spicy Thai-style salad fish 25 Min 1 place ingredient Crispy fried golden needle mushroom and salted fish salad - by Chef Bas Crispy fried golden needle mushroom and salted fish salad - by Chef Bas Crispy fried golden needle mushroom and salted fish salad - by Chef Bas
Learn moreFried Sea Bass with Mala Sauce - by Chef Tian
food Food type Main Ingredients Take time Serve Fusion food Snacks fish 30 Min 1 place ingredient Fish tempura with mala sauce Fish tempura with mala sauce Fish tempura with mala sauce
Learn moreIzakaya sea bass jaew hon
food Food type Main Ingredients Take time Serve Fusion food Rice and flour fish 45 Min 1 place ingredient Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top. Ingredients for Part 1: Jaew Hon Soup 100 grams of Thai Fa Jaew Hon soup 10 grams of galangal 5 grams basil leaves 5 grams of chopped spring onions 50 grams of shredded cabbage 100 grams of water 10 grams of chopped sawtooth coriander 5 grams chopped coriander 50 grams of glass noodles Ingredients for Part 2: Nam Jim Jaew Hon 100 grams of Thai Fa Jaew Hon soup 10 grams finely chopped coriander 10 grams of chopped spring onions 10 grams of chopped sawtooth coriander leaves 10 grams of flour mixed with melted water 60 grams of water 20 grams of roasted rice Ingredients for Part 3: Sea Bass Fish Balls 100 grams of Q-Fresh sliced sea bass fillet 1/4 teaspoon salt 1/8 teaspoon lime zest 1/4 teaspoon white pepper 1 egg white 1/4 teaspoon sugar 60 grams of shrimp meat Ingredients for Part 4: Grilled Sea Bass Season with salt Season with white pepper. 50 grams of Q-Fresh sliced sea bass fillet Season with salt 100 grams of rice bran oil Preparation How to make part 1: Jaew Hon soup 1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil. 2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve. How to make part 2: Nam Jim Jaew Hon 1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly. 2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use. How to make part 3: Sea bass fish balls 1. Combine all ingredients in a food processor and blend until smooth and bouncy. 2. Form into 15-gram balls and boil in the jaew hon soup until cooked. 3. Scoop up and set aside. How to make part 4: Grilled sea bass fillet 1. Boil the sea bass in the jaew hon soup until cooked. Set aside. 2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce. 3. Grill using a grill placed on the stove top.
Learn moreCrispy sea bass with salted fish and white wine sauce
food Food type Main Ingredients Take time Serve Fusion food Dishes fish 59 Min 1 place ingredient Mix part 1: Crispy sea bass 400 grams of Q-Fresh frozen sliced sea bass fillet 2 liters of frying oil 10 grams of Ros Dee, rich noodle soup 100 grams of crispy flour, part 1 200 grams of crispy flour, part 2 200 grams of lime water Ingredients Part 2: Fish Curry Sauce 10 grams of coriander root 25 ml reduced white wine 400 grams coconut milk 1 tablespoon cornstarch 10 grams of Ros Dee, rich noodle soup 50 grams of white lemongrass 50 grams of sweet tamarind pulp 20 ml vegetable oil for frying 60 grams of Thai shallots 20 grams of fried salted fish 200 grams of water 20 grams of palm sugar Ingredients Part 3: Sweet Tamarind Gel 100 grams of seedless sweet tamarind pulp 175 grams of water 3 grams of salt 20 grams of brown sugar Ingredient Part 4: Pickled Chili 100 grams of sliced chili peppers without seeds 100 grams of white vinegar 25 grams fish sauce 50 grams of sugar Ingredient part 5: Coriander oil 50 grams fresh coriander leaves 150 grams canola oil Preparation How to make part 1: Crispy sea bass 1. Drain the fish and coat with seasoning powder. Set aside. Heat oil to 190 degrees. 2. Mix lime water with part 1 of the crispy flour until well blended. Add fish sauce and mix with the wet flour. 3. Remove the fish from the wet batter one piece at a time and place them in the bowl with the second portion of the crispy batter. 4. Use your fingers to gently mix the flour until it sticks to the fish. Fry for 5-6 minutes until crispy. How to make part 2: Salted fish curry sauce 1. Crush the coriander roots, lemongrass and shallots until slightly broken, then roughly chop into pieces. Set aside. 2. Heat a pot, add oil, stir-fry all the herbs, then add the fried salted fish. 3. Add white wine, wait until it reduces, then add water, stir until it reduces by half, then add coconut milk. 4. Bring to a boil, season with palm sugar, seasoning powder, and sweet tamarind gel. 5. Add cornstarch water, wait until boiling and thicken, strain with a fine sieve and set aside. How to make part 3: Sweet Tamarind Gel 1. Boil water and tamarind pulp for 3 minutes. Add sugar and salt. 2. Blend the tamarind pulp until smooth and remove any rough bits. How to make part 4: Pickled Chili Peppers 1. Cut the chili peppers in half lengthwise, remove the seeds, and slice into strips. 2. Boil rice vinegar, sugar and fish sauce until dissolved. 3. Put the chili meat into the nylon bag, followed by the still warm marinade, and put it in the vacuum machine. 4. Leave at room temperature. When ready to serve, strain out the water. If not used, store in the refrigerator. How to make part 5: coriander oil Blanch the coriander in boiling water for 15 seconds, then plunge into ice-cold water and squeeze out all the water. Pat the coriander dry with paper towels, then blend with the canola oil until finely chopped. Strain through a sieve once first, then filter through a paper coffee funnel or a thin white cloth.
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