Recipe
Fried 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.
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Dory 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.
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Roasted 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
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Fish 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.
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Sushi 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.
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Steamed sea bass and squid with lime
food Food type Main Ingredients Take time Serve Thai side dish fish 30 Min 1 place
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Fish congee with toppings
food Food type Main Ingredients Take time Serve Thai rice fish 30 Min 1 place
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Canned 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.
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Pickled 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.
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Pickled 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.
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Saba 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.
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Saba 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.
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