Recipe
Fried 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.
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Meatball 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
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Herb-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
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Grilled 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.
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Neba 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.
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Baked 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.
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Fish 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.
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Salmon 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
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Crispy 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
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Fried 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
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Izakaya 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.
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Crispy 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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