In a steamer put the fish fillets in a bowl. Scatter galangal ... Pour this sauce over the fish when it is steamed. Also pour the leftover liquid from the bowl.

Salmon is a popular choice at the fish counter for ... and teriyaki sauce, or steamed bok choy and basil-caper relish. Get Recipe: Crispy Pan-Seared Salmon Fillets Charred, sweet, and savory ...

Season fillets ... transfer fish to plates or a serving platter. Garnish with lime wedges and sprigs of mint and cilantro. Serve with a salad and flatbread, rice or potatoes. In this recipe ...

Brush this mixture liberally over top of each fillet. Lay fish into prepared baking dish, leaving at least 1 inch between fillets. In a small saucepan over medium heat, melt 5 tablespoons butter.

This recipe forms part of the September 3 meal ... Add 25g butter to the pan and as the butter sizzles, add the fish fillets. Cook fish turning once until just cooked through — 2 minutes each ...

In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth. Place the salmon fillets in a ...

Spread the chermoula paste liberally all over the salmon fillets ... Serve with a large bowl of steamed couscous and a few black olives. Tip 1: This recipe makes more chermoula paste than you ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Cookbook author Betty Liu reflects on food, family-style, in celebration of home and harvest My most vivid memory of ...

Using a pastry brush dipped in flour, lightly dust the fish fillets all over with the extra flour ... I don’t add it to my recipe as I think additional starch can give the batter a slightly gummy ...

Fish fillets smeared with tomato chutney, wrapped in banana leaf and steamed perfect. Slice the fish into fillets. put tomato chutney on it and wrap it with a banana leaf. 2. Then fill the bottom part ...