How To Cook Fish Recipes

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Cha Ca Thang Long Recipe: Vietnamese Dill Fish with Turmeric  Recipe

Chả cá thăng long is a pan-fried dill fish dish. Try saying that three times in a row! The yellow hue comes from aromatic turmeric powder. Unlike Indian and Middle-Eastern cooking, dill -called thì là in Vietnamese- is not a very common ingredient in Southern Vietnamese cooking save for a few seafood dishes. Dill has a unique fresh flavor; it's sautéed in the same pan where the fish was pan-fried, then mixed back with the turmeric fish. The moisture from the herbs keeps the fish from drying out.

My family is originally from Cầnthõ and Sàigòn (Southern Vietnam) but my mother took me to Hànội (Norththern Vietnam) when I was seventeen. This dill fish recipe originates from that region. That's why it's also known as chả cá Hànội. You also might find it as chả cá lã vọng on some Vietnamese restaurant menus. If you're looking for a healthy dish, a meal composed of fish and cold rice vermicelli noodles (called bún in Vietnamese), might be the perfect fix.


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Pan Roasted Halibut Recipe Recipe

Pan Roasted Halibut Recipe

03.27.11 by Jackie

I love fish, but halibut can be a little bland. Like other mild ingredients though, it makes a perfect canvas upon which to "paint" stronger flavors. For this recipe, I used a spicy and tangy yogurt marinade to perk up the halibut. In this case the marinade does double duty, as it not only flavors but imparts a lovely color to the fish.

The preparation of the halibut is similar to how I cook many other fish so they're covered in a thick, paste-like marinade. A brief pan sear followed by a short stint in the oven is all it takes to transform the uncooked halibut into a main course you'll be proud to serve.

 


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Fried Haddock Recipe Recipe

Fried Haddock Recipe

03.03.11 by Jackie

Haddock is a very popular white, firm-fleshed fish, but it can be bland if not seasoned properly. To enhance the flavor, I marinated haddock fish in white wine, ginger, lemongrass, red chili powder and crushed garlic. The fish was lightly coated in a little flour, then pan-fried until golden brown. It came out beautifully moist and wonderfully fragrant. I served it with vegetable couscous, but it makes the best filling for fish sandwiches as well.

I absolutely love fried seafood. I probably eat it more than I should. I have a few recipes that I always turn to when I need a fix, and this is one of my favorites. I always have to be careful whenever I cook seafood so I don’t scare off the vegetarians in my home. This particular fish doesn’t send them running for the hills, so it’s a perfect compromise.


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