Vietnamese Turmeric Fish & Mango Dipping Sauce

The dill and turmeic combo in this recipe had me skeptical but it turned out to be delicious. The marinated fish gets fried hot and fast in coconut oil. It is served drizzled with a scallion & dill infused oil and served with mango dipping sauce.

1 Tbsp. Turmeric Powder
1 tsp. sea salt
1 Tbsp. Chinese cooking wine
2 tsp. minced fresh ginger
2 tbsp. olive oil
1 1/4 lbs. cod fish, boneless & skinless, cut into 2-inch wide pieces

2 Tbsp. coconut oil for frying

Combine the marinade ingredients and stir in fish to coat. Marinate the fish for at least 1 hour or up to overnight.

Infused Scallion & Dill oil
2 cups scallions, sliced into thin strips about 1-inch long
2 cups fresh dill, coarsely chopped
pinch of sea salt

Mago Dipping Sauce
1 medium, ripe mango
2 Tbsp. rice vinegar
Juice of 1/2 lime
1 garlic clove
1 tsp. dry red chili pepper (add just before serving)
Place all ingredients in food processor and blend until desired consistency.

 Additional Toppings
Fresh cilantro, chopped
Lime juice
Cashews or pine nuts

To Pan-Fy the fish:

Heat 2 Tbsp. coconut oil in a large non-stick frying pan over high heat. When fully hot, add the marinated fish. The fish should sizzle loudly, you may lower the heat to medium-high. Use several batches if necessary to not overcrowd the pan.

Do not turn or move fish until you can see the sides turn a golden color, about 5 minutes. Season with a pinch of sea salt. Add more coconut oil if necessary.

Once golden, carefully turn the fish over. When cooked, transfer to a platter and keep warm.

Using the remaining oil in the pan make the scallion infused oil:
Heat the pan to medium-high. To the oil in the pan add 2 cups scallions and 2 cups of dill. Turn off the heat. Give them a gentle toss until just wilted, about 15 seconds. Season with sea salt.

Pour the infused oil over the fish and serve with mango dipping sauce and additional toppings on the side.


Mom’s Fish ‘n Chip Batter

For a while it was a “thing” to mimic your favorite prepared foods. Mom tried it out but never really could get behind it, except for this recipe. Mom & Dad LOVED fried food, they were so smart.

1 pound cod cut into 1-inch thick pieces

1 cup pancake flour
1 egg
1 cup club soda
1 tsp. basil or parsley
1 1/2 tsp. garlic salt

Mix pancake flour, egg, and seasoning. Add club soda and mix.
Dip cod pieces into batter and fry in corn oil until lightly brown.

**Mom used corn oil for frying because she liked the taste the best. I’ve tried them all and of course I agree, it’s what I grew up on!

Fish Piccata

Usually I make this with chicken but I bought some frozen Pollock recently and wanted to try it out.  Luckily we were loaned a generator for the aftermath of Hurricane Sandy to keep our freezer running.

1 pound fish fillets (or chicken pounded thin)
1/2 cup flour seasoned with salt and pepper
1 small onion, minced
1 shallot, minced
2 cloves garlic, minced
1 Tbsp. capers, drained
juice of one lemon
2-4 Tbsp. white wine
2 Tbsp. butter
1 Tbsp. olive oil

In a large non-stick skillet melt the butter, saute the onion, shallot and garlic until softened. Remove from pan.

Dredge the fish in flour seasoned with salt and pepper, shaking off excess flour. Reheat the frying pan over high heat and add the oil. Add the fish and cook, browning both sides, about 2 minutes per side. If you have thick pieced of fish you will need to use a lower heat and cook them a bit longer.

When the fish is nearly cooked, add the onions, capers, lemon juice and wine. Cook a minute or two so the sauce comes together and thickens slightly.

Serve immediately. Garnish with fresh minced parsley if desired.

This dish is great over pasta or rice.

Last night I had an excellent Ravioli dinner at Romeo’s in Plainsboro, NJ. It inspired me to note that adding spinach with the lemon juice and wine to this dish would be very yummy. Next time…

Shrimp Cocktail de VeraCruz

Straight from Mario’s mother. To me there is something sacred about recipes with their idiosyncrasies, so the not quite English phrasing is left on purpose. For the uninitiated, “o” (oh) in Spanish is “or”.

Not being Mexican, I like this on tortilla chips.

Receta del Coktel de Camaron a la Veracruzana

2 Pounds baby shrimp, cooked and peeled
30 to 35 oz. Ketchup
Entire bunch cilantro, chopped
1 Red onion, finely diced
1 Green jalapeno, finely diced, o more if you like more SPICY
Salt to taste
4 Limes, squeeze juice
Hot sauce, dash (Cholula hot sauce)
1 oz. orange soda
2 avocados cut into small cubes

Thoroughly mix together all ingredients.  Refrigerate for 1 hour, Serve with crackers.

Fish Tacos

Kelsey wanted to try fish tacos. If I wasn’t feeling so lazy I might have turned on the computer to look for a recipe. But we thought experimenting would be easier. So here we are, fish tacos meets English fish ‘n chips.

Fish Taco Dinner

The Fish
Rub the fish with some packaged taco mix and let stand in fridge for about 30 minutes. We had a little under a pound of Alaskan Cod.

For the batter:
Mix 1 cup flour
3/4 tsp. baking soda
1/2 cup ginger ale (ok, so we happened to have some open for our dessert experiment, seltzer would be fine)

Dip the fish in the batter and fry in at least 2 inches of oil.

I thought it would be a great idea to fry up some taco shells since I had corn tortillas. It wasn’t.

We also had guacamole, rice, red cabbage slaw, corn, some shredded lettuce and pico de gallo.

The taco shells were hard to fill so Mike used it like a big chip:

Mike’s version