BOILED FISH RECIPE RECIPES

BAHAMIAN BOILED FISH RECIPE - FOOD.COM

Bahamian Boiled Fish Recipe - Food.com image

Boiled make it sound awful (& is really a misnomer as the fish is simmered gently until just done) but it is unbelievably delicious & soul satisfying. Located in the Miami Herald who adapted it from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999). The Miami herald article said: "Bahamian people know there is nothing like a good fish broth or soup to give you strength for the day ahead. Any white fish can be used but grouper is preferred (see source). Serve with grits and cornbread." If you can locate fish peppers to use in this dish, they are wonderful.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs grouper fillets, skinless
2 limes, juice of
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground
2 yellow onions, chopped
1 clove, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 lb potato, peeled and very thickly sliced (about 2 medium red skinned)
1 -2 tablespoon butter
1/4 teaspoon hot chili pepper, finely chopped

Steps:

Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
Taste and adjust for salt and pepper. Serve hot.

Nutrition Facts : Calories 307.7, FatContent 5.3, SaturatedFatContent 2.4, CholesterolContent 91.5, SodiumContent 437.6, CarbohydrateContent 17.6, FiberContent 2.3, SugarContent 3.2, ProteinContent 45.8

SICHUAN BOILED FISH RECIPE | BON APPÉTIT

Sichuan Boiled Fish Recipe | Bon Appétit image

The flavors of this fish are out of control—super spicy, super intense, super delicious. This recipe moves fast, though, so stay on top of it by prepping and lining up your ingredients before you start cooking. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.

Provided by Lisa Cheng Smith

Yield 8 regular or 16 small servings

Number Of Ingredients 21

Ingredients

1 large egg white
¼ cup rice wine
2 Tbsp. cornstarch
2 tsp. finely grated peeled ginger
1 tsp. kosher salt
½ tsp. freshly ground white pepper (optional)
2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided
1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper)
6 Tbsp. grapeseed or vegetable oil, divided
3 celery stalks, sliced into 3"-long matchsticks
½ cup bean sprouts
? cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided
7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped
1 3" piece ginger, peeled, thinly sliced (about 5 slices)
2 tsp. whole Sichuan peppercorns, divided
3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste)
2½ cups fish stock, low-sodium chicken broth, or water
2 scallions, thinly sliced on a diagonal
2 sprigs cilantro, sliced into 2" pieces (stems and leaves)
2 tsp. gochugaru (fine Korean red pepper powder)
1 tsp. sesame seeds

Steps:

Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don’t have a lid), and simmer 15 minutes to infuse broth with flavor.
Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
Wipe out wok, pour in remaining 4 Tbsp. oil, and heat over high until just smoking. Add finely chopped garlic, gochugaru, sesame seeds, remaining 20 chiles, and remaining 1 tsp. whole Sichuan peppercorns and cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over top of fish.

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