Fennel and herb barbecued whole fish
You will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour. 4 whole fish, approx. 350-450g/12oz-1lb each, gutted and scaled 2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil 1. Wash the fish inside ... [... more]
BBC |
Tandoori Fish - 7, in Spicy Chickpea Flour Marinade
This is another easy tandoori fish recipe. I have used sea bass here, but any fish of choice can be used. You can use fillets instead of whole fish. Besan flour helps the marinade to stick well onto the fish and gives it crispness. This dish can ... [... more]
Mamta's Kitchen |
Stuffed whole arctic char
1 whole arctic char, (or similar freshwater fish), gutted and cleaned 1. Mix the dill, lemon zest and juice, salt and freshly ground black pepper 2. Stuff the whole fish with the mixture, and secure by tying up with string. 3. Bring a sauté pan ... [... more]
BBC |
Steamed Cantonese-Style Fish
450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot 1. Pat the fish dry with kitchen paper and evenly rub with salt, rubbing it inside the cavity as well if you are using a whole fish. Put ... [... more]
BBC |
Whole Fish in Sweet and Sour Sauce
A delicious recipe from Southern China It is relatively easy to make. It is best to use Chinese pickled vegetables in syrup, if available, usually from Chinese store. Some Indian stores also stock it. Serves 4 Pat the fish dry with a kitchen ... [... more]
Mamta's Kitchen |
Barbecued or Baked Skate or Stingray (Fish)
This dish is traditionally made with stingray. However, you can use 'skate' instead. If buying fresh fish, use quickly or it begins to smell of ammonia. This fish has no thin bones, that stop so many people from eating whole fish. It is always a ... [... more]
Mamta's Kitchen |
