Fried black bass from Waldo Thai Place
1 black bass 2.5 lb
1 tablespoon fish sauce
vegetable oil to fry
1. Score fish 3 to 4 times diagonally on both side of the fish
2. Sprinkle fish sauce all over the fish both sides
3. Fry fish in deep fry 350 degree for 10 minutes or until golden brown then place it on paper towel to drain access oil.
4. Serve black bass with Thai slaw and coconut curry rice with mango
Coconut Curry Rice with mango
1 cup jasmine rice
¼ cup diced mixed bell peppers
¼ cup diced mango
1 tablespoon red curry paste
1 cup coconut milk
½ cup water
2 teaspoons salt
1 teaspoon sugar
1. Wash jasmine rice then put it in small rice cooker
2. Add salt, sugar , red curry paste, coconut milk and water in rice cooker then press start the rice cooker
3. When the rice cooker done, wait 15 minutes then add bell peppers & mango and stir well. Let it rest 2-3 minutes before serving.
2 cups shredded cabbage
1 cup shredded carrot
¼ cup sliced red onions
¼ cup chopped scallions
¼ cup chopped cilantro
2 tablespoon sweet chili sauce
1 tablespoon sugar
2 teaspoons vinegar
a pinch of salt
1. Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
2. Drizzle sauce over veggies and toss to coat evenly.
Recipes from Porto do Sul
Mango shrimp salad
Makes 2 servings
1/2 pound shrimp, peeled, deveined, steamed and chilled
3 cups baby arugula
3 cups diced mango
¼ red onion, thinly sliced
½ tablespoon honey
¼ cup red vinegar
Juice of ½ lime
Juice of ½ lemon
2 tablespoons olive oil
Divide shrimp and arugula between two dinner plates. Add mango and red onion. In a mixing bowl, combine honey, vinegar and citrus juice. Slowly whisk in olive oil, whisking until well combined. Serve dressing drizzled over the salad or on the side.
Seared sea bass with mango salsa
Makes 1 serving
1 (8-ounce) sea bass filet
Pinch of celery salt
1 tablespoon chopped fresh parsley
2 tablespoon butter, divided
4 asparagus, trimmed
1 tablespoon finely chopped red bell pepper
¼ cup diced mango
1 tablespoon fresh or frozen corn
1 lemon, half juice and reserve the rest for garnish
Juice of 1/2 lime
Juice of 1/2 orange
Preheat oven to 350° F
Season the fish with celery salt and parsley.
Add 1 tablespoon butter to an oven-proof skillet and sear the seasoned fish on both sides, about 2 minutes, or until each side is just beginning to brown. Place the skillet in the oven and continue cooking until the fish reaches an internal temperature of 145° F.
In another sauté pan over medium-high heat, add the remaining 1 tablespoon of butter and sauté the asparagus until crisp-tender over medium heat, about 4 to 5 minutes. Set aside.
Add the corn and red peppers to the skillet and cook over medium heat until softened, about 4 to 5 minutes. Add mango, half of the lemon, lime, and orange juices and season with a pinch of salt; stir to combine then remove from heat.
Place asparagus on a plate next to fish and spoon mango salsa over the fish.
Seared salmon with asparagus, zucchini and tomatoes
Makes 1 serving
1 (8-ounce) salmon filet
½ teaspoon paprika
Pinch of salt
1 tablespoon freshly chopped parsley
2 tablespoons butter
3 asparagus spears, trimmed
3 ½-inch thick zucchini slices
4 grape tomatoes
½ lemon, sauteed, for garnish
Preheat oven to 350° F.
Season the fish with paprika, salt and parsley.
Add 1 tablespoon of the butter to an oven-proof skillet and sear the seasoned fish on both sides, about 2 minutes, or until each side is just beginning to brown. Place the skillet in the oven and continue cooking until the fish reaches an internal temperature of 145° F.
In a saute pan over medium-high heat, melt the remaining tablespoon of butter. Add vegetables and cook for 3 to 4 minutes, or until crisp-tender; remove from pan. Raise heat to high and sear lemon, cut side down, until it begins to caramelize, about 2 to 3 minutes. Serve fish with vegetables and lemon.
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