Soy Sauce Cod Fish – Indonesian Style - BeMyOwnChef Recipes

This Indonesian recipe calls for fillets fishes with chunky meat such as Cod, Mackerel, Tuna or Snapper.

Ingredients:

1lb cod fish fillets

2 tbsp flour

1 tsp salt

3 tbsp peanut or any other cooking oil

½ tsp shrimp paste

2 tbsp water

1 medium onion, coarsely chopped

1 large clove garlic, minced

½ inch long piece of ginger, peeled and finely chopped
1 chili, seed removed and chopped

3 tbsp lemon juice

1 tbsp brown sugar

3 to 4 tbsp soy sauce

4 large lettuce leaves

Directions:

Wash cod fish under cold water and pat dry with paper towel. Cut fillets in into 2x3 inch per piece.

Mix flour and salt in a shallow bowl, then roll fish fillets, one-by-one in the flour and set aside. Heat 2 tbsp of peanut oil in a skillet and fry fish for 3 to 4 minutes each side, then place on a plate and set aside.

In a small bowl, mix together shrimp paste and 2 tbsp water and set aside. Wash and dry skillet before heating the remaining 1 tbsp peanut oil. Add onion, garlic, ginger, chili and stir-fry for 5 minutes. Add shrimp paste to the mixture and cook for 2 minutes, then add lemon juice, brown sugar and soy sauce to taste. Stir to combine mixture for 1 minute and off heat.

Arrange lettuce leaves on serving plate and place cod fish on top. Pour the ready sauce over the fish and serve.

Salmon With Lime Butter Sauce - BeMyOwnChef Recipes

Ingredients:

2 tbsp Olive oil
60g Butter
4 fillets of Salmon
1 pinch cracked black pepper
190ml fish stock
175ml White wine
1 lime, juice only
190ml double cream
60g chilled Butter, cubed

To Serve:
new potatoes
lime wedges
Parsley

Directions:

1. Preheat the oven to 180C/gas 4.
2. Heat the oil and butter in a frying pan. Scatter the salmon fillets with cracked black pepper and sear briefly on both sides in the hot pan.
3. Transfer the salmon to a baking sheet and bake in the oven for 10 minutes, until cooked through. Meanwhile make the sauce.
4. Return the frying pan to the heat, add the fish stock, wine, lime juice and cream and bubble until reduced by a third. Whisk in the chilled butter which will give the sauce a nice sheen.
5. To serve, slice a few cooked new potatoes onto the plates. Sit the salmon on the potatoes and half coat with the sauce so you can still see the fish and the black pepper. Garnish with a lime wedge and parsley.