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How To make Fish Saute In Coconut Milk (Pescado Guisado C
1 lb Whole sea bass,
1 x Red snapper, mackerel or sim
1 c Rich Coconut Milk (see below
1/2 ts Salt, or to taste
1/2 ts Freshly ground black pepper
1/4 c Sweet green pepper, sliced t
1/4 c Tomato, sliced
1/4 c Celery, chopped
Score the whole fish 3 times diagonally on each side. Bring the coconut milk to a boil in a skillet over moderate heat. Add the fish and baste for 3 minutes. Then add the salt, black pepper, sweet green pepper, tomato and celery. Continue to baste for 5 minutes. Simmer the fish in an uncovered skillet over low heat, turning the fish over once, for 10 minutes. Serve warm. Source: False Tongues and Sunday Bread by Copeland Marks -----
How To make Fish Saute In Coconut Milk (Pescado Guisado C's Videos
Fermented Fish Hotpot - Lẩu Mắm
Mekong River Delta is very famous for the fermented fishes and Chau Doc, An Giang is the best place to buy them. There are more than 25 types of fermented fishes in the Chau Doc market, and each one can be used to create many beautiful dishes. For this episode, I used the combination of Mam Ca Linh and Mam Ca Sac to cook a traditional dish, which is the Fermented Fish hotpot (Lẩu Mắm). This hot pot is a combination of many different of ingredients that will clearly express the nature prosperity of Mekong Delta areas. Lẩu Mắm is one of my all-time favorite hot pot, the combination of fermented fishes give it a unique flavor, and the coconut water makes it incredibly sweet. I didn't have to use any seasoning. This hot is fatty and perfect when eating with the Ba Sa fish and all types of vegetable. This Fermented fish hot pot is one of the Vietnamese specialties that you should must try when coming here.
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✦ Director: Na Son
✦Food advisors: Thu Thuy Doan, Francis Thuan
✦Videographers:Khoa Tran, Thai Minh, Tran Ngoc Linh
✦Editors: HuyQ, TienQ Vuong Anh.
#travel #cooking #food #cuisine #experience #vuonganhscookingjourney #chef #hotpotrecipe #hotpot #fishhotpot
Ginataang Munggo ( Mung Beans in Coconut Milk) with Jeprox (Smelt Fish)
Hello! Welcome back to our channel.
Hope you like this simple and easy dish.
To make it even better, we matched it with something also simple and easy, airfried jeprox or smelt fish.
Ingredients:
cooking oil
Chopped: onions, garlic, tomatoes
Shrimp with head on, peeled and deveined
Mung beans (soaked in 4 cups of water overnight). The soaking makes it faster to soften before sautéing.
2 teaspoons salt (1 tsp to add to the shrimp when sauteing, and another after adding the boiled Mung. Pls check the video.)
1 teaspoon fish sauce to add to taste OPTIONAL
spinach (this is what's easily available in our place, but commonly it is cooked with ampalaya (bitter melon leaves or fruit) or malunggay leaves (moringa)
Jeprox or smelt fish (Filipino stores have them)
1. Boil Mung beans til soften. Some prefers really soft beans that they will either mash them or pureed them. Set aside. Dont let it go dry or run out of broth.
2. Heat pot, add cooking oil.
3. Saute onions, garlic then tomatoes.
4. Add shrimp. Flavor with 1 tsp salt.
5. Add the boiled Mung beans and the water with it. Add more water per preference.
6. Flavor with 1 tsp salt.
7. Simmer.
8. Add coconut milk, stir and simmer.
9. Add spinach or preferred veggie.
10. Simmer til spinach wilts.
11. Serve with Jeprox.
(Air fry Jeprox at 365 degrees for 6 minutes.)
Espada Fish with Tomato and Ginger by The Food Protege | Ribbon Fish Recipe | Easy and Quick to cook
VLOG 015: Espada Fish (Ribbon Fish) with Tomato and Ginger by The Food Protege
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And we're back with another new video..
He're another personal recipe a different twist using a Espada Fish or Ribbon Fish. Usually Espada is fried and thats it. this one has added flavors and a different approach to it. I hope you guys enjoy it! and learn something new today! Find out and watch the whole video for the Recipe and Procedure.
INGREDIENTS:
1 Espada (Ribbon Fish)
2 Calamansi or 1 Lemon
Salt and Pepper
1 thumb Ginger
3-4 Cloves of Minced Garlic
1 Medium Red Onion
2 TBSP of SOY SAUCE
2 TBSP of OYSTER SAUCE
2 TBSP of Tomato Sauce
2 TBSP of Tomato Paste
Pinch of Chili Flakes
Ground Pepper
Easy and accessible ingredients.
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#Quarantine #Espada #Fish #Foodporn #Food #FoodProtege
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Buy Ocean Fish And Tomato From Market - Homemade Fish Stew Recipe - Yummy Fish Stew Eating
Hello, all my dear friends. Welcome to our channel. Today, I would like to show you about ocean fish stew tomato recipe. It is so yummy. Thank you.
Thank you.
More cooking that you might enjoy :
Amazing Crispy Pork Belly Cooking - Pork Belly Crispy Eating - Healthy Cooking
Cooking Jack Fruit Dessert - Jack Fruit - Cooking With Sros
Amazing Rice Fry Shrimp Cooking - Crispy Rice Fry Shrimp - Cooking With Sros
Trini Stew Fish - Episode 191
Would you like to Support my channel ? Black pudding recipe - This is another way of stewing fish or meats in Trinidad without the use of sugar.
1 tsp golden ray - optional
1 tsp butter
1 tsp oil
6-8 pcs fried fish
For the sauce-
¼ cup oyster sauce
2 tbsp. ketchup
1 tsp sesame oil
1 tsp. soy sauce
¾ cup water – more or less depending on how much sauce you want
For the rest of the dish –
2 tbsp. occo / achiote / annatto liquid – look for the recipe on my channel
2 tbsp. flour
½ red bell pepper sliced
½ green bell pepper sliced
½ onion sliced
1 tomato cubed
1 hot pepper chopped
2 pimento peppers chopped
3 scallions chopped
2 tbsp. parsley/ celery chopped
1 tbsp. minced ginger
1 tbsp. minced garlic
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SEAFOOD STEW RECIPE for winners*
A great seafood stew is simple and delicious to prepare. Print the complete recipe at
Give this stew a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: and to
discover and print more great dishes visit my recipe website at
More stuff:
My other Youtube channel:
My recipe website:
Chef Buck playlist:
* recipe also appropriate for non-winners
ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL
directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that's cool—because now we'll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it's easy peezey and puts a nice glow in your belly.
Bon appétit!