How To make Thai Style Seafood Casserole with Basil
3 oz Dried mung bean thread
-noodles 1 sm Dungeness crabs [Or a
-couple of whatever local -crabs you have. Dungeness crabs are BIG! -S.C.] 1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 ts Sugar
1 tb Golden Mountain Sauce, or
-dark soy sauce 1 tb Light soy sauce, or Thai
-fish sauce (Nam Pla) 2 ts Oyster sauce
1 tb Rice wine, or dry sherry
1 ts Asian sesame oil
2 tb Vegetable oil
3 qt Slices of ginger, crushed
4 Red chilies, chopped into
-1/2 inch pieces 6 oz Medium shrimp (36 to 40
-per count), shelled, -deveined, patted dry 4 Green onions, cut into
-2-inch lengths 1 To 1/2 cup water
1 lb Fresh fish filets, cut into
-1-inch pieces 1/2 lb Large squid, cleaned, cut
-crosswise into 1-inch rings 1/2 c Thai sweet basil leaves
Fresh coriander sprigs Thailand is truly a place for seafood lovers. There is water everywhere in Bangkok++even in the dry season. And everywhere there is water, the Thais use it to grow something to eat! Add to that the fact that the Gulf of Thailand is not far away from the city and it all adds up to good eatin' for seafood lover's! The following recipe is typical of the bewildering variety of cioppino and jambalaya type seafood stews found there++and each one seems better than the last. The recipe is from Joyce Jue's delightful San Francisco Chronicle column (3/13/91). It calls for the dish to be cooked in a Chinese "sandy" pot. Don't gots one? Not to worry++use whatever you have on hand++wok, Dutch oven, stockpot... (And yes, Marge++there are tentacles in this!) Put the mung beans into a bowl and cover with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. If you are using a cooked crab, have the fishmonger crack it into large pieces. To clean a live crab, be careful, and use a brush to scrub its underside and between the claws and legs to loosen the sand and grit. Rinse thoroughly with cold water. Plunge the crab into boiling water for a minute to kill it. Remove. When cool, clean, disjoint and chop the crab into large chunks. In a mortar or spice mill, pound or grind the peppercorns first, then add the coriander root and garlic, and work it into a paste. Mix together the sugar, Golden Mountain, soy and oyster sauces, rice wine and sesame oil in a bowl. Pour the vegetable oil into a 3 1/2-quart sandy clay pot casserole (or a Dutch oven) and set over medium heat. Add the coriander-garlic- pepper paste and saute lightly. Increase the heat to high. Add ginger, chiles and raw crab pieces; toss and brown for a minute. Add the shrimp an green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in the water, cover pot, reduce heat to medium and braise for 8 minutes, stirring occasionally. If the noodles seem dry, add more water. Increase heat to medium-high, and gently stir in the fish and squid (and cooked crab if using), mix with the noodles, top with the basil leaves. Cover and cook for 3 to 5 minutes longer. Check for doneness. Garnish with fresh coriander sprigs. Bring the clay pot to the table and serve hot with rice and vegetables. Serves 4. Posted by Stephen Ceideberg; March 14 1991.
How To make Thai Style Seafood Casserole with Basil's Videos
Super Easy Oven Baked Fish Fillet in 5 Minutes
Get Full Recipe, Instructions and Tips here
1 Cod Fillet/Basa Fillet
1 tsp Garlic Powder
1 tsp Dry Parsley
2 tsp Chilli Flakes
1 tsp Italian Seasoning
2 tsp Fish Seasoning or your Favorite Seasoning
1 tsp Smoked Paprika
1 Seasoned Salt and Blackpepper to Taste
Lemon Slices
Oil
#fishfilletrecipe #fish #dinner
Jet Tila's Spicy Basil Beef | In the Kitchen with Jet Tila | Food Network
Jet gives some tips on becoming a pro with a kitchen knife, and then he makes a quintessential Thai dish that's spicy, savory and easy to make!
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Spicy Basil Beef (Pad Krapow)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
3 tablespoons (45 milliliters) sweet soy sauce
2 tablespoons (30 milliliters) oyster sauce
4 tablespoons (60 milliliters) fish sauce
2 tablespoons (30 grams) chili paste in soybean oil
6 tablespoons (45 milliliters) vegetable oil
2 large eggs
3 cups (720 grams) lean ground beef
4 cloves garlic, minced
1 to 3 serrano or Thai chiles, sliced
1 medium onion, diced
1 small red bell pepper, sliced
1 1/2 cups (335 grams) Thai basil leaves, picked off the stem
1/2 teaspoon white pepper
Directions
Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
Transfer to a platter and top with the reserved fried eggs.
Cook’s Note
Substitute any meat or seafood in this dish, which is common in Thailand. Ground chicken or pork are amazing. Top with a runny fried egg or two and serve over jasmine rice for a perfect meal!
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Jet Tila's Spicy Basil Beef | In the Kitchen with Jet Tila | Food Network
Baked Fish with Creamy Lemon Sauce
No more boring bland baked fish... this one comes with a wicked Lemon Cream Sauce!
Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
One-Pan Herby Green Rice and Fish | Jamie Oliver
I want to give you a recipe that is going to bring you some, love, excitement and colour to your weekly cook. This dish, is light and fluffy and full of the good stuff. This is a really simple way to cook seafood and get the best flavours from them. Give this a go, your friends and family are going to love it too.
For the full recipe and more head over to jamieoliver.com/recipes/fish-recipes/one-pan-herby-green-rice-fish/
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Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipe
Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipes
If you love garlic, you’ll love these lemony, garlicky shrimp which are on the table in less than 10 minutes.
Ingredient!
30-35 large shrimp
1 teaspoon lemon pepper
1/2 teaspoon creole seasoning
1/2 teaspoon paprika
1/2 teaspoon old bay
1 stick unsalted butter
1/4 teaspoon ground black pepper
2 tablespoons minced garlic
1 tablespoon fresh parsley
4 tablespoons cornstarch
1/2 lemon juice
garlic shrimp scampi,garlic shrimp recipe,garlic shrimp pasta,garlic shrimp and broccoli,garlic shrimp alfredo,garlic shrimp mukbang,garlic shrimp food wishes,Hawaiian Garlic Shrimp Scampi - Food Wishes,New Orleans Style Garlic Pepper Shrimp Recipe,Baked Garlic and Herb Shrimp Appetizer,Garlic Shrimp Recipes / Easy Garlic Buttered Shrimp Recipe
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