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Fish Recipes
http://www.backyardaquaponics.com/forum/viewtopic.php?f=46&t=1171
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Author:  edjco [ May 17th, '07, 01:50 ]
Post subject: 

Glad you liked it! Sorry I didn't answer sooner, I've been off the "net" a few days. I'll tell you something else to do with the leftover etouffe--It's great spooned over fried or grilled fish, too! Some people even put it in a sandwich using fried pistolette bread or french bread.

Author:  monya [ May 28th, '07, 14:04 ]
Post subject:  Re: Fish Recipes

This is a recipe which I am having for dinner tonight:

450 grams of barra fillets
450 grams of waxy potatoes
a couple of tablespoons of fresh chopped coriander
a couple of finely chopped shallots
teaspoon of ginger grated
sprinkle of cayenne pepper and salt to taste
2 eggs
hanful of breadcrumbs (not really required if you use the right potatoes instead of the wrong ones like I did lol)
big squeeze of lemon juice

boil the spuds for 10 minutes with their skins on. When cooled, remove skins and grate coarsely. Chop the fish finely and mix all the ingredients together. Form into patties (highly technical term lol) and fry in a oiled pan. Serve with a green salad and crusty bread.

Enjoy.

(p.s I have just taste tested one and they are delicious) :)

Author:  mokevinb [ Jul 28th, '07, 21:30 ]
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A simple recipe that is popular down in Mexico is Civeche (sp?). Basically it is a simple marinated salad made up of fish fillets that are marinated in lemon or lime juice, along with some salt, crushed red pepper flakes, sliced red onions, diced or sliced red and green bell peppers, a little minced jalepeno pepper (seeded and deviened), and some crushed/minced garlic. (Refridgerate over night for lunch/from morning to evening for dinner) Serve on a bed of leaf lettuce and enjoy with toast points and a glass of wine. (The fish "cooks" due to the acidity of the lemon/lime juice, and the salt. The fish should be translucent and flake when it is done.)

Author:  Jaymie [ Jul 29th, '07, 07:51 ]
Post subject: 

There is a similar recipe on Cape York Pennisula called Namis, but it uses vinegar and lemon juice.

Author:  mokevinb [ Aug 21st, '07, 02:12 ]
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There is also a version that the Italians do as well. The name escapes me, but the principal is similiar. An acid (vinegar, lemon or lime juice) is used to "cook" (actually pickle) the fish. Kevin

Author:  Dave Donley [ Nov 29th, '07, 02:32 ]
Post subject: 

The etouffe works with chicken too (eating that for lunch ATM)

Author:  SlicerDicer [ Nov 29th, '07, 04:39 ]
Post subject: 

mokevinb wrote:
There is also a version that the Italians do as well. The name escapes me, but the principal is similiar. An acid (vinegar, lemon or lime juice) is used to "cook" (actually pickle) the fish. Kevin


This is actually very handy way to cook fish in survival situations.

Author:  cfuse [ Feb 4th, '08, 09:27 ]
Post subject:  Yabbies - how to eat?

At the genuine risk of sounding like I'm functionally retarded, how does one eat a yabbie? I've never eaten one, is it just like eating a prawn (ie. you just pull the shell, head and legs off and eat what's left)?

Author:  veggie boy [ Feb 4th, '08, 09:28 ]
Post subject: 

Pretty much. Though as with prawns - some people do like to suck out what is in the head :shock:

Author:  KudaPucat [ Feb 4th, '08, 10:35 ]
Post subject: 

cfuse.
There are many ways, but that's how you 'fillet' them for want of a better word.
The tails are almost the only bit worth eating. Claws have a bit of flesh.
I've had them made in patee, sausages, raw, cooked on the BBQ with seafod sauce (the orange one)
They're quite a mild flavour imho compared to prawns.

Author:  veggie boy [ Feb 4th, '08, 11:12 ]
Post subject: 

If they are big enough - splitting them down the centre while still raw and BBQing them or whatever in this state is also a good option (with a nice garlic sauce or something).

Author:  creative1 [ Feb 4th, '08, 13:37 ]
Post subject:  mustard

veggie boy wrote:
Pretty much. Though as with prawns - some people do like to suck out what is in the head :shock:


by that I figure you talking of the mustard!

Author:  trentski [ Feb 4th, '08, 18:15 ]
Post subject: 

SlicerDicer wrote:
mokevinb wrote:
There is also a version that the Italians do as well. The name escapes me, but the principal is similiar. An acid (vinegar, lemon or lime juice) is used to "cook" (actually pickle) the fish. Kevin


This is actually very handy way to cook fish in survival situations.


why couldn't you just eat it raw?

I have had this a few times


500g skinless fish
1 cup fresh lime juice
1½ cups coconut cream
100g diced tomato
50g cucumber, peeled, seeded and diced
50g Spanish (red) onion, small dices
25g green Spring onion, small dices
Juice of 1 lime
1 small red chilli, deseeded and minced
Salt to taste

METHOD

Dice the fish into bite size pieces and soak in the cup of lime juice for 4 hours; the fish must be firm and opaque.

Drain the fish from the lime juice and add it to add the other ingredients — mix well and chill. Refrigerate for 4 hours before use and serve with a salad or on its own.

Author:  KudaPucat [ Feb 5th, '08, 12:48 ]
Post subject: 

Sounds Great trentski!

Author:  aussie_zombie [ Feb 5th, '08, 15:03 ]
Post subject:  Re: Fish Recipes

Crispy Moroccan Style Fish

Ingredients:
Any fish fillets
1/2 cup plain flour
tsp onion powder
tsp paprika
tsp garlic powder
tsp chilli powder
tsp ground cumin
pinch of salt and black pepper

Simple, combine all dry ingredients and coat the fish, shallow fry in a hot pan and serve with salad and chips, wedge of lemon or lime on the side...

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