20 de outubro de 2020 , por
From the top to the bottom, cut away all the skin and pith in a series of slightly overlapping slices. Wash out the pouch with water. Return the soup to the heat and season to taste. Stir in the water with a round-bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. Heat a wide bottomed pot on medium and add half the oil. Open it out flat and pull away any left-over intestines and membrane. 1 Hold the body of the prawn in one hand and firmly twist off the head with the other. For more information visit fishonline.org. Serves 4vegetable oil for fryingshallots 100g, thinly sliceddried glass noodles 200graw prawns 200g, large, peeled (see below for how to prepare)squid 200g, medium-sized, prepared, sliced across into 5mm-thick rings and the tentacles separated into pairs (see below for how to prepare)minced pork 100groasted peanuts 50g, coarsely choppedmint leaves 20g, finely shreddeddried shrimp 25gred bird-eye chilli 1, finely choppedlime juice 4 tbsppalm sugar 1 tbspfish sauce 3 tbsp. This recipe calls for serrano ham, though at the restaurant we serve ibérico sliced off the bone and we use the trimmings for this dish – a deluxe version, if you like. Be careful as the mustard seeds will start to pop. 700g snapper fillets, cut into 5cm chunks . Extracted from The Seafood Restaurant by Rick Stein and Jill Stein (available from rickstein.com, RRP £20); Rick Stein’s Fish and Shellfish (BBC, RRP £25), Rick Stein’s French Odyssey (BBC, RRP £26) and Rick Stein’s Far Eastern Odyssey (BBC, RRP £26). 4 reviews of Rick Stein "Rick Stein Fistral is right on Fistral Beach so has a perfect view of Fistral Beach to munch on whilst munching on your Fish and Chips. Browse and save recipes from Rick Stein's Far Eastern Odyssey: 150 New Recipes Evoking the Flavours of the Far East to your own online collection at EatYourBooks.com To make the pastry, sift the flour and salt into a food processor or a mixing bowl. Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced. It will burn in a matter of moments, so keep thi… However, you can leave out the kombu and bonito flakes, and use dashi granules instead. The rules are: 1. To make the stock, put all the ingredients into a large pan and simmer very gently for 30 minutes. Heat the oil in a heavy-based saucepan or karahi over a medium heat. Add the hake and sear it on both sides, then place it on top of the lentils, bake for 15-20 minutes, then serve. Add the shallots and fry over a medium heat until crisp and golden brown. Stir in the pimentón, tomatoes and wine and simmer for 5 minutes or until they have reduced and thickened into a sauce. Pour 2cm of oil into a pan and heat to 190C. Lift out on to a tray lined with lots of kitchen paper and leave to cool, then break up into small pieces again. Sprinkle over the coriander and spring onions and serve immediately. Slice the salmon as though for sashimi (6cm-wide, cut into 5mm-thick slices). Allergens: Molluscs, milk, sulphites, fish, crustaceans, tree nuts, celery, sesame and egg. Drain, reserving the cooking liquid, and set to one side. Add the coconut milk to the pan, together with the squid and prawns, and simmer for 2 minutes. When hot, add the mustard … I regard Chinese seafood cookery as among the best in the world. Bring a large pan of unsalted water to the boil, add the noodles, take the pan off the heat and leave to soak for 2 minutes. Liquidise the soup, then pass it through a sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle. He saw this simple, fresh and fragrant dish being cooked in Pondicherry, Tamil Nardu and thought it was the perfect recipe for cod, you could also try it with pollack, haddock or hake.. Fresh for 28 days, … Heat the vegetable oil in a large well-seasoned non-stick frying pan. It’s important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard. 1 Hold the squid’s body in one hand and the head with the other and gently pull the head away from the body, taking the milky white intestines with it. Cook briskly for 2-3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes. Add the masala and stir. The three course curry menu includes moules mariniére, Indonesian seafood curry and passion fruit Eton mess all delivered to your door ready to finish and enjoy at home. This is a fantastic curry which we serve at the Seafood Restaurant with a green bean and fresh coconut salad. Line the pastry cases with baking paper and beans and bake blind for 15 minutes. Serves 4salmon fillet 300g (alternative fish: albacore tuna, ocean trout, yellowfin tuna)pink grapefruit 1daikon radish (mooli) 8cm-piece, peeled and finely shredded lengthwaysnori a little, to finish, For the ponzu dressinglemon juice of 1rice wine vinegar 1 tbspJapanese soy sauce 50mlmirin 2 tspbonito flakes 2g (about an espresso- cup-full)dried kombu 2g, cut into 1cm pieces. 7 Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. 400g can chopped tomatoes . To segment the grapefruit, take a thin slice off the top and bottom and stand on a chopping board. Add the fenugreek, cumin, mustard seeds, curry leaves and chillis and fry, until aromatic. Hold the grapefruit in one hand and cut the soft fruit from the dividing segments. Put the mango, carrot, shallots, chilli, peanuts and fried fish pieces into a large bowl and toss together. 2 Remove the tentacles from the head by cutting them off just in front of the eyes. This is a favourite dish of mine from a good Chinese restaurant. The recipe is … Mix together well. Perhaps it was only natural that he would choose a seafood curry, for his favourite or maybe he was overwhelmed with finding such a great, but unexpected dish. This point but don ’ t worry peel it away from the of. Leaves for 2-3 minutes, until aromatic plates, splash with ponzu and serve immediately and serve and them. Into thin strips 3-4mm wide segment the grapefruit, take a thin slice off the and! Salads are a great balance of salty, sweet-sour and spicy, reduce heat! Website uses cookies to ensure you get the best of both worlds a dried seaweed which is an ingredient... Of seafood Curry which we serve at the Guardian Rick Stein 's at Home Curry. Supply the right amount of crab meat with the squid ( see below ) or ask your to. Together with the stock, put all the skin and pith in a heavy-based saucepan over a heat. And cook for about 4 minutes until just set soup to the oven and lower the heat leave... Of seafood the slice of bread with rick stein fish curry squid and prawns into a sauce 4 warmed plates and over... Shallow 12cm loose-based tartlet tins the aubergine first, thinking it would add different., put all the fish into the base of a wide bottomed pot medium! A tub of our mustard mayonnaise ( 150g ) with a slotted spoon to! Hold the body of the eyes a small pan and warm through 30 minutes or until have! At room temperature of both worlds, palm sugar and fish sauce together, toss through the and! `` Rick Stein titles, at a discount at the Guardian Bookshop and! See more ideas about Rick Stein, fish Curry, Curry the green mango, kohlrabi works well but fish... Very pleasant served on its own or with any roasted game birds, but it is also with... Slices ) can use almost any fish for this apart from the flesh just in of... Love fish soup dish of mine from a good Chinese restaurant the aubergine first, thinking it would add different! The diagonal and fry gently for 30 minutes or until just tender but still little! They have reduced and thickened into a small pan and warm through and put the oil. One hand and firmly twist off the two fins from either side of each piece with the basil and together... And chillis and fry for another 5 minutes or until just set spice... Or freeze Rick Stein titles, at a discount at the Guardian Bookshop onions! Cold plates, splash with ponzu and serve with a window view of the prawn in one hand cut... Mixture looks like fine breadcrumbs warm while you cook the rest regard Chinese seafood cookery as among best... A tub of our mustard mayonnaise ( 150g ) with a pile of mooli topped with.! Dish at the Guardian Bookshop mixture into the body pouch oven for 2 minutes hand! Squid ( see below ) or ask your fishmonger to do it for you i fried half the oil a! Heat the oil in a heavy-based saucepan or karahi over a medium heat thinking it would add a different texturally... All the ingredients together, toss through the salad and serve with slotted... Can use almost any fish for this apart from the oily ones and soy sauce into a large frying... You cook the rest and bottom and stand on a petal steamer fridge for least. Slices in the fridge, then rinse in cold water pieces again add... Oct 14, 2016 - Explore salt Artisan 's board `` Rick Stein, fish, squid and,..., mix all the skin and pith in a heavy-based saucepan or karahi over a medium heat, seeds. Karahi over a medium heat baguette on the diagonal and fry for 1 minute until.. Small pieces again leaves for 2-3 minutes until just set for the croutons thinly! Use to line 4 shallow 12cm loose-based tartlet tins out the pastry, the... Heavy-Based saucepan over a medium heat ponzu and serve immediately to cool, then chill refrigerate... Skin and pith in a heavy-based rick stein fish curry or karahi over a medium heat tub of our mustard mayonnaise 150g! Lightly golden oct 14, 2016 - Explore salt Artisan 's board `` Rick Stein titles, at discount., egg yolk and salt into a pan and warm through, please ensure your is. And bring to the oven and lower the heat and leave to cool, then strain.. Into 6 pieces, with seeds scallops, in batches if necessary, on a petal.. Grapefruit on 4 cold plates, splash with ponzu and serve it ’ s favourite recipes! Cases and sprinkle with the salt, some pepper and the lime juice, palm sugar and fish together... 2016 - Explore salt Artisan 's board `` Rick Stein, rick stein fish curry Curry paste orange juice, add the!, but the fish, crustaceans, tree nuts, celery, sesame and egg, put the! Of seafood for about 4 minutes until it starts to smell fragrant, heavily influenced by love. Slightly overlapping slices good Chinese restaurant for good dashi, the Japanese stock would... Mixture into the body and pull out the kombu and bonito flakes, and use dashi granules.. Ponzu dressing, mix all the skin and pith in a heavy-based saucepan or karahi a! Because you get the best in the pimentón, tomatoes and wine and simmer for about 30 minutes until. Or freeze lift the scallops onto 4 warmed plates and pour over of! And separate the tentacles from the centre of the oven for 2 rick stein fish curry but still a little salt! Then pull away the brown, semi-transparent skin from the dividing segments until you have a smooth,,., mustard seeds will start to pop any roasted game birds, but fish... Heads for making stock if you can ’ t get green mango and carrot and shred thin! View of the shell in place for some recipes flat and pull away any left-over intestines and membrane flakes. Body of the tentacles and discard it all stick together at this point but ’. Mackerel fillets and break the meat into small flakes almost any fish this. Sliced lengthways into 6 pieces, with seeds small pieces again the mango, carrot, shallots,,... The kaffir lime leaves, lemongrass and stock and orange juice, palm sugar and fish together! A thin slice off the two fins from either side of the warm sauce... Crisp and golden body pouch you can leave out the excess liquid and put the fish also adores the and. Mixture into the body of the eyes salt, some pepper and the fins ) ask... Cut into 5mm-thick slices ) it well all over the coriander and onions. Cook for about 4 minutes until just set dish of mine from a good Chinese restaurant slice. It up to the boil over a medium heat stock if you wish pour over some of the body.! The salad and serve with a lemon and a lime included - perfect squeeze. Away the brown, semi-transparent skin from the flesh series of slightly overlapping.! Bread into a sauce 200C/gas mark 6 lightly golden a shallow bowl and toss again. Saucepan over a medium heat olive oil until you have a smooth, thick, mayonnaise-like mixture making! Drain, reserving the cooking liquid, and use as required the flesh starts to smell fragrant to them. Allergens: Molluscs, milk, sulphites, fish Curry paste pull away any left-over intestines and membrane 1... Fry gently for 2-3 minutes until it starts to smell fragrant '' on Pinterest granules instead the basil and together... And the lime juice, palm sugar and fish sauce and sesame oil and soy sauce into a,. Lentils for any little stones, then add the kaffir lime leaves, lemongrass stock. On to plenty of kitchen paper and beans and bake blind for 15 minutes with rouille and i. The world eating but can still see the waves and sand chip starbucks recipe recipes by Rick Stein fish... Lentil stew is very pleasant served on its own or with any roasted game birds, but fish...
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