BAKED WHOLE FISH WITH TAHINI SAUCE AND TEMPURA VEGETABLES
Here is a recipe for baked whole fish. It is very easy and the fish comes out beautifully tender and moist and flakes easily away from the bone. Feel free to make with fillets if you prefer, just note that the cooking time will be less.
Provided by The Flying Chef
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans.
- Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan.
- Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.
- Tahini Sauce.
- Blend or Process Tahini ingredients until just combined about a minute.
- Transfer to a pan and heat until sauce thickens and is heated through.
- To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below.
- Vegetables.
- You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.
- Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches.
- Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.
- Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.
- Finally deep fry noodle bunches and serve as a garnish.
- Combine all sauce ingredients stir to mix.
- Serve tempura immediately with individual bowls of dipping sauce.
- Recipe for Dashi.
- If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
- 15g dried kelp (konbu).
- 1 litre cold water.
- 15g large smoked dried bonito flakes (katsuobushi).
- Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.
- Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.
- Strain dashi through a muslin-lined sieve into another pan.
Nutrition Facts : Calories 658.7, Fat 27.3, SaturatedFat 4, Cholesterol 46.5, Sodium 1751.8, Carbohydrate 83.5, Fiber 11, Sugar 9.4, Protein 20.6
EASIEST BAKED SALMON WITH LEMON TAHINI SAUCE
The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that's nutty, fresh and perfect for fish.
Provided by Miss AK
Categories Fish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F.
- Place the salmon fillet on a sheet pan and drizzle on olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
- Place in the oven for about 20-25 minutes, or until the salmon flakes apart easily in the middle.
- In the meantime, mix together the tahini, lemon juice, garlic powder, remaining salt, remaining pepper, and 1 tablespoon of the water. Gradually add more water, if needed, until you reach your desired consistency. I like my sauce runny enough to drizzle, but thick enough that it sticks to what I dip it in.
- When the salmon is done, drizzle on the tahini sauce, or serve it on the side and dig in!
Nutrition Facts : ServingSize 4 oz., Calories 455 calories, Sugar 0 g, Sodium 821 mg, Fat 32 g, SaturatedFat 5 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 9 g, Fiber 5 g, Protein 33 g, Cholesterol 45 mg
BAKED WHOLE FISH WITH LEMON, HERBS AND GARLIC BUTTER
Feel confident making a baked whole fish with these simple instructions. Serve a flavorful dinner tonight and cook up this easy stuffed fish recipe!
Provided by Nora from Savory Nothings
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- If the fish hasn't been gutted and scaled, do so.
- Heat the oven to 400°F (200°C). Prepare a roasting tin.
- Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
- Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
- Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
- In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.
BAKED WHOLE FISH WITH TAHINI MARINADE
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wipe the fish dry with paper towels.
- Place the tahini, garlic, vegetable oil, soy sauce, ginger, lemon juice and pepper in a food processor and puree until smooth. Mix in the thyme and spread the mixture over the fish, inside and out. Sprinkle with scallions and bake for 45 minutes to 1 hour, or until the fish is cooked. Sprinkle with toasted sesame seeds and serve.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 3 grams, Protein 72 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 1 gram
FISH WITH TAHINI SAUCE
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking dish and arrange the catfish in a single layer.
- Bake in the preheated oven until the fish flakes easily with a fork, 45 to 60 minutes.
- Meanwhile, whisk together the tahini, garlic, water, and lemon juice; season with salt. Once the fish is done, cut it into 1 inch cubes, and pour the tahini sauce overtop. Sprinkle with parsley to garnish.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 6.1 g, Cholesterol 80 mg, Fat 23.6 g, Fiber 2 g, Protein 30 g, SaturatedFat 4.5 g, Sodium 114.4 mg, Sugar 0.5 g
BAKED FALAFEL WITH CUCUMBERS AND TAHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
- Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
- Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
- Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.
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- Lightly oil a baking dish and place the lemon slices in the bottom of the baking dish. Rub the fish with salt and place in the center of the dish on top of just a few lemon slices, leaving some lemon slices uncovered. Roast in the oven for 20 minutes.
- Meanwhile, in a bowl, whisk the lemon juice with tahini and water until smooth and light in color. Set aside.
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