Fish With Tahini Sauce Food

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.

LEBANESE BAKED FISH WITH TAHINI SAUCE AND TOASTED PINE NUTS

Steps:

• Preheat oven to 375 degrees. Spray a baking dish with nonstick spray then place fish filets in a single layer. Drizzle with olive oil then sprinkle with salt and pepper. Bake until fish is tender and easily flakes with a fork, about 15-20 minutes.
• While the oven is warm, toast pine nuts on a baking sheet in the oven until golden brown, about 6-8 minutes on the second rack.
• While fish is baking, whisk the tahini sauce in a small bowl. Add the warm water 1-2 tablespoons at a time or until mixture becomes a nice saucy consistency.
• Once the fish is cooked, drizzle with tahini sauce and top with toasted pine nuts and minced parsley. Serve with lemon wedges.

BAKED WHOLE FISH WITH TAHINI MARINADE

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.

BAKED WHOLE FISH WITH TAHINI SAUCE AND TEMPURA VEGETABLES

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.

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE

Steps:

• Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
• Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.