Grouper Ala Jenr Food

HONG KONG FISH IN CURRY SAUCE

Steps:

• In two separate bowls, mix together marinade and flavoring sauce ingredients.
• Cut fillet into 1 1/2 x 1 1/2 inch pieces.
• Dry the fish with a clean kitchen towel, pressing out any excess water.
• Marinate fish for 15 minutes.
• In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
• Heat 2 T oil over high heat; stir fry the onions for a few seconds.
• Add the curry powder, potatoes and carrots; stir fry until well-blended.
• Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
• Return fish to pan and mix gently.

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

CILANTRO OIL(GUAM)

Steps:

• Blanch (put in boiling water) cilantro 20 seconds.
• Rinse under cold water.
• Drain and pat dry .
• In the jar of a blender combine cilantro and oil.
• Blend at medium speed 3 minutes.
• Store in a glass jar and refrigerate overnight.
• When herb has settled, pour oil through a paper coffee filter into a glass bottle.
• Store tightly covered in refrigerator.
• Oil will keep up to two weeks, after which it will lose some of its color and flavor.
• Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
• Enjoy!