Tofu Fish Or Not Fish Food

THAI FISH CURRY - KAENG PED PLA / OR TOFU

Thai Fish Curry - Kaeng Ped Pla / or Tofu image

I have tried many thai curries over the years, and they have all been 'OK', but never quite got that authentic flavour or feel. And then other recipes have just scared me away with incredibly long lists of ingredients. I think this is a nice compromise. It is well worth marinating, it only takes a minute to throw the marinade together, then putting it all together later does not take long at all. I have made it with fish and followed the recipe to a T, with beautiful results. I have also subbed tofu and had good results. This recipe does not traditionally call for any veg to be included, it's meant to be simple. I often do add one vegetable such as red bell pepper or bok choi though, otherwise I serve with a salad. If you do add a veg, be careful not to add too much or you take away from the sauce and lose some of that soupy consistency. Keep it simple If you really wanted to add more veg I would double up on the sauce ingredients. Most of the ingredients are pretty main stream these days, my local grocery store carries it all, and certainly any Asian grocery store would. Hope you enjoy, this recipe came from a Thai food and lifestyle cookbook that was given to me as a gift.

Provided by magpie diner

Categories Curries

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lime, juice of
4 tablespoons fish sauce
2 tablespoons thai soy sauce, or sub regular soy sauce or tamari is OK
1 fresh red chili pepper, seeded and chopped, fresh is best but sub 1/4-1/2 tsp chile powder if you have to
12 oz/ 350 g white fish, cubed
12 oz/ 350 g salmon fillets, skinned and cubed
1 cake tofu, cubed firm, instead of fish if you prefer
1 3/4 cups coconut milk (I just use one can of lite coconut milk)
3 kaffir lime leaves
1 tablespoon red curry paste
1 stalk lemongrass, white part only, chopped finely, or use about 1-2 tsp of the fresh pre-minced type you can get in tu
2 cups jasmine rice, or brown basmati if you prefer
4 tablespoons fresh cilantro, chopped
1 pinch or two brown sugar
1 red bell pepper, or other veg, cut into thin strips
2 -3 tablespoons pistachio nuts, roasted as optional garnish
3 -4 tablespoons mangoes, or other tropical fruit, diced finely, as optional garnish

Steps:

The Marinade, prepare at least 1-2 hours before, or even overnight:.
Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
Ready to cook:.
Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary.
Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
Stir the chopped fresh cilantro through the hot boiled rice.
Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.

Nutrition Facts : Calories 1841, Fat 63.8, SaturatedFat 26.8, Cholesterol 496.1, Sodium 2613.5, Carbohydrate 96.7, Fiber 7.6, Sugar 12.4, Protein 212.7

FISH TOFU: SUPER EASY AND DELICIOUS RECIPE

Fish Tofu: Super Easy and Delicious Recipe image

Provided by Meredith James

Time 1h10m

Yield 2

Number Of Ingredients 12

Ingredients

500 g white fish fillet (halibut/cod/sole or other), cut into pieces
1 egg white
1 tsp cooking wine
1 tbsp corn starch
1 tsp ginger root, grated
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tsp vegetable oil
Spring onion, chopped, to taste
1 red chilli pepper, chopped
Fresh lime, to serve
Fish sauce

Steps:

Put the fish fillet, egg white, ginger, wine, starch, and salt and pepper into a food processor and blend into an even paste.
Bring some water to boil in a steamer.
Rub a small heatproof bowl or glass tray with 1 Tbsp vegetable oil, and fill with the fish mixture. Place inside steamer and steam for 15 min.
Remove the fish tofu from steamer and set aside to cool.
Bring a frying pan to medium heat. Slice the fish tofu into small pieces (about 3 x 3 cm) and fry in the remaining oil for 2-3 min, until golden on all sides. Add a splash of fish sauce at the end, while still in the pan.
Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.

Nutrition Facts : ServingSize 2

TOFU FISH (OR NOT-FISH)

Tofu Fish (Or Not-Fish) image

Super easy recipe that is great for vegetarians to join in a fish meal without looking like we're eating something too different. My fish-eating partner said it had a kind of white fish flavour that combined well with the crunchy coating.

Provided by HerbGal

Categories Soy/Tofu

Time 20m

Yield 8 fillets, 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g firm tofu
1 egg substitute, vegan egg replacer powder equivalent to 1 egg (or 1 tbsp arrowroot, 2 tbsp oil, 2 tbsp soy milk 1 tsp lecithin mix together till smooth)
2 tablespoons soy sauce
1/4 cup wheat germ or 1/4 cup flax seed meal
1/4 cup polenta
2 tablespoons nori, toasted and crumbled (seaweed)
1/4 teaspoon paprika
1/4 teaspoon dried herbs
1 teaspoon lemon pepper
1/4 cup frying oil

Steps:

Cut the tofu into ½ cm thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture.
Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ/flax meal, polenta, nori, paprika, and herbs on a plate.
Heat the oil in a large frypan. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the polenta mixture. Fry the slices until golden brown on both sides. Place on absorbent paper. Sprinkle with extra lemon pepper and serve with tartare sauce.

Nutrition Facts : Calories 289.9, Fat 21.2, SaturatedFat 3.3, Sodium 525.2, Carbohydrate 12.8, Fiber 3, Sugar 1.2, Protein 16.1

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