Find fish recipes that are light, tasty, quick and easy to eat. Fish dishes are a favourite here at Recipes Galore and you are sure to find a recipe that your family, friends and guests will love.

Fish Recipe – Boiled Salt Salmon

Let salmon soak over night, and boil it slowly for two hours; eat it with drawn butter.

To pickle salmon after it has been boiled, heat vinegar scalding hot, with whole peppers and cloves; cut the fish in small square pieces; put it in a jar, and pour the vinegar over.

That’s it! Shad may be done in the same way.

Tags for this recipe :

Fish Recipes – Boiled Salmon Recipes

Salmon is a personal favourite of mine. Here in Australia, we are blessed with fantastic salmon from the pure, clear waters of Tasmania.

Here are 3 very simple, but tasty boiled salmon recipes.

BOILED SALMON -1

This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil.

To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to 4.

Serve the thick part, cutting it lengthwise in slices in the direction of the line from 1 to 2, and the thin part breadth wise, or in the direction from 5 to 6.

A slice of the thick with one of the thin, where lies the fat, should be served to each guest. Care should be taken when carving not to break the flakes of the fish, as that impairs its appearance.

The flesh of the salmon is rich and delicious in flavour.

BOILED SALMON -2

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water.

When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.

BOILED SALMON -3

When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons.

Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will remove a large amount of the superfluous salt. Cover the salmon with hot water, and simmer slowly until it becomes tender.

Remove from the water, pour a little melted butter over it, and serve with any desired sauce.

Tags for this recipe :

Fish Recipe – Verze alla Capuccina (Cabbage)

Ingredients:
Cabbage or greens
Anchovies
Salt
Butter
Parsley
Gravy
Parmesan.

Boil two cabbages in a good deal of water, and cut them into quarters.

Fry two anchovies slightly in butter and chopped parsley, add the cabbages, and at the last three tablespoonsful of good gravy, two tablespoonsful of grated Parmesan, salt and pepper, and when cooked, serve.

Tags for this recipe :anchovies, cabbage, cabbages, chopped parsley, fish recipes, greens, Italian Recipes, salt and pepper Verze alla Capuccina

Fish Recipe – Steamed Fish with Ginger & Tamarind

This is one of my favourite fish recipes & it is always a winner with the guests.

Ingredients for the sauce are:

2 tea spoons of vegetable oil
2 tea spoons of finely chopped garlic
2 table spoons of grated ginger
A bunch of spring onions finely sliced
1 tea spoon of brown sugar
1 table spoon of tamarind pulp
2 tea spoons of cornflower
3 red chillies

We also need:

One whole fish
Sea salt to taste
Two tea spoons of grated ginger

First get a fresh, good sized fish from the market (ideally around 800 grams). Clean and score the fish on both sides. Scoring involves making small incisions into the fish.

Rub some salt into the fish and pat dry. Rub with ginger. In a heat proof dish, steam the fish for 10 minutes or until it looks cooked. Keep the fish warm.

Now it is time to prepare the sauce.

Heat the oil in a small pan and fry the garlic for a few seconds, stirring as you go. Add the ginger and spring onion for a few seconds longer until it is soft.

Add sugar and tamarind pulp. Bring the sauce to boil. Stir in cornflower, mixed with two tea spoons of cold water, pouring over the sauce. Remove from heat, as soon as the sauce thickens.

Now serve the fish on a serving tray & pour the sauce over it. Garnish with red chilly strips.

Steamed fish with ginger and tangy tamarind is now ready to be served. Try it, you will not be disappointed!

Tags for this recipe :brown sugar, fish recipe, fish recipes, ginger and tamarind steamed fish recipe, steamed fish recipe tamarind pulp

Stewed fish recipe

Here are two good recipes for stewed fish

Stewed fish recipe – 1

Like boiling, stewing extracts flavor and nutriment from fish.

The process differs, however, in that the fish is cooked gently by simmering. This cookery method is employed for fish that is inclined to be tough. Usually, vegetables, such as carrots and onions, are cooked with the fish in order to impart flavor.

To prevent the fish from falling apart, it may be wrapped in cheesecloth or gauze.

STEWED FISH -2

Six pounds of any kind of fish, large or small; three large pints of water, quarter of a pound of pork, or, half a cupful of butter; two large onions, three

table-spoonfuls of flour, salt and pepper to taste.

Cut the heads from the fish, and cut out all the bones. Put the heads and bones on to boil in the three pints of water. Cook gently half an hour. In the meanwhile cut the pork in slices, and fry brown. Cut the onions in slices, and fry in the pork fat. Stir the dry flour into the onion and fat, and cook three minutes, stirring all the time.

Now pour over this the water in which the bones have been cooking, and simmer ten minutes. Have the fish cut in pieces about three inches square. Season well with salt and pepper, and place in the stew-pan. Season the sauce with salt and pepper, and strain on the fish. Cover tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered with the bones, is an improvement. Taste to see if the sauce is seasoned enough, and dish on a large platter. Garnish with potato balls and parsley.

The potato balls are cut from the raw potatoes with a vegetable scoop, and boiled ten minutes in salted water. Put them in little heaps around the dish.

Tags for this recipe :cheesecloth, dry flour, fish recipes, fish recipe, onions, pints, potato balls, raw potatoes, salt and pepper, stewed fish recipe sweet herbs

Next Page »