1. Spicy
What could be the perfect dish to go with a cup
of steamed basmati or fragrant jasmine rice? A
fish prepared steamed or baked and smothered
with savory sauces spiced up with curry paste,
Fish
red chilli and crushed garlic.
For those who want a different take on their
regular dish why not resort to spice to add heat
Recipes
either to the fish directly by means of a rub or
on the sauce the dish is served with. Use
aromatic herbs with pronounced strong
flavoredfish as the two will complement each
other. For delicately flavoredfish, lighter spices
or herbs should be used so you don't
overpower the taste of the main ingredient.
Some mild to moderatelyflavoredfish like large
tuna and salmon are rich sources of omega 3 fatty
acids. These are available whole or in big slabs for
institutional buyers orpre cut loins and steaks for
home consumption.
Add a savory kick of herbs like fennel and chives to
a simple seafood soup. Asian cuisine has a lot of
dishes of this kind. In Korea, maeuntang sauce
gives a distinctly hot quality to dishes. The sauce
is made from gochujang (Korean chilli pepper
paste), gochugaru (chilli powder), garlic, onion, grated ginger, cooking wine and light soy sauce.
In Szechuan cuisine, peppercorns and dried chilli peppers are dominantly used in a lot of dishes.
Create a hot and savory Szechuan soup with fillets combined with aromatic spices, hot bean
sauce, ginger and chili flakes.Fish cakes served with a fragrant sweet spicybasil dip is a popular
appetizer in Thai restaurants. This simple dish is crisp on the outside with a breadcrumb coating
and moist inside, delectably spiced with kaffir lime leaves, chilli powder, ground cumin, coriander,
fresh red chilli, coconut milkand shrimp paste.
Cajun and Creole cooking methods can also
be applied to seafood for a dry but equally
sumptuous dish. Considered to be an hot
way to prepare food, Cajun cuisine originated
from a mix of French, Canadian, African and
Native American influences. It soulfully uses
cayenne peppers, giving the dish a reddish
color. Creole cuisine, made famous by New
Orleans settlers, uses less cayenne pepper
and more tomatoes, herbs and garlic
resulting in rich and bold sauces without
really biting your tongue.
Aside from splashing lemon, lime juice or vinegar, spicing up ingredients can mask the fishiness of
the entire dish. Remember that the longer a dish sits in the refrigerator, it tends to become even
spicier.
We have plenty of fish recipes on this links:
recettetruffesnoires
recette marc veyrat
recetteviandegrillée