90 seafood chicken fish Recipes

chicken, thinly sliced (or other meat or seafood of your choice), onion, chopped, crushed garlic, grated ginger, coriander, lemongrass, red curry paste (hotness to your liking), sweet chili sauce, fish sauce, hot chicken stock (or seafood or vegetable or beef depends on what meat you used), noodles (dry weight), coconut milk or 1/2 cup cream, assorted fresh vegetables (bok choy, snow peas, broccoli etc.), peanut oil (not olive oil), sesame oil

rice noodles (if using glass noodles, soak 5 minutes in cold water before using), pork/chicken/seafood, oil, chinese chive or spring onion, sugar, fish sauce, oyster sauce, egg, beaten, handful bean sprout or cabbage, chopped garlic, chopped yellow tofu, water

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

chili flakes, paprika, dried cilantro, garlic, crushed, ground cumin, lemon , juice, olive oil, boneless skinless chicken breasts, cut into large chunks, seafood, cubed (mixed fish and shellfish), grain rice, chicken stock, salt and pepper, lime, wedges, to garnish

red snapper fillets or 2 1/2 lbs any firm fish fillets, with skin,cut into 3 inch chunks., salt and pepper, seafood seasoning (old bay works really well), extra virgin olive oil, crushed red pepper flakes, garlic, crushed, anchovy fillets, white wine, sun-dried tomato , 5 to 6 pieces,not in oil,but packed in pouches,coursely chopped, capers (i used chopped calamata olives), scallions, chopped, chicken stock, flat leaf parsley, chopped (optional)

soy-based mayonnaise , such as vegenaise, or reduced-fat mayonnaise, curry powder blend, four 6 to 7-oz center-cut fillets black cod or other sustainable white thick-fillet fish, kosher salt and freshly ground pepper, or seafood seasoning, such as old bay, lime wedges, cumin-scented warm savoy slaw , for serving, recipe follows, coconut-ginger rice with chickpeas and chilies, for serving, recipe follows, vegetable oil, cumin seeds, head savoy cabbage, shredded, juice of 1 lime, kosher salt, butter, fresno chile, sliced, ginger, grated, scallions, whites and greens thinly sliced, chicken stock, white rice, unsweetened coconut, zest and juice of 1 lime, chickpeas, drained, chopped fresh cilantro

starchy potatoes, peeled and cut cubed, salt, lemon, fresh cod fish, vegetable oil , eyeball it, seafood seasoning blend, (recommended : old bay) 2/3 palm full, ribs celery and their greens, finely chopped, yellow skinned onion, peeled and finely chopped, chopped fresh thyme leaves , a few sprigs, chopped fresh flat-leaf parsley , a handful, black pepper, egg, plain bread crumbs, butter, red bell pepper, finely chopped, shallot, finely chopped, all-purpose flour, chicken stock, garlic, finely chopped, cream or half-and-half, triple washed spinach leaves, stemmed and chopped