SUNNY'S EASY SALMON BOWL
Steps:
- For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
- Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
- For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
- For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.
BAKED SAMBAL FISH
A great way to serve up fish, its so full of flavour and the Asian marinade is tasty and quite hot and baked in a loose foil package. Serve either with salads or new potatoes, and vegetables of your choice. Totally delicious either way
Provided by JoyfulCook
Categories Asian
Time 35m
Yield 2 pieces
Number Of Ingredients 10
Steps:
- Combine the spring onions, lemon juice, lemon zest, sambal oelek, the oils, garlic and ginger in a medium bowl. Add the fish and coat all over, leave for an hour in the fridge to marinade.
- Heat the oven to 200c or 400f.
- Place each fillet of fish in a piece of foil, piling the rest of the marinade and onions on the top, seal loosely.
- Bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice, using the juice from the fish as a gravy. Delicious.
BBQ SAMBAL STING RAY/FISH
A local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! I'm sure if you can't find the 'weird' ingredients, you can just sub sambal belacan/sambal oelek. Serve with plain rice or coconut rice and some stir-fried vegies.
Provided by WaterMelon
Categories Malaysian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stir and strain the tamarind water and discard any solids.
- Grind Spice Paste ingredients until fine.
- Heat oil in skillet, saute the paste until fragrant.
- Add salt and tamarind water, cook for another 2 minutes.
- Add coconut cream and cook for 1 minute over low heat.
- When the mixture is thickened, remove from heat and cool.
- Coat sting ray pieces (or other fish) with the paste.
- Place each piece on a large banana leaf/foil.
- Spread remaining spice mixture over fish.
- Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
- The length of time required depends on thickness of fish.
- Serve hot with wedges of lemon/lime and cincaluk (optional).
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