seafood dishes (thai style)
here are some dishes i have had and i will have in the near future.
spicy shrimp with basil
1 cup fresh shrimp
1/2 cup fresh basil leaves
1 large fresh green chili finely sliced
1 large fresh red chili finely sliced
2 cloves chopped garlic
1 tsp. chopped coriander stems
1/3 cup chopped spring onion
3 tsp. oystersauce
1 tsp. fishsauce
1 tsp sugar
3 tsp. soy bean oil
1. Peel and devein the shrimps but do not remove the tails.
2. Heat the oil in a wok , saute the garlic, coriander stems and shrimp for short 20 seconds.
3. Add fresh red and green chili, fishsauce, oystersauce, sugar, pepper to taste, spring onion, basil leaves,
4. Saute again briefly and serve hot.
5. Garnish with coriander leaves and serve with steamed rice.
fish curry
1lb fish fillets
1 red pepper
3 spring onions
1 tb oil
2 tb red curry paste
13fl oz coconut milk
2 tb fish sauce
1 tb brown sugar
1/2 Kaffir-lime
1. Cut fish into 2 cm square pieces.
2. Wash pepper, remove seeds and cut into pieces.
3. Heat oil in a wok or a pan and add coconut milk. Add curry paste, fish sauce, sugar and lime juice and stir.
4. Add pepper and spring onions and continue to stir for one minute.
5. Reduce heat and add fish. Let simmer for five minutes.
salmon sticks
Ingredients
200 gms Salmon (without skin)
4 Tablespoons Rod Dee (get at any asian markets)
2-3 Tablespoons Water
400 ml Oil
Preparation
1. Slice the salmon into bit sized sticks.
2. Mix the flour batter with water and coat the sticks.
3. Heat oil in a frying pan to medium hot.
4. Fry the salmon sticks to golden brown.
spicy fried shrimp mince
Ingredients
Shrimp (4-6 depending on size)
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Celery
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Sugar
2 Garlic Cloves
1 Tablespoon Sliced Onion
Oil for Deep Frying
Preparation
1. Clean the shrimp removing the black thread.
2. Dry the shrimp with kitchen paper - this is to stop the oil reacting with the water and spattering when you fry them.
3. Mince the shrimp meat finely.
4. Heat oil for deep frying.
5. Fry the shrimp meat and the shell head and tail. 30 seconds is usually enough time to cook shrimp - it does not take long.
6. Remove and drain on kitchen paper.
7. Make a spicy sauce by mixing chopped chillies, chopped celery, fish sauce, the sugar and thinly sliced onions and raw garlic.
8. Present the dish as in the photograph, with the shrimp meat in the middle, the shrimp heads and tails as a garnish, and the spicy sauce on either side.
shrimp cakes
Ingredients
100 gms Shrimp or Prawns
50 gms Pork Fat or Pork Mince
1 Teaspoon White Pepper
1 1/2 Teaspoon Salt
100 gms Breadcrumbs
Oil For Deep Frying
Preparation
1. Clean the shrimp and remove the black thread (the gut). Mix with the pork fat, salt, white pepper and blend together in a food processor, to form a course mince.
2. Cover a plate with the breadcrumbs.
3. Take a tablespoon of the mixture out and drop it on the breacrumbs, flatten it and flip it over to form the flat round cake shape.
4. Heat the oil to 170 degrees Celcius (a medium heat), and fry them until golden brown and cooked through.
5. Serve with either plumb sauce or sweet chicken chilli sauce.
garlic fried squid
Ingredients For 2 People
100 gms Squid
4 Garlic Cloves
1 Teaspoon White Pepper
2 Tablespoons Light Soy sauce
1 Tablespoon Fish Sauce
100 ml Oil
Preparation
1. Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.
2. Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.
3. Pound the garlic in a Thai mortar and mix with squid, light soy sauce and fish sauce.
4. Put oil into a frying pan over a medium heat.
5. Add the squid mixture into the pan and cook for 3 minutes.
6. If you overcook squid it becomes chewy, so only light, short cooking is necessary.
fish cakes
Ingredient for 2 People
150 gms Fish Meat
2-3 Tablespoons Thai Red Curry Paste
100 gms Long Green Bean
1 Tablespoon Cassava or Potato Starch
Oil for frying
Ingredient for Sauce
20 gms Cucumber
10 gms Peanut
2 Big Red Chillis
3 Tablespoons Sweet Chicken Sauce
(A sweet sauce normally used for chicken, it does not contain chicken!)
Preparation
Fish Cakes
1. Pre heat a deap fat fryer to 150 degrees celcius (Medium).
2. Add the fish meat, red curry paste, cassava starch, to a blender and blend it.
3. Cut the green beans into very short pieces and mix into the mixture.
4. Take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes.
5. Drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface.
6. Remove from the oil onto kitchen paper to dry out the excess oil.
Preparation
Dipping Sauce
1. Chop the cucumber and chilles, and mixed with sweet chicken sauce.
2. Pound the peanuts in a mortar into smaller pieces.
3. Top the sauce off with the peanuts.
4. Serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph.
tilapia steamed rolls
Ingredients
200-300 gms Tilapia (Or Firm Flesh Fish)
50 gms Shrimp Minced
10 gms Chopped Carrots
2 Garlic Cloves
1 Coriander Root
1/4 Teaspoon White Pepper
5 Tablespoons Light Soy Sauce
Seawead
Celery
Red Chillies
Preparation
1. Slice the fish flesh to thin flat squares.
2. Pound the garlic, coriander root and white pepper together and mix with the shrimp and chopped carrot.
3. Take a teaspoon of the mixture, place it in the middle of the fish, and roll.
4. Take a strip of seaweed paper and wrap it around the roll.
5. Steam for 10 minutes.
6. Drench in soy sauce and garnish with celery and chillies.
fish in banana leaves
Ingredients
300 gms Fish (cod or your favorite fish)
6 Assorted Chillies
30 gms Lemon Grass
30 gms Sticky Rice
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
2 Kaffir Leaves
Banana Leaves
Preparation
1. Soak the stick rice in hot water for at least 5 minutes to soften it.
2. Clean and chop the fish to 3 cm pieces, put into a bowl.
3. Pound the sticky rice and chillies, lemon grass and kaffir leaves together to a pulp.
4. In the bowl, mix the pulped rice & chillies with the fish and the salt and fish sauce.
5. Spoon the mixture into the centre of banana leaves. Fold the leaves up into little parcels. You can cheat like I do and use a stapler to close the parcels.
6. Steam for 20 minutes.
7. Don't eat the banana leaves!
seafood pizza
Ingredients
30 gms Prawns
30 gms Fish Mince
1 Tablespoon Fish Sauce
1 Tablespoon Dried Flaked Chillies
1 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Tablespoon Toasted Rice Pounded
1 Tablespoon Chopped Red & Green Chillies
10 gms Chopped Coriander Leaves
10 gms Chopped Mint Leaves
10 gms Chopped Celery
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Spring Onion
50 gms Grated Mild Cheese
Ingredients For Dough
100 gms Wheat Flour
1 Tablespoon Yeast
1 Tablespoon Oil
1 Level Tablespoon Sugar
1/4 Teaspoon Salt
Water
Preparation
1. The Base: Mix the yeast with the sugar and 2 tablespoons of water, mix and leave it to start for 5 minutes.
2. Mix the flour, oil, the yeast mix, salt and enough water to form a dough. Add the water a little at a time, and mix until the flour forms a stiff dough.
3. Knead the dough (pull and fold it repeatedly) to strengthen it.
4. Cover with damp kitchen paper and leave in a warm area for the dough to rise. I leave it for 30 minutes in the sun while I prepare the topping.
5. Chop the prawns and fish mince finely and put into a frying pan.
6. Add all the other topping ingredients and fry for 5 minutes.
7. Put the oven on to 200 degrees celcius to preheat, and cover a tray with tinfoil, or use a pizza stone.
8. Roll the dough into a pizza shape, place on the foil and precook for 5 minutes.
9. Add the topping mixture, cover with grated cheese and cook in the oven to your own preference. I like to cook pizzas only until the cheese has properly melted, other people prefer to brown their pizzas.
spicy tuna pizza
Ingredients
40 gms Canned Tuna
2 Tablespoons Chopped Onions
2 Tablespoons Chopped Coriander Leaves
2 Tablespoons Chopped Mint Leaves
2 Tablespoons Chopped Celery
2 Tablespoons Chopped Chillies
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
50 gms Grated Mild Cheese
Ingredients For Dough
100 gms Wheat Flour
1 Tablespoon Yeast
1 Tablespoon Oil
1 Level Tablespoon Sugar
1/4 Teaspoon Salt
Water
Preparation
1. The Base: Mix the yeast with the sugar and 2 tablespoons of water, mix and leave it to start bubbling for 5 minutes.
2. Mix the flour, oil, the yeast mix, salt and enough water to form a dough. Add the water a little at a time, and mix until the flour forms a stiff dough.
3. Knead the dough (pull and fold it repeatedly) to strengthen it for 3-5 minutes.
4. Cover with damp kitchen paper and leave in a warm area for the dough to rise. I like to leave it for 30 minutes in the sunshine.
5. For the topping: chop all the ingredients, and mix the tuna in. Make sure they are thoroughly mixed.
6. Preheat the oven to 190 degrees celcius.
7. Roll the dough out to a pizza shape and place in the oven for 5 minutes to pre-crisp before adding the other ingredients.
8. Add the tuna topping (but not the cheese) and place back in the over for another 5 minutes.
9. Add the cheese and finish off the pizza in the over for a few minutes to just melt the cheese.
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