Ingredients:

• 4 fillets of white fish (such as tilapia or cod)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Directions:

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2. Dredge each fillet in flour, shaking off excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from the skillet and set aside.
6. In the same skillet, melt the unsalted butter.
7. Add minced garlic and sauté for 1-2 minutes until fragrant.
8. Stir in the lemon zest and lemon juice, allowing the flavors to meld for another minute.
9. Return the cooked fish fillets to the skillet, spooning the lemon butter sauce over them.
10. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 8-10 minutes | Total Time: Approximately 18-20 minutes | Servings: 4

Tips:

Serve the Pan-Fried Fish with Lemon Butter Sauce over a bed of rice or with steamed vegetables for a complete meal.
Adjust the level of lemon zest and juice according to your taste preference.
Experiment with different herbs such as dill or chives for added freshness.

Ingredients

• 15 pieces of fish ( I’m using hake)
• 6-8 onions peeled and sliced into rings
• 1/2 a cup of water
• 1 cup of vinegar
• 5 bay leaves
• 1 tsp peppercorns
• 1 tsp Coriander seeds
• 1/2 cup of sugar
• Salt to taste
• 2 tablespoons of roasted masala or curry powder or pickled fish masala
• 2 teaspoons of turmeric
• A little cake flour to coat the fish
• A little oil to fry fish
• 1 heaped tablespoon of cornflour mixed with a tablespoon of cold water.
• 1-2 tablespoon of fine apricot jam( optional )

Method

1. Season the fish with a salt and a little turmeric, dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish.
2. Place in a big bowl and put aside .
3. In a large pot, on high heat add the water, vinegar, bay leaves, peppercorns, coriander seeds, turmeric and masala and a heaped teaspoon of salt.
4. Bring to the boil and add the onions that has been sliced into rings.
5. Add half a cup of sugar.
6. Cook on medium heat for 8 minutes until all the flavours has infused into the onions, next add the cornflour mix and stir until you see the sauce thicken, at this stage you can add your apricot jam.
7. Take off the heat and pour over the fish in a bowl.
8. Wait to cool .
9. Cover and place in fridge until ready to eat .
10. Enjoy.

Notes

Do not cook onions for too long or fry them, this is a pickle, meaning the onion should still have a bit of crunch to it. The sugar plays a vital role as it creates the very important sweet and sour taste synonymous with pickled fish made the Cape Malay way. I make mine the day before or else it will not last until the Friday. Therefore I use water as well in my recipe. If you are going to make it a month or few weeks in advance. Do not add any water to the process, instead add just a bit more vinegar.
Should your pickled fish taste on the bland side too little salt is normally the culprit.
Delicious

Elegant Pan-Seared Fish Fillets in a Luscious Lemon Butter Emulsion

Ingredients:

• 4 fish fillets (such as cod, tilapia, or sole)
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 lemon, juiced
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

Directions:

1. Season both sides of the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat.
3. Add fish to the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through.
4. Remove fish from skillet and set aside.
5. In the same skillet, add chicken broth and lemon juice.
6. Bring to a simmer, scraping up any browned bits from the pan.
7. Stir in capers and remaining butter until the butter is melted and the sauce has slightly thickened.
8. Return the fish to the skillet, spooning the sauce over the fillets.
9. Cook for another minute to heat through.
10. Garnish with fresh parsley and lemon slices before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings

In this dish, the humble fish fillet is transformed into a culinary masterpiece with the simple addition of ginger and scallions. The warmth of the ginger pairs perfectly with the freshness of the scallions, creating a sauce that’s both invigorating and comforting. This recipe is a testament to the power of simplicity in cooking, proving that a few well-chosen ingredients can elevate a dish to extraordinary heights.

Ingredients:

• 1 Tablespoon peanut oil
• 1 inch piece of ginger, finely julienned
• 6 scallions, both white and green parts, diagonally sliced into 1/2″ pieces
• 1/4 cup soy sauce
• 1 tablespoon Asian sesame oil

Directions:

1. Preparation:
   1. Preheat the oven to 400°F (200°C).
2. Bake Fish:
   1. Place fish fillets in a baking dish and bake for 10-15 minutes, depending on the thickness of the fillets, or until fish is opaque and flakes easily with a fork.
3. Make Sauce:
   1. While fish is baking, heat peanut oil in a small skillet over high heat until very hot.
   2. Add ginger and sauté for 1 minute, or until fragrant.
   3. Reduce heat to low, add scallions, soy sauce, and sesame oil.
   4. Stir just to warm through.
4. Serve:
   1. Place the cooked fish fillets over a bed of white rice.
   2. Spoon the warm ginger-scallion sauce over the top of the fillets.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Servings: 4

Ingredients

• 15 pieces of fish ( I’m using hake)
• 6-8 onions peeled and sliced into rings
• 1/2 a cup of water
• 1 cup of vinegar
• 5 bay leaves
• 1 tsp peppercorns
• 1 tsp Coriander seeds
• 1/2 cup of sugar
• Salt to taste
• 2 tablespoons of roasted masala or curry powder or pickled fish masala
• 2 teaspoons of turmeric
• A little cake flour to coat the fish
• A little oil to fry fish
• 1 heaped tablespoon of cornflour mixed with a tablespoon of cold water.
• 1-2 tablespoon of fine apricot jam( optional )

Method

1. Season the fish with a salt and a little turmeric , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish .place in a big bowl and put aside .
2. In a large pot, on high heat add the water, vinegar , bay leaves , peppercorns, coriander seeds, turmeric and masala and a heaped teaspoon of salt.
3. Bring to the boil and add the onions that has been sliced into rings … Add half a cup of sugar .
4. Cook on medium heat for 8 minutes until all the flavours has infused into the onions, next add the cornflour mix and stir until you see the sauce thicken, at this stage you can add your apricot jam.
5. Take off the heat and pour over the fish in a bowl … Wait to cool .
6. Cover and place in fridge until ready to eat .
7. Enjoy.

Tips – Do not cook onions for too long or fry them , this is a pickle , meaning the onion should still have a bit of crunch to it . The sugar plays a vital role as it creates the very important sweet and sour taste synonymous with pickled fish made the Cape Malay way . I make mine the day before or else it will not last until the Friday …. therefore I use water as well in my recipe… if you are going to make it a month or few weeks in advance. ..do not add any water to the process, instead add just a bit more vinegar. Should your pickled fish taste on the bland side …too little salt is normally the culprit…
Delicious

1 klein blikkie vis in tamatie sous fyn gedruk
1 ui fyn gesny
1 aartappel gerasper
1 eier
2 snye brood geweek in water (water uitgedruk en dan gerasper)
+/- 4 eetlepels koekmeel
Sout, peper en bietjie pietersielie

Meng alles saam en braai in kook olie tot goud bruin.
Heerlik saam met skyfies of slaai
Hierdie resep lewer 12 viskoekies

Bron. Lekker Resepte vir almal.

Pan-seared Salmon Recipe With Orange Butter Sauce Is Gourmet in Less Than 30 Minutes
This perfectly pan-seared salmon is bathed in a citrusy, orange and lemon butter sauce. Oh. My. With minimal ingredients, this easy salmon recipe is ready in about 30 minutes and will impress your family.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 4

Ingredients
4 salmon filets
1 orange, juiced and zested
1 lemon, juiced and zested
1/2 cup dry white wine
1/2 cup finely chopped shallot
3 cloves garlic, minced
2 sticks butter, cut into pieces
Here’s how to make it:

To make the orange butter sauce, put the zest, juice, wine and shallots into a saucepot. Over low heat, cook until shallots are soft and liquid reduces slightly, about 10 minutes. Add the garlic and cook 30 seconds. Turn the heat off and slowly start whisking in the butter, a piece at a time, until melted and thoroughly combined. Season with salt and pepper.
Heat about 1 tablespoon of olive oil in a nonstick skillet. Season the salmon with salt and pepper. Cook the fish about 4 to 5 minutes per side or until desired doneness. Spoon the orange butter sauce over the fish and garnish with chopped chives and more zest, if desired.
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INGREDIENTS FOR THE SESAME CUCUMBERS
1 tbsp. sesame seeds
1 English cucumber, thinly sliced
1 jalapeiio pepper, seeded and thinly sliced into half-moons
Juice of 1 lemon
1 tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
1 tbsp. Chopped fresh dill
FOR THE SALMON
1 1/2 lb. skinless salmon fillet (about 1 1/4″ thick)
1/3 c. reduced-sodium soy sauce
2 tbsp. honey
2 tbsp. fresh orange juice
1 tbsp. grated fresh ginger (about a 1″ piece)

DIRECTIONS
Make sesame cucumbers: Put the sesame seeds in a small dry skillet over medium heat.
Cook, tossing, for 2 to 3 minutes, until toasted. Let cool.
In a medium bowl, combine the cucumber, jalapeiio, lemon juice, oil, and salt.
Stir in dill and sesame seeds.
Put the whole salmon fillet in a large ziptop plastic bag.
In a small bowl, combine the soy sauce, honey, orange juice, and ginger.
Reserve 3 tablespoons of the mixture and set aside.
Pour the remaining mixture over the salmon.
Squeeze out the air and seal the bag.
Refrigerate for 15 minutes to let marinate (flip the salmon over halfway through so both
sides marinate evenly).
Preheat the broiler (with the oven rack about 4 inches from the top).
Line a rimmed sheet pan with aluminum foil.
Place the salmon on the prepared pan and discard the marinade.
Broil for about 5 minutes, or until the top of the salmon begins to char.
Pull the pan out and spoon half of the reserved soy sauce mixture over the salmon.
Broil for 1 minute, then add the remaining soy mixture and broil for 1 minute more.
The top should be nice and charred but not burned.
You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon.
If the salmon flakes easily but still has a slightly darker orange center (medium-rare to medium), then it’s done.
If not, or if you like your salmon cooked more, then broil 1 to 2 minutes more.
Cut into 4 pieces and serve with the sesame cucumbers.