Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and jalapeno. Saute until the onions are soft, about 8 to 10 minutes on low heat. Add the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan.  Stir in tomatoes, sugar, parsley, capers, olives, bay leaves. 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and simmer for 15 minutes.

Season each side of the fish with salt and pepper. Place each fillet on the sauce and use a spoon to cover the fish. Cover and cook for 8 to 10 minutes, until the fish is opaque. Place the fish on a serving platter and spoon sauce over each fillet. Remove the bay leaves. Serve garnished with cilantro and lime wedges.

Cooking spray

6 oz Mesquite Marinade

New Orleans seafood seasoning (to taste)

Rosemary Garlic seasoning (to taste)

Seasoned pepper (to taste)

Celery seeds (generous portion)

Keep fillets frozen until ready to use.  Thaw according to package directions.  Preheat oven to 450 d. F.  Completely line a 13X9 oblong pan with foil.  Saturate with cooking spray.  Wash fillets.  Mix together marinade, seafood seasoning, rosemary garlic and seasoned pepper.  Place 1 lb fillets in a plastic bag and pour half the marinade mixture over them, shaking bag up until fillets are evenly coated.  Place fillets skin side up in foil-lined pan and sprinkle generously with celery seeds.  Bake in pre-heated oven for approx 1 hour or until done, whichever is earlier.  Remove from oven and let cool.  Remove from pan and replace foil.  Repeat previous instructions for remaining fillets.

Serving suggestion:  Delicious when served with Turnip Greens, Cornbread Patties, and your favorite pasta dish.

Ingredients for 3-4 servings:

½ kg cholai or spinach

2 medium onions

3 green chilies

2 medium tomatoes

A medium bunch fresh coriander leaves

1 tbsp bland oil

1 tbsp ginger garlic paste

½ tbsp turmeric powder

1 tbsp salt

6-8 eggs

Preparation:

Prepare the cholai or spinach and chop. Slice the onions. Wash the green chilies and chop fine. Wash and chop the tomatoes and the coriander leaves.

Method:

Heat the oil in a large frying pan and stir fry the onions till light brown. Add the chilies, ginger garlic paste and turmeric and fry for a minute till the oil separates. Stir in the tomatoes, coriander leaves and half the salt. Simmer on low heat for a few minutes till the tomatoes give up their juice.

                Mix in the cholai or spinach, and cook covered on low heat till tender. If the mixture seems very moist, raise the heat and cook stirring for a few minutes till it dries.

                Spread the mixture evenly in the pan, make depressions in it, break the eggs one by one into  a saucer and slide them into the depressions. Sprinkle lightly with the remaining salt. Cover the pan with an inverted lid and pour boiling water into the lid. Cook on low heat till the eggs are set, about 20 minutes.

                Serve with plain bread, toast or chapatti.

Variations:

Keema per eeda (Eggs on mince)-instead of the green vegetable use 250 gms mince. Add to the browned onions, along with 2 tbsp cumin powder, and stir fry till well browned. Add the remaining ingredients as above, plus 2 tbsp malt vinegar and 1 tbsp sugar, and simmer, stirring occasionally, adding a little water if necessary, till mince is done, about 20 minutes. Add the eggs and continue as above.

• Tamatar per Eeda (Eggs on tomatoes)— same idea, only instead of green vegetables or mince, increase the amount of tomatoes to 1 kg for your 6-8 eggs. Simmer the tomatoes till thick, about 30 minutes or more, and before adding the eggs stir in 1-2 tbsp malt vinegar and ½ tbsp sugar.
• U can cook eggs like this over almost any vegetable, as long as the consistency is such as to provide an even base for them.

My Other Articles

Creole Fish Casserole

Mutton Korma Recipe

Korma Shirazi Recipe

Shabdegh Recipe

Jellied Salmon Recipe

Fish Balls Recipe

Mock Scallops Recipe

Marinated Fish Chilean Style

Poached Fish Florentine Style

Shad Roe Sauté Recipe

Tuna Stuffed Peppers Recipe

Creamed Tuna on Toast Recipe

Tuna Fish Salad

Baingan Ka Bharta – Bihari Style

Banana Flamb

Soaking time: 6-8 hours

Preparation Time : 45 Minutes

Cooking Time: 10 – 20 minutes

6 Servings

2 cups (1 pound) salt fish, cooked, deboned and flaked.

2 small onions, chopped

¼ cup water

6-8 potatoes, cooked and mashed (mashed) (3 cups)

2-3 parsnips, cooked (optional)

1 egg, well beaten

1 tablespoon butter

pepper to taste

1 teaspoon – 1 tablespoon of savoury, parsley, or sage (optional)

¼ cup flour (or 1 cup fine breadcrumbs)

Salt pork (diced) or vegetable oil, as required.

Cover Salt cod with cold water and let stand overnight (6-8 hours). In the morning, change water on cod and simmer gently until fish flakes easily, about 5-10 minutes. Remove from heat; drain, remove bones and flake the fish (2 cups)

Cook onions in a very small amount of water; covered. Remove lid and set aside.

Mash together fish,potatoes,parsnips and butter. Add onions and water in which they were cooked. Season with pepper and savoury. Add beaten egg and mix well. Chill until cool and firm.

Form into 3-inch round patties and coat lightly with flour or fine bread crumbs.

Fry in salt pork drippings or vegetable oil over medium-high heat. Fry fish cakes 2 or 3 minutes on each side, turning once, until crisp and golden.

1 1/2     Lbs. Fresh Mahi Mahi 

1/4        Cup Orange Juice

2           Tbsp. Fresh Lemon Juice

3/4        Tsp. Cornstarch

1 1/2     Tbsp. Water

1           Tbsp. Orange Marmalade

1           Tbsp. Lemon Zest, grated

Preheat oven to 400 degrees.  Arrange fish fillets in baking dish and drizzle with orange and lemon juice. Season with salt and pepper to taste.  Aside 10-15 minutes, turning once to marinate.

Bake fish 12-15 minutes or until fish flakes easily. Transfer fish fillets to platter, cover and keep warm.

Pour fish juice from baking dish into a heavy saucepan. Dissolve cornstarch in water. Stir in fish juice. Add marmalade and lemon zest. Stir over medium-high heat 3-4 minutes or until sauce thickens. Serve sauce over fish.

Serve with brown rice, fresh zucchini and sweet tea.

Normally, catfish served with fresh vegetables at roadside stalls. Or pecel catfish. But in Bali,catfish transformed into tasty snacks. Call it like crackers catfish, catfish asepan, shreddedcatfish, catfish meatballs, kebabscatfish, tum and lawar catfish.

The food was prepared itself with raw materials that are alsotreated themselves. Is the Supreme Good Adhi Mahendra Son confectionary creations suchcatfish. Chairman of the Bali SOKSI it even had homes of packaging for processed catfish products can compete in the market. It is also building a Center for Independent Marine Fisheries Guidance (P2MKP).

This was done, he said, solely to enhance the competitiveness of processed products.

SOKSI themselves through social networking swadiri Bali to focus on the business hall of seed, cultivation, management of catfish farming and packing houses by forming groups of fishfarming (pokdakan) scattered throughout Bali. Currently, the number of pokdakan that have formed as many as 62 groups with 2200 fish pond.

“In the future we plan to continue to increase the numberpokdakan across Bali with pokdakan 1000 target in 2014,” explained the man who is familiarly called Gus Adhi at the inaugural Social Networking Swadiri Bali (JSSB) branch in the village Kekeran Buleleng, District Busungbiu, as well as the inauguration of the market freshwater fish, Sunday, January 29, 2012.

Needs of catfish in Bali, continued elder son of Bali’s Golkar Party to reach 7 to 8 tons per day. To market its products processed from catfish,SOKSI established markets and stalls of fresh fish in a strategic area Denpasar-Singaraja named Mina Eka Santi.

“Going forward our plan will be marketed refined products to the market for souvenirs that are currently very widely spreadin Bali. We would like snacks made from catfish can be a by-the typical Balinese. This is one step to open up the marketof processed catfish products,”added Gus Adhi.

“With networked systems such as this, we hope that the issue of marketing as well as mastery of technology to enhance the quality will be resolved,” added Gus Adhi.

I haven’t asked around nor have I done an internet search to find out just how many people make their “fish and chips” at home (I am not talking about buying it from the supermarket shelf and popping into the oven – make at home type of dish. But actually prepare from scratch: peel the potatoes, shell the peas, etc.Etc. ).  I think there maybe very  few, if any,  who actually make their “fish and chips” at home. It’s mostly bought from Woody’s or Gary’s…near our place there’s a really good one called “keelings”! 

Anyway, for those of you interested in making your “fish and chips” at home here’s a simple and easy recipe:

I assume anyone would know how to make chips. But if you don’t here’s how: Wash and peel large potatoes and  cut into chips(any size you like). Soak the chips in salt water for 5 minutes or so. Dry excess water on kitchen towels and deep fry till done.Tip:Placing the chips in boiling water with salt added for a few minutes(or till chips are la dente) reduces the amount of oil the chips will suck in while deep frying. Also the chips will fry faster, this way.

For the Fish:You will need fish fillets. In the traditional “fish and chips” cod is used. Mix  20 gms of cornflour, salt and whisked white of an egg to form a bubbly (not too smooth) batter. The bubbles are necessary to keep the batter light and fluffy so your fish can have a nice crisp. Deep fry the batter coated fish for 5 minutes. Serve with hot fries and vinegar.

And for those of you who have tried the “goan rice and curry” will follow up with this recipe shortly. I have yet to find a place in the United Kingdom which serves authentic goan rice and curry. Yes I have seen the vindaloo(another popular goan dish) on supermarket shelves and even on a menu in a restaurant that we visited a long time ago (someplace in London!). But have yet to find ”goan rice and curry” here.

“Goan rice and curry” maybe to spicy for the English palate but there are plenty of adapted versions to it…the sweet “prawn curry is simply the best!” And if it has Lady’s finger in it that makes it just like it was always meant to be – Sungata – bhendiaji kodi translated from konkani it means: Prawn and Lady’s finger Curry. It’s yummy!

Before I conclude: There’s goan version to the English “fish and chips” which is  yummy too where the fish is coated with rava(finely powdered semolina) instead of cornfolour which makes it very crummy. 

Method of construction:
Take the shrimp and place their eggs in the container.

Rules for use:
Rub shrimp eggs early in the balding or less fertile to grow hair in the evening. To do this, before going to bed. Consider then for one night. In the morning, wash with a morning bath time.

Feed your hair with shrimp eggs
materials:
Prawn eggs …………. 3 pieces

Method of construction:
Take the shrimp and place their eggs in the container.

Rules for use:
Rub shrimp eggs early in the balding or less fertile to grow hair in the evening. To do this, before going to bed. Consider then for one night. In the morning, wash with a morning bath time.

Feed your hair with shrimp eggs
materials:
Prawn eggs …………. 3 pieces

Method of construction:
Take the shrimp and place their eggs in the container.

Rules for use:
Rub shrimp eggs early in the balding or less fertile to grow hair in the evening. To do this, before going to bed. Consider then for one night. In the morning, wash with a morning bath time.

1 can of Pink Salmon

1 egg

1 small onion

1 cup of corn meal (Yellow or white.

2 cups of Vegetable Oil 

Pour the Vegetable oil in a fry pan or medium size skillet. Place the skillet over medium heat until it is hot enough to brown the croquettes.

Mix the Salmon and egg together mashing the salmon as you stir vigorously. Then finely chop the oinon and mix it in with the Salmon and egg mix.

Pour the cup of corn meal on a platter and spread it out so you can roll the mix in it.

Take a fourth of the Salmon mix and shape it in a ball. Then roll it into the meal until it is covered completely.

Make three other balls of equal size and do them the same way. 

Then Pat them and flatten them on top and bottom and place them gently with a spatula in the preheated skillet carefully.

Let each one of them brown until golden on the bottom and turn them over carefully in the skillet. After each one is golden brown on the top and bottom and on the sides (because the oil should be sufficient to cover at least half of the Croquettes. Remove them to a platter and then serve with rice, peas or your favorite salad and your favorite tea, lemonade or beverage. Enjoy. 

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          4 fish fillets

          Cooking oil

          2 avocados (mashed)

          1/4 cup of mayonnaise

          1 tablespoon lemon juice

          1 red onion (sliced)

          1 clove garlic (crushed)

Method:

          Pan fry the fish fillets for 5 minutes, or until tender, turning once.

          Combine avocados, mayonnaise, garlic and lemon juice.

          Spoon the avocado mixture over the fish and top with the onion.

Serve with French fries (potato chips) and salad.