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Recipes with skinless white fish fillet

3 recipes that use skinless white fish fillet, with photos, step-by-step instructions and cook times. The quickest, Fuzhou fish ball soup, takes 60 minutes. It is most often cooked with garlic, sugar and bird's eye chillies.

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Seafood pastilla

The sweet pigeon pastilla belongs to Fez; along the northern coast, from Tetouan to Tangier and down to the Atlantic towns, the savoury seafood version is what turns up at weddings and Ramadan dinners. Thin warqa pastry wraps a filling of prawns, white fish and squid, rice vermicelli and plenty of chermoula, the lemony herb, garlic, cumin and paprika marinade, and the pie is baked until it shatters at the touch. Inside it is juicy, tangy and a little spicy. Serve it hot, cut into wedges, with a green salad. Filo works if you cannot find warqa or brick pastry. Chef's tip: drain the cooked filling in a sieve for 10 minutes before you fill the pie; wet filling is what makes a soggy base.

120 minMoroccanFish
by KrazyBadal 0 views

Fuzhou fish ball soup

Bite carefully: inside every Fuzhou fish ball hides a spoonful of juicy seasoned pork that bursts out with a little hot broth. Sold by street vendors and served in tiny bowls at Fuzhou snack shops, and eaten at New Year because the round balls mean a family together, they are firm and springy outside, never spongy. The paste is beaten by hand with ice-cold water and a little starch until it turns smooth and elastic. Serve the soup as a light lunch or as one bowl in a spread of small dishes, with a dash of vinegar and lots of white pepper. Chef's tip: keep the fish paste really cold from start to finish; warm paste never turns bouncy.

60 minChineseSoups
by KrazyBadal 0 views

Pempek

Palembang in South Sumatra is pempek country: shops line the streets selling these chewy fish cakes by the dozen, and visitors fly home with boxes of them in their luggage. Fresh fish is worked with tapioca starch into a dough, shaped into logs, poached, then sliced and fried until blistered and golden outside while staying springy within. The real star is cuko, a thin, dark, sweet-sour-hot sauce of palm sugar, tamarind, garlic and chilli that is poured over everything, ideally with diced cucumber and a few yellow noodles. People eat it any time of day as a snack, often sipping the cuko straight from the bowl. Chef's tip: make the cuko first; it tastes best after resting for an hour or more.

75 minIndonesianSnacks & Starters
by KrazyBadal 0 views

Goes well with skinless white fish fillet