Fish 'n' Chips

Ingredients

1 1/2 pounds boiling or yellow-fleshed potatoes,
cut into wedges
1/4 cup plus 3 tablespoons extra-virgin olive oil
(EVOO), plus more for drizzling
6 cloves garlic, smashed and peeled
2 tablespoons finely chopped fresh rosemary leaves
Salt and pepper
1/2 cup cornmeal
1/4 cup flour
1/4 cup grated Parmigiano-Reggiano cheese
Juice and grated peel of 1 lemon
Four 6- to 8-ounce red snapper fillets
4 plum tomatoes, seeded and chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
4 scallions, finely chopped


Directions

1. Preheat the oven to 500°. Place the potatoes on a baking sheet and toss with 3 tablespoons EVOO, the garlic, the rosemary and salt and pepper to taste. Roast until the potatoes are tender and golden at the edges, 20 to 25 minutes.
2. While the potatoes are working, in a large skillet, heat the remaining 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Combine the cornmeal, flour, cheese and lemon peel on a plate. Season the snapper with salt and pepper, then coat evenly with the cornmeal mixture. Fry in the skillet, turning once, until golden brown, about 7 minutes total.
3. In a medium bowl, toss together the tomatoes, parsley, scallions, lemon juice and a drizzle of EVOO; season with salt and pepper.
4. Top the fish with the sauce and serve the potatoes alongside.

Fish otak-otak

Ingredients
500g fish fillets (any firm fish)
8 red shallots
3 stalks lemon grass
3cm (1 1/2in) fresh galangal
6 dried chillies
1/2 tsp turmeric powder
1/4 cup daun kesum
2 kaffir leaves (daun limau purut)
1/2 cup thick coconut cream
1 tsp salt
5 candlenuts
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp cornflour
banana leaves (see note)
bamboo skewers

Method
1. Peel shallots, lemon grass, galangal and dried chillies.

2. Grind into a paste with turmeric. Shred daun kesom and kaffir leaves separately.

3. Chop fish roughly and blend with three tablespoons coconut cream to a fine texture. Add salt. Add ground paste and continue blending. Add candlenuts, spices, shredded daun kesom and blend until fine.

4. Remove the fish paste and place in a bowl. Add remainder of the coconut cream. Add kaffir leaves and cornflour. Mix well.

To wrap:

Place a heaped tablespoon of mixture onto prepared banana leaves and fold it flat lengthwise. Skewer both ends with bamboo skewers and cut off excess leaves at the end to make a neat package.

Cooking method:

Cook over charcoal fire or under a grill for five to 20 minutes, turning from time to time; or place packages onto a steaming tray and steam for about eight to 10 minutes.

Note: To prepare the banana leaves, cut them into 19cm by 30cm strips. Soak in hot water to soften only if they are old and hard (dark green). If the leaves are young, just wash and dry.

For prawn otak-otak, prepare the prawns by shelling and de-veining. The ingredients and method are the same.

Fried Fish Tacos

Ingredients

-1 quart vegetable oil
-12 corn tortillas
-1 cup all-purpose flour
-2 teaspoons salt
-1 cup beer (not dark)
-1 pound cod fillet, cut into 3- by 1-inch strips
-Shredded lettuce
-Sour Cream
-Avocado slices
-Chopped or sliced radish
-Red or green salsa
-Lime wedges

Cooking Directions


1-Preheat oven to 350 degrees F.

2-Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360 degrees F.

3-Meanwhile, separate tortillas and make 2 stacks of 6. Wrap each stack in foil and heat in oven 12 to 15 minutes.

4-While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

5-Increase oil temperature to 375 degrees F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.

6-Assemble tacos with warm tortillas, fish, and accompaniments

Info Pancing:http://abusamah.com/fishing/