By A » ZKhmer CuisineChinese Cuisine
Butterfish with Ginger Sauce
Saute the vegetables in a small amount of oil. Season with salt and pepper. Set aside. Cut the butter fish into 4 pieces, one for each person. Season fish with salt and pepper; dip into a little flour and shake lightly. Put the butter in a baking pan, add the fish, and bake in a 350F oven for about 10 minutes. Set aside and keep warm.
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Fish Fingers with Thai Dipping Sauce
Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly.
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Halibut with Japanese Flavors
Preheat oven to 400 degrees. Prepare 4 parchment or aluminum foil papillotes (as described in previous “All Wrapped Up” recipes). In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
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Marinated, Deep-Fried Mackerel
Ingredients: 12x mackerel(saba) about 1 1/4 oz each, all-purpose flour for dusting fish, salad oil as needed.
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Marlin Teriyaki
Marlin Teriyaki Recipe with easy to cook instructions. Get your Chinese, Japanese and Khmer recipe here at spkfoods.com
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Miso Glazed Salmon
Preheat the oven to 450. Rinse the salmon and place it skin-side down on an oiled baking sheet. With a sharp knife, make about 4 slashes across each fillet, taking care not to cut all the way through.
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Monkfish with Ginger Sauce
Saute the vegetables in a small amount of oil. Season with salt and pepper. Set aside. Cut the monkfish into 4 pieces, one for each person. Season fish with salt and pepper; dip into a little flour and shake lightly. Put the butter in a baking pan, add the fish, and bake in a 350F oven for about 10 minutes. Set aside and keep warm.
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Raw Fish Salad
Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens.
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Red Mullet Sashimi
Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change color.
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Sweet and Sour Fish
Coat fish with katakuriko. Heat oil to 360 degrees F in a skillet. Deep-fry fish until crispy. Drain the fish. Mix water, ketchup, sugar, rice vinegar, soy sauce, sake, and katakuriko in a small bowl and set aside.
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