Drunken Fish Recipes

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DRUNKEN SHRIMP



Drunken Shrimp image

Spicy large shrimps cooked in beer which my mom makes during weekends.

Provided by misch

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 6

Number Of Ingredients 15

2 tablespoons canola oil
1 onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
½ teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
¾ cup beer
¼ cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 green onions, chopped

Steps:

  • Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
  • Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g

PESCADO BORRACHO (DRUNKEN FISH)



Pescado Borracho (Drunken Fish) image

I made this one just because I got a kick out of the name but it's pretty darned good. It's from the Favorite Brand Names Cookbook.

Provided by pesce_gurl

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red snapper fillets
4 tablespoons vegetable oil
1 small onion, chopped
1 (14 1/2 ounce) can whole canned tomatoes, undrained and cut up
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons diced green chilies
1/2 cup dry red wine

Steps:

  • Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
  • In 2-qt. oblong baking dish, place browned fish; set aside.
  • Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
  • Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
  • Presentation: Serve each fillet wih sauce; garnish with parsley.

DRUNKEN FISH



Drunken Fish image

I have had "drunken whatever" but this is the first time I have had a chance to try drunken fish!!! A little too, too spicy(hiatal hernia)but I ate it anyway & it is delicious. Had this at Gail's house and was hoping to have it posted by El Cinco de Mayo but am just inputting(05/05/08/)t. This is delicious with rice(you know how we Cubans are!)and with guacamole, salsa & tostones!!! That is how we had it! Wonderful! Didn't include resting or cooling times.

Provided by Manami

Categories     Mahi Mahi

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 fresh salmon steaks (about 1-1/4 pounds) or 4 frozen salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 mulato bell peppers (she used a combination of the two) or 2 -3 tablespoons chili powder (she used a combination of the two)
1/4 cup tequila (she used tequila) or 1/4 cup dry red wine (she used tequila)
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
2 cups chopped fresh tomatoes (2 large) or 1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime slice (optional)
fresh oregano sprig (optional)
3 cups hot cooked rice (optional)

Steps:

  • Thaw fish; rinse fish; pat dry.
  • Set aside.
  • Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
  • Place in a small bowl and cover with boiling water.
  • Let stand 30 minutes to soften.
  • Drain well.
  • Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
  • Cover and blend or process until nearly smooth.
  • In a medium saucepan, cook onion and garlic in hot oil until tender.
  • Stir in tomato, oregano, salt, and cumin.
  • Add blended tequila mixture and chili powder, if using.
  • Bring to boiling; reduce heat.
  • Simmer, covered, for 10 minutes.
  • Preheat oven to 350 degrees F.
  • Place fish in a greased 2-quart rectangular baking dish.
  • Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
  • Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
  • Season fish to taste with salt and ground black pepper. I.
  • If desired, garnish with lime slices and oregano sprigs and serve with rice.
  • Pass remaining sauce.
  • MAKE AHEAD:.
  • Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.

DRUNKEN NOODLES



Drunken Noodles image

My favorite Thai dish is EASY, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 18

8 oz wide rice noodles
2 Tbsp sesame oil ((or canola))
2 shallots (, chopped)
2 carrots (, thinly sliced)
1 large chicken breast (, chopped (or shrimp or tofu))
3 large cloves of garlic (, minced)
½ teaspoon fresh minced ginger
1 zucchini (, thinly sliced)
1 green bell pepper (, thinly sliced)
2 green onions (, chopped)
1 roma tomatoes (, sliced)
1 cup fresh Thai Holy Basil leaves (or substitute regular basil) (, roughly chopped)
3 Tbsp oyster sauce
1/3 cup low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons brown sugar
2 Tbsp water
1 teaspoon Thai red chili paste (, more or less, to taste (or substitute sriracha or crushed red pepper flakes))

Steps:

  • Cook noodles according to package instructions.
  • Mix sauce in a small bowl and set aside.
  • Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
  • Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
  • Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

Nutrition Facts : Calories 405 kcal, Carbohydrate 62 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1529 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

DRUNKEN SAUCE



Drunken Sauce image

I love this sauce (it's actually more of a gravy) recipe for the ease and flavor. Pour or spoon over desired dish and enjoy.

Provided by sixfins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 21m

Yield 8

Number Of Ingredients 4

1 tablespoon butter
1 teaspoon roasted chicken stock reduction (such as Glace de Poulet Gold®)
1 cup hard apple cider
1 cup heavy whipping cream

Steps:

  • Combine butter and chicken stock reduction in a large skillet over medium heat; stir until melted and combined, about 1 minute. Pour in apple cider; bring to a boil. Cook until mixture is reduced by 2/3, about 5 minutes. Stir in heavy cream; simmer sauce until thick and reduced by 1/2, about 5 minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 2.9 g, Cholesterol 44.6 mg, Fat 12.5 g, Protein 0.8 g, SaturatedFat 7.8 g, Sodium 39 mg, Sugar 2 g

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  • Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds. Place in a small bowl and cover with boiling water. Let stand 30 minutes to soften. Drain well. Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces. Cover and blend or process until nearly smooth. In a medium saucepan, cook onion and garlic in hot oil until tender. Stir in tomato, oregano, salt, and cumin. Add blended tequila mixture and chili powder, if using. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
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