Fish One Pot Recipes

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FISH ONE-POT



Fish One-Pot image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 to 3 dried chile peppers
4-inch length of daikon
6 leaves Napa cabbage
6 4-inch strips dried gourd, softened in boiling water
2 bunches enoki mushrooms
2 blocks of tofu, cut into chunks
1 bunch edible chrysanthemum leaves, washed and trimmed
1 carrot, peeled and cut into rounds (or decorative stamps)
1 bunch watercress, washed
1/2 pound snow peas, blanched and halved diagonally
2 1/2 pounds firm white fish fillets with skin, such as snapper or bream, cut into 2inch pieces
4-inch square giant kelp (konbu), wiped with a damp towel to clean
6 scallions, finely chopped, for garnish

Steps:

  • Chop the tops off the chile peppers and shake out the seeds. Peel the daikon radish, and puncture one end deeply in several places with an ice pick or chopstick. Force the peppers into the holes, then set aside for 5 minutes to let the chiles soften.
  • Grate the stuffed daikon over a bamboo mat or cheesecloth, and squeeze out some of the moisture. Set aside for garnish.
  • Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to form a tight cylinder. Press for a few minutes, then unwrap and cut into 1 1/2inch rounds. Refrigerate until ready to arrange the platter.
  • Cut off the root cluster of the mushrooms. Separate each bunch into thirds and tie each bundle with a gourd strip. Parboil the carrots briefly and plunge into cold water. Drain and set aside.
  • Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color.
  • Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot.
  • After 2 or 3 minutes, place some of each remaining ingredient in pot. When ingredients are cooked, diners should remove them with chopsticks and dip them into ponzu sauce and daikon. Season to taste with chopped scallions and Daikon Pepper garnishes. Keep adding and cooking remaining ingredients.
  • When all of the fish and vegetables are eaten, diners can drink the remaining broth.

ONE-POT FISH WITH BLACK OLIVES & TOMATOES



One-pot fish with black olives & tomatoes image

Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

175g black olive in oil, stones removed
1large onion , roughly chopped
400g can chopped tomato
4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
chopped parsley
lemon wedges

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
  • Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium

ONE-POT COCONUT FISH CURRY



One-pot coconut fish curry image

Cook our easy one-pot curry in just half an hour, with only 5 mins prep. It's ideal for feeding the family quickly, on a budget. Serve with rice and yogurt

Provided by Elena Silcock

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 11

1 tbsp sunflower oil , vegetable oil or coconut oil
1 onion , chopped
1 large garlic clove , crushed
1 tsp turmeric
1 tsp garam masala
1 tsp chilli flakes
400ml can coconut milk
390g pack fish pie mix
200g frozen peas
1 lime , cut into wedges
yogurt and rice, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, add the onion and a big pinch of salt. Gently fry until the onion is translucent, so around 10 mins, then add the garlic and spices. Stir and cook for another minute, adding a splash of water to prevent them sticking. Tip in the coconut milk and stir well, then simmer for 10 mins.
  • Tip the fish pie mix and the frozen peas into the pan and cook until the peas are bright green and the fish is starting the flake, so around 3 mins. Season and add lime juice to taste. Ladle into bowls and serve with yogurt and rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

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