Sauteed Fish With Thai Coriander Chili Sauce Recipes

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GRILLED PRAWNS WITH GARLIC-CHILI SAUCE



Grilled Prawns with Garlic-Chili Sauce image

Nothing is more enjoyable than grilling fresh prawns. The sauce in this recipe accents the sweetness of the prawns to make a stunning dish.

Provided by wiley

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 pound jumbo prawns
2 tablespoons cooking oil
2 tablespoons minced garlic
2 tablespoons thinly sliced lemon grass
5 fresh Thai chile peppers, sliced thin
1 shallot, sliced thin
2 kaffir lime leaves
1 tablespoon fish sauce, or to taste
1 lime, juiced
1 tablespoon Thai roasted chilli paste (nam prik pao)
1 tablespoon torn fresh mint leaves

Steps:

  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Cook the shrimp on the hot grill until they are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes. Arrange the prawns on a serving platter.
  • Heat the oil in a skillet over medium heat. Fry the garlic in the hot oil until brown, 7 to 10 minutes. Remove from heat and stir the lemon grass, chile peppers, shallot, lime leaves, fish sauce, lime juice, and chilli paste into the garlic; toss to combine. Spoon the sauce over the prawns. Garnish with the mint to serve.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 13.2 g, Cholesterol 172.6 mg, Fat 8.6 g, Fiber 1.5 g, Protein 20.5 g, SaturatedFat 1.6 g, Sodium 512.1 mg, Sugar 4.6 g

SAUTEED FISH WITH THAI CORIANDER-CHILI SAUCE



Sauteed Fish With Thai Coriander-Chili Sauce image

Just a simple sauce to accompany fish. You may use your choice of fish - I suggest tilapia, but halibut, salmon, swordfish, or albacore work fine. Based on a recipe from Simply Thai.

Provided by dianegrapegrower

Categories     Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 red bell pepper, minced
1/4 onion, minced
1 tablespoon cilantro, chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon olive oil
1 lb tilapia fillet
olive oil
lemon wedge
chopped cilantro
2 cups steamed rice

Steps:

  • Combine bell pepper, onion, cilantro, sugar, chili-garlic sauce, lemon juice, soy sauce, and oil in a small bowl. Set aside.
  • Saute tilapia in oil (or grill if preferred) until cooked through. Serve immediately, topped with sauce. Garnish with lemon wedges and chopped cilantro. Serve with steamed rice.

THAI CORIANDER CHILI SAUCE/PLA KRAPONG PAW



Thai Coriander Chili Sauce/Pla Krapong Paw image

A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable.

Provided by Somogirl

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup red pepper, finely chopped
1/4 cup onion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon oil

Steps:

  • In small bowl combine and beat a little to blend. Chill until ready to serve.
  • If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
  • Don't try to substitute green pepper as flavors are not the same.

Nutrition Facts : Calories 50.8, Fat 3.5, SaturatedFat 0.5, Sodium 754.8, Carbohydrate 4, Fiber 0.5, Sugar 2.3, Protein 1.6

SIMPLE SAUTEED FISH WITH GARLIC



Simple Sauteed Fish with Garlic image

Provided by Ingrid DeHart - EatWellEnjoyLife.com

Categories     Main Dish

Time 15m

Yield 2

Number Of Ingredients 6

8-12 ounces skinless white fish fillets
Celtic sea salt and pepper
3 tablespoons grass fed unsalted butter
4 garlic cloves, minced
4 tablespoons roughly chopped flat leaf parsley
2 tablespoons lemon juice

Steps:

  • Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
  • Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
  • Add garlic. Sauté 1 minute without disturbing the fish.
  • Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
  • Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
  • Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
  • Add 3 tablespoons of parsley and turn off the heat.
  • Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
  • Sprinkle with remaining tablespoon parsley and lemon juice.

THAI-STYLE DUMPLINGS WITH CORIANDER DIPPING SAUCE



Thai-Style Dumplings with Coriander Dipping Sauce image

Categories     Pork     Freeze/Chill     Fry     Coriander     Gourmet

Yield Makes 60 dumplings

Number Of Ingredients 23

For the filling
1/4 cup minced scallion
1 pound ground pork
2 teaspoons minced peeled fresh gingerroot
1 red bell pepper, minced (about 1/2 cup)
2/3 cup minced cabbage
1 garlic clove, minced
1/4 teaspoon Oriental sesame oil
1 1/2 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
1 large egg, beaten lightly
60 shao mai wrappers (round won ton wrappers, available at Oriental and Southeast Asian markets, specialty foods shops, and many supermarkets), thawed if frozen
cornstarch for dusting the baking sheet
For the sauce
1 tablespoon naam pla (fish sauce, available at Oriental and Southeast Asian markets and some specialty foods shops)
3 tablespoons fresh lime juice
1 tablespoon white-wine vinegar
1 teaspoon sugar, or to taste
2 teaspoons minced peeled fresh gingerroot
1 tablespoon shredded fresh mint leaves
1 tablespoon finely chopped fresh coriander
2 tablespoons vegetable oil
coriander sprigs for garnish

Steps:

  • Make the filling:
  • In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
  • Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
  • Make the sauce:
  • In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
  • In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.

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