Easy Baked Fish

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Ingredients:

·         ½ kg fish

·         1 tsp black pepper

·         Salt to taste

·         1 tbsp mayonnaise

·         ½ tbsp lemon juice

·         ½ cup bread crumbs

·         1 tbsp melted butter

·         1 tsp garlic paste

Preparation:

Cut the fish into large pieces and rub the garlic paste over the fish and set it aside for 10-15minutes. Now take a bowl with mayonnaise in it and add salt, black pepper, and lemon juice to it. Mix well and pour the mixture over the fish pieces placed in the baking tray. Top the pieces with bread crumbs and melted butter. Bake the fish for 20-25 minutes on 400°. Easy Baked Fish is ready. Enjoy!

Shrimp Winter Soup

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Ingredients:

·         5 shrimps

·         10 cups chicken stock

·         2 cups chopped mushrooms

·         ¼ cup lemon grass (dried or fresh)

·         1 tbsp honey

·         ¼ cup red chilies, chopped

·         1 tsp grated ginger

·         1 tbsp lemon juice

·         ½ cup fresh coriander leaves, chopped

·         ¼ cup green chopped chilies

·         2 lemons

·         Salt to taste

Preparation:

            Take a heavy bottom skillet and pour into it the chicken stock. Then add to it shrimps, mushrooms, lemongrass, honey, chopped red chilies, grated ginger, lemon juice, chopped green chilies, and salt. Cover the skillet and let it cook for 10-15 minutes at low heat. Then add fresh coriander leaves and take out in serving bowl. Add thinly sliced lemons in the bowl. Shrimp Winter Soup is ready.

Shrimp Fried Rice

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Ingredients:

·         1 ½ cups uncooked white rice

·         ½ cup chopped onion

·         ¼ cup chopped green onion

·         ¾  cup frozen carrots and peas, defrosted

·         2 eggs beaten

·         1 ½ cup shrimp

(Peeled and deveined without tail)

·         1 cup fresh bean sprouts

·         ¼ tsp black pepper powder

·         1 tsp salt

·         4 tbsp soy sauce

·         3 tbsp vegetable oil

·         ¼ tsp sesame oil

Preparation:

            In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Allow rice to cool. In a bowl, toss the shrimp with the salt and pepper and marinate for 10 minutes. Heat a wok or large sauté pan on high heat and then add only 1 tablespoon of the cooking oil and swirl to coat pan. Cook the shrimp untouched, only by turning sides, for about one minute and then remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. Then dish out the eggs of the frying pan onto the same plate as the cooked shrimp. Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 2 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the onions and bean sprouts and stir fry for about 3 minutes. Then mix in the green onions and cook for about half a minute on medium heat. Add in the rice and stir well to mix in throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes.

Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again. Taste and add an additional 1 teaspoon of soy sauce if needed. Shrimp fried rice are ready. Enjoy!

Hot and Sour Soup(Shrimp Soup)

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Ingredients:

·         ½ pound small shrimp, shelled and de-veined

·         2 quarts chicken or vegetable stock

·         2 green chili deseeded and chopped

·         ½ teaspoon salt

·         1 lime, juiced

·         3 lemongrass stalks*, bruised and chopped in 2” pieces

·         ½ pound scallops

·         1 tablespoon tamari

·         1 lime, juiced

·         3 teaspoons cilantro, chopped

·         1 red chili, seeded and slivered

·         6 shiitake mushrooms, sliced

·         2 green onions, sliced

Preparation:

        Combine stock, green chili, salt, lime juice and lemongrass in a heavy pot. Bring to a boil, reduce heat, cover and simmer for 20–30 minutes. Strain it. Return liquid to pot over medium heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in tamari, and lime juice. Add cilantro, chili, shiitakes, and green onions. Stir and pour into individual dishes.

Chili Garlic Ginger Shrimp(Jheenga)

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Ingredients:

·         2 inch piece of fresh ginger, chopped

·         2 fresh red chilies, seeds removed and thinly sliced

·         ¼ cup extra virgin olive oil

·         2 cloves of garlic, minced

·         16 large shrimp, peeled and deveined

(You may also use 16 pieces of cod or other fish)

·         ½ cup Italian parsley, roughly chopped

·         Lemon to taste

·         Sea salt and freshly ground pepper to taste

Recipe:

Heat a large sauté pan over medium heat. Add olive oil, chili, ginger, garlic and shrimp. Cook for about 3 minutes, stirring often. Turn the heat low and add the juice of one lemon. Stir in parsley and remove from heat. Taste the sauce and add salt and pepper and more lemon juice if required. Chili Garlic Ginger Shrimp is ready. Enjoy!