(For norsk oppskrift, klikk her: Fisk og ris – på Thai-vis)
Norwegian Health Authorities recommend eating fish for dinner two to three times a week and this is an advice I try to follow. I find it difficult to vary the fish dishes, and am therefore always on the lookout for exotic and new ways to prepare the delights from the ocean. I am happy to present a dish my family love.
Thai Inspired Fish and Rice
Oven baked Fish with Coconut Rice and Fresh Thai Dressing.
- 500 ml jasmine rice
- 2 cans of coconut milk
- 200 ml water
- 4 fish fillets (flounder, cod or other whitefish)
- 4 teaspoons of peanut oil
- a handful fresh coriander
- 1 red chili (seeds are optional)
- 1 tablespoon grated ginger
- pepper to taste
- 1 red chili (if you like hot, leave the seeds in)
- 2 lemon grass
- 3 tablespoons crushed ginger
- 1 Chinese garlic
- 8 tablespoons lime juice
- 4 tablespoons fish sauce
- 4 teaspoons peanut oil
Preheat the oven to 180 degrees Celcius.
Rinse the rice and add it to a saucepan. Pour over 2 cans coconut milk and 200 ml water. Bring to a boil while stirring, Turn the heat to low and put on the lid – simmer for 10-12 minutes until the liquid is absorbed in the rice. Use a fork to stir air into the rice before you serve.
Put the fish in an oven-safe dish and sprinkle over oil and freshly ground pepper. Sprinkle with fresh coriander, finely chopped red chili and grated ginger. Place it in the preheated oven. The cook time is depending on what type of fish you are using and the size of the fillets. Approximately 15 minutes, but pay attention and take it out of the oven when the fish starts to flake.
Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.
(Norsk oppskrift: Stifado, gresk gryterett)
Stifado is a flavorful Greek dish that is perfect for winter. There are lots of flavor in this lush stew, and it feels extra warming due to the exotic spices. Did I mention that it tastes great?
Tasty Greek Beef Stifado
A Traditional and Flavorful Greek Stew, Perfect for Family Dinners.
- 800 grams stewing beef
- 2 cloves finely chopped garlic
- 2 chopped onion
- 2 tablespoons oil for frying
- 4 tablespoons tomato paste
- 200 ml red wine
- 1 tin chopped tomatoes
- 3 bay leaves
- 1 whole cinnamon
- 4 whole cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon sugar
Cut meat into cubes (2×2 cm). Brown the meat in two rounds with garlic and onion in a pan with oil.
Add the tomato puree into the pan and cook for a few minutes. Add the red wine, canned tomatoes and whole spices. Simmer under a lid for 1-1 ½ hours, or until meat is tender. Season to taste with salt, pepper and sugar.
Serve with pasta, salad, tzatziki, roasted potato and / or good bread.
(Norsk versjon, følg linken: Mulligatawny suppe)
Mulligatawny soup is an English soup heavily influenced by the Indian cuisine. The name is said to originate from Tamil and can be translated as “pepper-water”
This soup, however, is so much more than pepper-water. The curry-broth-apple-coconut combo is to die for. I think it was originally a Tamil sauce, and not a stand alone soup.
Nope, do not take my word for it. Try it yourself! Dead easy and this recipe yields a huge pot of warming, tasty, exotic soup.
A big pot of tasty, exotic soup.
- 1 tablespoon sesame oil
- 4 garlic cloves, finely minced
- 1 onion, small diced
- 3-4 carrots, peeled and small diced
- 3-4 celery stalks, small diced
- 1 red bell pepper, seeds removed and small diced
- 1 green bell pepper, seeds removed and small diced
- 3 sweet potatoes, peeled and small diced
- 5 Fuji apples, peeled and diced
- 2 tablespoons yellow curry powder
- 4 chicken breasts, cooked and diced
- 2 liters of chicken stock
- 4 tablespoons corn starch whisked with 2 tablespoons water
- 1 can (400 ml) coconut milk
- Cilantro, salt and cracked pepper to taste
- Optional Garnishes: crème fraiche, croutons, chopped chives
In a large hot pot, add in sesame oil and sauté the garlic, onions, carrots, celery, peppers and sweet potatoes.
Once the vegetables are browned add in the apples, curry powder and chicken breasts and cook for 5 to 7 minutes.
Once spices are infused in the vegetables, add in stock and bring to a boil.
Once boiling whisk in the cornstarch-water combination to thicken it.
Finish with cilantro, coconut milk and adjust the seasonings.
Serve with optional garnishes.
For Norwegian text, press HERE
There is a fairly great chance that a real Thai-chef will be appalled by me calling this soup a Thai soup – but nevertheless it is mm mm GOOD!
(Change out vegetables with what you have lying about or what you like best. All kind of white fish can be used, I haappened to have plaice fillets in the freezer)
- 500 g fish, diced
- 200 g cleaned prawns
- 1 leek, in rings
- 1 Chinese garlic, minced
- neutral oil
- 4 carrots, chopped
- 1 broccoli broken into small florets
- 1 tin sweet corn
- 1 tsp dried chilli flakes
- 1 glass thai red curry paste
- 2 teaspoons lemongrass pasta
- 2 teaspoons crushed ginger
- 8 dl coconut milk
- 7 dl fish stock
- 1 tablespoon sugar
- 1 splash lime juice
- 1/2 teaspoon dried coriander
- 2 teaspoons dried basil
Cut up all the ingredients mentioned above, so that everything is ready before you get started.
Saute the leeks and garlic in a little oil, then push to one side of the skillet. Have a little more oil on the empty side and fry curry paste, ginger and lemongras for about 30 seconds before you mix it all well.
Add the coconut milk and fish stock, bring to the boil. Add the vegetables and simmer for about 10 minutes. Season with chilli flakes, sugar, lime juice, coriander and basil
Add the fish and let them soak for about 3 minutes (Note – it should not boil!). Then add the shrimp.
Serve with rice or noodles, and possibly a plop of sour cream if it is a little too spicy.