(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 finner du HER)
If you are looking for a tasty fish soup with bold flavors and a little heat, then look no further!
Delicious Fish Soup with Orange and Chili
A fresh Fish Soup wih Bold Flavors, perfect for a late summer dinner.
- 400 g fish, (cod or salmon for instance), diced
- 3-4 cloves garlic
- Oil for frying
- 2 tablespoons sambal oelek
- 1 box of cherry tomatoes
- 1 box passata tomatoes
- 5 dl lobster broth
- 2 dl cream
- 2 teaspoons corn starch
- Juice of an orange
- Salt to taste
- Sugar to taste
- zest of an orange
- 150-200 g boiled and pealed prawns
- 3 tablespoons chopped fresh herbs (dill, thyme, basil for instance)
- Sprinkle ½ teaspoon salt on the diced fish.
- Peel and chop the garlic, fry in oil in large saucepan for approx. 2 mins, or until soft.
- Add sambal oelek, tomatoes and broth. Simmer for 5 mins. Mix the cream, corn starch and orange juice separately and then pour into the soup. Simmer for an additional 3 minutes.
- Put the fish in the soup and take the saucepan off the heat and put on the lid. Leave to stand for 3-5 minutes or until the fish is cooked. Season with sugar and salt.
- Mix the orange peel with shrimp and herbs. Garnish the soup with the shrimp mixture (and creme fraiche, if you like).
- Serve with good bread, and enjoy!
(Norsk oppskrift: Torsk med Persilledekke )
This is a really good variation on cod – it has a good Zing!. Of course you may use whatever fish you like, just adjust the time in the oven accordingly.
Serve with potatoes and vegetables of your choice.
- 500 grams cod fillets
- ½ tsp salt
- 2 tablespoons lemon juice
- 4 tablespoons melted butter
- 2 cloves garlic, pressed
- 3-4 tablespoons breadcrumbs
- 1 small leek, finely chopped
- ½ bunch parsley, chopped
Place the cod fillets in an ovenproof dish. Sprinkle salt and drizzle with lemon juice. Mix butter, garlic, breadcrumbs, leek and parsley. Spread the mixture over the fish. Bake on the middle rack in the oven until the surface is golden and crispy. 200 degrees Celsius for about 20 minutes.
There is something about the fall that brings out the Norwegian in me. Food-wise that is. As soon as the warm summer breeze cools into more of a crisp bite, that is when the cravings for traditional Norwegian food appears. Fish is expensive here in Denmark, and I’m not impressed with the quality, but I managed to get some pollock of decent quality for my baked fish au gratin.
2 tablespoons butter
4 tablespoons flour
4 deciliter milk
400g fish fillets (cod, haddock or pollock)
75 grams macaroni
1 teaspoon salt, pepper and nutmeg (or to taste)
Cheese for the topping
Make a rich white sauce: Melt the butter, stir in flour and dilute with milk. Cut the fish into chunks and add to the sauce and simmer for 5 minutes. Boil macaroni, drain it and add to the sauce. Season with salt and spices. Remove pan from the heat. Separate the eggs. Stir the egg yolks into the sauce. Whip the egg whites and mix gently into the sauce. Fill it all in a greased casserole dish, and put cheese on the top. Bake on the bottom rack of the oven at 200 degrees Celsius for about 45 minutes, until the gratin is raised and golden brown on top. Serve with potatoes, carrots and melted butter with leeks.