Milkfish paksiw

Paksiw

This paksiw is not the one I grew up with, first of all you could not get Bangus/milk fish her in the 70’s, I do not know about the 80’s because by then we were used to using other types of fish, specially mackerel. My moms take on paksiw is with rhubarb and mackerel, I will make that later, but I have to wait for the rhubarb to get in season and the mackerel.

Paksiw is a Filipino style of cooking, and means”to cook and simmer in vinegar”.

Paksiw recipe

600-800 g fish, cleaned and scales removed
1 knob ginger, sliced and pounded
6 cloves garlic, skin removed
½ cup vinegar
1 cup water
1 medium onion, sliced
birds eye chili
3-4 small eggplants
2-3 orange peppers
2 teaspoon salt
1 teaspoon whole peppercorn

Filipino dish

Arrange the fish in the pan along with the ginger, garlic, onion, eggplants, pepper, and birds eye chili.

Add vinegar, water, salt and whole peppercorn then bring to a boil.

Cover and simmer in low to medium heat for 12 to 15 minutes.
Turn off the heat and transfer to a serving plate.
Serve hot with steamed rice.

Seafood burger with wakame.

Seafood burger
Seafood burgers with a taste of the East, a little salt, a little hot, slightly sweet and slightly tart.
I got hold of fresh uncooked shrimps that was caught just hours before I purchased them.
I wanted to make something with them othar than cook them whole in a dish. With teens in the house burgers are always a hit, I think.
 –
First I made a traditional fish cake mix and added shrimps and and more fish.
Seafood burgerrecipe
Put the pollock pieces and salt in a food processor, blend the fish and
dilute with cream until a smooth mince.
Add the cornflour, crushed garlic and hopped chives, and continiue blending.
Season with freshly ground black pepper.
In a bowl combine the fish cake mince with the coarsly chopped fish and shrimps.
Mix everything together and dvivide this into 8 equal part and make urger pattys.

Fry them in a pan with a little oil on medium heat until they are cooked through.-

Assemble burgers
Spread mayonnaise on the bottom part of the burger bread, add shredded lettuce, burger, nori, wakamesalat and finally the top of the burger bread.

Cod mac’n cheese or as we call it in Norway fish au gratin

 

This dish is one of the childrens favorite dishes, “Fiske grateng” as it is called  in Norwegian comes in many different varieties, some with macaroni, some without, some with cheese and some without. I make it with macaroni and cheese, so it is more like a mac’n cheese.

Dinner for 4

5 dl cooked macaroni
4 tbsp butter
6 tbsp flour
6 dl milk
1 grated carrots
3-4 stalks shallots
3 dl grated cheese, use the cheese you like
1 tsp ground pepper
1/4 tsp ground nutmeg
500 g cod filet
2 eggs
1 dl bread crumbs or panko crumbs

Preheat the oven to 180 C. Grease a baking dish with butter.

Boil water and cook the pasta, drain and reserve.

Heat the milk in a small saucepan, but don’t boil it.

 

In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook until thick and smooth. take the pan off the heat, add the cooked macaroni, carrots, shallots, cheese, salt, pepper, and nutmeg. Add the cooked macaroni and cod and lightly beaten eggs and stir well. Place the mixture in a baking dish or individual dishes.

Sprinkle the breadcrumbs on top with a handful of grated cheese.

Bake in the middle of the oven for 30 to 35 minutes or until golden.

Serve this with a coleslaw or salad.

I made aslaw with

1 part grated apple
1 part grated carrot
1 part finely cut red cabbage
2 parts chopped kale

1 part creme fraishe/sourcream
1 part mayonese
1 tsp garlic powder
pinch salt
ground pepper

SAMSUNG CSC

 

Fusilli with hashed fish, nuts and mushrooms

When it comes to seafood I often use my favorite combinations of ingredients butter, garlic and lemon. Yes it is simple but yet so tasty. In this dish I have added nuts and mushrooms with the three ingredients.
This dish is quick to make, it does not take longer than it takes you to cook the pasta.

For 4 people

500 g fusilli
2 tablespoons oil
3 tablespoons butter
2 cloves chopped/minced garlic
1 dl chopped walnuts
1 dl chopped almonds
200 g mushrooms cut into sticks
400 g Cod sliced / bites
1 handful chopped parsley
1-2 lemons
Start by cooking your pasta
Saute the garlic and the chopped nuts in oil and one tablespoon of butter untill golden, then add the sliced mushrooms and continue sauteing until cooked.
Add the fish and the rest of the butter, then add lemon juice. Salt and pepper to taste and add the parsley
If it is to dry add a little extra melted butter or oil.
Plate your dish with pasta on the bottom and a helping of the fish hash

Fry some slices of lemon and sprinkle some chopped parsley for garnish