2 easy fish fillet recipe that your family will surely love!

The word “fish fillet” comes from the French word “filet,” which literally translates as “a thread or strip.” The fish fillet is a versatile ingredient that may be used in many dishes and in a variety of recipes. Check out these 2 easy fish fillet recipe that you family will surely love!

How to fillet a fish: Step-by-step guide

1. Lie a fish on its side on a flat surface and fillet it. For filleting, you must cut the fish behind its gills and pectoral fin, but only all the way through to the rib cage. No need to scale or take the head off.
2. If you decide not to remove the head, turn the blade toward the tail and use the fish’s backbone as a guide to cut along the top of the ribs. Repeat step 1 after flipping the fish over.
3. Each fillet’s complete rib section should be removed by inserting the knife blade near to the rib bones. Then, insert the knife blade with the skin side facing up, approximately a 1/2-inch from the tail. Put the blade at an angle between the skin and the meat while firmly grasping this tail portion. Cut against the skin, not through it, with a light sawing motion and pressure. After this, the skin will be stripped off the fillet.

1. Easy fish fillet recipe: Fish and potato pie

Fish fillet recipe: Ingredients

(A)

• 2 large floury potatoes (400g)
• 1/2 teaspoon salt
• Small pinch pepper
• Small pinch paprika
• 30g butter, softened

(B)

• 200g skinless snapper fillet (or any firm white fish) – Cut into medium-sized chunks and marinated in juice of 1/2 lemon
• 1 tablespoon extra virgin olive oil
• 1/4 wedge yellow onion, chopped finely
• 150g frozen mixed vegetables, rinsed and drained
• 1/2 teaspoon sea salt flakes
• 1/4 teaspoon pepper
• 1 tablespoon fresh parsley, chopped
• 90g shredded mozarella

Preparation of fish & potato pie

1. For (A): Boil potatoes till cooked. Remove skin when it is cool enough to do so. Mash with salt, pepper, paprika and butter – then set aside.

2. For (B): In a skillet, heat oil and add onions. Cook over low flame until onions have softened but not browned. Add in the marinated fish chunks. As the fish cooks, flake some of it with your spatula. Add mixed vegetables, salt and pepper to taste.

3. Add (B) to (A), sprinkle parsley and mash gently to combine all the ingredients. Taste test and add more salt or pepper, if desired. Transfer to an oven-proof casserole dish and top with shredded mozzarella.

4. Bake for about 15 to 20 minutes in a preheated oven at 170°C. The sides should bubble and the cheese should be lightly golden.

5. Leave to cool for about 10 minutes and serve with a side dish of salad leaves.

2. Sweet and sour fish fillet recipe

This recipe from foxy folksy will produce fish fillets with a fluffy, light, and crispy batter coating that are wonderfully crispy on the exterior and juicy and tender on the inside.

Ingredients:

• Fish
• lemon or calamansi juice
• flour and cornstarch
• baking powder
• egg
• tomato ketchup
• brown sugar
• vinegar
• oil
• bell peppers
• red onion
• pineapple chunks
• salt and pepper

Procedure

1. Mix all the ingredients for the sauce. Such as 1/4 cup tomato ketchup, 1/4 cup brown sugar, 1/2 teaspoon salt, 1/4 cup vinegar, 1 teaspoon cornstarch, and 1/4 cup water. Then, set aside.
2. Cut the vegetables: 2-3 small bell peppers, 1 medium red onion, and 1 cup pineapple chunks. Then, set aside.
3. Put the fish slices in a bowl or plate and season with 1/2 teaspoon salt, 1/4 teaspoon white ground pepper, and 2 tablespoons lemon or calamansi juice.
4. Heat the oil in a frying pan over medium heat.
5. Sift the flour, cornstarch, and baking powder in a basin. Stir in the salt. Make a smooth batter by whisking in the egg and cold water.
6. Take a piece of fish fillet, coat it on both sides with cornstarch, then dredge it in batter before deep-frying it in hot oil. If necessary, deep fried the meat in batches; do not cram the pan. To ensure consistent cooking, turn them around many times using a slotted spoon. Cook to a golden brown color.
7. Using a spider or slotted spoon, remove the cooked fish fillet and lay it on a platter.
8. Remove all of the oil from the wok; no need to clean it. 1 tablespoon of oil is added once medium-high heat is turned on. Add the bell peppers and onions, and simmer for a short time. Then, add the pineapple chunks and cook it for a few more seconds.
9. Pour the sauce into the wok and cook for a couple of minutes, or until it has thickened to the consistency of paste.
10. Bring the fried fish fillet back. Simply mix and toss gently for a few seconds to coat everything with sauce. Place in a serving bowl.

Article originally published on: theAsianparent.com Singapore

Updates by Jobelle Macayan

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