1.Mix the vinegar, soya sauce, ginger and salt and rub into the fish pieces and keep aside for 2-3 hours. 2.Drain the pieces of fish and rub flour ...

Proceed as follows: Cut the fish fillets into inch-sized cubes and dip them into the flour-pepper-salt mixture. Prepare the bouillon from boullion ...

Clean the fish and cut out two connected middle sections. Score each section once from the backbone to each side, and twice parallel to the ...

Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the ...

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 ...

Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle ...

Marinate the flounder fillets in buttermilk for at least a half hour to remove the fishy taste and smell. This may sound crazy, but it is critical to ...

Soak the zeekraal for at least 15 minutes in fresh water to remove some of the salinity. Discard the water. Microwave on high for one minute per 100 ...

This is a real fisherman's stew, dependent on whatever the boats have brought in. The spices and hervs give the dish its special Portuguese identity. ...

1.Mix the vinegar, soya sauce, ginger and salt and rub into the fish pieces and keep aside for 2-3 hours.2.Drain the pieces of fish and rub flour ...