Grilled Spiced Fish (Flounder)

Ingredients:

2 large or 4 small flounder, cleaned

2/3 cup yogurt

2 garlic cloves, crushed

1 tsp ground coriander seeds

1/2 tsp chilli powder

1 tsp garam masala

1 tbs lemon juice (or vinegar)

1 tbs oil

salt

Method:

Make a few slashes on both side of fish. Mix remaining ingredients adding salt to taste. Divide and spoon over each side of each fish. Let it stand for 1 hour+. Cook under grill, or in hot oven, turning once and collecting and spooning loose juices. Serve with lemon slices.

Pečeni Pikantni Iverak  (Pasara / Ploča / Iver)

Potrebno:

2 veca ili 4 manja iverka, ocisceni

2/3 solje jogurta

2 cena bijelog luks, protisnuti

1 k sjemena korijandera u prahu

1/2 k chili praha / ljute paprike

1 k garam masale

1 K soka limuna (ili sirce)

1 K ulja

so

Nacin:

Zarezite ociscenu ribu nekoliko puta na obje strane. Pomijesajte ostale sastojke,dodajuci so prema ukusu, pa njima namazite ribu sa svih strana. Ostavite oko 1 sat + u marinadi.

Pecite ispod grila ili u vreloj rerni, okrecuci jednom. Skupite i vratite sokove na povrsinu ribe prilikom okretanja. Servirajte sa kriskama limuna.

Barramundi Salad with Ginger and Lime Dressing

I like Asian methods of preparing fish. There's always fresh ingredients involved and some kind of tasty dressing. It's quick and delicious.
Following recipe is from Vietnam, adapted from here.

Ingredients:

700-800 g of barramundi fillets (or other white fish), cut into large chunks

salt and pepper, for seasoning

corn flour for coating

oil (peanut) for shallow frying

1/2 a telegraph cucumber, thinly sliced lengthwise 

1 red chili, sliced

1 spring onion, sliced

1/4 cup of coriander leaves

-Ginger and lime sauce / dressing

3 bird chilies, chopped

1 green chili, chopped

5 cm knob of ginger, chopped

2 garlic cloves, chopped

4 tbs of sugar

1/3 cup of fish sauce

3 tbs of lime juice

4 tbs of water

Method:
Season fish pieces and coat with corn flour. Heat oil in a pan and fry both sides for 5-6 minutes. Place them onto a serving dish. Mix cucumber strips, coriander and spring onion. Place then on top of fish. 
Mix all ingredients for dressing; pour over prepared fish and vegetables. Enjoy!

Riba na Vijetnamski način

Svidja mi se nacin kako Azijati pripremaju ribu. Uvijek imaju svjeze povrce i aromaticno bilje pridruzeno i neku vrstu preliva koja daje posebnu notu jelu. Brzo i ukusno.

Originalni recept mozete vidjeti ovdje.

Potrebno:

700-800 gr baramandi ribe (ili druga bijela riba), komadi

so i biber

kukuruzni skrob, za uvaljati ribu

ulje (kikiriki po mogucnosti), za plitko przenje

1/2 dugackog krastavca, rezanog na tanke trake

1 crvena papricica, rezana tanko

1 mladi luk, izrezan dijagonalno, tanko

1/4 solje lisca korijandera

-Djumbir i limeta preliv

3 male ljute papricice, sjeckane sitno

1 zelena paprika (mala), sjeckana

5 cm djumbira, sjeckanog / rendanog

2 cena bijelog luka / cesnjaka, sjeckanog / protisnutog

4 K secera

1/3 solje ribljeg sosa / umaka

3 K soka limete

4 K vode

Nacin:

Zacinite ribu, uvaljajte u skrob i przite 5-6 minuta svaku stranu. Postavite na posluzavnik.

Pomijesajte krastavac, korijander i mladi luk. Postavite preko ribe.

Pomijesajte sve sastojke za preliv i prelijte preko svega. Sluzite odmah.

Grilled Snapper with Chilly, Coriander and Lime Dressing

When I arrived to Australia (20 years ago), I realised I will have to learn how to cook fish and seafood. Being born on continent, far away from sea, I didn't eat a lot of fish (except river fish, occasionally) and didn't know much about other edible sea creatures. It all changed last few years...I'm in love with seafood now!
Snapper is one of most appreciated fish here. I like to prepare it whole, either barbecued, baked or steamed and then add flavours in form of fresh herbs, oils and (citrus') juices.

Ingredients:
2 medium snappers
oil, salt and pepper
Dressing-
2-3 tbs olive (or other) oil
1 lime, zest and juice
4-5 tbs chopped coriander
1/2 red (mild) chilly, chopped
1 small garlic clove, crushed (optional)
salt and pepper  to taste

Method:
Preheat your grill / bbq. Make slits on thickest parts of fish. Season and brush with oil. Grill each side of fish for 6-10 minutes, depending on size. Turn once only. (Fish basket or al-foil strips wrapped around head and tail of fish will help handling). Place onto serving plate. Mix all ingredients for dressing and pour over the fish. Enjoy!

Grilovani Zubatac sa Korijanderom, Čilijem i Limetom

Kad' sam stigla u Australiju (prije 20 godina), shvatila sam da cu morati nauciti kako da spremim ribu i morske plodove. Obzirom da sam rodjena na kontinentu, daleko od mora, riba mi nije cesto bila na meniju (osim rijecne ribe, povremeno) i nisam mnogo znala o drugim jestivim morskim bicima. Sve se to promijenilo zadnjih nekoliko godina...Sad' mnogo volim morske plodove!
Zubatac je jedna od najcjenjenijih riba ovdje. Volim da je pripremim cijelu; bilo na rostilju (grilu), u rerni ili kuhanu na pari, i onda dodam svjeze zacinsko bilje, ulje i sokove (citrusa).

Potrebno:
2 zubatca, srednje velicine
ulje, so i biber
Preliv-
2-3 K maslinovog (ili drugog) ulja
1 limeta, sok i ribana korica
4-5 K sjeckanog koriandera (lisce)
1/2 crvene papricice, sjeckane
1 manje ceno bijelog luka, protisnuto (opciono)
so i biber, prema ukusu

Nacin:
Zagrijte gril / rostilj. Zasijecite ribu na najdebljim dijelovima; posolite i pobiberite. Natrljajte uljem. Pecite oko 6-10 minuta svaku stranu, okrecuci jednom (Mreza za ribu ili al-folija oko glave i repa ribe ce pomoci u okretanju). Smjestite ribu na posudu ukojoj cete servirati. Pomijesajte sve sastojke za preliv i pospite po ribi. Uzivajte!

Salmon En Papillote ( Salmon Al Cartoccio)

Cooking fish 'en papillote' is perfect for an easy entertaining; prepare everything in advance, wrap it in paper and foil, line parcels onto baking dish. When guests arrive, just place it in oven. Ready in 20 minutes. Fish  prepared this way is never dried out.

Ingredients:
Salmon fillets (1  for each person), other fish can be used too
Lemon slices
Vegetables cut into sticks (zucchini, snow peas, carrots...)
Olive oil
Garlic (crushed)
Parsley leaves, chopped
Salt and pepper, to taste

Method:
Prepare paper and Al-foil squares for each piece of fish. Place some vegetable sticks on bottom (al-foil then paper over it), fish fillets over it. Season with salt and pepper, sprinkle with garlic, parsley a slice of lemon and drizzle with olive oil. Enclose paper and foil, pressing edges well. Repeat with others.  Bake for 20 minutes on 190*C. Serve with potatoes and salad.

Losos u paketicima

Zgodno za kada ocekujemo goste; pripremi se sve unaprijed, zamotamo u papir i foliju, poredamo po tepsiji. Kada prijatelji stignu, smjestite sve u rernu i pecite oko 20 minuta. Riba se na ovaj nacin nikada ne isusi.

Potrebno:
Fileti lososa (ili druge ribe), 1 za svaku osobu
Reznjevi limuna
Povrce rezano na prutice (tikvice, mahune, mrkva...)
Maslinovo ulje
Bijeli luk, sitno sjeckan ili protisnut
Lisce persuna, sjeckano
So i biber prema ukusu

Nacin:
Za svaki komad ribe pripremite komad papira i al-folije. Na dno stavite pruticepovrca, zatim ribu. Zacinite prema ukusu. pospite sa liscem persuna i bijelim lukom. Preko toga stavite rezanj limuna, zatim pospite maslinovim uljem. Stavite peci oko 20 minuta na temp 190*C. Najbolje servirati sa krompirom i salatom.

Dukkah Crusted Salmon

Did you ever try Dukkah? I love it!  It's  an ancient seed and nut mixture of old Egipt. I always have it in my cupboard; it's good as nutritious snack or with drinks before dinner (crusty bread dipped in oil then dukkah) and /or as coating for fish and meats. It gives a special taste and aroma to otherwise plain dish.

Ingredients:

Salmon fillets, or other fish (1 for each person)

Dukkah

oil for frying

Method:

Place some dukkah onto a plate, press salmon fillets onto it, turning to coat every side. Heat oil in a pan and fry on medium heat for 5-8 minutes, turning once. Drain on paper towel. Serve with potato salad

 Losos uvaljan u Dukkah

Jeste li ikada probali Dukkah? Ja ga obozavam! To je mjesavina zacina, sjemenki i orasastih plodova starog Egipta. Uvijek ga volim imati u teglici,  jer je dobar i hranjiv za brzi 'snek' ili uz pice prije vecere (hljeb umocen u ulje, zatim u dukkah) ili kao spremna mjesavina za pohovanje ribe i mesa. Daje poseban ukus i aromu jelima koje bi bez njega bilo sasvim obicno.

Potrebno: 

Fileti lososa (ili druge ribe), jedan po osobi

Dukkah

Ulje za przenje

Nacin:

Uvaljajte komade ribe u mjesavinu pritiskajuci blago svaku stranu.Zagrijte ulje u tavi i przite na srednje jakoj vatri oko 5-8 minuta, okrecuci  komade ribe jednom. Ocijedite na upijajucem papiru.

Servirajte sa krompir salatom

Baked Fish Cakes

They're light and tasty, easy to make!

Ingredients
500 g  firm white fish pieces (no skin and bones)
1 small egg, beaten

1/2 onion, finely chopped
1 red chilli (more or less), chopped (optional)
1 clove garlic, crushed
1-2 tsp freshly grated ginger
1/3 cup  breadcrumbs
Small bunch fresh coriander, chopped
a few drops of sesame oil
Salt and pepper
Lime sliced, for serving + sweet chilli sauce 

Method:
Preheat oven to 190-200*C.
Place all ingredients into a food processor, pulse until all incorporated. Form balls with your hands (or icecream scooper), flatten a bit and place on a baking dish. Spray or drizzle with oil and bake for 10-15 minutes, or until golden in colour. Serve with lime and sweet chilli sauce. 

Pečene riblje polpete / pljeskavice / burgeri

Lagane, ukusne i brze za napraviti!

Potrebno:
500 gr cvrste bijele ribe (bez koze i kostiju)
1 manje jaje, umuceno
1/2 glavice crvenog luka, sitno sjeckanog
1 crvena papricica (manje ili vise), sjeckana
1 ceno bijelog luka, protisnuto
1-2 k svjeze rendanog djumbira
1/3 solje prezli / mrvica hljeba 
manji svezanj korijandrovog lisca, sjeckano
par kapi ulja sezama
so i biber
limeta rezana za servirati + slatki sos chilija

Nacin:
Ukljucite rernu na 190-200*C.
Stavite sve sastojke u elektricnu sjeckalicu i 'pulsirajte' dok se sastojci ne pomijesaju (ne smije se pretvoriti u kasu). Uzimajte od ovoga loptice i oblikujte rukama (ili  kasikom za sladoled), malo ih spljostite. 
Poredajte na tepsiju, pospricajte uljem i pecite 10-15 minuta, ili dok ne postanu zlatno-zute. Servirajte sa limetom i slatkim sosom chilija!

Through Bosnia To Korcula

...or, lunch on Jablanica lake

It took us 9 hours of driving for around 500 km (Brcko - Korcula)! The roads were bad and slow...but, we didn't mind - the scenery was so beautiful. It was end of September and weather was perfect. What I really liked is not-so-many tourists on road . We stopped in one place (Jablanicko Jezero) for lunch; had trout (what else) and arrived in the evening in Orebic, where we're supposed to catch a ferry to Korcula . The sunset was awesome!




Trout with Potatoes and Leafy Greens

Ingredients:
Main-
4 trouts (250-300 g each), cleaned
corn flour for dusting
salt and pepper
oil for frying (or baking)
Dressing-
1/2 cup olive oil
parsley (small bunch), chopped
garlic (2-4 cloves), crushed
For 'salad'-
Potatoes (1-2 for each person), peeled and cut into quarters
1 bunch spinach, kale or similar (I used Nettle leaves), washed
olive oil (1/3 - 1/2 cup)
salt and pepper
Method:
Salad-
Put potatoes into a pan cover with water and bring to boil. Cook for 25-30 minutes, then add leafy greens and cook for another 5 minutes. Drain water; season with salt and pepper, pour oil and mix well. Some of potatoes should go mushy and some should stay in pieces. Keep warm.
Dressing-
Mix oil with chopped parsley and garlic. Place into a small serving bowl.
Fish-
Heat oil in a pan (or switch oven to 220*C).
Season fish and dust with corn flour. Fry each side 5-7 minutes (or bake for 20 minutes in oven).
Spoon some dressing over fish, serve with warm potato salad.
Goes well with white wine (Riesling) mixed with sparkling water (3:1)

 

Pastrmka sa Krompirom i Žarom... ili, Kroz Bosnu Do Korčule

Trebalo nam je 9 sati vožnje za oko 500 km (Brčko - Korčula). 
Putevi su bili losi i spori, ali nije nam smetalo - oklina je bila zavidno lijepa. Bio je kraj septembra i vrijeme je bilo fantasticno. Sta mi se posebno dopalo, je bilo ' pomanjkanje' turista na cesti. Stali smo samo jednom i to zbog rucka. Odlucili smo se naravno za pastrmku, jer je restoran bio uz Jablanicko jezero.
U sumrak smo stigli u Orebić, gdje smo sacekali trajekt za Korculu. Zalazak sunaca je bio divan!

Potrebno:
4 pastrmke, 250-300 gr svaka, ociscene
sino kukuruzno brasno, za uvaljati
so i biber
ulje za przenje (ili pecenje)
Marinada-
1/2 solje maslinovog ulja
mali svezanj persunovog lisca, sjeckanog
2-4 cena bijelog luka, sitno sjeckana
Krompir prilog-
1-2 krompira po osobi, isjecena na cetvrtine
1 svezanj rastike, spinata ili slicno (ja sam koristila  Zaru)
maslinovo ulje
so i biber
Nacin:
Najprije napravite prilog-
Stavite krompir da se kuha; nakon 25-30 minuta ubacite spinat (ili zaru/ rastiku). Kuhajte jos 5 minuta, a onda ocijedite. Posolite i pobiberite, pospite uljem i dobro promijesajte. Jedna kolicina krompira treba da ostane u komadima, dok druga moze biti propasirana. Ostavite na toplome.
Marinada-
Pomijesajte ulje sa sjeckanim persunm i lukom. Stavite u posudu u kojoj cete servirati.
Glavno-
Stavite ulje u tavu da se grije (ili ukljucite rernu na 220*C).
Zacinite ribu sa svih strana pa je uvaljajte u kukuruzno brasno. Przite svaku stranu 5-7 minuta (ili je pecite u rerni oko 2o minuta). Postavite je na tanjir, pospite sa malo marinade i servirajte sa toplom krompir salatom.
Najbolje prija uz hladan spricer (rizling 3 dijela sa 1 dijelom mineralne vode).

Asian Dumplings

These are fish dumpling, but you can use any kind of vegetables, meat and/or seafood to make them.

Ingredients:
1 packet gow gee pastry (or make your own 'pasta' dough , or use lasagna sheets)
300 g bassa fillets, skinless
1 egg, beaten
1 small bunch coriander leaves, chopped
small knob of ginger, grated
1-2 garlic cloves, crushed
a few drops of sesame oil
2-3 tsp fish sauce (or salt to taste)
Sweet chilli sauce and springs of coriander leaves for serving
Method:
Steam or microwave fish; break up with fork. Add all other ingredients, mix well. Take a spoonful and place onto a 'gow ghee' pastry, brush edges with water. Use dumpling mould / ravioli maker to press them, or press edges with fork.  Do the same with the rest of ingredients. Cook dumplings in a pot of salted water, until they come up to the surface. Drain and place onto serving dish. Serve with sweet chilli sauce, garnished with coriander leaves.



Azijske Knedle / Smotuljci


Ove na slici gore su  sa ribom; medjutim mozete ih napraviti sa povrcem, mesom i/ili morskim plodovima prema vasem izboru.


Potrebno:
1 pakovanje 'gow gee' tijesta (lasanja tijesto moze zamijeniti ili napravite sami svoje 'pasta' tijesto)
300 gr cvrste bijele ribe , bez koze i kostiju
1 jaje, umuceno
1 manji svezanj korijanderovog lisca, sjeckano
1 manji komadic djumbira, rendanog
1-2 cena bijelog luka, protisnutog
nekoliko kapi ulja sezama
2-3 k 'ribljeg' sosa (ili so prema ukusu)
Slatko-ljuti sos  i lisce korijandera za servirati
Nacin:
Kuhajte ribu u pari ili mikrovalnoj pecnici. Viljuskom razdijelite na manje komade. pomijesajte sa svim  ostalim sastojcima. Nanesite na krugove tijesta, ovlazite krajeve; koristite modlu za smotuljke / raviole da pritisnete krajeve, ili to uradite rucno uz pomoc viljuske. Zavrsite  isto sa svim preostalim sastojcima. Kuhajte u slanoj vodi sve dok ne isplivaju na povrsinu. Ocijedite i prebacite u posudu za serviranje. Sluzite sa slatko-ljutim čili sosem. Dekorisite sa korijander liscem.

                                                              Mmmm, Dumplings

Oven Cooked Snapper

Quick and easy way of preparing fish; 5 ingredients!

Ingredients:
4 small snappers, gutted and scaled
olive oil
salt
parsley leaves, 1 bunch, chopped
3-5 cloves garlic, chopped
Method:
Preheat oven to 220*C. Oil an oven proof dish big enough to hold your fish.
Mix chopped parsley and garlic together. Set aside 1/2 of this mixture, add 1/3 cup olive oil into it.
Season fish slightly with salt, place some of parsley / garlic mixture inside each fish. Place them into prepared dish. Brush top of each fish with olive oil. Put in oven and cook for 20 minutes.
Serve each fish with reserved parsley / garlic / olive oil mixture.



'Snapper' iz rerne

Brzo i lako; samo 5 sastojaka! Ne znam naziv ove ribe na nasem jeziku; molim nekoga da mi javi ukoliko ju prepozna (Snapper = Zubatac?)

Potrebno:
4 manje ribe, ociscene
so
maslinovo ulje
bijeli luk, 3-5 cena, sjeckanih
svezanj persunovog lisca, sjeckano
Nacin:
Zagrijte rernu na 220*C, pripremite vecu posudu za pecenje, tako sto cete je dobro nauljiti .
Pomijesajte bijeli luk i persun. Pola od ove mase stavite po strani, dodajte 1/3 solje ulja u nju.
Nasolite ribu, pa u svaku stavite malo mjesavine persun / bijeli luk. Smjestite ribe u posudu, namazite svaku sa uljem . Pecite oko 20 minuta. Pri sluzenju na svaku ribu nanesite malo rezervisane mjesavine (persun / bijeli luk / ulje).

Fish with Chimichurri Dressing

Use this Argentinian blend of herbs and spices for serving any kind of fish or meat.

Ingredients:
Fish fillets, or whole smaller fish (I used 'leather jacket')
Plain or fine corn flour for dusting
salt and pepper to taste
oil for frying
Chimichurri Dressing-
1 bunch flat leaf parsley, chopped
2 garlic cloves, crushed
1-2 lemons, juiced
pinch of chilli flakes / powder
1/3 tsp cumin ground
1/2 cup olive oil
Method:
Mix all ingredients for dressing; if you wish pound it a bit, or leave it chunky - it's up to you.
Season fish, dust with flour and fry both sides until golden brown. Place it onto serving dish and pour with Chimichurri dressing. Enjoy!

Riba sa Argentinskim Čimičuri prelivom

Ova mjesavina bilja i zacina se koristi uz bilo koju vrstu mesa ili ribe u Argentini.

Potrebno:
Fileti ribe, ili neka manja riba cijela
Obicno ili fino kukuruzno brasno za uvaljati
so i biber prema ukusu
ulje za przenje
'Čimičuri' preliv-
1 svezanj lisca persuna, sjeckan
2 cena bijelog luka, protisnuta
1-2 limuna, sok samo
malo praha ljute papricice
1/3 k kima u prahu
1/2 solje maslinovog ulja
Nacin:
Pomijesajte sve sastojke za preliv; mozete malo samljeti / istuci sve zajedno, ili ostaviti sve u krupno - po vasoj zelji.
Zacinite ribu, uvaljajte je u brasno i przite sa obje strane dok ne postane zlatno-zuta. Postavite na tanjir za serviranje, pa zatim pospite pripremljenim prelivom. Prijatno!

Thai Yellow Fish Curry

I love all Thai curry pastes; even commercial-ones are excellent. Cooking with them is versatile, easy and tasty. If you can't find already made yellow curry paste, here is Recipe for Yellow curry

Ingredients:
1 tbs oil
1-2 tbs yellow curry
1 kg bassa fillets
1 can coconut milk
1-2 tbs fish sauce
vegetables cut into small pieces (capsicum, peas, beans...)
coriander leaves for decoration
Method:
Heat oil, fry curry paste until fragrant. Add chunks of fish and coconut milk. Cover and bring to boil. Cook for 5-10 min, then add your favorite vegetables. Cook another couple of minutes, add fish sauce. Sprinkle with coriander leaves and serve over rice or rice noodles.



Thajlandski Žuti Riblji Kari

Recept za Žuti kari ( Recipe for Yellow curry )


Potrebno:
1 K ulja
1-2 K zute kari paste
1 kg bijele ribe, fileti (bas)
1 konzerva kokosovog mlijeka
1-2 K 'ribljeg sosa'
povrce rezano sitno (paprika, grasak, mahune...)
lisce korijandera za dekoraciju
Nacin:
Zagrijte ulje, ubacite cari pastu, proprzite. Dodajte vece komade ribe i kokosovo mlijeko. Pokrijte i dovedite do kljucanja; kuhajte 5-10 min), pa dodajte povce. Kuhajte jos par minuta, zatim ubacite riblji sos. Pospite korijander liscem i servirajte preko rize ili rizinih rezanaca.

Grilled Mullet (Mugil Cephalus)

Another recipe of my Dalmatian friends. I used Mullet, but any similar fish can be used in the same way.

Ingredients:
2 Mullets (or other fish)
1 lemon, sliced
3-4 rosemary springs
salt
olive oil
Method:
Wipe dry cleaned mullet, make incisions where flesh is thickest. Salt it inside and out. Place some lemon slices inside along with some rosemary. Place tiny rosemary leaves into incisions. Tie 2 rosemary springs toghether, dip in olive oil. Brush each side of fish with this 'rosemary brush'. Place on very hot grill. During grilling, brush fish with rosemary/ olive oil again. Turn once with decisive movements, otherwise it can stick to plate. Brush other side too. It takes 7-12 minutes for each side to grill, depending on the size of fish. Serve with lemon wedges and salad.

Mugil Cephalus

Riba na gradele (grilu / roštilju)

Jos jedan recept mojih prijatelja sa Korcule. Ja sam koristila ribu prikazanu gore na slici (ne znam nas naziv - Mugil Cephalus), ali bilo koja slicna riba se moze upotrijebiti na isti nacin.

Potrebno:
2 ribe, ociscene
1 limun, izrezan
3-4 mlada vrha ruzmarina
so
maslinovo ulje
Nacin:
Obrisite ribu, posolite je i nasjecite nozem najdeblji dio ribe. Stavite kolute limuna u unutrasnjost, zajedno sa malo ruzmarina. Stavite po listic ruzmarina u svaki prorez na ribi. Zagrijte dobro rostilj. Od 2 izdanka ruzmarina napravite 'cetku' koju cete umociti u maslinovo ulje. Nauljite ovime ribu i stavite peci. Mazite ruzmarinom i uljem ribu nekoliko puta. Okrenite samo jednom i sa naglim pokretima, kako se riba ne bi raspala. Mazite i drugu stranu ruzmarinovom cetkom i uljem. Obicno treba 7-12 minuta svakoj strani da se ispece, u ovisnosti o velicini ribe. Servirajte sa reznjevima limuna i salatom.

Thai Style Rainbow Trout

Ingredients:
2 medium rainbow trouts (or other fish)
4 Tbs oyster sauce
4 Tbs soy sauce
8 garlic cloves, crushed
1 Tbs fish sauce
2 Tbs brown sugar
1/4 tsp black pepper, freshly ground
1 Tbs lime juice
2 red chillies, sliced
1 small bunch coriander leaves, chopped
1 handful basil leaves, chopped
Method:
Mix all ingredients, except herbs. Make a few cuts on each side of fish, pour mixed sauces and spices over both sides and leave 20+ min.
Preheat oven to 180*C. Place a large piece of al-foil on a baking dish, lay fish on it, close edges of foil, making a parcel. Bake 30-40 minutes. Open foil, and sprinkle with herbs.
Serve with rice.


Riba na Tajlandski nacin

Potrebno:
2 srednje pastrmke
4 K 'Oyster' sosa (sos od ostriga)
4 K sojinog sosa
8 cena bijelog luka, protisnutog
1 K ribljeg sosa
2 K braon secera
1/4 k crnog bibera, svjeze mljevenog
1 K soka limete
2 crvene papricice, izrezane
1 mali svezanj lisca korijandera, sjeckanog
1 saka lisca bosiljka, sjeckanog
Nacin:
Izmijesajte sve sastojke osim zacinskog bilja. Napravite par rproreza u kozi ribe sa obje strane, prelijte mjesavinu.
Zagrijte rernu na 180*C, pripremite posudu - stavite veliki komad al-folije na nju. Postavite ribu i zatvorite krajeve folije, praveci 'paket'. Pecite 35-40 min. Izvadite iz rerne, otvorite foliju i pospite zacinskim biljem.
Servirajte sa rizom.

Salmon with Mediterranean Dressing and Crispy Potato Wedges

Olive oil, lemon juice and chopped parsley are used as 'dressing' for fish mostly in Dalmatia (Croatia), Italy and Greece, but also in other Mediterranean countries, along with some more spices.

Ingredients:
4 salmon fillets (1 per person), or fish of your choice
4 large potatoes
salt and freshly ground pepper
oil for frying
rocket or other salad leaves for serving
Mediterranean dressing-
small bunch of parsley leaves, chopped
2 garlic cloves, crushed
juice and zest of 1/2 lemon
1/2 cup olive oil, extra virgine
Method:
Peel, cut into wedges and boil potatoes for 10-12 minutes; take out of water and cool it slightly.
Heat some olive oil into a pan,season fillets and cook each side for few minutes (skin side first). Add more oil into pan, heat and fry seasoned potato wedges until golden and crispy.
Place fish and potatoes onto plate, add salad of your choice. Mix all ingredients for dressing, spoon over fish and salad. Enjoy!


Losos sa Mediteranskim Prelivom i Hrskavi Krompirici

Maslinovo ulje, limunov sok i persunovo lisce se kao preliv za ribu uglavnom koristi u Dalmaciji, Italiji i Grckoj, mada i druge Mediteranske zemlje slicno koriste uz dodatak vise zacina.

Potrebno:
4 fileta lososa (1 po osobi) ili riba vaseg izbora
4 veca krompira
so i biber
ulje za przenje
rokula ili slicna salata
Mediteranski preliv-
mali svezanj persinova lisca, sjeckan
2 cena bijelog luka, protisnutog
sok i korica 1/2 limuna
1/2 solje djevicanskog maslinovog ulja
Nacin:
Ogulite, izrezite krompir i kuhajte ga 10-12 minuta u zasoljenoj vodi. Izvadite i ostavite prohladiti.
Zagrijte malo ulja u tavi, zacinite ribu i przite dok ne porumeni (strana sa kozom prvo). Dodajte jos ulja pa przite i krompir, dok ne porumeni.
Stavite ribu i krompir na tanjir zajedno sa salatom. Pomijesajte sve sastojke za preliv, pa kasikom prelijte ribu i salatu. Uzivajte!

Thai Fishcakes

I love simplicity of making this beautifully aromatic dish...

Ingredients:
2 cloves garlic, crushed
2cm knob ginger, grated
1-2 red chillies, seeded, sliced
1 tbs lime juice
2 tbs fish sauce
1 small bunch coriander with roots, chopped
800 g fish fillets, red fish or snapper, chopped
2/3 cup beans, sliced
1/2 red capsicum, sliced
oil for frying
Method:
Put all ingredients (except oil) into a food processor. Process with pulse, until all mixed and incorporated, but still in small pieces. Form cakes with your hands. Heat oil and fry them until golden and aromatic. Dry on a paper towel.
Serve with sweet chili sauce, or another Asian dipping sauce.





Tajlandske Pljeskavice / Polpete od ribe

Ja zaista VOLIM Thajlandsku hranu! Ovaj recept je jedan od onih kod kojih nema mnogo pripremanja...Jednostavno stavite sve u sjeckalicu i posao obavljen.

Potrebno:
2 cena bijelog luka, protisnuta
2 cm djumbira, sitno rendanog
1-2 crvene ljute papricice
1 K limeta soka
2K 'ribljeg sosa'
ILI 1/2 k soli
1 mali svezanj korijandera sa korijenom, sjeckanog
800 gr fileta ribe, isjecene
2/3 solje okruglih mahuna, sjeckane
1/2 crvene paprike, isjeckane
ulje za przenje
Nacin:
Sve sastojke osim ulja stavite u elektricnu sjeckalicu i pulsiranjem sjeckajte dok se sve ne pomijesa, ali jos uvijek ostane prepoznatljivo (znaci paziti da ne postane kašasto). Oblikovati polpete / pljeskavice i prziti na vrelom ulju. Ocijedite ih na papiru.
Sluziti sa slatkim chili sosem ili nekim drugim Azijskim umakom.

Garlic Prawns and Crispy Bass Fillets

I'm back! After some 'disconnection with the rest of World' I finally got a better Internet provider. Happy!

Ingredients:
Fillets-
4 Bass fillets (or others), fresh or frozen (must be well defrosted)
1 egg, beaten
corn flour, fine
salt, pepper to taste
oil for frying
Prawns-
500 g shelled prawns
2 cloves garlic, crushed
3 tbs olive oil
1 chilli, optional
salt
Method:
First make marinade for prawns - mix all ingredients, add prawns. Stir and shake until well coated. Set aside.
Heat oil for frying. Salt and pepper fillets, dip into beaten egg, then into corn flour. Fry for a few minutes each side, until golden and crispy. Drain on paper towel.
Discard oil from pan, wipe well with paper towel. Heat pan, then pour prawns into it together with marinade. Shake and toss until prawns turn red. Serve immediately.

Škampe / Kozice sa bijelim lukom i Riblji fileti u Kukuruznom Brašnu

{Evo mene!!! Problemi sa konekcijom rijeseni! :-)}

Potrebno:
Fileti-
4 fileta , svjeza ili smrznuta (odmrznuti prvo naravno)
1 jaje, umuceno
kukuruzno brasno sitno
so i biber
ulje za przenje
Kozice-
500 gr ociscenih kozica
2 cena bijelog luka, zdrobljena
3 kasike maslinovog ulja
1 chili (po zelji)
so
Nacin:
Najprije marinirajte kozice; sve sastojke dobro promijesajte i ostavite po strani.
Zagrijte ulje.
Uvaljajte zacinjenu ribu u jaje, zatim u kukuruzno brasno. Przite sa svake strane po nekoliko minuta, dok ne porumeni. Ocijedite na papirnoj salveti.
Izbacite ulje, obrisite tavu, zagrijte je, pa ubacite kozice zajedno sa marinadom. Przite i treskajte tavu dok kozice ne pocrvene. Servirajte odmah.

Oven Baked Rainbow Trout

I was born far away from any sea, but we had (still have) beautiful rivers full of this lovely fish. This is a simple way to prepare and enjoy it.

Ingredients:
2 Rainbow Trouts (1-1,5 kg)
1/3 cup olive oil
2 cloves garlic, crushed
corn flour (fine polenta) for dusting
salt and pepper
Method:
Wipe (scaled) trouts, salt and pepper inside and out. Mix oil and crushed garlic; brush fish with with this, leaving most of the garlic inside. Dust well with fine polenta, pour some more olive oil on top, and bake for 40-45 minutes on 180*C.
Best served with corn bread ( recipe below).

Pastrmka iz rerne / peci
Ovu ribu najradije jedem...vjerovatno jer sam rodjena na kontinentu.

Potrebno:
2 pastrmke (do 1,5 kg)
1/3 solje maslinovog ulja
2 cena bijelog luka
kukuruzno brasno, sitno
so i biber
Nacin:
Obrisite ociscene ribe, posolite i pobiberite sa svih strana i unutra.
Pomijesajte ulje i protisnuti bijeli luk, pa ovime premazite ribu, nastojeci da vecina bijelog luka ostane unutra. Pobrasnite sa svih strana, nauljite i pecite 40-45 minuta na 180*C. Najbolje je servirati sa projom / kukuruznim hljebom (recept ispod).