This is totally an impromptu recipe; definitely didn’t even have this in mind as the next dish to feature, but it kinda happened and I thought ‘why not make this a recipe?!’ Albeit, a partial one though, since it’s not as detailed as I’d like it to be, but it still works!
I had some cooked whiting fish in the freezer I got from my good friend that makes Ila Asepo like nobody I know. Uh huh, I grocery shop in her fridge sometimes… she rarely cooks! ‘Neways, I think she baked the fish, but you can fry if you prefer. I have another whiting fish recipe, so you can see that on how to cook the fish (just omit the flour…or not, up to you). I also added some left-over meat stew I had, if you don’t have that, just blend 1/2 of everything (red bell pepper, onion, tomatoes etc). For directions & more, keep reading!
I had some Whiting fish (pronounced why-ting) and I wasn’t too sure what to do with them since I normally just cut them up and add it to soups like egusi or maybe efo riro as the case may be. I thought for a while and decided frying would be the other best cooking route for the fish. I usually don’t espouse fried foods, but this fish is best either when fried or cooked in a soup.
If you’ve never had Whiting, it’s very similar in smell to Titus fish; with regards to taste, it’s relatively bland unless you douse it in a lot of seasoning. For Nigerians, if you’ve ever wondered what the small fish added to the soups/stews at Nigerian restaurants, I have a strong feeling that it’s Whiting fish (I always wondered myself). For directions & more, keep reading!
I’ve been on a fish fillet high for a few weeks now and here’s just another recipe featuring more fish. I didn’t eat it for a long time, now I can’t get enough of it. It’s about to end though, I need some more texture!
Oh, and for the rice, I only called it Asian because I added soy sauce. Yes? No? Ah, whatev, that’s the recipe name and I’m sticking with it. For directions & more, keep reading!
I’m baaaack! Anyway, I have a few posts, three really, but this is the first of them. Not quite sure why I called it Asian fillet. I was going to simply call it Plantain and Fish, but that’s too plain, no?
Anyway, this is a really, really easy recipe. If you order Chinese food and keep those little soy sauce, sweet & sour sauce packets and have quite a few, now’s a good time to put them to good use. For directions & more, keep reading!
I have to say that I own ALL bragging rights to this recipe! Seriously, well maybe not the kebabs, but I came up with this all on my own, no input/ideas from anywhere! Am I proud of myself? You bet I am!
It’s pretty easy to make, just get some pasta, skewers, fish fillets and veggies and you’re well on your way. For directions & more, keep reading!