Crispy Lemon Fish with Saffron-Butter Rice

Last weekend at the farmer’s markets, I bought a ton of fresh lemons. I was really inspired by all the pretty bright colors of summer and wanted to make something really pretty and bright! Following my previous post on the mango salad, I couldn’t help but make another summer theme dish. I also bought some fresh cod fish fillets and decided on making some crispy fried fish.

I‘ve always love fried fish. Not so much of fried chicken, but a good fried fish is always on my list of current cravings. Now, normally I would love the pairing of crispy fish with chips but somehow this time, I decided on the the saffron-butter rice option instead. I feel that the saffron-butter rice just complements the  fish so well and a couple squirts of fresh lemon juice to finish just makes the flavors pop!

Crispy Lemon Fish

1lb cod fish fillet
salt and pepper
1 tablespoon fresh thyme leaves
2 egg
3/4 cup all-purpose flour (plus extra for dredging)
1/4 cup cornstarch
1/4 cup oil for frying
1 whole lemon 

To make the crispy fish:

Heat the oil in a large heavy skillet over a medium-high heat.

Meanwhile, season the fish with salt and pepper and then coat them in a little all-purpose flour.

Now, in a shallow dish break the eggs and lightly season with salt, pepper, and then add in the fresh thyme leaves. Mix that all together. Dip the flour coated fish into the egg mixture and then coat them with the combine flour mixture of all-purpose and the cornstarch. Shake off excess flour and let it rest for 5 minutes. Cook the fish fillet in the hot oil for 4-5 minutes on each side, or until golden brown. Drain on paper towels. Squeeze the juice of a whole lemon over the hot fried fish.

 

Saffron-Butter Rice
2 tablespoons butter
2 tablespoons olive oil
1 cup uncooked long grain white rice
2 cups chicken broth or water
1 pinch saffron threads
salt and pepper
1 whole lemon, juice and rind

Heat the butter and olive oil in a pot over medium heat, then add the rice,saffron, salt and pepper and stir to coat. Then add in the chicken broth and lemon rind. Reduce the heat and cover. Allow it to simmer for about 20 minutes or until all the liquid is absorbed. Fluff it with a fork and then squezee the lemon juice over the warm rice.

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Sweeet Beef Fried Rice

This is something my mom would make for me for my lunch after coming home from school. That was like, almost twenty years ago. This fried rice to me seems to have some sort of magic powers to make me happy. I love the combination of sweet and salty from the soy sauce. Well actually, I love anything with soy sauce. I always sock up at least three bottles of different types of soy sauce in my pantry. It always comes in handy for quick stir fries in any dish. However, for this particular dish, I use kecap manis. According to Wikipedia, kecap manis is a  sweet soy sauce, with a thick and syrupy consistency.  It also has a sweet, treacle-like flavor due to the generous addition of palm sugar in it.  This seriously awesome stuff is available at your local asian grocery store.

Today, I still make this for myself for lunch or dinner with my husband. (who is now a soy convert) Sometimes I obsessed with it not being as good as the way my mom makes it. I don’t know how she does it but I guess it’s because she has her special touch and always makes everything taste absolutely comforting and delicious.

Sweet Beef Fried Rice

1 tablespoon canola or vegetable oil
3 small shallot, thinly sliced
1 cup of beef strip
2 small cloves garlic, minced
1 teaspoon black pepper
3 tablespoon kecap manis (sweet soy sauce)
1/4 cup beef stock or water
1 1/2 cups cooked long-grain rice (use day old rice)
1/4 cup frozen petite peas

Heat oil in a wok over a medium high heat.  Then add in the thinly sliced shallots and fry until it is golden brown.  Mix the beef strips, mince garlic and black pepper in a small bowl and set aside for 10 minutes. Then, drop that in the wok along with the fried shallots and stir fry until the beef is brown. Now add in the beef stock. Let it come up to a boil, then add in the cooked rice and continue to stir fry and then add in about 1/3 cup of frozen petite peas and continue to stir fry and season to taste. Serve warm topped with omellete.

Omelette
2 eggs (lightly beaten)
Salt and pepper

Beat eggs and lightly season with salt and pepper in a small bowl. Pour egg into heated oiled work until almost set. Remove from work, roll it up and then slice it thinly or to your liking.

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Thai Pineapple Fried Rice

Some days when I think about comfort food, I think about a whole roasted chicken with potatoes and then there are other days when all I can think about is having a big bowl of vanilla bean ice cream with hot fudge sauce(oh yeah!) But on most days and definitely today, I think about a hot plate of fried rice, like this one. This plate has the perfect balance of sweet and spicy and all of my favorite ingredients.

This takes me back to my first visit to Thailand. I ordered this dish all the time because it came served inside a pineapple but mostly because it taste just amazing. I try to make this as often as I can or whenever I buy fresh pineapples at the store. I guess you can use canned pineapples but please try not to. Fresh pineapple makes such a huge difference in terms of flavor and texture. When making fried rice, it is always best to use a day old cooked rice.

Thai Pineapple Fried Rice

1 tablespoon oil
3 shallots, diced
2 cloves garlic, minced
1 red pepper, sliced
1/3 cup cashews
1/2 cup raw shrimp
1/4 cup raisins
1/4 cup chicken stock
2 tablespoons fish sauce
1 tablespoon lite soy sauce
2 tablespoon curry powder
1 teaspoon sugar
2 eggs (lightly beaten)
3 cups cooked rice
1 cup fresh pineapples cut in bite sizes.
1/4 cup frozen peas
1/4 cup cilantro,chopped 

Directions:
1. Heat the oil in a pan.Then add in shallots, garlic,red pepper and cashews and stir fry about a minute.
2. Then add in the shrimp and stir fry till it’s cooked and then add in the raisins.
3. Then mix together the chicken stock, fish sauce, soy sauce, curry powder and sugar and set aside.
4. Add in the rice with the shallot and shrimp mixture and continue to stir fry and break up the rice clumps.
5. Now add in the chicken stock mixture over the rice and mix them in.
6. Then add the beaten eggs and continue to stir fry for a few minutes.
7. Finally add in the pineapples, peas and cilantro. Give it a taste test to check for seasoning before removing from heat and then garnish it with a little more cilantro if desire.

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