Pescado Frito (Crispy Fried Whole Fish) EN /ES 
Para obtener la receta en Español entre AQUI!
The fried whole fish, simple delicious and nutritious, always has been a notorious element in the Latin American, tropical kitchen. Its golden color shines among the plates of natives and visitors. It is a tradition for the tourist and an everyday delight for the locals.
Among the ideal varieties of fish to fry are jurel, mero, pargo (red snapper), boquinete and corvina (sea bass). The only requirement is that the fish is fresh and of good size.
For good health, use coconut, palm or olive oil.
Next is a very simple and delicious recipe that I am sure you and your family or guest will rave about endlessly!
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Remember you can always email me if you have questions.
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Pescado Frito (Crispy Fried Whole Fish)
Ingredients:
- 1 whole fish (about 1 1/2 pounds) – gutted, gills removed, thoroughly rinsed
- 2 limes cut into halves
- 2 cups vegetable oil
- 1/2 teaspoon of mashed fresh garlic cloves, or to taste
- 3/4 cups all purpose wheat flour
- 1/4 cup cornstarch (makes it stick better)
- kosher salt and fresh ground black pepper
Preparation:
fish lent cooking cuaresma holy week panama cookingdiva chef melissa de leon panamagourmet.com cookingdiva.net- by Chef Melissa
- March 20, 2007
- 6:00 am
Thai Cooking Class: Thot Man Pla (Curried Fish Cakes)
THANK YOU TimesOnline.co.uk for featuring The Cooking Diva!!!
If you wonder where I have been, why I have not posted so much---head over to my DiabloRojo blog in Spanish, and read THIS post.
I am teaching the Asian cooking classes for Chef Elena's program at the Academia de Artes Culinarias.
Today was Thai Cooking Day! YES!!! Loved every second of it 
This is the schedule:
- Tomorrow Tuesday: Hindu cooking
- Wednesday: Chinese cooking
- Thursday: Japanese Cooking
I always try to tease my students creativity. I told them today that we will prepare "dessert sushi" on Thursday and everyone but one rolled up their eyes (a sign of incredulity).
Then she replied: how about milk-and-rice (rice pudding) rolls? Then I smiled and said, yes...that is exactly what we will do: "Dulce de Leche Sushi for dessert." I promise I'll post the photos. Stay tuned
We hope you liked the photos.
If you are planning to visit Panama, please send me an e-mail....we will be happy to share our secret culinary info. with you!
Un abrazo!
M
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: thai cooking, food blogs, cookingdiva, cooking, panama, cooking blogs, food & drink, food, recipes
- by Chef Melissa
- June 19, 2006
- 6:45 pm
Fish Fillets with Hot Buttered Garlic Sauce & Vegetables
Be adventurous and serve this delicious sauce with shrimp, mejillones or your favorite seafood. Head over to "Camarones al Ajillo" for complete instructions.
Ingredients:
Sauce:
- 15 cloves garlic, peeled (add more if you want)
- 1/2 cup green bell pepper, stems and seeds removed, and chopped
- 1 cup onion, chopped
- 3 1/2 Tablespoons fresh cilantro or parsley, minced
- 1 1/2 Tablespoons freshly squeezed lime juice
- 8 Tablespoons hot melted butter or olive oil
- Salt and freshly ground black pepper to taste
Vegetables:
- 2 tablespoons olive oil, divided
- 3 tablespoons butter
- 2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc) chopped
- 1/2 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 teaspoon sugar
Fish: 1 pound trout, salmon, or corvina fish fillets, freshly ground pepper to taste
Instructions:
- Sauce: Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the lime juice, cilantro (or parsley), chopped cooked garlic, and cook for 3-5 minutes.
- Vegetables: in a skillet over medium heat, warm 2 tablespoons of olive oil. Cut the vegetables and add to the pan. Saute for 2 minutes. De-glaze with the wine, add a tablespoon of water and cook for 3-5 minutes. Season with salt, sugar, fresh herbs, pepper and stir. Cook for 2 more minutes an set aside.
- Fish: In a nonstick pan over medium heat, warm the remaining tablespoon of butter. Add the fish fillets and cook until browned, about 3 minutes on each side. Season with salt and pepper and remove from the pan.
- To serve: transfer the fish to a platter and arrange the vegetables around it. Top the fish with the garlic sauce. Serve Immediately. Buen Provecho!
(4 servings)
A big hug!
Chef M
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: cuaresma, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa
fish recipes recipe receta recetas pescado pescados mariscos cuaresta pascua panama gourmet panamagourmet cook cooks cooking cookingdiva diva chef melissa de leon douglass personal chef culinary artes culinarias cocina cocinapanama chefpanama.com- by Chef Melissa
- April 13, 2006
- 5:01 am
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Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
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Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
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Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
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Archives
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- Pie de Pollo y Papas
- Croquetas de Pollo
- La Receta del Día: Pan de Guineo (Sin Grasa-Fat Free)
- WHB#95: Mejillones in Coconut-Culantro Sauce (EN/ES)
- La Receta del Dia: Chuletas con aceitunas y Jerez
- From the Tropics: Champagne Sorbet
- Pan rápido de Coco
