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Grilled Stuffed Pomfret with Green Chutney by Sonali PradhanMint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas. Today's recipe is a Grilled Stuffed Pomfret , where I have used this green chutney for stuffing the fish .You… |
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Sashimi Moriawase by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSashimi Moriawase |
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Prawn Koliwada -Amchi Mumbai spicy fried Prawns by Sonali PradhanPrawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab.… |
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Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKani (Crab Sticks) |
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Wasabi Cream Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYWasabi Cream Sauce |
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Bombay Duck Fry by Paul Anderson LumenBombay duck is actually dried fish... |
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Asian-Style Grilled Black Bass by John SpottiswoodThis fish is simply delicious. The flesh is like butter and the flavor is from heaven. I know that sounds extreme, but it's true. I was in Costco and the fresh fish counter had whole black bass. I'd never made it before, but the woman behind the counter said it is similar to yellowtail (hamachi) which is one of my favorites, so I… |
5 votes
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Tangy Asian Grilled Salmon by John SpottiswoodThis is another recipe adapted from the Barefoot Contessa. It's super simple and provides a tangy contrast to the sweetness of typical teriyaki sauce. Don't let the Dijon mustard in a supposedly Asian recipe throw you. It's a really nice combination of flavors. We doubled the garlic and reduced the olive oil slightly from the… |
6 votes
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Anago (Sea Eel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYAnago (Sea Eel) |
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Cedar Planked Miso Maple Glazed Grouper by Bob VincentThis is an easy and quick dish for the grill. The cedar planks offer a bit of smoke to the fish and the glaze makes a nice finishing sauce during the last few minutes of grilling. Serve additonal sauce table side for those who may want more. Any firm flesh fish will work. I chose Grouper only because it was fresh and on sale. I… |
1 vote
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Ginger Sesame Salmon by John SpottiswoodThis is an outstanding asian-flavored salmon. It's a bit more interesting than your typical teriyaki salmon. Think of it as teriyaki salmon with a kick! I'm a huge fan of grilled salmon and I don't think it gets much better than this. |
5 votes
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Chirashi sushi by CHEF ASHRAF ABD ALEEM ELKHARBOTLYChirashi sushi |
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Smoked Salmon by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSmoked Salmon |
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Katsuo – Tataki – fu salad by ASHRAF ABD ALEEMKatsuo – Tataki – fu salad |
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Tobiko (Flying fish eggs) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYTobiko (Flying fish eggs) |
1 vote
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