vegetables and fish

want to have other recipes of veggies and fish?

Wonton Noodle Soup INGREDIENTS 1/2 pound shrimp, shelled and deveined 1 tablespoon minced celery 1 tablespoon minced green onion 1 egg white 1/2 teaspoon sesame oil 1/2 teaspoon salt 2 teaspoons cornstarch, divided 24 round wonton wrappers 2 tablespoons water 1 pound dry Chinese noodles 1 quart chicken stock 4 tablespoons minced green onion DIRECTIONS Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky paste. Transfer mixture to a bowl and stir briskly until it becomes elastic. Lay the wonton wrappers on a flat surface and place a scant teaspoon of shrimp mixture in the center of each wrapper. Combine remaining 1 teaspoon cornstarch with 2 tablespoons water to form a paste. One at a time, brush some cornstarch paste around the edge of a wonton wrapper and fold the wrapper in half to make a semicircle, pressing edges together to seal. Then, holding the wonton with the curved edge facing away from you, bring the tips of the straight edge together and seal with more cornstarch paste. Repeat with remaining wontons. Bring a large pot of water to a boil and cook the noodles in boiling water until al dente, 8 to 10 minutes. Drain and divide between 4 serving bowls. Meanwhile, bring the chicken broth to a simmer over medium-low heat. Bring another large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and divide them among the 4 bowls. Pour hot chicken broth over wontons and noodles in bowls and garnish with the remaining chopped green onions to serve.

Crab Rangoon II INGREDIENTS 1 quart oil for frying 1 tablespoon vegetable oil 1 clove garlic, minced 2 tablespoons minced onion 1 medium head bok choy, chopped 2 tablespoons chopped snow peas 1 (6 ounce) can crab meat, drained 1 (8 ounce) package cream cheese, softened 1 tablespoon soy sauce 1 (14 ounce) package small won ton wrappers DIRECTIONS Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender. In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together. In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.

Tasty Tuna Burgers INGREDIENTS 1 (6 ounce) can tuna, drained 1 egg 1/2 cup Italian seasoned bread crumbs 1/3 cup minced onion 1/4 cup minced celery 1/4 cup minced red bell pepper 1/4 cup mayonnaise 2 tablespoons chili sauce 1/2 teaspoon dried dill weed 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 dash hot pepper sauce 1 dash Worcestershire sauce 4 hamburger buns 1 tomato, sliced 4 leaves of lettuce (optional) DIRECTIONS Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired. Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices and lettuce leaves, if desired.

Thai Tuna Burgers INGREDIENTS 1 1/2 pounds fresh tuna steaks, minced 1/2 cup dry bread crumbs 1/4 cup finely chopped green onion 1/4 cup grated carrot 1 tablespoon minced fresh ginger root 1 tablespoon chopped fresh cilantro 1 teaspoon sesame oil 1 tablespoon ketchup 1 tablespoon lite soy sauce 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 1 egg, beaten 6 hamburger buns 6 lettuce leaves - rinsed and dried 2 medium tomatoes, sliced DIRECTIONS In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes. Preheat oven broiler. Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

Yummy Lemon Salmon Burgers INGREDIENTS 1 (16 ounce) can salmon, drained and flaked 2 eggs 1/4 cup chopped fresh parsley 2 tablespoons finely chopped onion 1/4 cup Italian seasoned dry bread crumbs 2 tablespoons lemon juice 1/2 teaspoon dried basil 1 pinch red pepper flakes 1 tablespoon vegetable oil 2 tablespoons light mayonnaise 1 tablespoon lemon juice 1 pinch dried basil DIRECTIONS In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

it is easy to cook a fish with a vegetable all together in a wok. What you can do is take a fresh big fish fillet and prepare your vegetable such as carrot, long cabbage, baby corn and the bell pepper( cut small). To cook them, you can use some oil for frying, shallot (2 pcs) garlic (2 pcs) Ginger, some oyster sauce. Heat your oil and add the onion before you add the fish fillet, cook for a while until you can see the fish become like a spring (rolled) and add your vege. cook for a while and add the oyster sauce. Serve it with rice when it is ready.Hope this can help you

since he loves eating fish..why dont you try to make a fish burger?.. or any dish wherein you can chop finely fish... in fish burger you can add a little finely chopped carrots or mushrooms.. or fienly chopped eggplants... it's up to you... ;)

Salmon Rosemary Burgers INGREDIENTS 2 1/2 pounds king salmon fillet, skinned and de-boned 1 cup dry bread crumbs 1/2 cup minced red onion 1 tablespoon Dijon mustard 2 teaspoons prepared horseradish 2 eggs, lightly beaten 1 tablespoon minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil DIRECTIONS Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Tuna Patties INGREDIENTS 2 eggs, beaten 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted, divided 3/4 cup milk, divided 2 cups stuffing mix 1 (12 ounce) can tuna, drained and flaked 2 tablespoons butter or margarine DIRECTIONS In a bowl, combine the eggs, a third of the soup and 1/4 cup milk; mix well. Stir in stuffing mix and tuna. Shape into eight patties. In a skillet, brown patties in butter for 3-4 minutes on each side or until heated through. Meanwhile, in a small saucepan, heat remaining soup and milk. Serve with patties.

Delicious Ahi Fish Burgers with Chives photo...

Delicious Ahi Fish Burgers with Chives INGREDIENTS 1 pound fresh tuna steaks, minced 1 carrot, grated 1/2 cup onion, chopped 1/2 cup chopped fresh chives 2 eggs 1/3 cup panko crumbs or breadcrumbs 1 tablespoon mayonnaise garlic salt to taste freshly ground black pepper to taste 1 tablespoon olive oil DIRECTIONS In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties. Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

Baked Salmon INGREDIENTS 1 cup brown rice 2 1/2 cups water 1 pound salmon fillet 1/4 cup orange juice 1 teaspoon dried dill weed 1 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dry mustard 1 teaspoon lemon pepper DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice. In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil. Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

once i have the copy and paste option, i will post here recipes for you...