Perfect Fish


1.Garlic Shrimps Recipe:

Butter 2 tablespoons in a large skillet over medium high heat.

 Shrimps, salt and pepper, to taste.

Add garlic to the skillet, and cook, stirring frequently,

until fragrant, about 5 minute. ...

Stir in shrimp and gently toss to combine.

Serve, with garnished, parsley leaves,mayoonaise..


2.Shrimps Cook in the Oven:

Heat the oven to 350°F.

Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic.

Roast for 7-9 minutes, or until the shrimp are pink and just cooked through. Add the butter directly on the hot baking sheet and stir until melted.


3. spice shrimps:

Jumbo Size Shrimps. Heat butter in large non-stick pan. Add the garlic and ginger, and after 2 minutes add all the spices and turn the heat up, stirring into the buttery sauce. After about 1 minute add the jumbo shrimps and cook on either side until they turn pink (2-4 minutes). Season with salt and a little pepper. Just before turning off the heat, add the chopped parsley and stir in so it wilts in the pan. Turn off the heat and add the lemon juice to the hot pan, stirring in one last time.


4. Garlic Butter Shrimps:  

Melt 2 tablespoons butter in a large skillet over medium high heat.Add shrimp, salt and pepper, to taste. Cook, stirring ccasionally, until pink, about 2-3 minutes; set aside.Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.Stir in shrimp and gently toss to combine.Serve immediately, garnished with parsley leaves, if desired.



1tablespoonsliced garlic,1teaspoon paprika, 1 tablespoon lemon juice,1 table spoon salt,1 tea spoon black pepper,1 table spoon brown sugar,12teaspoon red chilli

2 table spoon olive oil

Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to all sides



Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.Stir in mushrooms and cook for 2 minutes.Return the shrimp to the pan and cook until thoroughly heated. and know serve it



Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.



Preheat the oven to 220°C conventional  (200°C fan-forced).Cut the peeled potatoes into chunks, place in a saucepan, cover with cold water and cook until tender.Meanwhile, place the salmon on a piece of foil, top with a few slices of lemon and a teaspoon of the butter and wrap tightly.Cook in the oven for 15 minutes or until just pink.Once the potatoes are soft, drain and mash with remaining butter and a splash of milk. Set aside. Once the salmon is cooked, flake into the cooled mashed potatoes and combine remaining ingredients (thyme, parsley, lemon zest and juice) and season to taste.Form the mixture into about 6 small patties.


Preheat oven to 180°C. Line a baking tray with baking paper and set aside.Set up a crumbing station with three bowls. One with flour, the second with the combined milk and egg and the third with the wholemeal breadcrumbs.Roll the fish pieces in the flour, dip them into eggwash (milk and egg) and roll in the breadcrumbs.Set pieces out on the baking tray and give each piece a light spray with the canola spray. Turn over and repeat on the other side.Bake for 15 to 20 minutes and serve with lemon wedges and tartare sauce.


Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels. Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly. Meanwhile, whisk together the soy sauce, corn flour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl. Add the corn flour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Serve.