by Roy Fisher
Add the clams and stir it.
Close the lid and cook it on LOW for 4 hours.
Then transfer the prepared clams in the bowls and sprinkle them with the sauce generously.
Enjoy!
Nutrition: calories 105, fat 1, fiber 1, carbs 23, protein 2
Mango Milkfish
Prep time: 21 minutes
Cooking time: 1 hour 25 minutes
Servings: 4
Ingredients:
1 mango, pitted
3 tablespoon tomato puree
1 teaspoon cilantro
1 tablespoon kosher salt
1 bay leaf
1 tablespoon brown sugar
½ teaspoon white pepper
1-pound milkfish
1 cup fish stock
¼ teaspoon rosemary
1 teaspoon turmeric
Directions:
Peel the mango and chop it.
Put the chopped mango in the blender and blend till you get the puree.
Add the tomato puree and brown sugar.
Blend it for 10 seconds.
Pour the mango mixture into the slow cooker bowl.
Add cilantro, kosher salt, bay leaf, white pepper, rosemary, turmeric, and fish stock.
Mix the mixture and close the slow cooker lid.
Cook the mango sauce for 1 hour on LOW.
Then cut the milkfish into the serving pieces.
Put the milkfish in the slow cooker and coat it with the mango sauce.
Close the lid and cook it for 25 minutes on HIGH.
Serve the prepared milkfish immediately.
Enjoy!
Nutrition: calories 254, fat 8.5, fiber 2, carbs 19.26, protein 26
Garlic Mussels
Prep time: 10 minutes
Cooking time: 1 hour 50 minutes
Servings: 4
Ingredients:
16 oz mussels
½ cup garlic, peeled
½ cup coconut milk
1 tablespoon kosher salt
1 teaspoon chili flakes
1 teaspoon garlic powder
½ teaspoon onion powder
½ lemon
1 tablespoon orange zest
½ teaspoon rosemary
Directions:
Mince the peeled garlic and combine it with the coconut milk.
Add the kosher salt, chili flakes, garlic powder, onion powder, orange zest, and rosemary.
Whisk it and pour in the slow cooker.
Squeeze the lemon juice in the slow cooker and close the lid.
Cook the liquid for 1 hour on HIGH.
After this, add the mussels and close the lid.
Cook the mussels for 50 minute more on HIGH or till they are opened.
Then transfer the prepared mussels in the serving bowl and sprinkle with the remaining sauce.
Enjoy!
Nutrition: calories 201, fat 9.9, fiber 1, carbs 13, protein 16
Balsamic Catfish
Prep time: 25 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients:
2 tablespoon balsamic vinegar
1 tablespoon white sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon cilantro
1 teaspoon fish sauce
1 teaspoon olive oil
10 oz catfish
Directions:
Pour olive oil in the skillet and preheat it until the oil starts to boil.
Then put the catfish in the oil and fry it for 1 minute on the high heat from the each side.
Put the fried catfish in the slow cooker and sprinkle it with the remaining olive oil from the skillet.
Combine the balsamic vinegar, white sugar, salt, ground cinnamon, cilantro, and fish sauce.
Mix the liquid well.
Pour the balsamic vinegar mixture in the slow cooker and close the lid.
Cook the catfish on HIGH for 45 minutes or till it is cooked.
Serve the catfish only hot.
Enjoy!
Nutrition: calories 87, fat 3.3, fiber 0, carbs 2, protein 12
Chili Salmon Cubes
Prep time: 10 minutes
Cooking time: 3 hours 20 minutes
Servings: 6
Ingredients:
1 teaspoon chili paste
1 red chili
4 tablespoon tomato paste
1 teaspoon cilantro
1 tablespoon salt
17 oz salmon fillet
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon oregano
½ teaspoon ground thyme
1/ teaspoon ground coriander
1 cup fish stock
1 teaspoon cayenne pepper
2 tablespoon sour cream
Directions:
Chop the chili pepper and combine it with the chili paste.
Add the tomato paste, cilantro, salt, lemon juice, oregano, ground thyme, ground coriander, and cayenne pepper.
Whisk the spicy mixture carefully with the help of the fork.
After this, brush the salmon fillet with the spice mixture.
Cut the salmon fillet into the cubes and put them in the slow cooker.
Add the remaining spice mixture.
Then add butter, fish stock, and close the lid.
Cook the fish on the LOW for 3 hours.
After this, strain the fish stock and cook the salmon cubes on HIGH for 20 minutes more.
Sprinkle the cooked fish cubes with the sour cream.
Enjoy!
Nutrition: calories 167, fat 8.6, fiber 1, carbs 4, protein 18
Tomato Shrimps
Prep time: 20 minutes
Cooking time: 1 hour
Servings: 3
Ingredients:
1 can tomatoes, crushed
9 oz shrimps
1 onion
1 teaspoon minced garlic
1 teaspoon ground coriander
½ cup tomato juice
½ cup water
1 tablespoon brown sugar
1 teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon powdered chili pepper
2 tablespoon butter
½ teaspoon sage
Directions:
Peel the shrimps and put them in the slow cooker.
Sprinkle the seafood with the minced garlic, ground coriander, brown sugar, ground black pepper, salt, powdered chili pepper, and sage.
Then add butter and close the lid.
Cook the shrimps on LOW for 20 minutes.
Meanwhile, peel the onion and dice it.
After 20 minutes, add the diced onion, tomato juice, and water.
Close the lid and cook the shrimps for 40 minutes on HIGH.
Then stir the shrimp carefully and serve them.
Enjoy!
Nutrition: calories 225, fat 9.2, fiber 3, carbs 17.36, protein 19
Tuna Salpicao
Prep time: 10 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
1 teaspoon black peas
1 chili pepper
2 oz olive oil
1-pound tuna fillet
1 teaspoon salt
2 oz garlic cloves
½ teaspoon sage
Directions:
Pour the olive oil and black peas in the slow cooker vessel.
Add salt.
Chop the chili pepper and peel the garlic cloves.
Slice the garlic.
Add the chopped chili pepper and sliced garlic cloves.
Add sage and stir the oil mixture.
Close the slow cooker lid and cook it on LOW for 40 minutes.
Chop the tuna into the cubes.
Add the tuna cubes in the slow cooker and cook the meat for 20 minutes on HIGH.
Then remove the tuna from the slow cooker and transfer it to the plates.
Sprinkle it with the oil frag
rant mixture.
Serve it!
Nutrition: calories 249, fat 15.4, fiber 1, carbs 5.88, protein 23
Miso Trout
Prep time: 15 minutes
Cooking time: 2 hours 20 minutes
Servings: 5
Ingredients:
2-pound trout
2 tablespoon miso paste
1 teaspoon fresh ginger, grated
¼ teaspoon nutmeg
1 tablespoon sesame seeds
4 cup fish stock
1 teaspoon salt
3 tablespoon chives
Directions:
Pour the fish stock into the slow cooker.
Add the miso paste and stir it with the help of the wooden spoon till the miso paste is dissolved.
After this, add the nutmeg, grated fresh ginger, sesame seeds, salt, and close the lid.
Cook the liquid on LOW for 2 hours.
Then add the tuna and sprinkle it with the chives.
Close the slow cooker lid and cook the dish for 20 minutes more.
Serve the prepared miso trout with the cooking liquid.
Enjoy!
Nutrition: calories 324, fat 15, fiber 1, carbs 2, protein 43
Asian Style Catfish
Prep time: 25 minutes
Cooking time: 1 hour 10 minutes
Servings: 5
Ingredients:
1 tablespoon fish sauce
1 teaspoon coconut flakes
1 teaspoon salt
1 tablespoon palm sugar
1 tablespoon rice vinegar
12 oz catfish, chopped
½ teaspoon ground black pepper
1 tablespoon butter
1 teaspoon garlic powder
¼ cup fish stock
¼ teaspoon ground celery
Directions:
Put the butter in the skillet and melt it.
Put the chopped catfish in the melted butter and roast it on the medium heat for 5 minutes.
Meanwhile, pour the fish sauce, coconut flakes, salt, palm sugar, rice vinegar, ground black pepper, garlic powder, and fish stock in the slow cooker bowl.
Add the ground celery and close the lid.
Cook the liquid on HIGH for 1 hour.
After this, add the catfish and cook it on LOW for 10 minutes more.
Serve the prepared dish immediately and cool it to the room temperature.
Enjoy!
Nutrition: calories 100, fat 4.4, fiber 0, carbs 3, protein 12
Soy Sauce Calamari
Prep time: 10 minutes
Cooking time: 1.5 hours
Servings: 2
Ingredients:
7 oz calamari
½ cup soy sauce
1 teaspoon nutmeg
1 teaspoon cilantro
1 teaspoon ground black pepper
½ teaspoon onion powder
2 garlic cloves
1 carrot, grated
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon olive oil
¼ cup chicken stock
Directions:
Slice the calamari into the rings.
Combine the nutmeg, cilantro, ground black pepper, onion powder, salt, Dijon mustard, and olive oil in the bowl.
Whisk it carefully till you get the sauce texture mixture.
Combine the mustard sauce mixture with the calamari rings and mix them up well with the help of the hands.
Pour the chicken stock into the slow cooker and add the calamari rings.
Add the grated carrot.
Close the lid and cook the dish on HIGH for 1 hour.
Then open the slow cooker lid and pour the soy sauce there.
Cook the calamari on LOW for 30 minutes more.
When the calamari dish is cooked – stir them carefully and serve.
Enjoy!
Nutrition: calories 436, fat 17.7, fiber 3, carbs 31, protein 37
Ginger Squid
Prep time: 15 minutes
Cooking time: 1 hour
Servings: 4
Ingredients:
1-pound squid, peeled
3 oz fresh ginger
2 tablespoon honey
1 tablespoon fish stock
1 teaspoon salt
1 tablespoon ground coriander
½ teaspoon ground thyme
1 teaspoon cilantro
3 tablespoon mayo sauce
1 teaspoon curry paste
1 teaspoon ground ginger
Directions:
Make the ginger sauce: grate the fresh ginger and combine it with the honey, fish stock, salt, ground coriander, ground thyme, cilantro, mayo sauce, curry paste, and ground ginger.
Whisk the mixture with the help of the fork.
Then rub the peeled squid with the ginger sauce. Do it with the help of the hands.
Put the squid in the slow cooker and sprinkle it with the remaining ginger sauce. You can add little bit water if desired.
After this, close the lid and cook the squid on LOW for 1 hour.
Then check if the squid is cooked with the help of the knife – pin the squid.
Transfer the prepared squid in the plate.
Serve it with your favorite sauce.
Enjoy!
Nutrition: calories 161, fat 1.9, fiber 1, carbs 17, protein 19
Parsley Seabass
Prep time: 15 minutes
Cooking time: 4 hours
Servings: 8
Ingredients:
1 cup parsley
1 tablespoon dried parsley
1 yellow sweet pepper
1 cup carrot, grated
3-pound sea bass, peeled
1 tablespoon minced garlic
¼ cup lemon juice
1 teaspoon ground coriander
1 tablespoon fresh thyme leaves
1 onion
2 tomatoes
1 cup cream
½ cup fish stock
1 tablespoon bread crumbs
Directions:
Sprinkle the sea bass with the lemon juice and put it in the slow cooker.
Sprinkle the fish with the dried parsley, grated carrot, minced garlic, ground coriander, fresh thyme leaves, cream, and fish stock.
Close the lid and cook the sea bass for 1 hour on HIGH.
Meanwhile, wash the fresh parsley and chop it.
Slice the tomatoes.
Peel the onion and dice it.
When the time is over – open the slow cooker lid and cover the sea bass with the sliced tomatoes.
Then put the diced onion and cover it all with the chopped parsley.
Close the lid and cook the fish on LOW for 3 hours more.
When the sea bass is done – discard all the green from – leave only tomatoes.
The fish will have tender parsley smell.
Sprinkle the fish with the bread crumbs.
Enjoy!
Nutrition: calories 270, fat 9.8, fiber 2, carbs 11, protein 34
Salmon in Coconut Milk
Prep time: 16 minutes
Cooking time: 4 hours
Servings: 3
Ingredients:
1 oz butter, unsalted
1 tablespoon kosher salt
2 cup coconut milk
1 tablespoon coconut flakes
1 teaspoon ground black pepper
1 teaspoon lime zest
2 teaspoon paprika
1 garlic clove, peeled
1 teaspoon oregano
12 oz salmon fillet
Directions:
Melt the butter in the slow cooker at HIGH for 10 minutes.
Then add the kosher salt, coconut milk, ground black pepper, lime zest, paprika, peeled garlic clove, and oregano.
Then put the salmon fillet in the coconut milk liquid and close the lid.
Cook the fish on LOW for 4 hours.
When the salmon is cooked – remove it from the slow cooker and transfer to the plates without any almond milk.
Sprinkle the salmon wi
th the coconut flakes.
Shred the salmon to combine it with the coconut flakes and make the homogenous mass.
Serve it!
Nutrition: calories 631, fat 54.7, fiber 5, carbs 13, protein 28
Seabass Cutlets
Prep time: 25 minutes
Cooking time: 2 hours
Servings: 8
Ingredients:
15 oz minced seabass
1 teaspoon salt
1 egg, beaten
1 tablespoon ground coriander
2 teaspoon soy sauce
1 tablespoon minced garlic
½ cup flour
3 tablespoon fresh dill, chopped
1 tablespoon olive oil
Directions:
Combine the minced seabass with the beaten egg and salt.
Add the ground coriander, soy sauce, minced garlic, and fresh dill.
Mix the mixture to make the smooth texture.
Make the cutlets from the sea bass mixture and dip them in the flour.
Pour the olive oil in the skillet and preheat it well.
Then put the prepared cutlets and cook them on the high heat for 1 minute from the each side.
Transfer the roasted cutlets in the slow cooker and add ½ cup of water.
Close the lid and cook them on HIGH for 2 hours more.
Serve the cutlets immediately.
Enjoy!
Nutrition: calories 212, fat 14.6, fiber 1, carbs 9.12, protein 11
