Sentences with phrase «of flaked fish»

Our Healthy Gourmet Flaked Fish & Shrimp Entrée is rich in flavor and has tender, succulent pieces of flaked fish and shrimp covered in a savory gravy for an irresistible taste.

Delicious combinations of flaked fish and shredded chicken, steamed fresh and hand - packed in pouches and cans -LSB-...] Read More...

Not exact matches

Bonito is a kind of tuna, and these fish flakes are simply dried portions of bonito skin.

This simple treat consists of nothing but dried fish flakes, each piece roughly the size of a corn flake.

Lightweight flakes of dried bonito (a type of fish) that make a great kibble topper to encourage picky eaters.

However, meat lovers don't despair; as there are mouth - watering options for you as well, including crispy chicken parts with sake sauce, miso pickles and Japanese pepper flake; churro lamb leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with avocado, grapefruit and carrot furikake atop brown rice.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

I really REALLY had to doctor this up - added some Fish Sauce as well as a little bit of red pepper flakes.

Drain fish, grind pepper over it and then flake big chunks of it into the potato.

To the skillet add the juice of the lime, red pepper flakes, fish sauce, honey, water, soy sauce and the fresh grated ginger.

To the skillet add the juice of a lime, 1 tablespoon of red pepper flakes, 2 tablespoons each of fish sauce, honey and water, 3 tablespoons of soy sauce, and a tablespoon of fresh grated ginger.

And I seasoned the fish with flakes of sea salt.

We use Sauce (which is a brown sweet / salty sauce of ketchupy consistency), Nori (powdered seaweed), Katsuobushi (shaved flakes of dried Bonito fish), and a criss - cross of mayonnaise.

The easiest to make consists of half a cup of fish sauce, a tablespoon of red chilli flakes, and the juice of one squeezed lime.

Add a layer of fish and sprinkle it with some of the paprika, crushed cherry peppers or pepper flakes, and salt.

While turning, add the other 2 tablespoons of coconut oil and brown on other side, or until fish is opaque and flakes easily.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Holding the tortilla in the palm of your hand, fill with slaw and top with flaked fish and avocado slices.

6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)

12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)

Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

I used a very spicey chili powder I have that includes chili flakes + cumin as the recipe calls for but even in the quantities specified, it had very little flavor, including the tablespoon of lime zest that I couldn't taste on the fish.

Your favorite filet of fish is poached in lemongrass - infused water (or if you've got some leftover fish to use up, feel free to use that instead), flaked, and then combined with plenty of shallots, chile pepper, and herbs.

When you start to see the edges of fish turn white, gently flip and continue to cook for another 3 - 4 minutes or until fish flakes easily with a fork.

Chunk light tuna is made from smaller varieties of tuna fish and has smaller flakes and a stronger flavor.

The rule of thumb for seafood is that fish is done when the outside flakes easily with a fork, and shrimp and scallops are done when they lose their translucency and become opaque.

The fish should flake easily, and the internal temperature of the fish at its thickest part should be 135 degrees F. for medium.

Add salmon and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

~ 1 lb of calamari, cleaned 1 stalk of celery ~ 1 lb of green beans Bunch of Thai basil 1 teaspoon red chili flakes 1 small knob of ginger 3 garlic cloves 1 Tablespoon fish sauce 1 Tablespoon mirin 2 Tablespoons lime juice 1 Tablespoon soy sauce

Umeboshi (salty pickled plums) with katsuobushi (bonito fish flakes) is a really traditional filling, but you can also use almost anything: teriyaki or soboro chicken, cooked and flaked salmon, or all sorts of maze gohan (mixed rice).

Another cool fact of this service is that you can also personalize your boxes when you subscribe — i.g. if you answer that you don't eat fish, you'll never receive a Japanese furikake containing bonito flakes!

The fish should flake easily, and the internal temperature of the fish at its thickest part should be 385 °F for medium.

It started as an oyster farm but now it also has an outdoor oyster bar with great food, including a linguine and clams (loaded with Little Necks, chopped quahogs, and flakes of locally caught fish).

Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat off.

Instead of frying up some fish, adding some bonito flakes (dried Japanese fish flakes) gives it a nice salty finish.

When they are old enough, put a bit of baby cereal in their bottle (the kind that looks like fish flakes) for their last bottle before bed.

Unlike many flake fish foods, this version will stay firm when fish strike, instead of breaking apart and spreading all over the tank.

She presented captive pairs with artificial «clients» — actually plexiglas plates — that carried two pieces of prawn, which the wrasse love, and either four or eight fish flakes, which they don't like as much.

Scientists at the Nansen Environmental and Remote Sensing Centre in Smolheimsviken, Norway, say recent computer simulations have confirmed earlier fears that unusual local currents could carry these flakes to shallow waters, where they might be eaten by commercial species of fish.

Animals were fed daily with commercial flake food (tropical fish flakes formula specifically prepared by Petland Discount, Brooklyn) for cyprinid species after the conclusion of the daily experimental session.

Pregnant women, women planning pregnancy and young children should limit their intake of shark (flake), marlin and swordfish to no more than one serve per fortnight (150g for adults and 75g for children), with no other fish to be consumed during that fortnight.

You should limit your intake of only a few types of fish, such as swordfish, marlin, shark (flake), orange roughy and catfish.

Place the parchment - wrapped fish on a baking sheet (in case any moisture leaks out of the parchment paper as it cooks), and bake at a preheated 400F oven for 10 - 13 minutes, depending on the thickness of the fish, until it is cooked and flakes easily.

3 Tbs coconut aminos (can use Tamari (gluten free soy) if not watching out for soy) 1 tsp Fish Sauce (Red Boat) 1 Tbs Rice Wine Vinegar 1 tsp garlic powder 1 tsp Sriracha (or favorite spice add — red pepper flakes, etc.) 1 tsp toasted sesame oil 1 tip of thumb sized piece of ginger, grated finely Optional 1 Tbs Arrowroot (if using, mix with coconut aminos first)

Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (they should flake easily with a fork and be opaque), about 12 — 15 minutes depending on the thickness of the fish.

For the sauce, I used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red chili sauce (can sub one half teaspoon of crushed red pepper flakes).

For a main course I eat white fish, typically Branzino or Dover Sole drizzled with olive oil, salt and pepper, and a side of sautéed spinach or artichokes with spicy red pepper flakes.

Broil 4 to 5 inches from heat for 4 to 6 minutes per 1 / 2 - inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Grill for 4 to 6 minutes per 1 / 2 - inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.

Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145 °F.