While photographing a gorgeous
yellow leaf fish on some table coral, I also noticed a harlequin ghost pipefish almost perfectly camouflaged.
Photographers will delight in finding the bright
yellow leaf fish that appear here and there around the island at dive sites such as Pegaso Reef.
I found a nice
yellow leaf fish sitting in some table coral and while I was photographing it I also spotted an ornate ghost pipefish whose camouflage almost worked.
Not exact matches
Easy
fish stew own creation 1 tablespoon olive oil 1 small
yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white
fish, cut into large chunks handful of fresh cilantro
leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the
fish pieces without breaking them.
But I myself and several parties who have visited India will be glad to recommend Madras Curries as best; and Ceylon Singhalese Curry (
yellow) is good, made of cocoanut juice, Maldive
fish, lemon, Curry
leaves, saffron, etc..
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1
yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay
leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white
fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons
fish sauce 1 tablespoon soy sauce 3 - 4 whole lime
leaves juice of 1 lime 1 red and
yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil
leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or
yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro
leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil
leaves, preferably Thai basil 4 teaspoons vegan
fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced
yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime
leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1
yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil
leaves, whole 2 teaspoons
fish sauce lime wedges
Complemented by fresh spices, the buffet and live counters will feature dishes like steam
fish in banana
leaf, stir fried sugar peas with shitake mushroom Massaman curry, Southern Thai
yellow curry, Thai pancake in coconut milk, chicken ginger rice, steam noodles with ka chay curry, crispy pork with kale
leaves and crispy Thai pancake stuffed with salted coconut.
* 2 teaspoons tamarind paste * 1-1/4 cups water, divided * 1 pound ground beef * 2 teaspoons rice flour * 1/4 teaspoon ground turmeric * 1/2 teaspoon salt * 1 teaspoon
fish sauce * 1 medium (or 1/2 a large) Jalapeno pepper, seeded and minced * 2 Tablespoons oil * 1 teaspoon minced fresh ginger * 2 cloves garlic, minced * 1 medium
yellow onion, finely chopped * 1 stalk lemongrass, bruised and woody ends trimmed * 1/2 teaspoon cayenne pepper * 1/2 cup diced tomatoes in their juice * roughly chopped cilantro
leaves
* 2 Tablespoons oil * 1 medium
yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons
fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime
leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai basil
leaves
* 1/4 cup plus 2 Tablespoons oil, divided * 1 medium
yellow onion, diced * 3 cloves garlic, minced * 2 red Jalapeno peppers, minced * 4 - 5 Japanese eggplants, cut into 3 - 4» wedges * 1 red bell pepper, seeded and cut into strips * 1/4 cup
fish sauce * 1 Tablespoon palm sugar (can substitute regular sugar) * 1 cup water * 40 Thai basil
leaves
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium
yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro
leaves, chopped 1/4 packed cup mint
leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai
fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
On your
fishing day, get ready to
leave at around 5 am if you want to catch tropical kings like blue marlin and
yellow fin tuna.