Any suddestions what to do with these ingredients?

Question

I have cod loin, fresh corriander and limes. Want to know what to make with these for dinner. I have the usual store cupboard items such as tinned tomatoes, coconut milk, crushed chillies etc. Also, I have fresh squid tubes. Any idea how to make salted chilli squid?

Thanks

Answer 1

Three recipes for squid and one for the Cod Loin.
The Moqueca a Bahiana uses many of the ingrediants that you listed.

Deep Fried Squid Slices tossed in Spicy Rock Salt

1 lb Fresh squid
1 Egg
3 tbsp Potato Starch or Tapioca Starch or Corn Starch
White pepper a pinch
1/2 tsp Sesame oil
1/4 tsp Sea Salt
1 1/2 cups oil for deep frying

2 tsp oil
4 Garlic cloves
1 Green onion (scallion)
3 Red &/or Green chilli
1 1/2 tsp Sea Salt

1. coarsely chop garlic and green onion. Cut chili into thin rings.
2. Peel off the skin of fresh squid and gut; clean thoroughly. Cut squid lengthwise down centre. Spread squid out flat with the inside facing upwards. With sharp knife make shallow cuts across squid in diamond shape. This helps tenderize squid and make it curl when cooking. Then cut the squid into thick strips. Drain and pat with a paper towel.
3. Place squid in a bowl, add egg, salt, sesame oil, white pepper, 3-tbsp Potato starch. Mix well.
4. Heat up a pot with oil. Deep-fry squid with medium-high heat until crispy. Remove and drain on a paper towel.
5. In a wok, stir-fry garlic, green onion and chilli.
6. Reduce the heat, add the deep-fried squids in wok and give it a quick toss. Season with sea salt.
7. Ready to serve.
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Salt and Chili Squid

is a very versatile dish. It can be served as a canape, and entree and also tossed within a green salad.

Squid hoods (allow half a hood per person, if serving as an entree)
Egg white
Cornflour (enough to coat the squid)
Dried Chili
Chinese five spice
Salt

To cook, you can either use a deep fryer, or just shallow fry in a frypan.
Place approximately three of four centimetres of vegetable oil in an electric frypan. Heat well.
Meanwhile, trim the squid hood down one side and flatten it out, placing the inside of the squid upwards.
Score the face of the squid that is showing upwards, this will give the cooked squid a decorative look.
Then chop the squid into oblong shapes, big enough to pick up, but not too big.
Mix cornflour, salt, chili (dried or fresh) and Chinese five spice in a bowl.
Whisk the egg white and place each piece of squid in the egg white and then coat with the cornflour mix.
Shake excess cornflour mix off the squid and place in hot oil. Make sure you don't put too many pieces of squid in the pan, otherwise the pan will drop in heat, the oil will stop sizzling, and the squid will stew instead of fry.
The batter will brown and the calamari will be cooked. Don't overcook seafood.
Place pieces on on paper towel to absorb excess oil.

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Chili Squid

600 g (11/4 lb) small whole squid
1/3 cup plain (all-purpose) flour
1 tablespoon chilli powder
1 tablespoon sea salt
vegetable oil for deep-frying
2 large red chillies, cut in half lengthways and deseeded
2 tablespoons spring onion (scallion) julienne
1/4 cup coriander sprigs
2 lemons, halved
Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entrails. Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper. Cut squid down the centre so that it will open out flat, and slice body and wings into 5 mm (1/4 in) wide strips.

In a large bowl, combine flour, chilli powder and salt. Add squid, including tentacles, and toss to coat, shaking off any excess flour.

Heat oil in a hot wok until the surface seems to shimmer slightly. Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining squid.

Add chilies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.

Arrange squid on a platter and garnish with fried chillies, spring onions and coriander. Serve immediately, with lemon halves.
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Moqueca a Bahiana - a rich, fish stew

Serves 3-4 (or 2 people with huge appetites)
Preparation Time: 1 hour (including time for marinating)
Cooking Time: 45 minutes

Cod loin sliced into small chunks (or any firm white fish) - 200g
Raw Tiger Prawns - 200g
Squid cut into rings - approx 100g
Fresh corriander - 2 tablespoons
Dendê oil - 2 tablespoons
Coconut milk - 1 can (usually 355ml)
2 red chillis - sliced
1 lime - juice only
1 red pepper - sliced
1 green pepper - sliced
1 large onion - chopped
2 medium sized tomatoes - chopped
4 cloves of garlic - crushed
Cumin - 1 tablespoon
Salt - 2 teaspoons
Fresh mint (to garnish)

1) Marinate the cod, prawns and squid with lime juice, salt and the chopped red chillis for at least 30 minutes
2) Heat the dendê oil in a wok and sauté the onions, peppers, tomatoes and the garlic on a medium heat for about 7-8 minutes. Add cumin to taste.
3) Add the fish, along with the lime juice marinade and some of the chillis, depending on how hot you want it to be. Mix in with the peppers, onions, tomatoes and garlic and leave for 3-4 minutes.
4) Gradually stir in the coconut milk and bring the stew to the boil, leaving to simmer for at least 30 minutes.
5) Garnish with chopped corriander, fresh mint and a chunk of lime and serve with long grain rice.

Answer 2

I would put the cod in tinfoil with a bit of the coriander, some chili and half a lime, season with salt and pepper. The make a herb salad with the rest og the coriander, lime juice, some olive oil, and stirfried squid in oil with some salt pepper and perhaps some garlic if you have it.

Answer 3

2 lbs of firm, Cod Fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper

Cilantro
Avocado
Tortillas or tortilla chips

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips

Answer 4

Cods have loins????

Okay I'm trying not to throw up in my mouth at the thought of chili squid.

Do you have any pasta on hand? Maybe you can make a pasta toss with some of those ingredients.

Answer 5

How about cooking the fish in a 'parcel' of tin foil with the lime juice or slices of limes and some crushed chillies and serving with rice or boiled new potatoes?

Answer 6

Chilli-Salt Squid
600 g small whole squid
1/3 cup plain all-purpose flour
1 tablespoon chili powder
1 tablespoon sea salt
vegetable oil (for deep frying)
2 large red chilies, cut in half lengthways and seeds removed
2 tablespoons spring onions, julienne (scallion)
1/4 cup coriander sprigs
2 lemons, halved
Clean squid by gently pulling head and tentacles away from the body.
Pull out the clear backbone (quill) from inside the body and discard entrails.
Cut tentacles from the head just below the eyes; discard head.
Remove side wings and fine membrance from body.
Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
In a large bowl, combine flour, chilli powder and salt.
Add squid, including tentacles, and toss to coat, shaking off any excess flour.
Heat oil in a hot wok until the surface seems to shimmer slightly.
Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
Remove with a slotted spoon and drain well on kitchen paper.
Repeat process with remaining squid.
Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
Serve immediately, with lemon halves


Tomato-Crowned Cod
1 1/2 lbs cod fish fillets
2 tablespoons lime juice
1/8 teaspoon pepper
2 large tomatoes, sliced 1/4 inch thick
1/2 medium sweet green pepper, finely chopped
2 tablespoons finely chopped onions
1/4 cup dry breadcrumbs
1 tablespoon chopped fresh corriander
1 tablespoon oil

Arrange fillets in single layer in lightly oiled baking dish.
Sprinkle with lime juice and pepper.
Place tomato slices on fish.
Sprinkle with green pepper and onion.
Combine bread crumbs, corriander and oil in bowl; spread bread crumb mixture evenly over tomatoes.
Bake in preheated 350 degree oven for 18 to 20 minutes or until fish flakes when pierced with fork.

Answer 7

I would suggest broiling the cod with the herbs and limes and butter, then finishing with a white wine reduction.

Answer 8

are u sure u can get a loin on a fish

Answer 9

no idea how to make but sounds yummy! forward me the recipe when you find out! ta x

Answer 10

mmm sounds lovely, can i have some?