This tag is associated with 3 posts

Steamed fishballs with lemon basil

Steamed fishballs with fresh lemon basil are very flavorful, delicious and healthy. It’s easy to cook and fast to eat. Lemon basil has a very rich in flavor; you can grow it in your garden or even in a flower pot on your balcony or backyard. The aroma of fresh lemon basil will add flavor, color and inspiration to any meat, fish dish or even dessert.

For this recipe you’ll need:

1 carrot

1 small onion

3 fish fillets (tilapia or any other)

¼ cup of parsley

¼ cup of lemon basil

Salt, pepper

Total servings: 4

Meatballs: 8

Step 1: Finely chop onion, shred the carrot, mince the fish fillets (in a food processor), add salt, pepper and parsley.

Step 2: Preheat the oven to 350F, grease the baking dish, form 8 meatballs and put them in the baking dish.

Step 3: Steam for 15-20 minutes or until cooked.

Step 4: Decorate with lemon basil leaves and serve.



Fish and Potato salad “Mimosa”

This salad is more winter salad than summer, but sometimes,my family loves to eat it for lunch because it’s nutritious, delicious and healthy.
(You may use light mayo for less calories)

So for this salad you will need:

¼ of medium onion;

1 egg;

1 medium potato;

1-2 medium carrots;

1 can of light tuna in water;

1 teaspoon of salt;

1 teaspoon of pepper;

1 tablespoon of parsley;

3 tablespoons of mayo; (light)

2 tablespoons of American cheese (shredded) (not necessary, maybe excluded from the recipe);

Carefully wash and boil potato and carrots. (Boil for 20 min or until cooked). Boil 1 egg. Take off the heat drain the water and let the ingredients cool.

Meanwhile, take the tuna, open and drain, put in a separate bowl, add 1 tablespoon of mayo, add salt, pepper and stir very well.

Peel the cooled off carrots and potato, finely chop the 1/4  of onion.

Take the bowl for the salad and now we’ll create the layers of the salad. (BTW this salad shouldn’t be stirred).


1 layer: onion and a little bit of salt (I use saltshaker to carefully salt every layer. This also helps me not to use too much salt in my dish).

2 layer: shred carrot (one or half, depending on how many carrots you did boil) salt and pepper this layer a little bit.

3 layer: take your tuna mixed with mayo, put it as a next layer (no salt or pepper)

4 layer: (if you want to add cheese this is time for it: shred the American cheese, so that a fine layer would form) If you don’t use the cheese,- grate the other half of carrot/ or the second carrot. (Salt and pepper,
don’t get too excited with salt and pepper, add just a bit!)

5 layer: grate the potato, add salt, pepper and cover it with mayo.

Now we do the decoration. In Slavic countries this salad is
called: mimosa, because the salad is decorated with grated egg yolk that reminds mimosa flowers (see the pic). Honestly it’s not necessary to decorate this salad with egg yolk. A leave of parsley will do just fine, but if you want your salad to look like this exotic Georgian flower you definitely should decorate it with egg yolk.

One more detail: in Slavic countries we don’t use tuna in this salad – we use canned pilchards/sardines in oil, but, as they contain too many calories I substituted sardines with tuna.

Fish “Tsar” with vegetables and sour cream.

This dish is easy to cook, fast and delicious. In Kyiv Rus,tzars and princes were served this recipe during the feasts.This dish is easy to cook, fast and delicious.In Kyiv Rus tsars and princes were served this recipe during the feasts.The main ingredient- sour cream makes the taste of the fish richer and herbs make the palette of taste more wide.

The recipe is a little bit updated for the modern times (added corn) and the original recipe ingredient “carp fish”, that Ukraine and other Slavic countries are abundant with may be substituted with any white or red fish.

Fish white (preferably) 1 lbs

Onion (2 heads)

Carrot (1-2)

Sour cream (6-8 table spoons)

Salt, fresh ground pepper, oregano, dill, “white wine and herb” marinade mix.

Marinade fish with “white wine and herb marinade mix”, add salt and freshly ground pepper. Let it stand for about 20 minutes.

Preheat the frying pan on max heat (I use “wok” frying pan for this recipe.) Oil the pan with corn or sunflower oil. Put the fish in the frying pan, the fish has to be put in one layer. Put the medium heat, let the fish fill with juice for 2-3min and then increase the heat to maximum. When you see the golden crust of the fish in the edges, turn it. Put the rings of onion on the top of the fish.(Use one head of onion) Let it fry for another 3-4 min. Carefully stir the fish, so that the onion would fry now and the fish would get its juice. Add a little bit of salt, fresh ground pepper and oregano and cover everything with grated carrot and corn. Stew the fish with veggies for about 5-6 min.

Meanwhile cut the other head of onion in squares and fry it in the other frying pan. In 2-3 min of frying in medium heat add 6-8 tablespoons of sour cream. Stew until the onions will become light golden.

Add the sour cream and onions to fish. The fish should be covered with this mixture, stir carefully and let it stew for about 5-6 minutes.

Serve with mashed potato or with rice.

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