Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (98 page)
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4.
Bake for about 45 minutes, until the fish is cooked and the almond topping has a crust on it yet is still soft underneath.
Poisson En Tajine Mqualli (Marinated Fish Cooked in Spiced Oil)Bake for about 45 minutes, until the fish is cooked and the almond topping has a crust on it yet is still soft underneath.
Yield: 4-6 servings
Heat Scale: Mild to Medium
This Tunisian dish is a classic. Feel free to substitute a fish that’s more to your liking; halibut can be replaced by hake, cod, or snapper in this recipe. Serve this dish with your favorite salad from Chapter 6. (Note: This recipe requires advance preparation.)
3 cloves garlic, peeled
Salt, to taste
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground cumin
2 pounds (1.1 kg) halibut steaks
¾ cup (177 mL) olive oil
1 teaspoon (5 mL) ground ginger
1 pinch saffron threads, crushed
Black olives for garnish
Lemon quarters for garnish
Salt, to taste
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground cumin
2 pounds (1.1 kg) halibut steaks
¾ cup (177 mL) olive oil
1 teaspoon (5 mL) ground ginger
1 pinch saffron threads, crushed
Black olives for garnish
Lemon quarters for garnish
1.
In a mortar, crush the garlic with a large pinch of salt. Transfer the mixture to a bowl and mix in the cayenne, coriander, and cumin. Rub each halibut with the marinade, then arrange the steaks in a single layer in a heavy baking dish and marinate in a cool place for 6 hours.
In a mortar, crush the garlic with a large pinch of salt. Transfer the mixture to a bowl and mix in the cayenne, coriander, and cumin. Rub each halibut with the marinade, then arrange the steaks in a single layer in a heavy baking dish and marinate in a cool place for 6 hours.
2.
Preheat the oven to 375°F (190°C).
Preheat the oven to 375°F (190°C).
3.
In a small bowl, mix the oil with the ginger and saffron. Pour this mixture over the fish, cover the dish, and bake for 20 to 25 minutes, until the fish flakes easily. Serve garnished with the olives and lemons.
Curried Lobster with RiceIn a small bowl, mix the oil with the ginger and saffron. Pour this mixture over the fish, cover the dish, and bake for 20 to 25 minutes, until the fish flakes easily. Serve garnished with the olives and lemons.
Yield: 4-6 servings
Heat Scale: Medium
This West African recipe features lobsters, which are scarce in the area and difficult to catch, making this a very special and expensive meal. Crab meat is often substituted, as it is much more affordable and accessible.
2 (2-pound [1.1 kg]) live lobsters
1 cup (236 mL) fresh shrimp
2 cups (473 mL) chopped onions, divided
2 tablespoons (30 mL) lemon juice
⅔ cup (158 mL) melted butter
1 cup (236 mL) cubed eggplant
Salt, to taste
Garlic powder, to taste
1 cup (236 mL) tomato sauce
½ teaspoon (2.5 mL) ground nutmeg
2 tablespoons (30 mL) curry powder of your choice from Chapter 1
1 teaspoon (5 mL) ground ginger
2 teaspoons (10 mL) ground cayenne
2 cups (473 mL) coconut milk (optional)
4 cups (.95 L) cooked rice
1 cup (236 mL) fresh shrimp
2 cups (473 mL) chopped onions, divided
2 tablespoons (30 mL) lemon juice
⅔ cup (158 mL) melted butter
1 cup (236 mL) cubed eggplant
Salt, to taste
Garlic powder, to taste
1 cup (236 mL) tomato sauce
½ teaspoon (2.5 mL) ground nutmeg
2 tablespoons (30 mL) curry powder of your choice from Chapter 1
1 teaspoon (5 mL) ground ginger
2 teaspoons (10 mL) ground cayenne
2 cups (473 mL) coconut milk (optional)
4 cups (.95 L) cooked rice
1.
Wash lobsters and shrimp and boil them for 7 to 10 minutes in a large pot of salted water with 1 tablespoon (15 mL) of the chopped onions. Remove the lobster meat from the shell and cut it into pieces. Reserve the stock and the shells.
Wash lobsters and shrimp and boil them for 7 to 10 minutes in a large pot of salted water with 1 tablespoon (15 mL) of the chopped onions. Remove the lobster meat from the shell and cut it into pieces. Reserve the stock and the shells.
2.
Peel, devein, and wash the shrimp, then combine the lobster meat and the shrimp in a bowl and sprinkle them with the lemon juice.
Peel, devein, and wash the shrimp, then combine the lobster meat and the shrimp in a bowl and sprinkle them with the lemon juice.
3.
In a large skillet, heat the butter over medium heat. Add the remaining onion and sauté for 5 minutes. Add the eggplant, lobster meat, shrimp, salt, and garlic powder. Cook for another 10 minutes. Pour the tomato sauce over the mixture, then stir in the nutmeg, curry powder, ginger, and cayenne. Add 2 cups of the reserved stock or the coconut milk. Simmer, stirring occasionally, for 20 minutes.
In a large skillet, heat the butter over medium heat. Add the remaining onion and sauté for 5 minutes. Add the eggplant, lobster meat, shrimp, salt, and garlic powder. Cook for another 10 minutes. Pour the tomato sauce over the mixture, then stir in the nutmeg, curry powder, ginger, and cayenne. Add 2 cups of the reserved stock or the coconut milk. Simmer, stirring occasionally, for 20 minutes.
4.
Serve the dish hot. For a festive touch, fill the lobster or crab shells halfway with hot boiled rice and spoon sauce over the rice.
Paprika-Grilled FishServe the dish hot. For a festive touch, fill the lobster or crab shells halfway with hot boiled rice and spoon sauce over the rice.
Yield: 4 servings
Heat Scale: Medium
Hot paprika adds the extra zing to this South African recipe. Many fish in South African waters have charming names such as geelbek, kob, kingklip, and steenbras, but I suggest using yellowtail snapper for a superb meal. Please note that the sauce may be made a couple of days ahead and reheated. Also, you can use your outdoor grill rather than the broiler if you wish.
4 large, thick fish steaks
Salt, to taste
Freshly ground black pepper, to taste
3½ tablespoons (52.5 mL) butter
2 tablespoons (30 mL) chopped parsley
1 tablespoon (15 mL) chopped basil leaves
1 squeeze fresh lemon juice
2 teaspoons (10 mL) hot paprika
⅔ cups (158 mL) heavy cream
Salt, to taste
Freshly ground black pepper, to taste
3½ tablespoons (52.5 mL) butter
2 tablespoons (30 mL) chopped parsley
1 tablespoon (15 mL) chopped basil leaves
1 squeeze fresh lemon juice
2 teaspoons (10 mL) hot paprika
⅔ cups (158 mL) heavy cream
1.
Preheat the broiler.
Preheat the broiler.
2.
Arrange the fish on an oiled grilling tray and season it with salt and pepper.
Arrange the fish on an oiled grilling tray and season it with salt and pepper.
3.
In a small saucepan, melt the butter over medium heat. Mix in the parsley, basil, lemon juice, and paprika and remove the pan from the heat. Brush half of this mixture over the fish and broil for 3 to 4 minutes. Turn the fish, brush it with the remaining buttery mixture, and broil for 2 to 4 minutes, until cooked. Transfer the fish to a heated serving platter.
In a small saucepan, melt the butter over medium heat. Mix in the parsley, basil, lemon juice, and paprika and remove the pan from the heat. Brush half of this mixture over the fish and broil for 3 to 4 minutes. Turn the fish, brush it with the remaining buttery mixture, and broil for 2 to 4 minutes, until cooked. Transfer the fish to a heated serving platter.
4.
Pour the cream into the grilling pan and cook on the stovetop over medium-high heat, stirring in all the buttery fish juices. Pour this sauce over the fish and garnish with an extra sprinkling of paprika. Serve with your favorite side dish from Chapter 13 and a green salad from Chapter 6.
Tunisian Broiled ShrimpPour the cream into the grilling pan and cook on the stovetop over medium-high heat, stirring in all the buttery fish juices. Pour this sauce over the fish and garnish with an extra sprinkling of paprika. Serve with your favorite side dish from Chapter 13 and a green salad from Chapter 6.
Yield: 4 servings
Heat Scale: Medium
I love unusually spiced, broiled shrimp so this Tunisian specialty is perfect: cloves, cumin, ginger, and cayenne combine for a fragrant and feisty delight. Serve this with couscous or a rice dish from Chapter 13. (Note: This recipe requires advance preparation.)
4 pounds (1.82 kg) raw shrimp in the shell
2 cloves garlic, peeled and crushed
4 tablespoons (60 mL) olive oil
1 teaspoon (5 mL) ground cumin
½ teaspoon (2.5 mL) ground ginger
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) ground cayenne
1 bunch cilantro leaves, finely chopped
Salt, to taste
Lemon wedges for garnish
Lime wedges for garnish
2 cloves garlic, peeled and crushed
4 tablespoons (60 mL) olive oil
1 teaspoon (5 mL) ground cumin
½ teaspoon (2.5 mL) ground ginger
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) ground cayenne
1 bunch cilantro leaves, finely chopped
Salt, to taste
Lemon wedges for garnish
Lime wedges for garnish
1.
Remove the heads and legs from the shrimp. Using kitchen scissors, cut the shrimp in half lengthwise, leaving the tails intact. Lay the shrimp in a single layer in a large, shallow dish.
Remove the heads and legs from the shrimp. Using kitchen scissors, cut the shrimp in half lengthwise, leaving the tails intact. Lay the shrimp in a single layer in a large, shallow dish.
2.
In a small bowl, combine the garlic, olive oil, cumin, ginger, paprika, cayenne, cilantro, and salt, then pour the spice mixture over the shrimp and leave it in a cool place for 1 to 2 hours, turning the shrimp occasionally.
In a small bowl, combine the garlic, olive oil, cumin, ginger, paprika, cayenne, cilantro, and salt, then pour the spice mixture over the shrimp and leave it in a cool place for 1 to 2 hours, turning the shrimp occasionally.
3.
Preheat the broiler. Broil the shrimp for 3-4 minutes until they turn pink, brushing them with any remaining marinade as they cook. Serve with the lime and lemon wedges.
Monkfish Curry with Fresh FruitPreheat the broiler. Broil the shrimp for 3-4 minutes until they turn pink, brushing them with any remaining marinade as they cook. Serve with the lime and lemon wedges.
Yield: 4-6 servings
Heat Scale: Mild
Here’s another tasty and unusual South African seafood dish, featuring—of course—curry. Seafood curries are extremely popular in the country, and I was served several on my visit there. If you think the curry is too mild, add some ground cayenne. Serve with saffron rice and garnish with slices of whatever fresh fruit is available.
½ cup (118 mL) dry white wine
1 cup (236 mL) Traditional European Fish Stock (page 47)
1 cup (236 mL) heavy cream
3 ounces (84 g) butter
1 small onion, peeled and finely diced
4 cloves fresh garlic, peeled and crushed
2 teaspoons (10 mL) South African Cape Curry Powder (page 23)
2 pounds (1.1 kg) monkfish fillets, cut into large dice and dredged in all- purpose flour
Salt, to taste
Freshly ground white pepper, to taste
4 tablespoons (60 mL) cold butter
1 squeeze lemon juice
Fresh sliced fruit in season, such as peaches, nectarines, plums, pineapple, or apples, for garnish
1 cup (236 mL) Traditional European Fish Stock (page 47)
1 cup (236 mL) heavy cream
3 ounces (84 g) butter
1 small onion, peeled and finely diced
4 cloves fresh garlic, peeled and crushed
2 teaspoons (10 mL) South African Cape Curry Powder (page 23)
2 pounds (1.1 kg) monkfish fillets, cut into large dice and dredged in all- purpose flour
Salt, to taste
Freshly ground white pepper, to taste
4 tablespoons (60 mL) cold butter
1 squeeze lemon juice
Fresh sliced fruit in season, such as peaches, nectarines, plums, pineapple, or apples, for garnish
1.
Combine the white wine and fish stock in a saucepan over high heat and cook until reduced by two-thirds. Add the cream and simmer for 5 minutes. In a skillet, melt the butter over medium heat. Add the onion, ginger, and curry powder and sauté for 7-10 minutes. Add the diced monkfish and cook until heated through. Season with the salt and white pepper.
Combine the white wine and fish stock in a saucepan over high heat and cook until reduced by two-thirds. Add the cream and simmer for 5 minutes. In a skillet, melt the butter over medium heat. Add the onion, ginger, and curry powder and sauté for 7-10 minutes. Add the diced monkfish and cook until heated through. Season with the salt and white pepper.
2.
Just before serving, whisk the cold butter into the white wine, fish stock, and cream sauce, to thicken it. Add the squeeze of lemon to sharpen the flavor. Pour the sauce into the pan with the monkfish and combine gently. Serve with your choice of the suggested garnishes.
Laksa Lemak Melaka (Malaysian Seafood with Noodles and Coconut Sauce)Just before serving, whisk the cold butter into the white wine, fish stock, and cream sauce, to thicken it. Add the squeeze of lemon to sharpen the flavor. Pour the sauce into the pan with the monkfish and combine gently. Serve with your choice of the suggested garnishes.
Yield: 6-8 servings
Heat Scale: Medium
The Malaysian people hold chile peppers in the highest esteem, picking them out carefully at the market and using them to incorporate a bit of heat into most recipes. This dish features serranos, but you may substitute piquins if you would like a little more heat.
1 pound (454 g) shrimp, peeled and deveined
1 pound (454 g) halibut or other white fish, cut into ¾-inch (1.5 cm) chunks
1 cup (236 mL) water
8 candlenuts (or substitute Brazil nuts)
3 serranos or jalapeños, stems and seeds removed, chopped
1½ teaspoons (7.5 mL) ground turmeric
¾ teaspoon (3.75 mL) ground ginger
1 pinch ground cinnamon
2 large cloves garlic, peeled
1 teaspoon (5 mL) grated lemon zest
¼ cup (59 mL) vegetable oil
½ cup (118 mL) minced onion
1½ cups (354 mL) coconut milk
1½ cups (354 mL) water
2 tablespoons (30 mL) lime juice
1 pound (454 g) bean sprouts
1 pound (454 g) vermicelli or spaghetti
1 cucumber, peeled, seeded, and cut into strips
Fresh or dried mint for garnish (optional)
1 pound (454 g) halibut or other white fish, cut into ¾-inch (1.5 cm) chunks
1 cup (236 mL) water
8 candlenuts (or substitute Brazil nuts)
3 serranos or jalapeños, stems and seeds removed, chopped
1½ teaspoons (7.5 mL) ground turmeric
¾ teaspoon (3.75 mL) ground ginger
1 pinch ground cinnamon
2 large cloves garlic, peeled
1 teaspoon (5 mL) grated lemon zest
¼ cup (59 mL) vegetable oil
½ cup (118 mL) minced onion
1½ cups (354 mL) coconut milk
1½ cups (354 mL) water
2 tablespoons (30 mL) lime juice
1 pound (454 g) bean sprouts
1 pound (454 g) vermicelli or spaghetti
1 cucumber, peeled, seeded, and cut into strips
Fresh or dried mint for garnish (optional)
1.
Place the shrimp and fish in a pan, add the water, and simmer for about 5 minutes. Remove the pan from the heat and let cool. Reserve the broth.
Place the shrimp and fish in a pan, add the water, and simmer for about 5 minutes. Remove the pan from the heat and let cool. Reserve the broth.
2.
In a food processor, combine the nuts, chiles, turmeric, ginger, cinnamon, garlic, and lemon zest and process to a paste. In a skillet, heat the vegetable oil over medium heat. Add the onions and the paste and stir-fry until the onions are soft. Add the coconut milk, water, and lime juice and simmer, uncovered, for 8 minutes, stirring occasionally.
In a food processor, combine the nuts, chiles, turmeric, ginger, cinnamon, garlic, and lemon zest and process to a paste. In a skillet, heat the vegetable oil over medium heat. Add the onions and the paste and stir-fry until the onions are soft. Add the coconut milk, water, and lime juice and simmer, uncovered, for 8 minutes, stirring occasionally.
3.
Add the cooked shrimp, the fish, and the reserved fish broth. Simmer over low heat for 10 minutes. In a pot of rapidly boiling water, blanch the bean sprouts for 1 minute. Cook the noodles according to the package directions and drain them. Divide the noodles and bean sprouts equally among individual bowls. Pour the shrimp, fish, and sauce over each serving and garnish with cucumber and mint.
Acar Ikan (Hot and Sour Flounder)Add the cooked shrimp, the fish, and the reserved fish broth. Simmer over low heat for 10 minutes. In a pot of rapidly boiling water, blanch the bean sprouts for 1 minute. Cook the noodles according to the package directions and drain them. Divide the noodles and bean sprouts equally among individual bowls. Pour the shrimp, fish, and sauce over each serving and garnish with cucumber and mint.
Yield: 4-6 servings
Heat Scale: Hot
Jeff Corydon collected this recipe in Indonesia. He found the area endowed with coastal waters, lakes, and rivers. “Acar” refers to the pungent sweet and sour vegetables or relish typical of the region.
1 (2-pound [1.1 kg]) whole flounder
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) ground cayenne
4 dried cayenne chiles, stems and seeds removed, soaked in water until soft, and chopped
3 cloves garlic, peeled and chopped
1 large onion, peeled and chopped
3 macadamia nuts
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground cumin
½ cup (118 mL) vegetable oil, divided
½ cup (118 mL) apple cider vinegar
1 teaspoon (5 mL) dry mustard
1 teaspoon (5 mL) sugar
1 cup (236 mL) water
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) ground cayenne
4 dried cayenne chiles, stems and seeds removed, soaked in water until soft, and chopped
3 cloves garlic, peeled and chopped
1 large onion, peeled and chopped
3 macadamia nuts
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground cumin
½ cup (118 mL) vegetable oil, divided
½ cup (118 mL) apple cider vinegar
1 teaspoon (5 mL) dry mustard
1 teaspoon (5 mL) sugar
1 cup (236 mL) water
1.
Clean the fish and remove the head, but leave the skin on. Firmly rub the salt and cayenne into both sides of the fish.
Clean the fish and remove the head, but leave the skin on. Firmly rub the salt and cayenne into both sides of the fish.
2.
In a blender or food processor, process the chiles, garlic, onion, nuts, ginger, and cumin.
In a blender or food processor, process the chiles, garlic, onion, nuts, ginger, and cumin.
3.
In a large skillet or wok, heat 2 tablespoons (30 mL) of the oil over low heat. Add the chile paste and fry for 2 to 3 minutes, stirring constantly. Add the vinegar, mustard, sugar, and water and simmer, uncovered, for 15 minutes.
In a large skillet or wok, heat 2 tablespoons (30 mL) of the oil over low heat. Add the chile paste and fry for 2 to 3 minutes, stirring constantly. Add the vinegar, mustard, sugar, and water and simmer, uncovered, for 15 minutes.
4.
In a separate skillet, heat the remaining oil over medium heat. Add the fish and fry until both sides are golden brown.
In a separate skillet, heat the remaining oil over medium heat. Add the fish and fry until both sides are golden brown.
5.
Add the fish to the sauce in the other skillet and simmer 2 to 3 minutes over low heat, basting frequently with the sauce. Serve immediately.
Tauco Ikan (Tuna in Brown Bean Sauce with Stir-Fried Vegetables)Add the fish to the sauce in the other skillet and simmer 2 to 3 minutes over low heat, basting frequently with the sauce. Serve immediately.
Yield: 6 servings
Heat Scale: Medium
Indonesian cuisine often combines fish with vegetables and herbs for spectacular results. I highly recommend experimenting with various chiles in this dish to experience different heat levels and flavors. Serve this with a salad from Chapter 6 and a side dish from Chapter 13.
1½ pounds (680 g) tuna steaks
Salt, to taste
1 small onion, peeled, cut into ⅛-inch (.25 cm) thick rings, the rings cut in half
1 fresh cayenne chile, stem and seeds removed, cut into strips (or substi-
tute 2 serranos or jalapeños)
1 cup (236 mL) thinly sliced fresh green beans
1 cup (236 mL) sliced bamboo shoots
1 small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
1½ teaspoons (7.5 mL) finely grated fresh ginger
2 tablespoons (30 mL) brown bean sauce
4 tablespoons (60 mL) peanut oil
1 teaspoon (5 mL) shrimp paste
1 tablespoon (15 mL) soy sauce
⅔ cup (158 mL) water
Salt, to taste
1 small onion, peeled, cut into ⅛-inch (.25 cm) thick rings, the rings cut in half
1 fresh cayenne chile, stem and seeds removed, cut into strips (or substi-
tute 2 serranos or jalapeños)
1 cup (236 mL) thinly sliced fresh green beans
1 cup (236 mL) sliced bamboo shoots
1 small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
1½ teaspoons (7.5 mL) finely grated fresh ginger
2 tablespoons (30 mL) brown bean sauce
4 tablespoons (60 mL) peanut oil
1 teaspoon (5 mL) shrimp paste
1 tablespoon (15 mL) soy sauce
⅔ cup (158 mL) water
1.
Cut the fish into serving pieces, sprinkle the pieces with salt, and set them aside.
Cut the fish into serving pieces, sprinkle the pieces with salt, and set them aside.
2.
Place the onion rings, chiles, green beans, and bamboo shoots on separate plates. In a bowl, combine the chopped onion, garlic, ginger, and bean sauce.
Place the onion rings, chiles, green beans, and bamboo shoots on separate plates. In a bowl, combine the chopped onion, garlic, ginger, and bean sauce.
3.
Wipe the fish with paper towels to remove the excess moisture. In a wok or frying pan, heat the peanut oil over high heat. Add the fish pieces and fry until the pieces are browned on all sides. Remove them from the pan.
Wipe the fish with paper towels to remove the excess moisture. In a wok or frying pan, heat the peanut oil over high heat. Add the fish pieces and fry until the pieces are browned on all sides. Remove them from the pan.
4.
Pour off all but 2 tablespoons (30 .mL) of the oil. Add the onion-bean sauce mixture and fry, stirring constantly, over medium heat until the onions are soft. Add the shrimp paste and green beans and stir-fry for 2 minutes. Add the chiles and sliced onion and stir-fry for 1 minute. Add the bamboo shoots, soy sauce, and water, stir well, cover, and simmer for 3 minutes. Add the fish to the mixture and heat through. Serve with white rice.
Thai Crab-Fried RicePour off all but 2 tablespoons (30 .mL) of the oil. Add the onion-bean sauce mixture and fry, stirring constantly, over medium heat until the onions are soft. Add the shrimp paste and green beans and stir-fry for 2 minutes. Add the chiles and sliced onion and stir-fry for 1 minute. Add the bamboo shoots, soy sauce, and water, stir well, cover, and simmer for 3 minutes. Add the fish to the mixture and heat through. Serve with white rice.
Yield: 4-6 servings
Heat Scale: Varies according sauce added
My correspondent Peter Aiken paddled a kayak to the floating markets of Bangkok. There, he discovered that while white rice in the region is eaten with meals, fried rice is a meal in itself. It is often made from leftover rice and other ingredients and cooked and served with Nam Prik sauce, which is quite salty, high in vitamins, and takes some getting used to.
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