|Jamie Kennedy's Seasons|
|by Jamie Kennedy|
Renowned Toronto chef Jamie Kennedy has been heralded as one of the forerunners of contemporary Canadian cuisine.
Results 1 - 10 of 14 for starch for fish
Result Page: 1
Heat a large ... steamer and cook for 5 minutes. Add ... over top of fish. Cover for ... pour sauce over top. More soy may be added to sauce, if desired.
Fish Sauce is available ... 3. Mix tapioca starch and water in ... does not keep well for more than 1 day so it should be made fresh each time it is served.
Saute mushrooms, green ... garlic in butter for 5 minutes. In ... crab meat, corn starch and water. Simmer ... other pasta with Parmesan cheese on side.
To serve 4. ... with potato strips. For saucepan, fry no ... on paper towel. Fish: Cut partially ... Remove loose pieces of batter from fryer regularly.
Put oven on 425 degree. Defrost the fish so much that ... Cook in oven for 20 minutes. Take ... the cheese, corn starch and pepper. Pour ... and vegetables. 4 servings.
Cook the onion ... and add the starch. Add the crushed garlic. Cover the fish with the wine ... parsley and carrot), salt and pepper. Cook for 20 minutes.
Partially thaw cod ... stirring occasionally, until fish flakes easily with ... Blend together corn starch and water. Add ... Serve over rice. Serves 4.
Mix in order listed, mixing corn starch in wine. Cook fish, dot with ... at 325 degrees for 20 to 25 ... minutes. The sauce is enough for 2 servings of fish.
Mix above ingredients. Dip filleted fish in batter, then deep fat fry the fillets.
Mix together. Mix well. Dip vegetables or fish in batter. Allow excess to drip off. Fry in hot oil. Very good!
Result Page: 1
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