Budget-Friendly fish oil Recipes – Save Money, Eat Well
Cooking with fish oil doesn’t have to be expensive. Try these cheap, tasty, and filling recipes.
Recipes with fish oil
Steamed Koan Fish with Salted Mustard Greens is a simple yet mouth-watering dish that combines the tenderness of koan fish with the distinctive taste of salted mustard greens. The steaming process preserves the authentic taste of the fish, while the salted mustard greens add a distinctive savory touch. Served with a drizzle of hot oil and soy sauce, and sprinkled with fresh spring onions, this dish offers a balanced blend of flavors and a tempting aroma. Perfect as a healthy and delicious main course.
“Steamed Mullet with Salted Lemon” or “Steamed Ulu Fish with Salted Sour” is a simple Cantonese steamed dish that is full of homey flavors. Using fresh mullet that is first salted, then steamed with slices of salted lemon and a little sugar to create a savory taste with a balanced touch of sour and sweet. Once cooked, the fish is doused in hot oil and sprinkled with sliced spring onions to add aroma and soft texture. This dish is perfect for family dining as it highlights the natural flavor of the fish and the uniqueness of the salted lemon as a signature ingredient.
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The salmon head with attractive color is roasted until golden and crispy, with the edges slightly curled up. The high temperature forces out the fish oil, leaving attractive amber lines on the skin, which is crispy on the outside and tender and juicy on the inside. The fresh fruit acid of lemon juice instantly penetrates into the fish meat, neutralizing the greasiness while awakening the taste buds; dip a mouthful of sesame salt, and the salty and fragrant particles burst on the tip of the tongue. Paired with a little wine and a drink with teammates, it is comfortable and satisfying. Watching teammates squint their eyes and praise "drunkenness and dreamlessness", at this moment, there is no need for gorgeous words, the happiness in the fireworks is quietly overflowing, and food and company are the most healing appearance of life.
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
Fresh sweet grouper porridge combines soft rice porridge with tender chunks of grouper fish, coated in a touch of warm ginger, spring onions, and fresh coriander. The natural sweetness of the fish combines with the subtle savory taste of sesame oil, creating a warm, comforting dish, although it requires about an hour of preparation and cooking time.
A delicious and homey Hunan dish with a bright red color and spicy aroma that stimulates the appetite. Perfect for family gatherings. Made with fresh fish head, steamed with chopped chili, garlic, and ginger, then finished with scallions and a drizzle of hot oil for irresistible fragrance. The fish is tender and flavorful, carrying the comforting taste of mom’s cooking and the warmth of a family meal — a dish to be shared and loved together.
Marinate the pork neck with lime or lemon, fish sauce, soy sauce, and oyster sauce. The marinated pork neck is sour, sweet, salty, and fragrant, with a unique flavor. Oven-baked, the skin is golden and crispy, the inside is tender and juicy, and the oil aroma is overflowing. When you bite it, multiple flavors burst on the tip of your tongue, leaving you with an endless aftertaste. My family has a high turnover rate😀
Imagine a crispy tilapia fillet, with a forkful of crispy outer layers, giving way to the tender, succulent flesh within. A sweet corn cream sauce coats every bite—smooth, flavorful fat, fragrantly blended with a subtle sweetness. This combination of textures is comforting: perfectly fried fillet meets the tempting creamy corn sauce—a simple yet elegant creation. The sweet aroma of corn wafts through the air, awakening the appetite and injecting a nostalgic warmth into the dining table. This dish is perfect as a special main course—bringing the serenity of home with a modern twist. Each bite promises a delicious blend that's hard to forget.