FSM3303 - Food Preparation and Laboratory

UNIVERSITY PUTRA MALAYSIA

FACULTY OF EDUCATIONAL STUDIES

FSM3303

FUNDAMENTAL LABORATORY FOR FOOD PREPARATION

WEEK 8

FISH AND SHELLFISH

Prepared by:

Muhammad Ikhmal Hakim bin Bukhari 206045

Nurul Fatin Adliana binti Mohamad Adib 208531

Group 1: Unit 1

Prepared for:

Dr. Nurul Hanisah binti Juhari

Due date: 25h May 2022

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FSM3303 - Food Preparation and Laboratory

TABLE OF CONTENT

NO. CONTENT PAGE NUMBER

1 INTRODUCTION

2 RECIPES

3 WORK SCHEDULE

4 DISTRIBUTION OF TASK

5 PLATE DIAGRAM

6 RESULT AND CONCLUSION

7 REFERENCES

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FSM3303 - Food Preparation and Laboratory

INTRODUCTION

In the week 7, we learned to cook fish and shellfish. The public's preference for
fish has grown as cooking methods have improved. The chef should choose just the
highest quality fresh fish. The initial phase in this procedure is to evaluate the supplier
or market. A thorough grasp of the quality of the meat and fat content of the specific fish
is required for optimal preparation. Fish, like eggs, is a superb source of high-quality
protein that requires mild cooking. Most fish are low in fat and lack stiff connective
structures that necessitate tenderising methods of cooking.

Fish flesh, like beef and poultry flesh, is composed of water, proteins, lipids, and
trace amounts of minerals, vitamins, and other elements. The differences, though, may
be more significant than the similarities. There is extremely little connective tissue in
fish. This is one of the most significant distinctions between fish and beef. It implies that
fish cooks fast, even at low temperatures. Aside from that, fish is inherently delicate.
Toughness results from the toughening of the protein by high heat rather than
connective tissue. Moist-heat cooking methods are utilised to conserve moisture and
give diversity rather than to promote softness. Cooked fish must be handled with
extreme caution or it may break apart.

When cooked, the flesh of the fish separates into its natural separations. This is
known as flaking. Most texts state, slightly inaccurately, that fish is done when it flakes
readily. Unfortunately, some chefs understand this to mean "almost falling apart."
Because fish cooks in its residual heat long after it is taken from the stove, it is
frequently horribly overdone by the time it reaches the client. Fish is extremely fragile
and easily overdone.

The fat content of fish ranges between 0.5 and 20%. Clean fish is one that is low
in fat. Flounder, sole, cod, red snapper, bass, perch, halibut, and pike are other
examples. Salmon, tuna, trout, butterfish, and mackerel are examples of fat fish.
Because lean fish contains nearly little fat, it is prone to becoming dry, especially if
overdone. It is frequently served with sauces to provide moisture and richness. Methods
of moist heat Poaching is especially well suited to lean fish. This approach retains
moisture. Methods of dry heating If grilled or baked, lean fish should be basted with
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FSM3303 - Food Preparation and Laboratory

butter or oil. Take extra care not to overcook the fish, otherwise it may become dry.
Methods of dry-heating using fat Fish that is lean can be fried or sautéed. The extra fat
improves the fish's palatability.

The first and most important attribute to look for in fresh fish is absolute
freshness. This freshness may be verified by paying close attention to the fews factors
like all fish should have a clean, pleasant odour - no ammonia or other irritating odours.
The fish should be fat and not emaciated (illness). If the fish is in fillet form, it should be
firm and moist with no trace of stickiness. Whole fish - the eye should be brilliant and
clear, rather than sunken and drab. The gills should be a vibrant crimson to maroon
hue.

Shellfish are aquatic organisms that are protected by a shell. Shellfish differ from
fin fish in that they have hard outer shells and no backbones or internal skeletons. The
shellfish can be classified as two such as Mollusks and Crustaceans. Mollusks are soft
sea animals that fall into three types like Univalves which have a single shell, Bivalves
which have pair of hinged shells and Cephalopods. Crustaceans are animals with
segmented shells and jointed legs.

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FSM3303 - Food Preparation and Laboratory
RECIPES
1) Fish Recipes
1.1) Fish and Chips
NO INGREDIEN
T
1 Fish Fillet
2 Cooking Oil
3 Tartar Sauce
4 French Fries
5 Lemon
6 Coleslaw
Recipe yield: 1-2 portion
1.2) Fish and Chips Batter
NO INGREDIENT
1 All-purpose
flour
2 Corn Flour
3 Baking Powder
4 Honey
5 Soda water
6 Salt & Pepper
AMOUNT  METHOD
150 gm 1. Analyst type of fish.
2. Take the sharp knife and fish, cut along back of
500 ml the fish from tail to head, and make a second cut
behind the gills down to the backbone.
2 tbsp 3. To skin, grasp filled by the tail end, skin side
100 gm down by holding the knife at slight angle, and
cut the meat free.
1 nos 4. Clean the fish. Marinate the fish with pepper,
salt, mixed herb, crush black pepper and some
70 gm lemon juice. Flatten all the ingredient.
5. Take the marinated fish and chips, flatten the
fish with flour, mix egg and bread crumbs.
6. Take the pan and deep fry the fish in the medium
heat.
7. Ready to serve.
AMOUNT  METHOD
230 gm 1. Take the bowl.
2. Put all ingredients into the bowl, and mix it with
mixer.
20 gm 3. After finished, put the batter in refrigerator for a
minutes.
1 tsp 4. Next, analyst type of fish.
1 tsp 5. Take the sharp knife and fish, cut along back of
the fish from tail to head, and make a second cut
300 ml behind the gills down to the backbone.
6. To skin, grasp filled by the tail end, skin side
To taste down by holding the knife at slight angle, and
cut the meat free.
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FSM3303 - Food Preparation and Laboratory

NO INGREDIENT AMOUNT  METHOD

7. Cut the fish to four finger wide.

8. Clean the fish. Marinate the fish with pepper, salt,
mixed herb, crush black pepper and some lemon
juice. Flatten all the ingredient.

Recipe yield: 1-2 portion 9. Take batter from the refrigerator and dip it the

1.3) Fish Finger

NO INGREDIEN AMOUNT  METHOD
T

1 Fish finger 120 gm 1. Analyst type of fish.

2 Cooking Oil
3 Tartar Sauce
Recipe yield: 1-2 portion
2. Take the sharp knife and fish, cut along back of
500 ml the fish from tail to head, and make a second cut
behind the gills down to the backbone.
2 tbsp 3. To skin, grasp filled by the tail end, skin side
down by holding the knife at slight angle, and
cut the meat free.
4. Cut the fish to one finger wide.
5. Clean the fish. Marinate the fish with pepper,
salt, mixed herb, crush black pepper and some
lemon juice. Flatten all the ingredient.
6. Take the marinated fish and chips, flatten the
fish with flour, mix egg and bread crumbs.
7. Take the pan and deep fry the fish in the medium
heat.
8. Ready to serve.

1.4) Coleslaw

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FSM3303 - Food Preparation and Laboratory

NO INGREDIEN AMOUNT  METHOD

T

1.  Cabbage 200 gm 1. Cabbage and carrot were shredded and mix up
with sugar
2. Carrot 30 gm 2. Soak the shredded cabbage and carrot in the
vinegar for 10 minutes
3. Vinegar 50ml 3. Strain the vinegar then add mayonnaise and mix it
4. Sugar 5gm up

5. Mayonnaise 20gm
Recipe yield: 1-2 portion

2) Pan-fried Fish Fillet served with Lemon Butter Sauce accompanied with Mashed
Potatoes and Sautéed assorted Vegetables

2.1) Pan-fried Fish Fillet

NO INGREDIENT AMOUNT  METHOD

1.  Fish fillet 1 nos 1. Analyst type of fish.

2. Take the sharp knife and fish, cut along back of
2. Chopped Garlic 300 ml the fish from tail to head, and make a second
cut behind the gills down to the backbone.
3. Mixed Herb 3 gm 3. To skin, grasp filled by the tail end, skin side
4. Crushed Black 3 gm down by holding the knife at slight angle, and
Pepper cut the meat free.
4. Clean the fish. Marinate the fish with pepper,
5. Cooking oil 10 ml salt, mixed herb, crush black pepper and some
lemon juice. Flatten all the ingredient.
6. Salt and Pepper To taste 5. Take the pan and deep fry the fish in the
medium heat.
6. Ready to serve.
Recipe yield: 1 portion

2.2) Lemon Butter Sauce

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FSM3303 - Food Preparation and Laboratory

NO INGREDIENT AMOUNT  METHOD

1.  Cooking oil 5 ml 1. Take the pan, put some oil and heat it.
2. Sauteed the chopped garlic for a while, till its
2. Butter 10 gm change the colour to browness.
3. Put some butter and mix it.
3. Lemon juice 2 tbsp 4. Put lemon juice and mix it.
4. Salt and Pepper To taste 5. Ready to serve.

Recipe yield: 1-2 portion

2.3) Mashed Potato

NO INGREDIEN AMOUNT  METHOD
T

1.  Potatoes 1 nos 1. Mashed potaotes until smooth

2. Put in pan and heat it
2. Butter 50gm 3. Add butter and cream.
4. Add some salt and pepper to taste and stir it unti
3. Milk 1 cup smooth.
4. Salt & pepper To taste 5. Serve

Recipe yield: 1 portion

2.4) Sautéed assorted Vegetables

NO INGREDIENT AMOUNT  METHOD

1.  Cooking 15 gm 1. Simmer the vegetables in below boiling water

Oil/Butter 2. Heat the oil in pan and fry the vegetables with
salt and pepper
2. Floret of 3 nos 3. Make sure the vegetables coated perfectly with
Cauliflower salt and pepper
3. Floret of 3 nos
Broccoli

4. Batonet of 3 nos
Carrots

5. Salt and Pepper To Taste

Recipe yield : 1 portion

3) Seafood Recipe 

3.1) Seafood Marinara

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FSM3303 - Food Preparation and Laboratory

NO INGREDIENT AMOUNT  METHOD

1. Pasta Linguini 150 gm

2. Olive Oil 1 tbsp 1. Spaghetti cooked in boiling water with salt and
oil, cooked for 13 minutes.
3. Garlic 4 cloves 2. Chopped the garlic, small red onion.
3. Take the pan, put some cooking oil, heat it.
4. Small red onion 1 nos 4. Put some tomato paste, fried it for a while.
5. Put tomato concase, mix it.
5. Tomato concase 250 gm
6. Put oregano, thyme, fresh basil leaves, mussels,
6.  Tomato paste 1 tbsp shrimps, squids, clams, salt and pepper.
7. Taste the dishes.
7. Oregano 1 tsp 8. Put the spaghetti into the pan and mix it.
9. Ready to serve.
8. Thyme 1 tsp

9. Fresh basil leaves 5-6 leaves

10. Mussels 150 gm

11. Shrimps 5 nos

12. Calamari/Squids 1 nos

13. Clams 150 gm

Recipe yield: 1-2 portion

WORK SCHEDULE FOR FISH AND SHELLFISH

DISTRIBUTION OF TASK

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FSM3303 - Food Preparation and Laboratory

Task  Member 1 (Hakim) Member 2 (Fatin) 

Table of content and page number ✔

Introduction ✔

Recipes ✔

Work schedule ✔

Plate diagram ✔

Results and discussion ✔

References ✔

PLATE DIAGRAM

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FSM3303 - Food Preparation and Laboratory

RESULT AND CONCLUSION

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FSM3303 - Food Preparation and Laboratory

REFERENCES

1. Lab manual 8

2. Notes – Fish and Shellfish

3. Recipes (week 8)

4. Gisslen, W. (2011). Professional cooking (7th ed.). Hoboken, NJ: John Wiley & Sons

5. https://www.theculinarypro.com/fish-shellfish-identification

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