It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


Coated with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one crumbed fish that everyone is sure to love. Using this recipe, you’ll get a perfect golden crust and perfectly cooked fish every time. And the clincher? It’s on the table in just over 10 minutes. (Oh, and only 260 calories)
I am obsessed with this fish. It is insanely delicious, and it’s crazy that it only takes 15 minutes to make – closer to 10 minutes really, truth be told. The crumb mixture is so delicious I eat the leftovers straight out of the bowl. I like to use panko because the crumbs are larger than ordinary breadcrumbs which makes the crumb so much crunchier and thicker.
The way I cook this fish is a little unorthodox but there’s logic behind my madness! I pan fry the fish very briefly (1 1/2 minutes) on the bottom only, then broil/grill it for 5 minutes – this cooks the top half of the fish and makes the crumbs perfectly golden and the residual heat from the pan continues to cook the bottom half of the fish. The added bonus is that it cooks faster. The usual rule of thumb for the cooking time for fish is 10 minutes per inch of thickness (measured at the thickest part of the fish), whereas in this recipe a 1 inch thick fillet cooks in 6 1/2 minutes.
My secret for perfectly golden crumbs is to mix olive oil into the crumb mixture and to broil/grill it rather than baking it – the closer contact to the heat source makes the crumb wonderfully golden without overcooking the fish. When I made this fish just by baking it, the crumb was not as golden and if I left it in for longer to make it golden, the fish would be overcooked.
This is a fantastic recipe to add to your mid week meal rotation! I served it with a simple salad of rocket with a drizzle of olive oil and a squeeze of lemon, and my Garlic White Bean Mash In A Flash.

Healthy Parmesan Garlic Crumbed Fish
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins

Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you'll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It's on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.
Course: Fish
Servings: 2
Calories: 263 kcal
Author: Nagi | RecipeTin Eats

  • 2 firm white fish fillets (about 5 oz / 150g each), skin off, at room temperature
  • 2 tsp dijon mustard
  • Olive oil spray
  • Salt and pepper
  • 1/2 cup panko breadcrumbs
  • 1 tbsp parsley , finely chopped
  • 2 tbsp parmesan (grated)
  • 1 garlic clove , minced
  • 1 tbsp olive oil
  • Pinch of salt
  1. Preheat grill / broiler on high (400F/200C).
  2. Combine the Crumb ingredients and mix well to combine.
  3. Season each fillet with salt and pepper, then spread the mustard on the top of each fillet.
  4. Press the crumb mixture onto the mustard on each fillet. Press down firmly to make it stick.
  5. Spray an oven proof fry pan (preferably non stick) with olive oil and place on stove over high heat.
  6. Place the fillets in the pan and cook for 1 1/2 minutes, then place under the grill / broiler (about 5"/15cm from the heat source) for 5 minutes.
  7. The fish is ready when the crumbs are golden brown. Serve immediately.
Recipe Notes
  1. The general rule of thumb is to cook fish at 400F/200C for 10 minutes per 1 inch/2.5 cm thickness (measured at the thickest part of the fish). However this recipe calls for the fish to be cooked for 6 minutes 30 seconds in total because the heat from the fry pan continues to cook the bottom half of the fish while the top half is broiling/grilling. I used perch fillets which were 1 inch thick, about 8"/20cm long.
  2. You can also cook this without using the stove, just under the broiler or in the oven. I use the stove / broiling method because I find that it makes the crumbs more golden than just baking it in the oven and cooks it more evenly than just broiling / grilling it (which cooks the top more than the bottom). Plus it's faster.
  3. I used perch fillets. But you can use any reasonably firm white fish fillets.
  4. All proteins are best cooked at room temperature - it will cook more evenly. If you cook the fish straight out of the fridge then you should broil it for an extra minute.
  5. I served this with a simple side of rocket drizzled with olive oil and lemon juice and my Garlic White Bean Mash In A Flash.
  6. Nutrition per serving.


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